Lamb Shank Recipe (Easy & Fall-Apart Tender)
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My fall-apart tender braised lamb shanks recipe is cooked low and slow in a rich tomato sauce with red wine, herbs, and garlic. So easy!
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Pat the lamb shanks dry with paper towels. Season with salt and pepper.
In a large oven-safe skillet, heat the oil over medium-high heat, until shimmering. Sear lamb shanks for 2-3 minutes per side, until browned. Remove them from the skillet, leaving the juices behind. Set aside.
Add the tomatoes, onions, and carrots (if using) to the pan. Cook for 3-5 minutes, until the onions are translucent.
Add the minced garlic. Saute for about 1 minute, until fragrant.
Stir in the red wine, water, tomato puree, and crushed beef stock cubes. Bring to a gentle boil, then simmer for 2-3 minutes. Remove from heat, and adjust salt and pepper to taste, if needed.
Transfer lamb shanks back to the skillet. Add thyme, rosemary, parsley, and bay leaves around the lamb.
Cover the skillet tightly with foil and place in the lower part of the oven. Cook for 2.5 hours, basting the lamb with the tomato sauce occasionally, until the meat is fall-apart tender.
Nutrition
- Calories
- 602 kcal
- Carbohydrate Content
- 17.6 g
- Protein Content
- 78.3 g
- Fat Content
- 19.3 g
- Saturated Fat Content
- 1.1 g
- Cholesterol Content
- 0.2 mg
- Sodium Content
- 2179.8 mg
- Fiber Content
- 3.5 g
- Sugar Content
- 8.3 g
- Unsaturated Fat Content
- 6 g
- Serving Size
- 1 serving
