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Jinx-Proof Braised Lamb Shanks

Rated as 4.74 out of 5 Stars

"Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews."
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3 h servings 502
Original recipe yields 6 servings


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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
  3. Roast in the preheated oven until lamb is browned, about 30 minutes.
  4. Reduce oven heat to 325 degrees F (165 degrees C).
  5. Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
  6. Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
  7. Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
  8. Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

Nutrition Facts

Per Serving: 502 calories; 27.3 8.2 49.6 169 153 Full nutrition

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Read all reviews 18
  1. 27 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

This dish is so rich and meaty. The meat is tender, the aroma of it baking is to die for. I accidentally - as I had been looking at lots of recipes - opened a can of tomato sauce so added a cup ...

Most helpful critical review

Too much wine. Could barely taste the actual lamb flavor.

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Least positive

This dish is so rich and meaty. The meat is tender, the aroma of it baking is to die for. I accidentally - as I had been looking at lots of recipes - opened a can of tomato sauce so added a cup ...

This dish is amazing! Have made it three times now and it comes out perfectly every time! My first review here. Hat's off to Chef John for this one!

I didn't have any balsamic vinegar so I used 3 dashes of Worcestershire sauce with a dollop of raw honey and I forgot to add the cinnamon but the dish still got rave reviews from my dinner gues...

I have made this a couple times now, and it turned out perfect. I served it with wild rice and a green salad, I used four lamb shanks, and it fed my family of 6 very well, they just loved it!...

Very tasty. Meat was so tender. Sauce reduction went well the couscous.

I'll make it again but I'm going to double the sauce part of the recipe. It simply wasn't enough for 5 pounds of lamb. Loved the flavors of it and it was really easy to make.

Braised it on top of stove. bake in oven for three hours at 300 degress

After cooking the shanks and draining as much fat as I could I put the pan on top of a burner and gently cooked down the juices, adding a little broth. Will make again.

It was fabulous!! The only thing I did at the end was add a little mint liquid to the drippings from the pan! I will definitely make this again!!