27 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

  • Roast in the preheated oven until lamb is browned, about 30 minutes.

  • Reduce oven heat to 325 degrees F (165 degrees C).

  • 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.

  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

502 calories; 27.3 g total fat; 169 mg cholesterol; 153 mg sodium. 8.2 g carbohydrates; 49.6 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/01/2013
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 of that and also increased wine to one cup. Served with garlic mash and extra garlic in dish. It is good for you! I'd give this a 5.
(13)

Most helpful critical review

Rating: 1 stars
01/17/2014
Too much wine. Could barely taste the actual lamb flavor.
27 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/01/2013
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 of that and also increased wine to one cup. Served with garlic mash and extra garlic in dish. It is good for you! I'd give this a 5.
(13)
Rating: 5 stars
11/17/2014
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!
(5)
Rating: 5 stars
12/04/2017
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! I didn t have any red wine so I used white wine instead. I also added an additional Tbsp if flour to the gravy at the end to make it just a bit thicker. I initially didn t think the sauce was going to be good but I just trusted the recipe and poured it over the lamb shanks and baked it for a couple hours. When the meat and the sauce cook together it just produces the most delicious gravy you ve ever tasted. This recipe is a keeper for sure!
(1)
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Rating: 5 stars
12/10/2015
We definitely loved this recipe and will make it again. I didn't have red wine handy so I used beef broth instead.
Rating: 5 stars
06/24/2018
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!!
Rating: 5 stars
10/25/2016
I was craving lamb shank and this was easy to make! I only used two shanks and cut the recipe in half. I served it with roasted potatoes and rainbow chard. I will be making this again for sure.
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Rating: 5 stars
04/14/2018
oh boy this is a good one. made it as written. served it over creamy cheese grits. will definitely make it again.
Rating: 4 stars
04/22/2019
I was excited to make this dish and all was fine except I did not have an actual "roasting pan" so I used a glass 9x13 dish. When I poured the braising liquid into the pan, it shattered! Very scary. I was not hurt but the dish was ruined. I put the lamb shanks in another pan with some water and red wine and finished cooking. The lamb was good, tender just lacked flavor because of the loss of liquid. I will try it again but I will be buying a real roasting pan first!
Rating: 4 stars
02/06/2019
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.