Braised Lamb Shanks

4.1
(91)
78 Reviews
10 Photos

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Recipe by Mrs Savage
Updated on July 14, 2022
Braised Lamb Shanks in Dutch oven
10
10
10
10
Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 2 large white onions, chopped

  • 4 lamb shanks

  • 2 cups dry red wine

  • 1 cup balsamic vinegar

  • ⅓ cup olive oil

  • 4 cloves garlic, pressed

  • 2 lemons, quartered

  • 2 (14.5 ounce) cans diced tomatoes

  • 1 bunch fresh basil, chopped

  • 1 tablespoon kosher salt

  • 1 tablespoon cracked black pepper

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.

  3. Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts (per serving)

572 Calories
25g Fat
34g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 572
% Daily Value *
Total Fat 25g 32%
Saturated Fat 5g 25%
Cholesterol 86mg 29%
Sodium 1851mg 80%
Total Carbohydrate 34g 13%
Dietary Fiber 6g 23%
Total Sugars 18g
Protein 33g
Vitamin C 68mg 338%
Calcium 203mg 16%
Iron 9mg 52%
Potassium 1070mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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