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Delicious lamb shanks recipe

Delicious lamb shanks recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Lamb

This meal is full of flavour and perfect for a full roast dinner or simply served with mash. This recipe can be used with white wine instead, but either way it tastes lovely.

13 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 2 lamb shanks
  • 1 red onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon Worcester sauce
  • 250ml vegetable stock
  • 200ml red wine
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 2 tablespoons tomato puree
  • 6 small tomatoes
  • 1 (400g) tin chopped tomatoes
  • salt and black pepper to taste

MethodPrep:30min ›Cook:2hr30min ›Ready in:3hr

  1. Preheat oven to 170 C / Gas 3.
  2. Add the olive oil to a large pan over medium high heat. Once the oil is hot, add the shanks and sear on all sides till browned. Remove from pan and set aside.
  3. Add the onion, carrot, celery and garlic to the pan that holds the remaining oil. Cook and stir occasionally until soft. Once softened, add Worcester sauce, veg stock and red wine, stirring in.
  4. Strip the rosemary and thyme and add to the pan as well as tomato puree, tomatoes and tin of chopped tomatoes.
  5. Season and stir, bringing to the boil. Add the lamb back into the pan again and add all the contents of the pan to a ovenproof dish. Cover with lid or foil.
  6. Cook in the oven for 2 1/2 hours, basting the lamb after the first and second hours.
  7. Rest for 10 minutes, then serve!

Make it in a slow cooker...

To make this dish in a slow cooker, simply transfer everything to a slow cooker in step 5, then cook for 6 to 8 hours on Low.

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Spicy Roasted Lamb Shanks

Lamb shanks are quite easy to cook. First you need to spice them up a bit with good seasoning like paprika, cumin, cinnamon, etc. After that, sear them in the pan for a couple of minutes per side, then roast them for just a little over half an hour. It’s faster than slow-cooking, and you get the same intense, delicious flavor!

Related Video

This recipe has been my go to for lamb shanks for several years. Made it for company this weekend with a couple modifications. Took some dried porcini mushrooms and broke them up, tossed in with the veggies while cooking them. Gave a really nice flavour to it. Also took a tin of San Marzano tomatoes, diced them and threw them in with the wine. Used 1.5 tsp of anchovy paste instead of the actual fish, way more convenient. Set aside the shanks after cooking and let the sauce thicken after taking out the thyme sprigs, bay leaves, and garlic remnants (I just throw the peeled cloves in whole, less messy than the cut in half head) left the veggies in and served over papardalle. Got raves from our guests and my husband said it was the best ever rendition of this dish. A bit time consuming but if you do the chopping and get the fluids and other ingredients ready the night before it is pretty quick. Enjoy!

Haven't made this in years! Why. Spectacular. The essence of comfort food on a chilly spring night. Used veggies as indicated, but halved liquids, tomato paste & anchovy to accommodate 2 shanks (used anchovy paste to taste). Dredged shanks in flour before browning. Took about 3 hrs. to braise to fork tender/meat falling apart. Didn't bother to strain as veggies/sauce so good. Served with roasted butternut squash & a green salad. Outrageously good.

A great braise! I only needed to serve three shanks so I cut the recipe in half and it worked fine. Only real alterations I made was to add a good pinch of Aleppo pepper to the braise along with the thyme, left the lid on my braising dish, and I served the shanks over polenta with oyster mushrooms rather than the bean puree.

This is one of the best dishes I have ever made. Takes a long time but worth every minute!

After I made this, my friend, who is a way better cook than I am asked me for the recipe, and that is a first. The other reviews are very helpful, and I also increased the liquids, to cover the meat completely, and it was delicious. I will make this again

Wonderful, but a time consuming recipe. Turned out perfectly my first try. I didn't have white wine so used beer instead and red wine and all beef broth.

Very nice! I only had two shanks total 3.5 lbs. and used all the wine liquid but half of the broths. I have a fair amount left. I think though the lamb needs to be submerged so it's not dry. I'll try w only wine next time and make sure I turn them over periodically. Love the anchovy and think I will double that. It adds a nice flavor but could use a bit more. I believe all cooking needs good salt (not table salt) and this was a unique way to do so. The gravy was great. I just added flour to thicken. Didn't bother purée them but did skim some fat.

This was really pretty easy, just a lot of steps. I maybe cooked it about 1/2 hour too long, because it fell off the bone, no chance to present it on the bone like in the picture. I thought it needed just a little something when I tasted it right after cooking, so I stirred in a dollop of dijon mustard and that seemed to do the trick. Finely chopped lemon zest and parsley added a nice freshness. Served with polenta.

I've made this recipe countless times. It never fails to wow people! I follow the recipe exactly, even adding more liquid so that the shanks are almost submerged when braising. The meat falls off the bone and is delicious. After I strain the liquid, I boil it, reduce it, and add a slurry (corn starch & water to thicken) it makes more of a gravy to top with (and dip bread in) and it's perfection! I've served with the bean puree, and also quinoa, rice, or couscous.

I have done this recipe many times and it's always a pleasure to serve and eat. These are my comments: - Do not substitute hind shanks for foreshanks unless it's all you can find - I brown my shanks first then use same pan for the carrots onion and celery and other braising ingreedients. I think it blends the flavors better doing it this way - Use one head af Garlic rough cut rather than whole head cut in half - Use course ground pepper instead of whole pepper corns - After cooking for 3 plus hours straining the solids is not really needed as they have mostly disolved, and if your lamb is trimmed well skiming fat also not needed. Serve the lamb shank with the sauce unstrained over the bean puree, polenta, or mashed potatoes. Beans are the best, but they do take more time and effort than the other two.

This wonderfully tasty dish has been my go to recipe for many years. I occasionally try others but always come back to this one. It has great depth of flavour and can be a homey dish on a winter night or party fare -- sprinkle with parsley and orange rind :) I prepare it in a large dutch oven and don't use as much liquid as he recommends, just enough to barely cover the meat. Too bad shanks are so expensive now but this is worth every penny. I also serve it with polenta, mashed potatoes, or pasta.

Used a fresh herb rub to season the shanks -- chopped rosemary and thyme mixed with kosher salt and pepper -- and used rosemary and thyme in the braising liquid, which was wine only. Did not reduce the volume. Not too much sauce at the end and did not have to reduce. Served sauce without straining out veggies -- thought it looked and tasted better that way. Found the chopping and pre-cooking the braising liquid a bit tedious, but all the guests told me it was worth it! Would turn the shanks every twenty minutes after the first hour. Great make ahead dish. The only person who did not finish the shank was me as I never have an appetite after cooking!

This was delicious, but not out of this world. I made it the day before, took out most of the visible fat, and served with white beans. Very good, but I still think there is a better recipe out there. I am still looking

Followed the recipe to a T, changed nothing and just didn't like the flavors at all. Disagree with the person who said if you don't like anchovies, don't skip them, I smelled anchovies as it was cooking and I think that put me off. I will go back to my standard marinade for lamb-so much tastier than this concoction.

This was amazing! I followed the recipe pretty much as written, except I followed another reviewer's advice and removed the veggies, pureed them and returned them to the sauce. I did braise them, cook them in a roasting pan as the recipe called for, but them moved the shanks to a Dutch oven to sit overnight. I removed the fat the next day and even strained the fat again before reducing the sauce. The flavors were amazing. Guests were really impressed, especially when served with potatoes gratin and roasted baby carrots. I don't care for lamb, but loved this!

we made this tonight although will be serving it tomorrow. So far it is absolutely delicious. The nibbles we've had have been really tender with a smooth, mouth watering flavor. We only had two shanks so omitted the broths. Yumm!

I used this recipe 3 times and everytime it's a hit. Flavors are nice My friends and family just love it. Easy to make! Thanks

I've made this half a dozen times now, with the following adjustments: -- I haven't paid any attention to what kind of shanks I buy. I just buy what's available, and I buy only 4, although I follow the quantities for all other ingredients (except the broth, see below). -- I usually use dried thyme (about 2 tsp), mainly because I forgot to buy fresh. -- I NEVER add the broths. I tried once, and it was too much liquid for the dish. My husband likes the sauce without the broths, and so do I. so feel free to skip them. There's still plenty of liquid. (Be sure good serve bread. The sauce really makes this dish.) NOTE: Even if you don't like anchovies, don't skip this ingredient. You won't know it was part of the dish, but it adds a lovely level of flavoring. -- I serve the lamb with white or butter beans (canned), which I mash, add minced garlic, dried thyme, and about 1/3 c. of the braising liquid (once it's been defatted. so by that time it's really gravy. Stir it up well.) Caramelized Flan makes for a true gourmet meal, start to finish. A Caesar Salad with homemade croutons and dressing rounds this menu out very nicely.

o.k. I'm always on the look out for restaurant quality dishes, this is more like english pub food. Not better than shanks i've braised in the past.

Every one loved this dish and ate every bite. They were even raving the next morning! The only thing I did different that wasn't called out in the recipe was straining the veggies prior to reducing the liquid at the end. After the reduction was complete, I re-added them to the sauce. This left the veggies with some substance.

Another rave review. Perfect for dinner parties as you can prepare everything in advance. I browned the shanks first then browned the vegetables in the same dish. Then I put the shanks in a slow cooker and poured the marinade over the top, cooked on low for 8 hours. Reduced the sauce and blended as other reviewers did. Served over a bed of the mashed beans which I thought were subtle but superb. Everyone finished every scrap except me as the dessert I chose was less straightforward and I kept having to race off and attend to it!

I have been looking for a good recipe for lamb shanks since a visit to a French country restaurant in northern California. This was it! I followed several reviewers suggestions and prepared it the day before. I skimmed the fat the following morning. After reheating the shanks I took yet another suggestion and removed the shanks and pureed the sauce. This was incredible. I served this with Gratin Dauphinois and a nice garden salad and opened a lovely Cabernet. Definately will make again.

Great make ahead meal for guests, be sure to prepare a day ahead so as to chill and remove the fat before making the sauce. Besides the lamb tastes better the next day. I used risotto rather than the white bean puree and it worked well.

Make sure you cook the lamb the day before and then skim off the fat prior to heating up again. What a great do ahead dinner party meal. Reduce the sauce down to get great taste for the lamb.

This was a nice, satisfying, homey recipe. I didn't think it was spectacular, and next time Iɽ probably look for something else, but my family enjoyed it.

BBQ Lamb Shanks

Give these easy BBQ lamb shanks a try this summer when you&rsquore looking for a great shareable meal that will have you licking your fingers! Baked low and slow then finished on the grill, they&rsquore perfect alongside your favorite summer salad.

*This post is sponsored by the American Lamb Board. All content and opinions are my own.

With the long, hot days of summer in full swing here (seriously, we went from rain almost every day for the entire month of April to basically drought and excessive heat now for over a month), I&rsquom always looking for new recipes to throw on the grill.

Living in NY, our grill stays covered and unused for basically 7+ months of the year so while the weather cooperates, it&rsquos my mission to find ways to use it as often as possible.

I&rsquove made lots of lamb recipes on the grill before like these Smoky Grilled Lamb Kebabs with Apricots, Grilled Halloumi Lamb Burgers and Peach Honey Grilled Lamb Chops but really wanted to throw things back to some simple BBQ with this recipe for BBQ lamb shanks.

Ribs are a classic summer staple.

I even made these BBQ Lamb Ribs last summer as a great swap for the traditional pork ribs that tend to pop up at many summer gatherings.

But, this year I thought it&rsquod be fun to try and mimic that approach with another cut of lamb: lamb shanks.

Usually, shanks are reserved for cooking methods like braising and yes, I&rsquove done that in many delicious ways including this amazing fall recipe for Apple Cider Braised Lamb Shanks or this more spring appropriate Citrus Braised Lamb Shanks with Green Harissa recipe.

But since many recipes for ribs tend to approach the cooking in a similar low and slow way in the oven before finishing quickly on the grill, I figured why not give that a try with lamb shanks?

They&rsquore perfect for a low and slow oven bake just like ribs!

So, just like ribs, I seasoned the heck out of them with a simple dry BBQ rub including spices like brown sugar, paprika, garlic, onion, cumin and mustard then covered them on a heavy duty baking sheet and let them do their thing in the oven at a low temperature of 275°F for 3-4 hours.

When they come out of the oven, the meat is fork tender and easily coming off the bone.

It&rsquos not quite at that &ldquofall apart&rdquo state which is perfect because then they have the structure to stay together on the grill.

Finishing the BBQ lamb shanks on the grill isn&rsquot necessarily a &ldquomust&rdquo but I just love the smoky char grilling imparts especially after slathering with some BBQ sauce (just use your favorite store-bought brand).

The additional BBQ sauce is optional, you can definitely just leave them with the dry rub if that&rsquos your preference as it has SO much flavor itself.

But, I&rsquom totally a sucker for a wet BBQ sauce finish that results in lots of finger licking when it comes to ribs so that&rsquos what I went for with these BBQ rib inspired lamb shanks.

Plus, the sauce sort of caramelizes on the grill and the resulting sticky charred spots are some of my favorites.

I realize the dry vs. wet BBQ debate is a heated one though so just do what you like best!

I&rsquod be remiss if I didn&rsquot talk a little bit about meat selection when it comes to these BBQ lamb shanks because the quality of the meat makes all the difference in a simple recipe like this.

When it comes to lamb, there&rsquos no other choice than American lamb for me. The flavor blows all other lamb out of the water.

It&rsquos also important to me to select local options as much as possible when we eat animal products in our house so supporting farmers and sheep ranchers in the United States over other foreign options just makes sense.

There are more than 80,000 American farmers in the U.S. caring for over 6 million sheep. Lamb is produced in every state in the country year-round so if you don&rsquot see local options in your local market, ask!

It truly does make a difference in taste.

Recipes like these BBQ lamb shanks that feed more than the typical family are usually the kind we enjoy on big occasions with lots of family and friends and while those gatherings may be a little smaller this year, I hope it&rsquos one you give a try with those nearest and dearest.

I&rsquom already planning to recreate it for a day spent with some close friends at the lake after a day on the boat.

The lamb shanks can easily be baked ahead at home and then transported to be finished on the grill right before we eat.

Although my gluten-free tabbouleh made with millet might be the most classic combination paired with lamb. It&rsquos great for cookouts too because it can stay out in the heat without issue!

It&rsquos really a great make ahead/prep recipe so entertaining stays simple and you can enjoy less time cooking and more time enjoying the company of others, something I think we all now realize is much more important and coveted than we ever realized before.

There&rsquos always a place at the table for amazing food no matter what the circumstances!

Middle Eastern-style lamb shanks with saffron rice recipe

Transport your family somewhere exotic with these superb Middle Eastern lamb shanks.

Preparation Time 20 minutes
Cooking Time 115 minutes

1 tbs olive oil
4 lamb shanks, French trimmed
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tbs ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
750ml (3 cups) chicken stock
1 x 800g can diced tomatoes
Fresh coriander leaves, to serve
Greek-style yoghurt, to serve
Saffron rice
55g (1/3 cup) pine nuts
750ml (3 cups) water
1/2 tsp saffron threads
400g (2 cups) basmati rice
95g (1/2 cup) flame raisins

Heat the oil in a stockpot over medium-high heat. Add the lamb shanks and cook, turning, for 5 minutes or until brown. Transfer to a plate. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until soft. Add the cumin, ground coriander, cinnamon and turmeric and cook, stirring, for 30 seconds or until aromatic.

Return the lamb shanks to the pan with the stock and tomato. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 hour. Uncover and cook, stirring, for 30 minutes or until the lamb is tender. Transfer the lamb shanks to a plate and cover with foil to keep warm. Increase heat to high and bring the stock mixture to the boil. Boil, uncovered, for 10-15 minutes or until the sauce thickens.

Meanwhile, to make the saffron rice, cook the pine nuts in a large frying pan over medium heat for 3-4 minutes or until toasted. Transfer to a heatproof bowl. Add the water to the pan and bring to the boil over high heat. Add saffron and reduce heat to low. Add the rice and cook, covered, for 12 minutes or until almost all the liquid is absorbed. Set aside, covered, for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the pine nuts and raisins.

Divide the saffron rice among serving plates. Top with lamb shanks and drizzle with sauce. Sprinkle with fresh coriander and serve with yoghurt.

Note: To French trim the lamb shanks, cut the meat and fat away from the end of the shank so the bone is exposed.

Good Taste - August 2006, Page 72
Recipe by Michelle Southan

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Braised Lamb Shanks Recipe (video)

The most aromatic and delicious braised lamb shanks recipe! If you enjoy lamb, you are going to love this easy and hearty recipe! The lamb shanks are braised in a red wine tomato sauce with lots of fresh herbs and garlic. The meat becomes extra tender and falls right off the bone! Make it a meal by adding some pillowy gnocchi into the sauce when the lamb is done. This lamb recipe is restaurant quality dining at home!

Watch My Video!

Watch my video for step-by-step instructions for making this easy dinner dish! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

How It’s Made

Making braised lamb is a breeze with my easy recipe! First, season the shanks generously with salt and pepper, then brown the lamb shanks all over to add more flavor. Next, prepare the sauce with herbs, diced tomatoes, tomato sauce, red wine, garlic and onion. This red wine sauce is so delicious and I highly recommend adding the wine for the best flavor. If you prefer not to use wine, beef broth will also work well.

Once you have the sauce ready, add the lamb back into pan and then let it simmer away! The longer, the better! I recommend slow-simmering the lamb for maximum flavor. Turn the lamb shanks occasionally so they cook evenly. After braising away in this aromatic sauce for a few hours, the meat literally falls of the bone. The braised lamb meat will simply melt in your mouth! There’s something magical about this dish!


To make it a meal, I added some pillowy potato gnocchi and tossed it in the tomato sauce. You can also use any type of pasta, such as penne or elbow pasta. Don’t want pasta? This braised lamb is amazing served over mashed potatoes, too! I also like to serve a light spring salad on the side to refresh the palate.

Slow-Roasted Rosemary Garlic Lamb Shanks

Although not the most popular of meats in American cuisine, lamb has long been a favorite in dishes around the world, especially in Mediterranean cuisine. Easy to prepare and flavorful, lamb gives a sweeter, earthier taste to recipes that call for beef. Lamb shanks are cut from the leg of the animal, containing a central bone surrounded by hearty meat. They are more inexpensive than other cuts of lamb.

While some cuts of lamb are delicious cooked briefly at high heat (like grilling), lamb shanks are a different matter. Braising is a better option since the meat tends to be a little tougher, and low and slow cooking renders it fork-tender. This slow-roasted lamb shank recipe is such a great and easy way to enjoy lamb. It only requires a few ingredients, and even though it takes some time, it's almost all hands-off.

You'll need to plan a few hours to prepare ahead for this recipe to allow the lamb to slow-roast, but it will be time well-spent. Serve with mashed potatoes or grain to soak up the juices.

Tips for Making the Best Braised Lamb Shanks

  • Of all the ingredients, don’t skip the ground porcini mushrooms! They are my secret to making the best flavored gravies, sauces, and stews. Why? They add a rich and earthy boost of umami. And don’t worry – even people who don’t like mushrooms won’t discern a mushroom flavor! Porcini mushrooms just add that amazing umami element that enhances the overall flavor of the dish.
  • When picking out which wine to use for this recipe, make sure it’s a dry red wine that’s full-bodied. I recommend using a cabernet sauvignon or pinot noir. No need to use an expensive wine as the subtle notes will be lost in the other ingredients. Instead choose something middle-of-the-road. If you opt for a white wine, that’s okay too – just note that your sauce will be much lighter in color and won’t have quite the same robust depth of flavor. Avoid any sweet wines as the lamb already has a sweet flavor. Avoid “cooking wine” as it tastes very poor (often leaves a metallic taste as well), and contains preservatives, sweeteners, and salt.
  • You’ll know the lamb shanks are done cooking when the meat is nearly falling off the bone. You don’t want to rush the cooking process. Lamb shanks have a good amount of connective tissue, and you want that long, slow, cooking time to allow it to break down. If you try to rush the process, you won’t have the desired tender texture, and that connective tissue will still be present.

Lamb shanks with Middle Eastern flavours recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shanks with Middle Eastern flavours Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb shanks with Middle Eastern flavours.

Good things come to those who wait, so wind things down this winter with this rich, rewarding slow-cooked lamb.

To Prep 0:20
To Cook 2:30

1 tbs olive oil
6 lamb shanks (see note)
12 eschalots (see note)
8 cloves garlic, crushed
1 tsp ground cumin
1 cinnamon quill
4 star anise
1 orange, zest peeled into strips
2 tbs tomato paste
3 tbs pomegranate molasses (see note)
1L chicken stock
6 dried figs, halved
200g moghrabieh (see note) (pearl couscous)
30g natural almonds, roasted

2 oranges
1 lemon
1/2 red onion
50g pitted kalamata olives, halved
2 tbs coriander leaves


Step 1
Preheat oven to 160C. Heat oil in a casserole over medium heat, then brown shanks, in 2 batches, for 5 minutes or until browned all over. Set aside.

Step 2
Add eschalots, garlic, spices and orange zest, and stir for 5 minutes or until eschalots are lightly browned. Add tomato paste, pomegranate molasses, stock and figs. Return lamb to casserole, bring to the boil, then cover with a lid and transfer to oven. Cook for 2 hours or until meat pulls away from bone easily the time will depend on the size of the shanks.

Step 3
Half an hour before lamb is cooked, cook moghrabieh in a saucepan of boiling salted water for 15 minutes or until almost tender. Drain and keep warm.

Step 4
Meanwhile, for orange salad, segment oranges and lemon (see note). Cut segments in half, place in a bowl, then squeeze over juice from membranes. Rinse onion under running water and squeeze dry. Add to bowl with olives and coriander, and toss to combine.

Step 5
Skim off excess fat from shank cooking liquid, scatter with almonds, then serve shanks and liquid with moghrabieh and orange salad.

Ask your butcher for the hind shanks of the lamb, as these are meatier.

To peel the eschalots easily, place them in a bowl, cover with boiling water and stand for a few minutes. Drain and then peel.

Pomegranate molasses is available from delis.

Large pearl couscous, known as moghrabieh, is from selected delis.

To segment citrus, using a sharp knife, remove the pith from the citrus, then cut between the membrane and the flesh to release the segments.

MasterChef - July 2012 , Page 120
Recipe by Sophia Young & Jessica Brook

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Save and share Lamb shanks with Middle Eastern flavours recipe

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Oven Baked Lamb Shanks Rosemary Recipe


  • 4 lamb shanks
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, peeled and chopped
  • 1 yellow onion, peeled and chopped
  • 1 sweet pepper, seeded and chopped
  • 1 tablespoon fresh rosemary, chopped
  • 6 juniper berries, lightly crushed
  • 1 teaspoon black peppercorns
  • 2 teaspoons grated lemon rind
  • 2 tablespoons tomato paste
  • 1²⁄³ cups (400 ml) dry white wine


Step 1

Roll lamb shanks in flour and place in a casserole with remaining ingredients. Cover with a lid.

Step 2

Preheat your oven to 300 F (150 C). Bake lamb shanks in preheated oven for 2 hours. Add a little water during the cooking if necessary.

Step 3

Turn off the oven. Transfer baked lamb shanks with any accumulated juices to the servibg plate. Serve hot with boiled rice if desired.