Last updated on January 31st, 2023 at 03:15 pm
Braised lamb shanks are one of our all-time favorite indulgences. This is an uncomplicated and deliciously flavorful recipe with melt-in-your-mouth end results.
The shanks are the lower portion of the lamb leg and are almost always sold bone it. It is a tough to piece of meat, so the key is the low and slow braising method, and it is one of our favorite recipes for slow and mindful days.
Our whole family will devour this recipe, and we will totally fight over the leftovers.
This is such a simple, yet cozy recipe, with basic kitchen ingredients – it is minimal work (but your family will think you slaved in the kitchen all day) – that is always a win in my book.
Our favorite way to eat braised lamb shanks is over a bed of creamy mashed potatoes.
Braised Lamb Shanks
- 2 tbsp grass-fed ghee
- 4 pastured raised lamb shanks
- 1 medium onion, finely diced
- 1 ½ cups mushrooms, finely diced
- 1 leek, finely diced
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary, minced
- 1 bay leaf
- 3 cups bone broth
- 2 tbsp tomato paste
- salt + pepper, to taste
- Preheat the oven to 325°F.
- Place a 6-quart dutch oven over medium heat and melt the ghee. Generously season the lamb shanks with salt and pepper. Working in batches, sear each lamb shank on all sides. Remove the shanks, and place them on a separate plate.
- Add the onion, leeks, and mushrooms to the dutch oven and saute for 5-7 minutes.
- Add the garlic and saute for another 4-5 minutes or until the onions begin to caramelize. Season generously with salt and pepper.
- Add the rosemary, and bay leaf - continue to saute for another 1-2 minutes.
- Deglaze the pot. Pour 1 cup of bone broth into the pot and bring to a boil. Reduce the heat to medium-low, and continue to simmer until the liquid has been reduced to half. Remember to scrape the brown bits from the pot - this is where the flavor will come from.
- Gently stir in the tomato paste and the remaining bone broth.
- Add the lamb shanks back into the pot, it is okay if they overlap each other and crowd the pot. Season with salt and pepper.
- Bring the mixture to a boil. Cover the pot and transfer it to the oven. Braise the lamb shanks for about 2 ½ hours or until the shanks are tender and fall off the bone.
- Serve each shank over a bed of creamy mash potatoes. Remember to spoon some braising liquid over the mashed potatoes. Serve warm.