Slow Braised Lamb Shank Recipe

Season and dredge

Pat the lamb shanks dry with paper towels. Rub each shank with kosher salt and black pepper. Place the all-purpose flour in a shallow dish and lightly dredge each shank, shaking off excess.

Sear the shanks

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add olive oil and heat until shimmering. Working in batches if necessary, add the shanks and brown on all sides, about 8–10 minutes total per shank (2–3 minutes per side). Transfer browned shanks to a plate and set aside.

Reduce heat to medium. Add the chopped onion (peel and cut into 1/2-inch pieces), carrots (peeled and cut into 1-inch chunks), and celery (trimmed and cut into 1-inch pieces) to the pot. Sauté until softened and beginning to brown, about 6–8 minutes. Add the garlic (crushed or finely chopped) and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly. This will concentrate flavor and remove raw tomato taste.

Deglaze the pot with the dry red wine, scraping up browned bits from the bottom with a wooden spoon. Simmer the wine until reduced by about half, 3–5 minutes.

Add the canned diced tomatoes (with their juices) and the stock to the pot. Stir to combine. Return the browned shanks to the pot, nestling them into the liquid so they are mostly submerged but not completely covered to allow top browning.

Add the rosemary sprigs, thyme sprigs, bay leaves, and the optional brown sugar to the pot. Bring the liquid to a gentle simmer on the stovetop.

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise slowly until the meat is fork-tender and falling from the bone, about 2.5 to 3 hours. Check once midway to ensure liquid level is sufficient; if surface is drying, add up to 1/2 cup more stock or water.

Carefully remove the pot from the oven. Transfer the shanks to a platter and tent with foil to rest while you finish the sauce, about 10 minutes.

Skim excess fat from the surface of the braising liquid with a spoon. If you prefer a thicker sauce, remove the shanks and simmer the braising liquid on the stovetop over medium heat until reduced to desired thickness (10–15 minutes). Alternatively, to make a silky pan sauce, stir in the unsalted butter off heat until melted and whisk to emulsify.

Taste and adjust seasoning with salt and pepper, and stir in the chopped fresh parsley and optional lemon zest for brightness. Return shanks to the sauce to coat, or spoon sauce over each serving.

Serve the lamb shanks hot over mashed potatoes, polenta, or buttered pasta, spooning generous amounts of sauce and vegetables over each portion.