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Lamb Shank (Easy & Fall-Apart Tender) Recipe

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★★★★★

4.6 from 88 reviews

This easy Lamb Shank recipe delivers fall-apart tender meat infused with rich flavors from a slow braise in a savory tomato and red wine sauce. Perfectly seared and oven-braised, the lamb shanks come out juicy, flavorful, and ready to impress for a comforting, hearty meal.

Ingredients

Scale

Lamb Shanks

  • 4 lamb shanks (1.5 lb each, excess fat removed)
  • 2 tsp sea salt (plus more to taste)
  • 1/2 tsp black pepper (plus more to taste)
  • 2 tbsp olive oil

Vegetables and Aromatics

  • 2 medium Roma tomatoes (diced)
  • 1/2 small red onion (diced)
  • 2 medium carrots (peeled and sliced)
  • 3 cloves garlic (minced)

Liquids and Seasoning

  • 1 cup dry red wine (Cabernet, Pinot Noir, or Merlot)
  • 1 1/2 cups water
  • 14 oz tomato puree
  • 4 medium beef stock cubes (crushed)
  • 2 tbsp fresh herbs (2 tsp each thyme, rosemary, and parsley)
  • 3 medium bay leaves (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the lamb shanks.
  2. Season Lamb: Pat the lamb shanks dry with paper towels and generously season all sides with sea salt and black pepper.
  3. Sear Lamb: Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear each lamb shank 2-3 minutes per side until nicely browned. Remove and set aside, leaving the flavorful juices in the pan.
  4. Sauté Vegetables: Add diced tomatoes, red onion, and carrots to the skillet. Cook for 3-5 minutes until the onions become translucent and the vegetables soften.
  5. Add Garlic: Stir in minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  6. Add Liquids and Simmer: Pour in the red wine, water, tomato puree, and crushed beef stock cubes. Bring the mixture to a gentle boil, then reduce heat and simmer for 2-3 minutes to meld flavors. Taste and adjust salt and pepper if needed.
  7. Braise Lamb: Return the seared lamb shanks to the skillet. Nestle fresh herbs (thyme, rosemary, parsley) and bay leaves around the meat. Cover the skillet tightly with foil to seal in moisture.
  8. Oven Cook: Place the covered skillet in the lower part of the preheated oven and cook for 2.5 hours. Baste the lamb occasionally with the tomato sauce to keep it moist and flavorful.
  9. Serve: Once the lamb is fall-apart tender and richly flavored, remove from the oven and serve hot with the braising sauce spooned over the top.

Notes

  • For best results, remove excess fat from lamb shanks before cooking to avoid greasiness.
  • If you don’t have an oven-safe skillet, transfer contents to a casserole dish and cover tightly with foil before baking.
  • Use a robust dry red wine like Cabernet Sauvignon or Merlot for a richer braising liquid.
  • Leftover lamb can be refrigerated for up to 3 days and reheated gently in the oven or stovetop.
  • Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Keywords: Lamb shank recipe, braised lamb shanks, oven-braised lamb, easy lamb recipe, fall apart lamb, Mediterranean lamb

Find it online: https://thefoodrecipe.com/lamb-shank-easy-and-fall-apart-tender-recipe/