Braised Lamb Shanks Recipe

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Braised Lamb Shanks

Vicki Butts (lazyme)


From Irish Cooking.

☆☆☆☆☆ 0 votes
15 Min
2 Hr 30 Min


2 Tbsp
all purpose flour
1 tsp
1/2 tsp
ground black pepper
lamb shanks (about 4-5 pounds total)
2 Tbsp
olive oil
1 Tbsp
1 large
onion, chopped
4 clove
garlic, minced
1 c
beef broth, or chicken broth
1 c
burgundy wine, or dry red wine
2 Tbsp
fresh rosemary, chopped or 2 teaspoons dried


1Preheat oven to 350F.
2Combine flour, salt and pepper in plastic or paper bag. Add shanks 1 at a time to bag; shake to coat lightly with seasoned flour. (Be sure to use all of flour mixture.)
3Heat 2 tablespoons oil and butter in large Dutch oven over medium heat until hot.
4Add lamb shanks in batches; brown on all sides. Transfer lamb to plate; set aside.
5Add remaining 1 tablespoon oil to Dutch oven, if needed.
6Add onion and garlic; cook and stir 5 minutes.
7Stir in broth, wine and rosemary; bring to a boil over high heat.
8Return lamb and any accumulated juices from plate to Dutch oven.
9Cover; place in preheated oven.
10Cook 1 1/2 to 2 hours or until lamb is fork tender. Transfer lamb to serving platter; keep warm.
11Skim off and discard fat from juices in Dutch oven. Boil juices until reduced to 2 cups and slightly thickened. (Depending on amount of remaining liquid, this could take from 2 to 10 minutes.)
12Pour sauce over lamb.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Irish