Braised Lamb Shanks

Braised Lamb Shanks Recipe

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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
  • 4
    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

How to Make Braised Lamb Shanks


  1. Preheat oven to 350F.
  2. Combine 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.)
  3. Heat 2 tablespoons oil and butter in large Dutch oven over medium heat until hot.
  4. Add lamb shanks in batches; brown on all sides. Transfer lamb to plate; set aside.
  5. Add remaining 1 tablespoon oil to Dutch oven, if needed.
  6. Add onion and garlic; cook and stir 5 minutes.
  7. Stir in broth, wine and rosemary; bring to a boil over high heat.
  8. Return lamb and any accumulated juices from plate to Dutch oven.
  9. Cover; place in preheated oven.
  10. Cook 1 1/2 to 2 hours or until lamb is fork tender. Transfer lamb to serving platter; keep warm.
  11. Skim 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.)
  12. Pour sauce over lamb.

Printable Recipe Card

About Braised Lamb Shanks

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

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