Braised Lamb Shanks Recipe

This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. I cook on low for 7 hours (or high for 4 hours.) So tender! I then remove shanks and thicken sauce with a water/cornstarch mixture. Yummy!!!!

I use this recipe regularly for lamb shanks. I also add celery, and bake it at 300 degrees in the oven covered rather than on the stove top. After the first hour I turn the shanks so they cook evenly. At the end I remove the cover and continue baking for about 15 minutes, making the top of the shanks a bit dry and crispy.

I added Michigan russets and sweet potatoes. Grilled lamb and all veggies to start. Used Snoop's Red Cali. Put it all in a crock pot for 4 hours (high) and ...WOW! Wonderful!

I AM NEW TO LAMB AND I LOVE IT. THE ROSEMARY LAMB SHANK WAS VERY SIMPLE TO MAKE. AND DELICIOUS. THE ONLY CHANGE THAT I DID WAS ADD 2 TSP. OF CHICKEN FLAVOR BOUILLON THAT HELPED TONE DOWN THE BITTERNESS FROM THE RED WINE AND I COOKED IT IN A CAST IRON DUTCH POT WHICH ONLY TOOK 90 MINUTES TO COOK.

This was fairly labor-intensive, with all the chopping and making broth: it took me an hour and a quarter before the sauce was ready for bringing to a boil and then simmering. But the end result was well worth it; I did add a slurry of cornstarch to thicken it. It was full of flavor and the meat was tender. There was sauce left over as I did not have 6 lamb shanks and I plan to cook some dark meat chicken and use the rest of the sauce with it. For us, it is definitely a make-again recipe. I don't understand the reviewer who said it was "thin and boring."

Followed the cooking method as instructed. It was good, don’t get me wrong, but my family wanted a little more flavor (we all tasted it before reducing). So, I added a very small amount of nutmeg for the last 20 minutes (maybe 1/8-1/4 tsp). IT WAS INSANELY GOOD! Highly recommend trying it with the nutmeg.

I read through all the reviews, so adjusted as follows: I cooked it the day before I was serving it. I used about half the wine and half the tomatoes, and added a few tablespoons of tomato paste. After browning the meat and sauteeing the veggies etc. I cooked it in the oven at 350 for 2 hours, then cooled and put in the fridge overnight. The next day I reheated it in the oven at 200 degrees for about an hour before serving. I still needed to reduce the sauce somewhat (I added some cornstarch to thicken at the end). It was fantastic, rave reviews by all!

I have made this several times. The only way I deviate from the original recipe is that after I brown the shanks, I put them in my slower cooker. I then saute the veggies, add the liquids and herbs and pour that over the shanks. Cook on high for 4 hours, on low for 7. When they’re done, I remove the shanks to an ovenproof casserole dish. I strain the liquid into a saucepan. I gently boil the liquid until reduced by about a third. I thicken it with a mixture of cornstarch and water and pour over the shanks. You could serve it then but I always cover and refrigerate, reheat the next day. It is so much better the next day. I often halve the recipe, turns out just as well.

Fantastic recipe! Really easy to modify too. For example, I found using 1/4 the bottle of wine and then drinking the rest was a great value add. Also added some cinnamon, lemon zest, black vinegar, and exclusively used beef broth (and significantly less than called for). It turned out amazing!

As written, this recipe is just ok. However, it is a very flavorful if you reduce the sauce and add some tomato paste. I added celery to the veg mixture too. After the initial 2 hours of cooking, I took the carrots out (as many as I could) along with the shanks. Keep them warm in a low temp oven. I reduced the sauce for about 20-30 mins. Add the lamb and the carrots back in and simmer so the meat absorbs the reduced sauce. Served over very thin pappardelle (Cipriani). Excellent with modifications!

As written, this recipe is just ok. However, it is a very flavorful if you reduce the sauce and add some tomato paste. I added celery to the veg mixture too. After the initial 2 hours of cooking, I took the carrots out (as many as I could) along with the shanks. Keep them warm in a low temp oven. I reduced the sauce for about 20-30 mins. Add the lamb and the carrots back in and simmer so the meat absorbs the reduced sauce. Served over very thin pappardelle (Cipriani). Excellent with modifications!

I tried it for the first time and it came out mouthwatering delicious 😋

I browned the rosemary / garlic marinated shanks , took them out, added salt free chicken bullion and red pinot noir to loosen up the browned bottom bits , then added shanks back in and covered the dutch oven , put into 350' oven and cooked until tender . . .Perfect ! Chef Gregory

Yummy

Great taste. I added small potatoes for a more rustic flavor. Worth the time.

Quick, easy, and ridiculously tasty.

With the entire bottle of red wine, this produces a dish very similar to Coq au Vin. Tastey but the favor of the lamb is covered up.

I like a much simpler version of this recipe, merely seasoning and slow cooking the lamb shanks until the meat falls from the bone. Scalloped potatoes complete the meal and the bone broth and tomato sauce make an incredible pasta sauce the next day.

Had to stop myself from eating the whole thing.

I did it a Dutch oven with fresh herbs and fresh shanks. Lamb was tender and succulent, the sauce was delicious. Next time I will make sure that I have time to reduce and thicken the sauce.