Description

This Braised Lamb Shanks recipe offers tender, flavorful lamb slow-cooked with aromatic vegetables, fresh herbs, and a rich, savory sauce enhanced by grape juice. Perfect as a comforting dinner, the lamb shanks are first seared for a golden crust, then braised in the oven until fall-off-the-bone tender. Serve over mashed potatoes, rice, or polenta for a hearty meal that impresses with its depth of flavor.

Ingredients

Meat

4 lamb shanks (each shank about 1 to 1-1/4 pounds)

Vegetables and Aromatics

2 yellow onions (each cut into 4 wedges)
3 carrots (each cut into about 2-inch pieces)
3 celery ribs (each cut into about 2-inch pieces)
8 button mushrooms (each cut in half)
5 cloves garlic (cut in half lengthwise)

Liquids

4 cups low sodium chicken broth (or vegetable broth)
2 cups unsweetened grape juice

Fats and Oils

4 tablespoons olive oil (divided)

Herbs and Seasonings

3 sprigs fresh rosemary
3 sprigs fresh thyme
Salt and freshly ground black pepper (to taste)

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Instructions

Prep. Preheat your oven to 425˚F to get ready for the braising process.
Heat the cooking oil. In a large Dutch oven or any high-sided oven-proof skillet, heat 3 tablespoons of olive oil over medium-high heat until shimmering.
Sear. Season the lamb shanks generously with salt and freshly ground black pepper. Add them to the hot oil, ensuring the oil is very hot to get a good sear. Brown the shanks on all sides to develop flavor, then remove them from the skillet and set aside.
Cook the veggies and aromatics. Reduce heat to medium-high and add the remaining tablespoon of olive oil to the skillet. Add the onions, carrots, celery, mushrooms, and garlic, cooking and stirring frequently for about 4 minutes until they start to soften and release their aromas.
Add the liquids. Slowly pour in the chicken broth and then stir in the unsweetened grape juice. Use a wooden spoon to scrape up any browned bits stuck to the pan bottom, which add great flavor. Bring the mixture to a boil.
Cook the lamb shanks. Nestle the lamb shanks back into the pot, then add the fresh rosemary and thyme sprigs. Cover and transfer the pot to the preheated oven. Braise the lamb shanks for 1.5 to 2 hours, turning them every 30 to 40 minutes to ensure even cooking. The meat is ready when it is tender and reaches an internal temperature between 150˚F and 160˚F.
Make the sauce. Carefully remove the pot from the oven. Take the shanks out and set aside covered to keep warm. Place the pot back on the stovetop over medium heat and simmer the remaining liquid for 6 to 10 minutes until it thickens to your liking. Skim off any excess fat from the surface, then taste and adjust seasoning as needed.
Finish. Return the lamb shanks to the pot, turning them gently to coat in the thickened sauce. Garnish with fresh parsley if desired and serve the lamb shanks hot over mashed potatoes, rice, polenta, or your preferred side dish.

Notes

Be sure the oil is very hot before searing the lamb to develop a rich crust and deep flavor.
Turning the lamb shanks intermittently while braising ensures they cook evenly and absorb maximum flavor.
The grape juice adds a subtle sweetness and depth to the braising liquid—avoid substituting with sweetened juices to keep the balance right.
Use a meat thermometer to check for doneness; tender lamb should reach between 150˚F and 160˚F internal temperature.
For a thicker sauce, you can reduce the braising liquid longer or stir in a cornstarch slurry before simmering.
Leftover lamb is delicious shredded and used in stews or sandwiches.

Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean