Braised Lamb Shanks

Course: Main Course
Cuisine: American
Keyword: carrots, lamb chops
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 4
Calories: 815kcal
Savory lamb shanks become fall apart tender when braised in this luscious sauce.  Braise in the oven or use your crock pot instead!
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Ingredients

  • 4 lamb shanks about 1 1/2 pounds
  • 4 tablespoons olive oil
  • 4 carrots peeled and diced
  • 4 stalks celery diced
  • 4 shallots peeled, thinly sliced
  • 16 ounces crimini or button mushrooms sliced
  • 2 cup low sodium beef broth
  • 1 cup red wine
  • 4 tablespoons tomato paste
  • 4 cloves garlic minced
  • 2 bay leaves
  • 4-5 sprigs thyme tied with kitchen string
  • salt and pepper to taste

Instructions

  • This dish can be made in the oven - or in a crock pot.

For the oven method

  • Preheat to 300 degrees.
  • In a large dutch oven or heavy pot, heat 2 tablespoons oil over medium high heat. Add lamb shanks in two batches and sear on all sides, until browned turning with a pair of tongs. About 7-9 minutes each. Transfer lamb to a tray.
  • Add remaining olive oil to pot and stir in carrots and celery. Cook until slightly softened about 5 minutes. Add mushrooms and shallots and cook an additional 4-5 minutes, until tender.
  • Stir in broth, wine and tomato paste, until well combined. Add thyme, garlic and bay leaves. Transfer lamb shanks back to pot, nestling them into the broth and vegetable mixture.
  • Cover tightly with lid and place pot in the oven. Braise for 2 1/2 hours, or until lamb is fork tender.
  • Season with salt and pepper as needed.

For The Crock Pot Method

  • Brown the lamb as instructed above.
  • Add the carrots, celery, shallots, mushrooms beef broth, red wine, tomato paste, garlic, bay leaves and thyme to the crock pot. Stir to combine.
  • Nestle the lamb shanks into the vegetables and broth. (cover and refrigerate until ready to cook, if you're prepping this the night before.)
  • Place slow-cooker vessel into the crock pot cooker. Cover with lid and set the slow cooker to low. Cook for 6-8 hours.

For The Instant Pot Method:

  • Set Instant Pot to Sauté and adjust to “More” and add 2 tablespoons oil. 
  • Pat lamb shanks dry and season with salt and pepper. Once the Instant Pot is hot, add lamb and cook until browned all over, about 4 minutes per side. Transfer to plate.
  • Add remaining olive oil.  When the oil is hot and shimmery, add the carrots and celery.  Saute for 4-5 minutes or until tender. Add mushrooms and shallots and cook an additional 4-5 minutes, until tender.
  • Stir in broth, wine and tomato paste, until well combined. Add thyme, garlic and bay leaves. Transfer lamb shanks back to pot, nestling them into the broth and vegetable mixture.
  •  Cook at high pressure for 45 minutes. Allow the pressure to naturally release for 15 min before manually releasing the remaining pressure.
  • Transfer to a serving platter and spoon vegetables and sauce over lamb. Great with mashed potatoes or cauliflower.

Video

Notes

Serve with mashed potatoes or buttered noodles. For a low carb version, try it with mashed cauliflower on this site.

Nutrition

Calories: 815kcal | Carbohydrates: 20g | Protein: 102g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 310mg | Sodium: 787mg | Potassium: 2300mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10660IU | Vitamin C: 15.3mg | Calcium: 109mg | Iron: 10.2mg