Tender Braised Lamb Shanks

This tender braised lamb shank recipe transforms tough meat into succulent perfection through slow cooking. The aromatic spice blend creates depth while the bright herb salad cuts through the richness for a restaurant-quality meal right at home.

The first time I made these lamb shanks for Sunday dinner, my family fell completely silent during the meal – just the sound of forks scraping plates. Now it's our special occasion tradition, especially when we're looking to impress guests without being stuck in the kitchen.

Ingredients

• Bone-in lamb shanks: Create the most flavorful result. Look for meaty shanks with good marbling for the best texture.
• Ground spices: Coriander, fennel, cumin and smoked paprika form the aromatic base that penetrates the meat during long cooking.
• Aromatic vegetables: Carrots, celery, onion and garlic provide the flavor foundation for the sauce.
• Anchovy fillets: Add umami depth without fishy flavor. They completely dissolve during cooking.
• White wine: Deglazes the pan and adds acidity to balance the rich meat.
• Fresh herbs: Create the contrasting salad that brightens each bite. Use whatever combination looks freshest at the market.

Step-by-Step Instructions

Prepare the Spice Mixture:

Combine ground coriander, fennel, cumin and smoked paprika in a small bowl until thoroughly mixed. This aromatic blend will form the flavor foundation of your dish. The combination creates a Mediterranean profile that complements lamb perfectly without overpowering it.

Season and Brown the Shanks:

Season lamb shanks generously with salt and pepper before rubbing the spice mixture all over. Heat oil in a Dutch oven until shimmering and brown shanks on all sides until deeply colored, about 4 minutes per side. Work in batches if needed to prevent crowding which would steam rather than brown the meat. This crucial step creates the rich flavor base through the Maillard reaction.

Create the Aromatic Base:

Add the diced carrots, celery, onion and garlic to the same pot with more oil. Cook until softened and just beginning to brown, about 8 minutes. This mirepoix becomes the foundation of your sauce. Add the anchovies and tomato paste, cooking for another minute until fragrant. The anchovies will melt completely into the sauce.

Deglaze and Build the Braising Liquid:

Pour in the white wine and scrape all the flavorful browned bits from the bottom of the pot. Let simmer until the raw alcohol smell dissipates. Return the shanks to the pot, nestling them among the vegetables. Add stock, rosemary, and bay leaf to create the braising environment.

Slow Cook to Perfection:

Create a parchment lid with a center hole to allow some evaporation while trapping moisture. This technique concentrates flavors while keeping meat tender. Cook in a 300°F oven for approximately 3 hours, turning shanks halfway through, until meat is falling-off-the-bone tender.

Create the Silky Sauce:

Remove the shanks and blend the braising liquid with all vegetables until completely smooth. This creates a luxurious sauce without the need for additional thickeners. Strain for extra smoothness if desired and adjust seasoning.

Prepare the Herb Salad:

Just before serving, combine sliced endive, celery and fresh herbs. Dress lightly with lemon juice and olive oil. The bright, slightly bitter salad provides the perfect contrast to the rich meat.

Serve with Style:

Plate the warm shanks, generously spooning sauce over them, then crown with the herb salad for a beautiful presentation and balanced bite.

Pin it

The anchovies are my secret weapon in this recipe. I was initially skeptical about adding them, but they completely dissolve during cooking and leave behind a deep umami richness that people can never quite identify. Even anchovy-haters will love this dish without ever knowing the secret ingredient.

Make-Ahead Magic

These lamb shanks actually improve when made a day ahead. After braising, let the shanks cool in their sauce, then refrigerate overnight. This allows flavors to meld beautifully, and also makes it easy to remove excess fat that will solidify on top. Reheat gently in a 325°F oven until warmed through. Just prepare the fresh herb salad right before serving for the perfect texture contrast.

Simple Substitutions

Beef shanks work wonderfully with this exact method if lamb is unavailable or not preferred. The cooking time remains the same, though you might need larger shanks to feed the same number of people. For the herb salad, any combination of fresh herbs works beautifully. In winter, focus more on parsley and mint with some arugula for bite. In summer, abundant basil and cilantro create a brighter profile.

Serving Suggestions

While these shanks are magnificent on their own, they pair beautifully with creamy polenta or mashed potatoes to soak up the rich sauce. For a lighter option, serve with roasted root vegetables or a simple couscous. A bold red wine like Syrah or Cabernet Sauvignon stands up perfectly to the rich flavors. For a complete dinner party menu, start with a light appetizer like marinated olives, then serve the shanks as your showstopping main.

Pin it

Frequently Asked Questions

→ What cut of lamb should I use?

Lamb shanks are best for this dish as they become tender and flavorful when braised.

→ Can I substitute the anchovies?

Yes, anchovies add umami but can be replaced with a splash of fish sauce or omitted if preferred.

→ What wine works best for the braise?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the braising flavors.

→ How do I ensure the sauce is smooth?

Blend the braising liquid with vegetables until smooth and optionally strain for a silky texture.

→ Can I prepare the herb salad ahead of time?

You can prep the ingredients ahead, but toss them with dressing just before serving for freshness.