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Lamb Shank Meat Recipe

foxyrecipes
A classic lamb shank recipe featuring tender, slow braised shanks finished in a rich tomato herb sauce with aromatic vegetables and warm spices, made without alcohol.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 505 kcal

Equipment

  • Large Dutch oven or heavy oven safe pot

Ingredients
  

  • 4 lamb shanks
  • Salt and pepper to taste
  • 3 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 3 cups beef or lamb broth
  • 1 cup crushed tomatoes
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • Fresh parsley chopped, for garnish

Instructions
 

Sear the Shanks and Build the Aromatic Base

  • Generously season the lamb shanks with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven over medium high heat, then sear the shanks on all sides until deeply browned, about 8 to 10 minutes total. Remove the shanks and set aside.
  • In the same pot, add the onion, carrots, and celery, cooking for 5 to 6 minutes until softened. Add the garlic and cook for another 30 seconds, then stir in the tomato paste, cumin, smoked paprika, and cinnamon, cooking for 1 to 2 minutes until the mixture darkens slightly and becomes fragrant.
    lamb shank meat recipe Sear the Shanks and Build the Aromatic Base

Deglaze and Add the Braising Liquid

  • Pour in the red wine vinegar, scraping up any browned bits from the bottom of the pot, and let it simmer for a minute or two to cook off some of the sharpness.
  • Add the broth, crushed tomatoes, rosemary, thyme, and bay leaves, then return the lamb shanks to the pot, nestling them into the liquid so they're mostly submerged. Bring everything to a gentle simmer.
    lamb shank meat recipe Deglaze and Add the Braising Liquid

Braise Low and Slow

  • Cover the pot and transfer it to a 325°F oven, letting the shanks braise for 2.5 to 3 hours, until the meat is fork tender and pulling away from the bone.
    lamb shank meat recipe Braise Low and Slow

Reduce the Sauce and Finish

  • Remove the lamb shanks from the pot and set aside, loosely covered. Discard the rosemary sprigs, thyme sprigs, and bay leaves, then simmer the remaining liquid on the stovetop for 10 to 15 minutes until it thickens into a rich sauce.
  • Return the shanks to the pot to warm through in the sauce, then serve garnished with fresh parsley.
    lamb shank meat recipe

Notes

  • Searing the lamb shanks properly before braising genuinely makes a noticeable difference in the depth of flavor, so it's worth taking the extra few minutes to get a good crust on all sides.
  • Cooking the tomato paste and spices until fragrant before adding liquid helps build a deeper, more layered flavor in the finished sauce.
  • If the sauce hasn't thickened enough after simmering, a small cornstarch slurry can help it along, though letting it reduce naturally usually gives the best texture.
  • Leftover lamb shanks reheat well in their sauce on the stovetop over low heat, covered, which helps keep the meat from drying out.
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