Lamb Shank Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my lamb shanks recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Lamb Shanks – I usually get them at the butcher, but some grocery stores may have them. Trim off any large chunks of fat if needed, but don’t expect them to look lean — the fat adds flavor, and the connective tissue breaks down to make them tender!
• Tomatoes & Puree – Dice fresh Roma tomatoes (or any kind you have), and grab tomato puree—not to be confused with sauce or tomato paste. If needed, tomato sauce works too, but it has a milder flavor.
• Veggies – Diced red onion (or swap for white or yellow) and carrots. Sometimes I add celery, too.
• Red Wine – Grab a dry red like merlot, cabernet, or pinot noir—something you’d enjoy sipping with lamb! If you don’t want to use wine, you can make my braised lamb shanks with beef broth instead, but the flavor will be very different.
• Beef Stock Cubes – I like this organic brand. Many brands are packed with artificial ingredients, so if that matters to you, check the label. You’ll need to crush the cubes, or you can just use a few teaspoons of a powder instead.
• Herbs & Garlic – Fresh rosemary, thyme, parsley, and fresh cloves pack a flavorful punch. If you only have dried herbs, use 3/4 teaspoon of each dried in place of 2 teaspoons of each fresh.
• Bay Leaves – Totally optional for a flavor boost. Just remember to pull them out before serving.
• Olive Oil – For sauteing. Avocado oil works, too.
• Sea Salt & Black Pepper

P.S. I know I’m stretching the “10 ingredients or less” theme of my site a bit with this lamb shank recipe, but I really found that all these ingredients make this dish. They are all simple staples and the process is very easy, so don’t let the long list deter you!

How To Cook Lamb Shanks

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season the lamb. Pat the lamb shanks dry with a paper towel, then give them a good sprinkle of salt and pepper.
2. Sear until golden. Heat the oil in a large skillet or Dutch oven over medium-high heat. Sear the lamb on both sides until browned — in my picture below, they aren’t browned enough yet and I seared them for longer afterward. Cook in batches if they don’t all fit. Remove and set aside.
3. Saute the veggies. Toss in the diced tomatoes, onions, and carrots (if you’re using them) and cook for a few minutes. Stir in the garlic and saute for about a minute.
4. Simmer the braising liquid. Stir in the red wine, water, tomato puree, and beef cubes. Simmer for a few minutes. Take it off the heat and adjust salt and pepper to your taste.

5. Add the herbs. Place the lamb back in the skillet, and tuck in the bay leaves and fresh herbs around it.
6. Bake low and slow. Cover the pan with foil and bake for a couple hours, basting with the sauce now and then, until the braised lamb shanks are fork tender. I use this angled baster—it makes grabbing those hard-to-reach juices a breeze.

Alternate Cooking Methods

If you need the oven for something else, you can make this lamb shank recipe with one of my other methods:

• Stovetop Only – Instead of baking, just cover the pan and leave it on the stove to cook over low heat for a few hours, basting occasionally.
• Slow Cooker – Sear the lamb and sauté the veggies on the stovetop, then toss everything into the Crock Pot. Cook on Low for 7-8 hours or High for 3.5-4 hours.
• Pressure Cooker – Use the Instant Pot’s Saute setting to brown the lamb and saute the vegetables. Add the other ingredients, seal, and pressure cook on High for 60 minutes.

Serving Ideas

Braised lamb shanks are major comfort food and makes a lot of luxurious sauce, so I highly recommend serving them over a base to soak it all up. Mashed potatoes or rice work great. I like mashed cauliflower or riced cauliflower for lighter options.

If you want to add some greens, try my parmesan brussels sprouts, green beans almondine, or Greek salad.