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Introduction
Lamb shanks are a classic dish that combines rich, hearty flavors with a melt-in-your-mouth texture. Perfect for a cozy family dinner or an elegant gathering, baked lamb shanks are a versatile dish that feels luxurious yet is surprisingly easy to make. Slow baking allows the meat to absorb the aromatic flavors of herbs and spices, ensuring every bite is satisfying. Whether you're an experienced cook or a beginner looking to impress, this recipe will guide you through crafting a memorable meal.
Ingredients
To make this flavorful dish, gather the following:
2 lamb shanks
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
2 cups beef or chicken broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Directions
Preheat the oven to 325°F (160°C).
Prepare the lamb shanks: Pat them dry with paper towels and season generously with salt and pepper.
Sear the lamb: In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb shanks on all sides (about 8–10 minutes). Remove and set aside.
Sauté the vegetables: In the same pot, add the onions, carrots, celery, and garlic. Cook until softened, about 5–7 minutes.
Add liquids and seasonings: Stir in the tomato paste, then add the diced tomatoes, broth, wine (if using), rosemary, thyme, and bay leaf. Mix well.
Return the lamb to the pot: Nestle the shanks into the sauce, ensuring they are partially submerged.
Bake: Cover the pot with a lid or foil and transfer to the oven. Bake for 2.5–3 hours, checking occasionally to ensure the liquid hasn’t reduced too much. Add a bit of water or broth if needed.
Serve: Once tender, remove the lamb shanks from the oven. Garnish with fresh parsley if desired and serve with mashed potatoes, rice, or crusty bread.
Serving and Storage Tips
Serving: Pair the lamb shanks with creamy mashed potatoes or a simple vegetable medley for a well-rounded meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep the sauce from drying out.
Freezing: The dish freezes well. Place cooled lamb shanks and sauce in a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations
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