Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lamb shanks (about 3–3.5 lb total), patted dry
- 2 tsp kosher salt, 1 tsp black pepper
- 3 tbsp olive oil
- 1 large onion, diced
- 2 carrots + 2 celery stalks, diced
- 4 garlic cloves, sliced
- 2 tbsp tomato paste
- 1 1/2 cups dry red wine
- 1 can (14.5 oz) crushed or diced tomatoes
- 2 cups low-sodium beef or chicken broth
- 2 sprigs fresh rosemary, 4 sprigs thyme, 2 bay leaves
- 1 tsp sugar (optional, to balance acidity)
- For serving: creamy polenta or mashed potatoes, chopped parsley
Do This
- 1. Preheat oven to 325°F (160°C). Pat lamb dry, season well with salt and pepper.
- 2. Brown shanks in hot olive oil in a heavy oven-safe pot until deeply golden on all sides; remove to a plate.
- 3. Sauté onion, carrot, celery, and garlic until softened. Stir in tomato paste and cook 2 minutes.
- 4. Pour in red wine, scraping up browned bits; simmer 3–5 minutes. Add tomatoes, broth, herbs, and sugar.
- 5. Return lamb to pot, submerge in sauce, cover, and braise in oven 2–2 1/2 hours until fall-off-the-bone tender.
- 6. Near the end, make creamy polenta or mashed potatoes. Remove lamb, skim fat from sauce, and simmer to thicken if needed.
- 7. Serve lamb shanks over polenta or potatoes, spooning plenty of sauce over top; garnish with fresh parsley.
Why You’ll Love This Recipe
- Rich, deeply flavored lamb that becomes melt-in-your-mouth tender with almost no fuss.
- Aromatic red wine, tomato, and herb sauce that tastes like it simmered all day.
- Perfect for entertaining; the oven does most of the work and it holds beautifully.
- Flexible serving base: choose cozy creamy polenta or classic mashed potatoes.
Grocery List
- Produce: Onion, carrots, celery, garlic, fresh rosemary, fresh thyme, bay leaves, fresh parsley, russet or Yukon Gold potatoes (if making mash).
- Dairy: Unsalted butter, whole milk or heavy cream, grated Parmesan cheese (for polenta or potatoes).
- Pantry: Lamb shanks, olive oil, kosher salt, black pepper, tomato paste, canned crushed or diced tomatoes, dry red wine, low-sodium beef or chicken broth, yellow cornmeal/polenta, sugar (optional).
Full Ingredients
Lamb Shanks and Braising Sauce
- 4 lamb shanks (about 3–3.5 lb / 1.4–1.6 kg total), trimmed of excess surface fat
- 2 tsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, thinly sliced or minced
- 2 tbsp tomato paste
- 1 1/2 cups (360 ml) dry red wine (Cabernet Sauvignon, Merlot, or similar)
- 1 can (14.5 oz / 400 g) crushed or diced tomatoes
- 2 cups (480 ml) low-sodium beef or chicken broth
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tsp granulated sugar (optional, to balance acidity)
- Salt and pepper, to finish and adjust seasoning
Creamy Polenta (Option A)
- 4 cups (960 ml) water
- 1 cup (240 ml) whole milk (or extra water or broth)
- 1 cup (160 g) medium or coarse-ground polenta (dry cornmeal labeled “polenta”)
- 1 tsp kosher salt (plus more to taste)
- 3 tbsp unsalted butter
- 1/2 cup (50 g) freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
Mashed Potatoes (Option B)
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
- 2 tsp kosher salt (for cooking water)
- 4 tbsp (55 g) unsalted butter
- 1/2–3/4 cup (120–180 ml) warm whole milk or cream
- Salt and freshly ground black pepper, to taste
To Finish and Serve
- 2–3 tbsp chopped fresh parsley
- Extra grated Parmesan (optional, for polenta or potatoes)
Step-by-Step Instructions
Step 1: Preheat the oven and season the lamb
Preheat your oven to 325°F (160°C). Pat the lamb shanks very dry with paper towels; this helps them brown nicely. Sprinkle all sides with the 2 tsp kosher salt and 1 tsp black pepper, pressing the seasoning lightly into the meat. Let the shanks sit at room temperature for about 15 minutes while you chop the vegetables. This takes the chill off the meat so it sears more evenly.
Step 2: Brown the lamb shanks
Place a large, heavy, oven-safe pot or Dutch oven over medium-high heat. Add the 3 tbsp olive oil. When the oil is shimmering and hot, add the lamb shanks in a single layer (work in batches if needed so you do not overcrowd the pot). Sear for about 3–4 minutes per side, turning until all sides are deeply browned. This browning step builds big flavor into the final sauce.
Transfer the browned shanks to a plate and set aside. Do not wash the pot; the browned bits on the bottom are pure flavor.
Step 3: Sauté the aromatics
Lower the heat to medium. If the pot looks very dry, add an extra drizzle of olive oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6–8 minutes. Scrape the bottom of the pot as you stir to loosen the browned bits.
Add the garlic and cook for another 1 minute until fragrant, being careful not to let it brown too much. Stir in the 2 tbsp tomato paste and cook for 2 minutes, stirring, until the paste darkens slightly in color; this concentrates its flavor and removes raw acidity.
Step 4: Deglaze with wine and build the braising liquid
Pour in the 1 1/2 cups dry red wine. As it bubbles, use a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pot. Let the wine simmer for 3–5 minutes to reduce slightly and cook off some of the alcohol.
Add the crushed or diced tomatoes, 2 cups broth, rosemary, thyme, bay leaves, and sugar (if using). Stir everything together and bring the mixture just up to a simmer. Taste the liquid; it should be pleasantly seasoned, keeping in mind it will concentrate slightly as it cooks. Add a small pinch of salt if needed.
Step 5: Return lamb to the pot and braise
Return the browned lamb shanks and any juices that collected on the plate to the pot, nestling them into the sauce so they are at least mostly submerged. If the liquid does not come at least two-thirds of the way up the sides of the shanks, top up with a bit more broth or water.
Cover the pot with a tight-fitting lid. Transfer to the preheated oven and braise for 2–2 1/2 hours, turning the shanks once halfway through. The lamb is done when it is very tender and nearly falling off the bone; a fork should slide in with almost no resistance. If needed, cook for an additional 15–30 minutes.
Step 6: Prepare the polenta or mashed potatoes
About 40 minutes before the lamb is done, start your side.
For creamy polenta: In a medium saucepan, bring 4 cups water and 1 cup milk to a gentle boil. Add 1 tsp salt. While whisking, slowly pour in the 1 cup polenta. Reduce heat to low and cook, stirring often, until thick and creamy, about 25–30 minutes (check your package for timing). Stir in the butter and Parmesan. Taste and adjust with more salt and pepper as needed. Keep warm over very low heat, stirring occasionally, or cover and set aside; you can loosen it with a splash of hot water or milk before serving.
For mashed potatoes: Place the potato chunks in a pot and cover with cold water. Add 2 tsp salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 15–20 minutes. Drain well. Return potatoes to the pot, add the butter and about 1/2 cup warm milk or cream, and mash until smooth and fluffy, adding additional milk as needed. Season with salt and pepper to taste. Keep warm.
Step 7: Finish the sauce
When the lamb is tender, carefully transfer the shanks to a clean plate or platter and tent loosely with foil to keep warm. Discard the rosemary stems, thyme stems, and bay leaves from the pot.
Skim off any excess fat from the surface of the braising liquid with a spoon. Place the pot on the stove over medium heat and simmer for 5–10 minutes to slightly thicken and concentrate the sauce. If you prefer a smoother sauce, you can blend a portion of it with an immersion blender, then return it to the pot. Taste and adjust seasoning with additional salt and pepper as needed.
Step 8: Plate and serve
Spoon a generous mound of creamy polenta or mashed potatoes into each warm shallow bowl or plate. Place a lamb shank on top or slightly to the side of the mound. Ladle plenty of the rich red wine–tomato sauce and vegetables over the lamb and the base.
Sprinkle with chopped fresh parsley and, if you like, an extra dusting of grated Parmesan on the polenta or potatoes. Serve hot, making sure everyone gets both meat and lots of sauce.
Pro Tips
- Choose the right pot: A heavy Dutch oven with a tight lid helps maintain gentle, even heat and keeps the shanks moist.
- Do not rush the browning: Deeply searing the lamb is key to building a complex, restaurant-quality sauce.
- Make ahead for even better flavor: The braise tastes fantastic the next day. Chill overnight, skim the solidified fat, and reheat gently.
- Adjust sauce consistency: If the sauce is too thin, simmer it uncovered until it thickens; if too thick, add a splash of broth or water.
- Pick a drinkable wine: Use a dry red wine you would enjoy drinking; its flavor becomes the backbone of the sauce.
Variations
- Slow cooker version: Brown the lamb and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 4–5 hours until tender.
- Pressure cooker / Instant Pot: Sear the lamb and build the sauce using the Sauté function, then pressure cook on High for 45–55 minutes with natural release. Reduce the sauce on Sauté if needed.
- Mediterranean twist: Add a strip of lemon zest, a handful of pitted olives, and a pinch of crushed red pepper flakes during the braise for a brighter, slightly spicy flavor profile.
Storage & Make-Ahead
Allow leftover lamb and sauce to cool to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. Polenta and mashed potatoes will keep for 2–3 days. Reheat the lamb gently on the stovetop over low heat or in a 300°F (150°C) oven, adding a splash of water or broth if the sauce has thickened too much. Polenta will firm up in the fridge; whisk in a bit of hot water or milk while reheating on the stove to restore creaminess. Mashed potatoes reheat best covered in the microwave or in a saucepan with a splash of milk and a little extra butter. This dish also freezes well: store lamb and sauce in a freezer-safe container for up to 2 months, thawing overnight in the fridge before reheating.
Nutrition (per serving)
Approximate values for one serving of lamb with sauce and a portion of polenta (4 servings total): about 800–900 calories, 50–60 g protein, 50–60 g fat, 20–30 g carbohydrates, 3–5 g fiber, and 1,000–1,300 mg sodium. Values will vary depending on the size of the shanks, how much fat is skimmed, and whether you choose polenta or mashed potatoes and how much butter and cheese you add.
