Herb-Braised Lamb Shanks in a Rich Aromatic Sauce

These herb-braised lamb shanks are slow-cooked in a deeply aromatic sauce bursting with garlic, rosemary, thyme, and warm spices. The meat becomes fall-off-the-bone tender, infused with rich savory flavor. It’s a hearty, comforting dish perfect for special dinners, holidays, or anytime you want to impress with minimal effort.

Ingredients

For the Lamb:

• 4 lamb shanks (about 1.5–2 lbs total), trimmed
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, smashed
• 2 celery stalks, chopped

For the Sauce:

• 2 ½ cups beef broth (low sodium)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves
• Zest of 1 lemon
• Optional: pinch of red chili flakes for heat

Instructions

Step 1: Sear the Lamb

1. Season lamb shanks generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Sear lamb shanks on all sides until browned (about 10 minutes total). Remove and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add onion, garlic, and celery. Sauté for 5–6 minutes until softened.
2. Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Step 3: Build the Sauce

1. Add beef broth, Worcestershire sauce, smoked paprika, rosemary, thyme, bay leaves, lemon zest, and chili flakes (if using).
2. Stir well to combine and bring to a gentle simmer.

Step 4: Braise Low and Slow

1. Return lamb shanks to the pot, nestling them into the sauce.
2. Cover with a lid and transfer to a preheated oven at 325°F (165°C).
3. Cook for 2.5 to 3 hours, flipping the shanks halfway through. The meat should be fork-tender.

Step 5: Reduce and Finish the Sauce

1. Remove lamb shanks and keep warm.
2. Simmer the sauce uncovered on the stovetop for 10–15 minutes until slightly thickened.
3. Taste and adjust seasoning if needed.

Serving Suggestions

• Serve over mashed potatoes, buttery couscous, or creamy polenta.
• Garnish with fresh parsley or thyme for extra color and freshness.
• Don’t forget crusty bread to soak up that incredible sauce!

Quick Info

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: ~3 hours 15 minutes
• Servings: 4

Leftovers & Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in sauce for up to 3 months.
• To reheat: Simmer gently on stovetop or bake covered at 300°F until warmed through.

Tips & Variations

• No Worcestershire? Sub with a splash of soy sauce or balsamic vinegar.
• Add mushrooms or pearl onions for a deeper, rustic flavor.
• Want more brightness? Stir in a squeeze of lemon juice just before serving.
• Double the broth and turn leftovers into a stew base or lamb ragu.