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Tomato-Braised Lamb Shanks

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3h 30min

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4 servings

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These Tomato-Braised Lamb Shanks are a comforting and flavorful dish that's perfect for a cozy dinner. Tender lamb shanks are slowly simmered in a rich tomato sauce with aromatic vegetables and herbs until they're fall-off-the-bone tender. Serve this hearty dish over creamy polenta or mashed potatoes for a satisfying meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the lamb shanks

Season the lamb shanks with salt and black pepper.

2
Prepare the vegetables

Chop the onion, carrots, and celery stalks into large chunks. Mince the garlic cloves.

3
Brown the lamb shanks

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown on all sides, about 8-10 minutes total. Remove the lamb shanks from the pot and set aside.

4
Sauté the vegetables

In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

5
Add the tomatoes and tomato paste

Stir in the canned diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring constantly.

6
Add the liquids and herbs

Pour in the red wine and beef broth. Add the rosemary sprigs, thyme sprigs, and bay leaf. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.

7
Braise the lamb shanks

Return the browned lamb shanks to the pot, nestling them into the liquid and vegetables. Reduce the heat to low, cover the pot, and let the lamb shanks simmer for 2 1/2 to 3 hours, or until they are tender and easily pull away from the bone.

8
Remove the herbs and serve

Remove the rosemary sprigs, thyme sprigs, and bay leaf from the pot. Serve the Tomato-Braised Lamb Shanks hot, with the braising liquid and vegetables spooned over the top.

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