Slow-Braised Lamb Shanks
Updated Feb. 27, 2025
- Total Time
- At least 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2lamb shanks, about 1 pound each
- 2tablespoons olive oil
- Salt and black pepper
- ½cup red or white wine or stock
- 1white or yellow onion, sliced (optional)
Nutritional analysis per serving (6 servings)
318 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
- Step 2
Lower the heat, pour off the excess fat, add the wine or stock and onions, if using. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
- Step 3
Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.
Private Notes
Comments
I also brown the shanks in a hot oven. They color nicely, and leave much of their fat behind in the pan. I tip from a long ago issue of Sunset Magazine.
I used a mix of red wine and vegetable broth for the liquid, rather than white wine/stock and water. I also cooked the lamb for a little over 2 hours, including about 1/2 hour browning time and turning every 20-30 minutes. I served it with roasted spaghetti squash and braised cabbage with the pan juices for sauce. Delicious!
Did this in a pressure cooker and liked the results. I upped the liquid to make sure there was enough to create sufficient steam. I used 1 cup stock and 1/2 cup white wine. Cooked for 45 minutes at high pressure with a natural pressure release. Meat was fall-off-the-bone tender and broth was quite flavorful.
This looks just right and worked for pretty much everyone else. I had a real hankering for lamb shanks. I did salt then brown [along with some lamb riblets] leeks and carrots. Used Better Than Boullion, Mushroom, for liquid. Even made it w slightly less water than directed on jar. Thought: These will be SO yum. But: Not. I pressure cooked them, let them cool overnight, So thought they would be rich. However they are not tasty at all. Almost water-y. Tender, yes, but tasty: not.
Absolutely loved this recipe. The key is to have patience while braising. It takes a good 30 minutes and occasionally turning the lamb so it browns beautifully on all sides. I added a sprig of rosemary to the pot.
One can cook lamb shanks without any additional liquid in a Dutch oven (as you US people call it) or a slow cooker: brown the shanks in olive oil, remove and add a large onion halved and sliced thin, when browned put the shanks back in, add sprigs of thyme or rosemary, some coarse salt and ground black pepper, cover and cook either on the lowest possible hob heat or the low setting on the slow cooker. Takes c 90 minutes, add potato chunks for last 30 and you have something very like kleftiko.