Baked lamb shanks are a true comfort dish, perfect for a special dinner or when you want to impress guests with a tender, flavorful meal. The slow-cooking process allows the meat to become so tender that it practically falls off the bone. This recipe combines rich beef broth, fresh vegetables, and fragrant herbs, creating a deeply savory sauce that complements the lamb perfectly. While lamb shanks are a tougher cut of meat, when braised slowly in the oven, they become succulent and melt-in-your-mouth tender. Whether you’re serving this on a special occasion or treating yourself to a hearty weekend meal, baked lamb shanks are sure to satisfy.
Ingredients:
- 2 lamb shanks
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Preparation:
Step 1:
Preheat your oven to 325°F (160°C). This low, steady heat will allow the lamb shanks to cook slowly and become tender while absorbing all the flavors of the broth and vegetables.
Step 2:
Pat the lamb shanks dry with a paper towel to ensure a good sear. Then, season the lamb shanks generously with salt and pepper, ensuring both sides are evenly coated.
Step 3:
In a large oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the lamb shanks. Sear the lamb shanks on all sides until browned, which will take about 5 minutes per side. This searing locks in the juices and builds flavor. Once browned, remove the lamb shanks from the pot and set them aside.
Step 4:
Using the same pot (don’t clean it; we want to keep all those flavorful browned bits), add the chopped onion, minced garlic, carrots, and celery. Sauté the vegetables over medium heat, stirring frequently until they are softened and fragrant, which will take about 5-7 minutes.
Step 5:
Stir in 2 tablespoons of tomato paste and cook for an additional 2 minutes. This helps to deepen the flavor of the sauce and gives it a rich, slightly sweet taste.
Step 6:
Pour in 2 cups of beef broth and 1 can of diced tomatoes, scraping up any browned bits from the bottom of the pot. Those bits are packed with flavor and will enhance the overall dish. Add 2 sprigs of rosemary and 2 sprigs of thyme for a fragrant, herbaceous touch.
Step 7:
Return the seared lamb shanks to the pot, nestling them into the broth and vegetable mixture. Cover the pot tightly with a lid or aluminum foil to keep the moisture in.
Step 8:
Transfer the covered pot to the preheated oven. Bake for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone. You’ll know they’re done when the meat pulls away easily with a fork.
Step 9:
Carefully remove the pot from the oven and discard the rosemary and thyme sprigs. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
Cooking Notes:
- Searing the Lamb Shanks: Searing the lamb before braising it is a crucial step. It caramelizes the surface of the meat, giving it a richer flavor. Ensure the oil is hot before adding the lamb so that it browns evenly.
- Tomato Paste: Cooking the tomato paste before adding liquid helps to remove its raw flavor and deepen the taste of the sauce.
- Low and Slow: Lamb shanks need time to break down their connective tissue, which is why a slow, low-temperature cooking method is ideal. Be patient for the best results!
Serving Suggestions:
Baked lamb shanks pair wonderfully with rich and hearty sides. Here are some great serving suggestions:
- Mashed Potatoes: The creamy texture of mashed potatoes makes the perfect base to soak up the rich, savory sauce from the lamb.
- Roasted Vegetables: Try serving this dish with roasted root vegetables like parsnips, potatoes, or sweet potatoes. The slight sweetness of roasted vegetables balances the robust flavor of the lamb.
- Couscous or Rice: If you’re looking for a lighter side, couscous or fluffy white rice are excellent options that absorb the delicious braising sauce.
- Crusty Bread: A warm loaf of crusty bread is great for dipping into the sauce, ensuring none of that delicious flavor goes to waste.
Tips:
- Herb Substitutions: If you don’t have fresh rosemary and thyme on hand, dried herbs can be used in their place. Just be mindful to use less, as dried herbs have a more concentrated flavor.
- Adding Depth of Flavor: For a more intense flavor, you can add a dash of balsamic vinegar or a squeeze of lemon juice to the braising liquid.
- Storage and Reheating: Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or on the stovetop in their braising liquid to keep them moist.
- Make-Ahead Option: This dish tastes even better the next day, as the flavors continue to meld together. You can prepare the entire recipe a day in advance and reheat it just before serving.
Prep Time:
- Preparation Time: 15 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours and 15 minutes
Nutritional Information:
- Calories (per serving): 450 kcal
- Protein: 40g
- Sodium: 780mg (approximate depending on the broth and seasoning used)
FAQs:
1. Can I use a different cut of meat?
Yes! If you don’t have lamb shanks, you can substitute them with bone-in beef short ribs or oxtails, but be aware that cooking times may vary depending on the size and cut of the meat.
2. Can I make this recipe in a slow cooker?
Absolutely! After searing the lamb shanks and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, or until the lamb is tender.
3. Can I freeze leftover lamb shanks?
Yes, you can freeze leftover lamb shanks. Store the shanks and the sauce in an airtight container and freeze for up to 3 months. To reheat, thaw the lamb in the refrigerator overnight and warm it gently on the stovetop.
Conclusion:
Baked lamb shanks are the epitome of comfort food, especially during colder months. The slow braising process infuses the meat with rich flavors, creating a tender, fall-off-the-bone texture that pairs beautifully with a variety of sides. Whether you serve it with mashed potatoes, rice, or roasted vegetables, this dish is sure to be a hit with family and friends. The recipe is simple to prepare, yet the end result feels indulgent and special. With just a little time and patience, you’ll be rewarded with a deeply flavorful, hearty meal. Enjoy!
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Baked Lamb Shanks Recipe
- Total Time: 3 hours and 15 minutes
Ingredients
Ingredients:
- 2 lamb shanks
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
Preparation:
Step 1:
Preheat your oven to 325°F (160°C). This low, steady heat will allow the lamb shanks to cook slowly and become tender while absorbing all the flavors of the broth and vegetables.
Step 2:
Pat the lamb shanks dry with a paper towel to ensure a good sear. Then, season the lamb shanks generously with salt and pepper, ensuring both sides are evenly coated.
Step 3:
In a large oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the lamb shanks. Sear the lamb shanks on all sides until browned, which will take about 5 minutes per side. This searing locks in the juices and builds flavor. Once browned, remove the lamb shanks from the pot and set them aside.
Step 4:
Using the same pot (don’t clean it; we want to keep all those flavorful browned bits), add the chopped onion, minced garlic, carrots, and celery. Sauté the vegetables over medium heat, stirring frequently until they are softened and fragrant, which will take about 5-7 minutes.
Step 5:
Stir in 2 tablespoons of tomato paste and cook for an additional 2 minutes. This helps to deepen the flavor of the sauce and gives it a rich, slightly sweet taste.
Step 6:
Pour in 2 cups of beef broth and 1 can of diced tomatoes, scraping up any browned bits from the bottom of the pot. Those bits are packed with flavor and will enhance the overall dish. Add 2 sprigs of rosemary and 2 sprigs of thyme for a fragrant, herbaceous touch.
Step 7:
Return the seared lamb shanks to the pot, nestling them into the broth and vegetable mixture. Cover the pot tightly with a lid or aluminum foil to keep the moisture in.
Step 8:
Transfer the covered pot to the preheated oven. Bake for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone. You’ll know they’re done when the meat pulls away easily with a fork.
Step 9:
Carefully remove the pot from the oven and discard the rosemary and thyme sprigs. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
Notes
Cooking Notes:
- Searing the Lamb Shanks: Searing the lamb before braising it is a crucial step. It caramelizes the surface of the meat, giving it a richer flavor. Ensure the oil is hot before adding the lamb so that it browns evenly.
- Tomato Paste: Cooking the tomato paste before adding liquid helps to remove its raw flavor and deepen the taste of the sauce.
- Low and Slow: Lamb shanks need time to break down their connective tissue, which is why a slow, low-temperature cooking method is ideal. Be patient for the best results!
- Prep Time: 15 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 450 kcal
- Sodium: 780mg
- Protein: 40g