Braised Lamb Shanks

When you raise food the right way—out on pasture, under the sun, eating real food the way nature intended—it deserves to be cooked with the same kind of respect. This braised lamb shank recipe is about doing just that. No shortcuts. No weird ingredients you can’t pronounce. Just honest, deep, soul-satisfying flavor. If you’re looking for a meal that tastes like it came straight out of your grandma’s kitchen (you know, before Big Food turned everything into “fast” and “easy”), you’re in the right place.

Get ready to roll up your sleeves, fill your house with the kind of smell that’ll have the neighbors peeking over the fence, and sit down to a dinner that actually means something.

 

What You’ll Need:

• 4 lamb shanks

• 2 tablespoons olive oil

• 1 onion, peeled and diced

• 2 carrots, peeled and cubed

• 2 ribs celery, diced

• 1 turnip, peeled and cubed

• 1 parsnip, peeled and cubed

• 2-3 garlic cloves, smashed

• 6-5 fresh thyme sprigs

• 1 fresh rosemary sprigs

• A small bunch of parsley

• 2 cups red wine

• 3 tablespoons tomato paste

• 3 cups beef or lamb stock

• Sea salt and fresh cracked pepper to taste

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Let’s Get Cooking:

1. Preheat your oven to 350°F.

2. Prep the Lamb:

Generously season the lamb shanks all over with sea salt and fresh cracked pepper.

3. Sear:

In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Sear the lamb on all sides (yes, even the ends!) until beautifully golden brown, about 3–4 minutes per side. Then set them aside.

4. Sauté the Veggies:

Toss the onion, carrots, celery, turnip, parsnip, and garlic into the same pot. Cook, stirring now and then, until everything gets a good deep color—this takes about 10-12 minutes.

5. Deglaze:

Pour in the red wine and scrape up all those rich, flavorful bits stuck to the bottom. Let it simmer until the wine is reduced by half- I know it seems like a lot of wine, but I promise it isn't overpowering.

6. Build Flavor:

Stir in the tomato paste and cook for another 1–2 minutes until it’s nicely incorporated.

7. Add the Good Stuff:

Pour in the beef or lamb stock. Toss in the parsley, thyme, rosemary, plus a little more salt and pepper. Stir to combine it all.

8. Bring It Home:

Nestle the lamb shanks back into the pot. Cover it up with a lid and pop it into your preheated oven. Braise for 2 to 2½ hours, until the lamb is fall-off-the-bone tender.

9. Finish the Sauce:

Once done, carefully remove the lamb shanks and strain out the veggies. Bring the remaining liquid to a rapid boil on the stovetop and let it reduce for 4–5 minutes until it thickens slightly.

10. Serve It Up:

Plate the lamb shanks over a bed of risotto, mashed potatoes or polenta and ladle that rich, deep sauce right over the top.

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A Few Tips:

• Choose the Right Wine: Pick a dry red wine you actually like drinking—your lamb will thank you.

• Don’t Skip the Sear: This step locks in all that juicy flavor.

• Cook up your veggie side separately: The veggies in this dish will be super mushy after all that braising.

Ready to blow some minds at the dinner table?

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