Braised Lamb Shanks

1-PotGluten-FreeLamb Shank

Lamb shank braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and seasoned with oregano, thyme, and rosemary.

Photography Credit: Elise Bauer

Lamb shank has a wonderfully flavorful, but it can be a bit tough, so lamb shanks lend themselves well to a low and slow braise. Long cooking at a low temperature is exactly what you need for meat that is falling-off-the-bone tender.

The trick to delicious lamb shank is to brown the shanks first.

Braised Lamb Shanks Recipe

  • Prep time: 15 minutes
  • Cook time: 2 hours
  • Yield: Serves 4


  • 2 Lamb shanks
  • Salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 3-4 medium potatoes, cut into 2-inch chunks
  • 1 garlic clove, minced
  • 1 1/4 cup chicken or beef stock
  • 2 teaspoons fresh thyme, or 1 teaspoon dried
  • 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried
  • 1 teaspoon dried oregano
  • 1 bay leaf

Optional, and highly recommended:

  • 3/4 cup raisins, soaked in 1/2 cup sherry for a couple hours
  • 1/2 cup of fresh mint leaves



1 Preheat oven to 350° F. Season lamb shanks with salt.

2 Brown the lamb shanks: Heat the oil in a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Working in batches if necessary, brown the lamb shanks in the pot on all sides. Remove shanks to a dish.

3 Sauté the onion, carrot, celery: Add onion, carrot and celery and sauté for 5 minutes, stirring often.

4 Add potatoes, then garlic, lamb, herbs, sherry, raisins: Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs (except for the mint). If using, add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes.

5 Add stock, bring to simmer, put in oven: Add the stock and bring to a simmer. Remove from heat, cover the pot and bake in the oven for 1 1/2 or 2 hours or until shanks are tender.

6 Strip meat from bones: Remove the shanks, strip the meat from the bones and return the meat to the pan.

Serve with fresh mint leaves as garnish.

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Braised Lamb Shanks with carrots, raisins, onion and potatoes on plate

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

14 Comments / Reviews

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Did you make it? Rate it!

  • Lori

    Make this often. Amazing flavor!


  • Grace

    I just wanted to thank you for your wonderful recipes. Your recipes are my go-to-first every time and they never fail me! Last night, we had a couple of friends over for dinner both of whom have had extensive travels around the world both for business and pleasure and they love to eat and explore international cuisines. Again, I made braised lamb shanks…and they kept talking about how good it was and that it’s the best they’ve ever had even the day after the dinner. Sadly, I haven’t taken any photos but will do so next time.

    Thank you once again for your never-fail, wonderful and delicious recipes!

  • Grace

    Prepared this dish last Passover. My apologies for the delayed comment…just wanted to share my husband’s reaction: “This is just stupendous”…his words! And I loved it too! Thank you for putting an end to my quest for the best braised lamb shanks recipe.

  • Sherrie Au

    This was amazing! I substituted turkey leg for the lamb shank and fennel for the carrot… NOT! Just joking! ! I made it according to the recipe, except I did use parsnips instead of potatoes and I did include the sherry-soaked raisins and the mint garnish. It was heavenly!


  • CatN

    This turned out wonderful, and I’m hoping to make it again for friends at Thanksgiving with a leg of lamb. Would that work and what if adjustments should I expect to make? Thank you for this keeper!

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