Braised Lamb Shanks

Perfect for a hearty meal! Lamb shanks braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and seasoned with oregano, thyme, and rosemary.

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

Ingredients

  • 2 lamb shanks (3 to 3 1/2 pounds total), trimmed of excess fat
  • Salt
  • 2 tablespoons extra virgin 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

 

Method

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.

Browning lamb shank in dutch oven pot

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

Sautéed onions, carrots, and celery for braised lamb shanks recipe

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.

Lamb shank cooking with potatoes, carrots onion and celery in oven proof pan

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.

Lamb shank with potatoes baked in oven Braised lamb shanks in oven safe pot

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.