Braised Lamb Shanks

Braised Lamb Shanks

Rich, tender, and fall-off-the-bone delicious, these Braised Lamb Shanks are the ultimate comfort dish. Slowly simmered with wine, herbs, and Borsari Seasoning, the lamb develops deep, savory flavor while becoming melt-in-your-mouth tender. Perfect for special occasions or a cozy Sunday dinner, this recipe is sure to impress.

Ingredients

  • 4 Lamb Shanks
  • 3 tbsp Borsari Olive Oil
  • 2 tsp Borsari Original Seasoning
  • 1 large Onion, chopped
  • 2 Carrots, chopped
  • 3 cloves Garlic, minced
  • 2 cups Red Wine
  • 3 cups Beef or Lamb Stock
  • 2 tbsp Tomato Paste
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • Fresh Parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 325°F.
  2. Season lamb shanks with Borsari Seasoning. In a Dutch oven, heat Borsari Olive Oil over medium-high heat. Sear shanks on all sides until browned. Remove and set aside.
  3. Add onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
  4. Stir in tomato paste, then pour in red wine. Scrape up browned bits from the bottom of the pot.
  5. Add stock, rosemary, and thyme. Return lamb shanks to the pot and bring to a simmer.
  6. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, or until lamb is tender and falling off the bone.
  7. Remove shanks and strain sauce if desired. Serve lamb over mashed potatoes, polenta, or risotto, topped with fresh parsley.

Pro Tips

  • Sear the lamb shanks well before braising to build layers of flavor.
  • Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid for best results.
  • Let the shanks braise low and slow, patience is the key to tender meat.
  • Serve over mashed potatoes, polenta, or risotto to soak up the flavorful sauce.
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