Baked Lamb Shanks

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🍽️ Baked Lamb Shanks Recipe

📝 Description

Baked lamb shanks are a comforting, fall-off-the-bone dish cooked slowly in a rich sauce until tender and flavorful. The meat absorbs the deep flavors of garlic, onions, tomatoes, herbs, and wine (optional), making it perfect for a hearty dinner. This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

🥘 Ingredients for Baked Lamb Shanks

  • 4 lamb shanks (about 1–1.5 lbs each)

  • 3 tbsp olive oil

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 2 cups beef or lamb broth

  • 1 cup red wine (optional, can use more broth instead)

  • 1 can (14 oz) diced tomatoes

  • 2 tbsp tomato paste

  • 2 bay leaves

  • 2 sprigs fresh rosemary (or 1 tsp dried)

  • 3 sprigs fresh thyme (or 1 tsp dried)

  • 1 tsp paprika

  • Salt & pepper to taste

🍳 Instructions

  1. Preheat oven to 325°F (160°C).

  2. Season lamb shanks generously with salt, pepper, and paprika.

  3. Sear the shanks: Heat olive oil in a large oven-safe pot or Dutch oven. Brown lamb shanks on all sides (about 8–10 minutes). Remove and set aside.

  4. Cook vegetables: In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook 1 minute.

  5. Add liquids & herbs: Stir in tomato paste, diced tomatoes, wine, and broth. Add rosemary, thyme, and bay leaves. Bring to a simmer.

  6. Return lamb shanks to the pot, cover with lid (or tightly with foil).

  7. Bake in the oven for 2.5–3 hours, or until meat is fork-tender and falling off the bone.

  8. Serve hot with mashed potatoes, polenta, rice, or bread.

📝 Notes

  • Red wine gives depth, but broth works fine if you prefer alcohol-free.

  • The longer the shanks bake, the more tender they become.

  • Use a Dutch oven for best results, but a deep baking dish covered with foil also works.

💡 Tips

  • For extra flavor, marinate lamb shanks overnight with garlic, rosemary, and olive oil.

  • Skim off excess fat from the top of the sauce before serving.

  • If sauce is too thin, simmer uncovered on the stovetop for 10–15 minutes after baking to thicken.

  • Serve with roasted garlic mashed potatoes for a classic pairing.

🍴 Servings

  • Serves: 4 people (1 shank per person)

📊 Nutritional Info (per serving, approx.)

  • Calories: 520

  • Protein: 42g

  • Fat: 30g

  • Carbohydrates: 15g

  • Fiber: 3g

  • Sodium: 650mg

🌟 Health Benefits

  • High protein: Supports muscle growth and repair.

  • Rich in iron & zinc: Boosts energy and immune system.

  • Collagen-rich: Slow cooking helps extract nutrients from bones, good for joint and skin health.

  • Balanced meal when served with vegetables and whole grains.

❓ Q & A

Q: Can I make this ahead of time?
A: Yes! Baked lamb shanks taste even better the next day as flavors deepen.

Q: What can I use instead of lamb shanks?
A: Beef short ribs or oxtail are great substitutes.

Q: Can I make it in a slow cooker?
A: Yes. Sear lamb and veggies first, then transfer everything to a slow cooker. Cook on LOW for 8 hours.

Q: How do I know when lamb shanks are done?
A: The meat should be so tender that it easily pulls away from the bone with a fork.

Q: What side dishes go best?
A: Mashed potatoes, creamy polenta, couscous, or crusty bread are perfect for soaking up the sauce.

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