If there’s one dish that never fails to impress both in flavor and presentation, it’s Braised Lamb Shanks with Herb Infusion. This recipe combines fall-apart tender meat with a luxurious sauce packed with the essence of fresh herbs, red wine, and slow-simmered aromatics. Every bite melts in your mouth, soaking up the deep, rustic flavors that only time and patience can achieve. Whether you’re looking for a show-stopping centerpiece for a dinner party or craving the cozy comfort of classic Mediterranean aromas on a chilly night, this lamb shank recipe promises to win hearts every single time.
Ingredients You’ll Need
One of my favorite things about Braised Lamb Shanks with Herb Infusion is that the ingredient list is luxurious but not complicated. Each addition—whether humble veggies or fragrant herbs—builds to create a symphony of taste, texture, and irresistible color.
- Lamb shanks (4, trimmed): These are the star of the dish—ask your butcher to trim them nicely for easy braising and elegant plating.
- Olive oil (2 tablespoons): Use a good-quality olive oil for browning the lamb and bringing depth to the vegetables.
- Large onion (chopped): Sweetness and body for the braising sauce.
- Carrots (2, chopped): Lend color and a subtle sweetness, balancing the robust flavors.
- Celery stalks (2, chopped): Provide classic aromatic undertones—don’t skip them!
- Garlic cloves (4, minced): Fragrant, punchy, and essential for the herbal infusion.
- Tomato paste (2 tablespoons): Adds richness and helps the sauce cling to the meat.
- Red wine (1 cup): De-glazes and infuses the sauce with a luxurious depth—choose something you’d enjoy drinking.
- Beef or lamb broth (3 cups): The backbone of your braise, bringing savory richness and body.
- Crushed tomatoes (1 can, 14 ounces): Layered acidity and flavor—opt for good-quality canned tomatoes.
- Fresh rosemary (2 sprigs): Earthy essential for the herb infusion; tie them together for easy removal later.
- Fresh thyme (3 sprigs): Delicate, lemony notes that make the sauce sing.
- Bay leaves (2): Subtle, savory background—remove before serving.
- Salt (1 teaspoon): Perfectly seasons every layer of the dish.
- Black pepper (1/2 teaspoon): Adds gentle warmth and spice.
- Lemon zest (zest of 1): Brightens the whole dish with aromatic freshness.
- Fresh parsley (chopped, for garnish): A final sprinkle for color and lively herbal finish.
How to Make Braised Lamb Shanks with Herb Infusion
Step 1: Prep and Season the Lamb
Start by preheating your oven to 325°F (160°C). Pat the lamb shanks dry with paper towels—this ensures a beautiful sear and helps the seasoning stick. Generously sprinkle each shank with salt and pepper, pressing gently so it clings. Seasoning at this stage is key; it draws out flavors as the meat braises.
Step 2: Get a Golden Sear
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear the lamb shanks on all sides until they develop an irresistible golden crust. This browning not only locks in juices but also deepens the overall flavor of the Braised Lamb Shanks with Herb Infusion. Transfer the shanks to a plate once browned.
Step 3: Sauté the Aromatics
Add the chopped onion, carrots, and celery directly into the Dutch oven. Sauté until softened and fragrant, about 5 minutes. Stir in the minced garlic and tomato paste, letting them cook for just a minute until your kitchen smells amazing—this is where the flavor base really takes off!
Step 4: Deglaze and Build the Sauce
Pour in the red wine, scraping up all those sweet browned bits at the bottom of the pot (they’re pure flavor gold). Let the wine simmer and reduce by half. This step enriches the sauce and ensures every layer is packed with bold Mediterranean accents.
Step 5: Add the Liquids and Herbs
Now add the beef or lamb broth, crushed tomatoes, fresh rosemary, thyme, bay leaves, and the lemon zest. Give it all a gentle stir. Nestle the lamb shanks back into the pot, making sure they’re mostly submerged in the luscious sauce—this helps them cook evenly and absorb all those beautiful herbal notes.
Step 6: Braise to Perfection
Cover your Dutch oven and slide it into the oven. Let those Braised Lamb Shanks with Herb Infusion cook for 2 1/2 to 3 hours, turning halfway, until the meat is practically falling off the bone. Be patient—slow braising is where the magic happens. When ready, discard the bay leaves and herb stems.
Step 7: Finish and Serve
Give the sauce a quick taste for seasoning, then ladle those glistening, fork-tender shanks onto plates. Sprinkle with chopped fresh parsley for a vibrant pop of color and freshness right before bringing them to the table.
How to Serve Braised Lamb Shanks with Herb Infusion
Garnishes
Always finish with a generous shower of bright green chopped parsley—it lifts the rich flavors and adds a beautiful contrast to the deep, red-wine sauce. If you’re feeling fancy, a bit of extra lemon zest or a drizzle of good olive oil takes everything up a notch.
Side Dishes
Braised Lamb Shanks with Herb Infusion practically begs to be paired with sides that soak up every drop of sauce. Creamy mashed potatoes, buttery polenta, or hunks of crusty bread are all perfect companions. You can even spoon the shanks over soft couscous or a simple risotto for something a little different.
Creative Ways to Present
For a rustic feel, serve each lamb shank in a shallow bowl with sauce spooned over, nestled atop a creamy base like mashed potatoes. Entertaining? Plate individually with a swirl of sauce and delicate herb sprigs. Or go casual: pile the shanks in a communal dish, family-style, for everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
Braised Lamb Shanks with Herb Infusion only gets better as it rests. Cool any leftovers to room temperature, then store in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making them perfect for an easy heat-and-eat dinner later in the week.
Freezing
You can freeze cooked lamb shanks (with plenty of sauce to keep them moist) for up to two months. Let the dish cool completely first, then portion into snug containers or freezer bags. Label with the date so you can track how long they’re in your freezer.
Reheating
To reheat, simply place refrigerated or thawed shanks (with sauce) in a covered pot over low heat and gently warm until heated through. A splash of broth can help revive the sauce if it’s thickened. Alternatively, microwave in short bursts, basting with sauce to keep the lamb moist.
FAQs
Can I use a slow cooker instead of the oven?
Absolutely! Brown the lamb and build the sauce as described, then transfer everything to your slow cooker. Cook on low for 7–8 hours or until the meat is melt-in-your-mouth tender. The results are every bit as delicious.
What’s the best wine to use for Braised Lamb Shanks with Herb Infusion?
Choose a dry red wine you enjoy sipping—a Cabernet Sauvignon, Merlot, or Syrah all work beautifully. Avoid anything too sweet or heavily oaked; you want the wine to enrich but not overpower the dish.
Can I prep Braised Lamb Shanks with Herb Infusion the night before?
Definitely! In fact, many cooks insist it tastes even better made ahead. Simply follow the recipe, cool, and refrigerate. Gently reheat and garnish before serving. It’s a wonderful dish to make for stress-free entertaining.
Are there any good substitutions if I can’t find lamb shanks?
If lamb shanks are unavailable, beef short ribs or bone-in veal shanks (osso buco style) make great substitutes. Just adjust the braising time if needed—cook until the meat is fall-apart tender.
Is Braised Lamb Shanks with Herb Infusion gluten-free?
Yes! This recipe contains no gluten-containing ingredients, making it naturally gluten-free and a safe, hearty option for anyone who avoids wheat.
Final Thoughts
If you’ve been searching for a meal that’s both impressively elegant and full of deep, comforting flavors, I can’t recommend Braised Lamb Shanks with Herb Infusion highly enough. Give it a try for your next special dinner or Sunday supper—once you taste that tender lamb and rich, herb-laden sauce, you’ll want to make it a regular showpiece on your table!
Print
Braised Lamb Shanks with Herb Infusion Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean, French-Inspired
- Diet: Non-Vegetarian
Description
Tender and flavorful Braised Lamb Shanks with a delightful herb infusion, cooked to perfection in a rich and savory sauce. This Mediterranean-inspired dish is a comforting and satisfying main course that pairs beautifully with mashed potatoes or crusty bread.
Ingredients
Lamb Shanks:
4 lamb shanks, trimmed
Vegetables:
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
Seasonings and Liquids:
2 tablespoons tomato paste
1 cup red wine
3 cups beef or lamb broth
1 can (14 ounces) crushed tomatoes
Herb Infusion:
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
zest of 1 lemon
Garnish:
Chopped fresh parsley
Instructions
- Preheat and Season: Preheat oven to 325°F (160°C). Season lamb shanks with salt and pepper.
- Brown Shanks: Brown lamb shanks in olive oil in a Dutch oven. Transfer to a plate.
- Sauté Vegetables: Sauté onion, carrots, and celery until softened. Add garlic and tomato paste.
- Deglaze and Simmer: Pour in red wine, simmer until reduced. Add broth, tomatoes, herbs, lemon zest.
- Braise: Return lamb shanks to pot, cover, and braise in oven for 2 1/2 to 3 hours.
- Finish and Serve: Remove bay leaves, herb stems. Garnish with parsley before serving.
Notes
- For a richer flavor, marinate lamb shanks in red wine and herbs overnight.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 540
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 160 mg
