Braised Lamb Shanks



Braised Lamb Shanks

This braised lamb shank recipe with wine sauce is old as the hills, the Hollywood hills, that is. The wine sauce goes great with the grits or polenta and the lamb is falling off the bone. Bon Appetite.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 people


  • 6 lamb shanks approx. 1 pound each
  • 1/4 cup olive oil
  • 3 tablespoons olive oil
  • 2 ribs celery chopped
  • 1 carrot chopped
  • 1 onion chopped
  • 1/3 cup tomato paste
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • 8 whole black peppercorns
  • 1 whole garlic bulb cut in half crosswise
  • 2 cups reg wine
  • 1 cup white wine
  • 1/3 cup white wine vinegar
  • 1 teaspoon sugar
  • 2 cups beef broth
  • 2 cups chicken broth


  • Preheat oven to 325 degrees F.
  • Pour 1/4 cup olive oil into a deep skillet and over medium-high heat, brown the lamb shanks well on all sides. Set aside.
  • Heat 3 tablespoons of olive oil over medium-high heat in a large dutch oven. Add the celery, carrots and onion and cook until very soft, 8 to 10 minutes. Add the tomato paste and cook 1-2 minutes. Add the thyme, bay leaf, peppercorns and garlic and cook 3 minutes. Add the wines, vinegar and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add lamb shanks and the broths.
  • Cover and cook 2 1/2 to 3 hours, turning the shanks every half hour until the meat is very soft. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to he surface and use the liquid as a sauce.* Serve in shallow bowls atop polenta or grits.


*You can thicken the sauce if you wish with a little slurry, water and flour, 1 to 1, bring the sauce to boil and mix in the slurry.

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