Name: Master the Art of Braised Lamb Shanks
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Mediterranean
Ingredients: 4–6 lamb shanks; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 medium onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 2 tablespoons tomato paste; 2 cups chicken or beef broth; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 bay leaf; Zest of 1 lemon; ¼ cup chopped fresh parsley

Ingredients

Scale

For the Braise

4–6 lamb shanks
Salt and black pepper, to taste
2 tablespoons olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 tablespoons tomato paste
2 cups chicken or beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf

For Garnish

Zest of 1 lemon
¼ cup chopped fresh parsley

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Instructions

Season and Brown the Lamb: Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks in batches for 3–4 minutes per side, until browned and crisp on the outside. Transfer to a plate and set aside.
Sauté the Vegetables: Reduce the heat to medium and add another 1 tablespoon olive oil to the pot. Add the onion, celery, and carrots with a pinch of salt. Sauté for 5–6 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
Build the Base: Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly. Pour in 1 cup of the broth to deglaze the pan, scraping up any browned bits. Return the lamb shanks to the pot and add the remaining broth, rosemary, thyme, and bay leaf. The liquid should come about halfway up the shanks.
Slow Simmer Until Tender: Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover and simmer slowly for 3 to 3½ hours, turning the shanks occasionally. For the last 20–30 minutes, uncover to allow the sauce to thicken and concentrate in flavor.
Finish and Serve: Once the lamb is fork-tender and nearly falling off the bone, remove the bay leaf and herb stems. Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and lemon zest before serving. Serve warm with mashed potatoes, buttered rice, or crusty bread.

Notes

For richer flavor, use beef broth instead of chicken broth.
To make ahead: cool, store covered in the fridge, and gently reheat the next day — it tastes even better.
Add a splash of red wine for a deeper sauce if desired.

Author: lily
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Dinner
Method: Braising
Cuisine: Mediterranean