Braised Lamb Shanks

Sonny's Farm pastured lamb shanks prepared in a braised red wine sauce
This slow-cooking meal is a perfect winter dinner. Serve this luxurious cut over mashed potatoes or polenta.

  • 6-10 lamb shanks
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • 4 large carrots, peeled and chopped
  • 2 onions, thinly sliced
  • 6 cloves of garlic, finely minced
  • ½ a bottle of red wine
  • 5 Roma tomatoes, blanched and peeled, or substitute 2 cans of whole peeled tomatoes with juice
  • 3-4 cups of chicken or beef stock
  • 5 large sprigs of fresh rosemary
  • 2 sprigs of fresh thyme

  1. Preheat your oven to 275 degrees Fahrenheit.
  2. In a large Dutch oven, heat the olive oil over high heat until the oil shimmers.
  3. Sprinkle the lamb shanks with salt and pepper, then sear them on all sides in small batches in the Dutch oven, setting them aside.
  4. Add the carrots, onions, and garlic, adding more salt and pepper. Sauté on high heat until the onions are translucent.
  5. Add in the remaining ingredients, wine, tomatoes, stock, and herbs, and add the shanks back in.
  6. Allow the mixture to come to a low boil, then cover and transfer to the oven.
  7. Let the covered dish cook for 1-3 hours, stirring every 30 minutes, until the lamb is fork tender.
  8. Remove the shanks and cover with foil. Return the pot to the stovetop and allow it to cook on high, uncovered for 10-20 minutes, stirring occasionally, to allow it to thicken.
  9. Serve lamb shanks topped with sauce over mashed potatoes or polenta.
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