braised lamb shanks on whipped sweet potatoes.
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chopped veggies on a cutting board.
bay leaves and thyme in braising liquid.
lamb shanks braising in liquid.
braised lamb shanks on whipped sweet potatoes.
skimming fat off of chilled lamb shanks.
braised lamb shanks on whipped sweet potatoes.
braised lamb shanks on whipped sweet potatoes.

Braised Lamb Shanks

A slow cooked lamb shank that practically falls off the bone, is braised in red wine and served over whipped roasted garlic sweet potatoes.
5 from 1 vote
Prep Time 5 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 50 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 354 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 – 4 Lamb Shanks
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Freshly ground black pepper
  • 3 Tbsp. Olive oil
  • 1 Small Onion, finely diced
  • 3 Garlic cloves, finely minced
  • 3 Carrots, peeled and finely chopped
  • 2 Celery Stalks, finely chopped
  • 2 1/2 Cups Red Wine (Cabernet Sauvignon or Merlot)
  • 28 Oz. Can San Marzano whole peeled tomatoes
  • 2 Tbsp. Tomato Paste
  • 1.5 Oz. Glace d’Agneau Gold Classic Roasted Lamb Stock
  • 20 Oz. Water
  • Small bunch fresh thyme
  • 2 Bay leaves


  • Preheat oven to 350 degrees F. Dry the lamb shanks with paper towel. Season the shanks liberally with the salt and pepper on all sides. You can make 2 – 4 lamb shanks with this recipe. If you are only serving two, you’ll have extra sauce.
  • Heat two tablespoons of olive oil in a dutch oven over medium-high heat. Sear the lamb shanks on all sides until browned on all sides.  This will take 5-8 minutes.  Once browned, remove to a plate.
  • Dump any excess fat from the pot and put the pot back on the stove over medium-low heat and add the remaining tablespoon of olive oil. Add the onion, celery and carrots and cook for about five minutes until the onion is translucent. Add the minced garlic and stir into the mix. Cook for about one minute.
  • Put the tomatoes in a blender and pulse a couple of time until almost smooth and there are very few small pieces of tomato. Add the red wine, the lamb stock gel, water, blended tomatoes, tomato paste, thyme and bay leaves to the pot.  PRO MOVE:  tie the thyme together with a piece of twine.  This will make finding the thyme stems at the end easy.  You’ll discard those stems when the dish is done.  Stir everything to combine.  Let the liquid come to a simmer and make sure the lamb stock gel is fully incorporated into the liquid.
  • Add back the lamb shanks and get them covered with the liquid. Bring back up to a simmer, cover the pot and place in the preheated oven. Cook for about two hours.
  • At two hours, remove the lid, stir to combine and check on meat. Put back in the oven uncovered for another half hour. You want the lamb to be almost falling off the bone.
  • When done, remove the lamb and put on a plate. Cover with foil to keep warm.
  • Remove the bay leaves and thyme stems and discard.
  • Strain the sauce through a sieve into a bowl or very large measuring cup. Press down on the veggies to extract as much liquid as possible.  Pour the strained liquid back into the pot and simmer over medium-high heat to reduce slightly.  You want to thicken up the sauce.  Taste and season with salt and pepper if needed.
  • To serve the lamb shanks, I recommend serving them on a bed of my Whipped Roasted Garlic Sweet Potatoes. However, mashed potatoes or egg noodles would work.  Serve with some sauce on top and the rest in a gravy boat on the side.


Calories: 354kcalCarbohydrates: 2gProtein: 59gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 191mgSodium: 935mgPotassium: 736mgFiber: 1gSugar: 1gVitamin A: 159IUVitamin C: 2mgCalcium: 38mgIron: 5mg
Keyword dinner
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