Braised Lamb Shanks with Garlic


by: Jersey Cook

It wasn't to long ago that such cuts as lamb shanks - the shin, including the meat and bone - were relegated to antiquated cookbooks on the traditional cuisines of old Europe. Now, lamb shanks find their place in the chicest restaurants. When braised with plenty of wine and then glazed with their gelatinous braising liquid, they are one of the best braised dishes. Like stews, they can be garnished with mushrooms or assorted vegetables, but one particularly popular method calls for a large amount of garlic. Makes 6 main-course servings.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

6 lamb shanks (about 14 ounces each)



6 tablespoons olive oil

1 large carrot (peeled and sliced)

1 large onion (sliced)

2 cups full-bodied red wine

2 cups broth

Bouquet garni

2 heads garlic (cloves separated and peeled)

Nutrition Facts
Braised Lamb Shanks with Garlic

Servings Per Recipe: 6

Amount per Serving

Calories: 1029

  • Total Fat: 66.7 g
  •     Saturated Fat: 25 g
  •     Trans Fat: 0 g
  • Cholesterol: 285.8 mg
  • Sodium: 405 mg
  • Total Carbs: 12.4 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 2.1 g
  • Protein: 76 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Season the shanks with salt and pepper. In a sauté pan large enough to hold the shanks in a single layer, heat 3 tablespoons of the oil over high heat. When the oil begins to smoke, add the shanks and brown them on all sides. Remove the shanks from the pan and pour out the burned oil.

2.  Add the remaining 3 tablespoons oil to the pan over medium heat. Add the carrot and onion and cook, stirring every few minutes, for about 20 minutes, or until the vegetables are soft.

3.  Return the shanks to the pan, add the wine and broth, and nestle the bouquet garni in the center. Bring to the barest simmer, cover, and simmer for about 2 hours, or until the shank meat offers little or no resistance when poked with a small knife. Then preheat the oven to 375°F.

4.  Gently lift the shanks out of the liquid and transfer them to a plate. Strain the braising liquid into a saucepan and simmer it gently, skimming off any froth or fat, for about 15 minutes or until the liquid is clear and greaseless. Put the shanks back into the empty sauté pan or an oval gratin dish, add the braising liquid, and sprinkle the garlic cloves over the top.

5.  Cover the pan and slide it into the oven for 15 minutes. Uncover and continue to cook, basting every few minutes, for about 30 minutes, or until the braising liquid has a syrupy consistency, the shanks are covered with a dark sheen, and the garlic cloves crush when squeezed with your fingers. Season to taste with salt and pepper.


7.  Leg of lamb, bone in.

8.  Leg of lamb, boned and tied.

9.  Lamb shoulder chop, boned.

10.  Lamb shoulder, bone in.

11.  Lamb shoulder, boned.

12.  Rack of lamb.

13.  Rack of lamb, frenched.

14.  Lamb rib chop.

15.  Lamb shank.

16.  Lamb loin chop.

17.  Lamb saddle.

related recipes