Braised Lamb Shanks

Braised Lamb Shanks


2 lamb shanks (about 3/4 pound each)

olive oil, to coat bottom of pan

1 onion, diced

1 celery stalk, diced

2 large carrots, diced

6 garlic cloves, minced

1 1/2 cups dry red wine

1 1/2 cups chicken broth

3 or 4 tomatoes, peeled and chopped

3 T. tomato paste

a few sprigs of fresh thyme

1 large sprig of fresh rosemary

1 bay leaf

salt, pepper


In a heavy casserole or Dutch oven, sauté the lamb shanks in a little olive oil until browned. Remove the shanks and add the onion, celery, and carrots to the pan, sautéing until softened. Add the garlic and cook another minute or two.

Place the lamb shanks back into the Dutch oven and add the rest of the ingredients. Place a lid on the top and cook in a 350 degree oven, checking after two hours. It may need another 1/2 hour to one hour until the meat is fork tender.


Remove the meat from the pan, keeping warm on a heated platter. Remove the herbs and with a stick blender, puree the sauce. Serve the sauce over the lamb shanks, with roasted mushrooms and polenta, if desired.