Super Tender Braised Lamb Shanks (Oven Or Slow Cooker) Recipe

I made a Lamb Shanks Recipe that tastes like someone smuggled a restaurant into my kitchen and your dinner guests will act like you cheated.

I’m obsessed with these Super Tender Braised lamb shanks. I love how the meat falls off the bone and the Lamb Shanks Recipe gravy clings to every forkful.

I adore the way slow simmering turns a cheap cut into restaurant-quality comfort without pretense. But what really gets me is the smell of fresh rosemary and garlic mingling with crushed tomatoes while the whole house forgets time.

I love how Slow Cook Lamb methods make the sauce thick and serious, not syrupy, just right. And yes, I eat it straight from the pot sometimes.

No shame. Totally worth it, every time.

Ingredients

• Lamb shanks: hearty, gelatin-rich meat that falls off the bone.
• Salt: wakes up the meat, makes everything taste real.
• Freshly ground black pepper: bright, peppery bite that cuts richness.
• Olive oil or ghee: sears and adds a toasty, nutty note.
• Yellow onion: sweet base flavor, softens into cozy comfort.
• Carrots: add sweetness and texture, kind of grounding.
• Celery: fresh green crunch that balances the sweetness.
• Garlic: pungent warmth, you’ll smell it from the kitchen.
• Tomato paste: deep tomato backbone, gives savory umami punch.
• Crushed tomatoes: saucy body and bright tomato flavor.
• Bone broth: rich, meaty liquid that makes the sauce soulful.
• Balsamic vinegar: tangy-sweet lift, brightens the heavy sauce.
• Fresh rosemary: piney herb note, rustic and aromatic.
• Fresh thyme: subtle earthiness that blends into the meat.
• Bay leaves: mellow herbal background, hardly noticeable alone.
• Smoked paprika: smoky warmth, optional but really nice.
• Arrowroot or tapioca slurry: thickens the sauce without clouding flavors.

Ingredient Quantities

• 4 lamb shanks (about 3 to 3.5 pounds total, you can use 2 big ones if theyre jumbo)
• Salt, 1 1/2 teaspoons kosher salt plus more to taste
• Freshly ground black pepper, 1 teaspoon
• 2 tablespoons olive oil or ghee for searing
• 1 large yellow onion, chopped (about 1 1/2 cups)
• 3 large carrots, peeled and cut into 1 inch pieces
• 3 celery stalks, sliced
• 6 garlic cloves, smashed and roughly chopped
• 2 tablespoons tomato paste
• 1 14 ounce can crushed tomatoes
• 2 cups beef or lamb bone broth (use chicken if thats all you have)
• 2 tablespoons balsamic vinegar
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon smoked paprika (optional but really nice)
• 1 tablespoon arrowroot or tapioca starch plus 1 tablespoon cold water for slurry, optional to thicken

How to Make this

1. Pat the 4 lamb shanks dry, season all over with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

2. Heat 2 tablespoons olive oil or ghee in a large heavy pot or deep skillet over medium high heat. Sear shanks in batches until deeply browned on all sides, 6 to 8 minutes per batch, then transfer to a plate.

3. Reduce heat to medium, add the chopped large yellow onion, 3 carrots (cut into 1 inch pieces), and 3 sliced celery stalks. Cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add the 6 smashed garlic cloves and 2 tablespoons tomato paste and cook 1 to 2 minutes more to cook out the tomato taste.

4. Pour in 2 cups beef or lamb bone broth and scrape up the browned bits from the bottom of the pot. Stir in 1 14 ounce can crushed tomatoes and 2 tablespoons balsamic vinegar, then add 1 teaspoon smoked paprika if using.

5. Return the seared shanks to the pot so they’re partly submerged in the sauce. Tuck in 3 sprigs fresh rosemary, 4 sprigs fresh thyme, and 2 bay leaves.

6. Oven method: bring to a simmer on the stovetop, cover with a tight fitting lid, and transfer to a 325 F oven. Braise until the meat is falling off the bone, about 2 1/2 to 3 hours. Slow cooker method: transfer everything to a slow cooker, cover, and cook on low for 6 to 8 hours or until tender.

7. When shanks are fork tender, carefully remove them to a serving platter and cover loosely with foil to keep warm. Skim any excess fat from the surface of the braising liquid.

8. For a thicker sauce whisk 1 tablespoon arrowroot or tapioca starch into 1 tablespoon cold water to make a slurry, then stir into the simmering sauce and cook 2 to 3 minutes until slightly thickened. Taste and add more salt and pepper if needed.

9. Remove and discard the rosemary, thyme stems and bay leaves. Spoon the braising sauce and vegetables over the lamb shanks and serve hot with mashed cauliflower or roasted veggies. Enjoy the ridiculously tender, restaurant quality shanks you made at home.

Equipment Needed

1. Large heavy oven safe pot or Dutch oven (for searing and braising)
2. Large deep skillet (if you prefer to sear separately)
3. Tongs (for turning and removing shanks)
4. Chef’s knife and cutting board
5. Measuring spoons and measuring cup
6. Wooden spoon or heatproof spatula (to stir and scrape browned bits)
7. Small bowl and whisk (for making the arrowroot/tapioca slurry)
8. Slotted spoon or skimmer (to remove herbs and skim fat)
9. Oven mitts or pot holders
10. Aluminum foil (to tent the finished shanks and keep warm)

FAQ

Super Tender Braised Lamb Shanks (Oven Or Slow Cooker) Recipe Substitutions and Variations

• Lamb shanks: Use beef short ribs or pork hocks if lamb isnt available. For a lighter option try bone-in chicken thighs, but cook time will be shorter.
• Bone broth (beef or lamb): Swap in low-sodium beef stock, rich chicken stock, or a mix of water and a good quality demi glace for deeper flavor.
• Tomato paste: Replace with double the amount of canned tomato sauce or crushed tomatoes, or use 2 tablespoons of sun dried tomato paste rehydrated in a little hot water.
• Arrowroot or tapioca starch slurry: Use cornstarch in the same ratio, or reduce sauce over medium heat to concentrate and thicken naturally if you want to avoid starches.

Pro Tips

1) Brown in batches and dont crowd the pan. If the shanks steam they wont get that deep brown crust that makes the sauce taste amazing. Give them room, and when you add the broth scrape all those browned bits off the bottom, thats where the flavor lives.

2) Put aromatics under the meat. Lay a few carrot and celery pieces in the bottom before you set the shanks back in so the meat isnt sitting on a flat surface. They act like a little rack and the sauce circulates better, plus the veggies soak up tons of flavor.

3) Low and slow is worth it. Dont rush the braise with higher temps, the collagen needs time to break down. If you have time, add another 30 to 60 minutes at a slightly lower oven temp, the meat will be more tender and the sauce richer.

4) Fix texture and finish like a pro. If the sauce tastes flat add a tiny splash more balsamic or a pinch of salt near the end, acid brightens it up. For glossy thickness use the arrowroot slurry but add it off the heat then return to a gentle simmer so it doesnt clump. If theres a lot of fat, chill briefly then spoon off the top, it makes the sauce cleaner without losing flavor.