Recipes Meat and Poultry Lamb Shanks Jinx-Proof Braised Lamb Shanks 4.8 (44) 33 Reviews 11 Photos Lamb shanks are one of the easiest cuts of meat to cook successfully, and braising makes them virtually failproof. Slow-roasted in a rich, aromatic broth, they become irresistibly tender and full of flavor—guaranteed to earn rave reviews! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 9, 2025 Save Rate Print Share Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 2 hrs 30 mins Additional Time: 10 mins Total Time: 3 hrs Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 5 ½ pounds lamb shanks 2 tablespoons olive oil salt and ground black pepper to taste ½ teaspoon dried rosemary ½ teaspoon dried thyme 1 tablespoon unsalted butter 1 onion, diced 1 rib celery, diced 1 large carrot, diced 1 ½ tablespoons all-purpose flour 4 cloves garlic, minced ½ cup red wine 1 cup chicken broth 1 cup water 1 tablespoon balsamic vinegar ⅛ teaspoon ground cinnamon 1 teaspoon minced fresh rosemary leaves Directions Preheat the oven to 450 degrees F (230 degrees C). Place lamb shanks in a roasting pan. Drizzle with oil, and season generously with salt and pepper. Sprinkle with rosemary, and thyme. Roast in the preheated oven until lamb shanks brown, about 30 minutes. Reduce oven heat to 325 degrees F (165 degrees C). Melt butter in a saucepan over medium-high heat. Add onion, celery, and carrot, and cook until onion is browned, about 10 minutes. Stir flour into vegetables until combined. Add garlic and cook, 1 minute more. Stir wine, broth, water, vinegar, and cinnamon into vegetable mixture. Pour vegetable mixture over lamb shanks. Cover the roasting pan with aluminum foil, sealing it loosely so sauce can reduce slightly as it cooks. Bake lamb shanks for 1 hour. Flip lamb shanks and place foil back on pan. Continue baking until meat is fork-tender, about 1 hour more. Transfer lamb to a large bowl, cover with foil, and let rest for 10 minutes. Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce. I Made It Print 51 home cooks made it! Nutrition Facts (per serving) 502 Calories 27g Fat 8g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 502 % Daily Value * Total Fat 27g 35% Saturated Fat 10g 51% Cholesterol 169mg 56% Sodium 153mg 7% Total Carbohydrate 8g 3% Dietary Fiber 1g 5% Total Sugars 3g Protein 50g 99% Vitamin C 5mg 5% Calcium 46mg 4% Iron 4mg 23% Potassium 760mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.