Braised Lamb Shanks in Red Wine Tomato Sauce

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Preparation time: 20 minutes
Cooking time: 3-4 hours

Serves: 3


3 lamb shanks
salt & pepper
flour to coat lamb shanks
3 tbsp. olive oil
2 medium onions, sliced thinly
2 cloves garlic, minced
1 cup full-bodied red wine (eg. shiraz, cabernet sauvignon)
1 can (14 oz.) crushed tomatoes
1 lb finely chopped mushrooms
2 cups chicken broth
3 sprigs fresh rosemary
2 bay leaves


Season lamb with salt and pepper. Coat lightly with flour. In a dutch oven or small roaster, brown the lamb shanks in oil on all sides, over medium-high heat. Remove lamb from dutch oven.

Add onions and sauté until translucent. Add garlic and sauté for a few minutes. Add red wine and deglaze the bottom of the pan. Add tomatoes, chicken broth, rosemary, and bay leaves. Add lamb shanks to dutch oven. Bring to a boil, then place covered in a 350F oven for 3 hours or until shanks are tender.

Use the braising liquid as a sauce when serving

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