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Braised Lamb Shanks

Serves 6
Time 2 hr 25 min
For garlic lovers, a braised dish like this one makes for the perfect, slow-cooked autumn and winter meal. Serve with a side of wilted spinach or kale, with even more garlic mixed in, if you like.
Special Diets:
Ingredients
  • 1 cup all-purpose flour
  • 6 lamb shanks
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 leek, white part only, chopped
  • 4 carrots, cut into 1/2-inch slices
  • 1 head garlic (or 12 cloves), chopped
  • 1 (28.0-ounce) can diced tomatoes
  • 1 1/2 cup beef or chicken broth
  • 4 sprigs thyme
  • Coarse sea salt, to taste
  • Ground black pepper, to taste
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Method

Preheat oven to 350°F.

Lightly flour each shank. 

Heat 3 tablespoons of the oil in a large heavy pot or casserole over medium high heat and brown shanks on all sides. Set aside. Wipe out pan. 

Heat remaining 2 tablespoons oil and cook leek, carrots and garlic until lightly golden. 

Add lamb shanks, tomatoes, broth and thyme. 

Cover the pot and braise for 2 to 2 1/2 hours or until meat is tender, turning the shanks once or twice and covering with vegetables. 

Remove shanks to a serving platter. Place pot on stove over medium high heat and simmer a few minutes to thicken sauce slightly. 

Spoon over shanks and serve with risotto or mashed potatoes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup all-purpose flour
  • 6 lamb shanks
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 leek, white part only, chopped
  • 4 carrots, cut into 1/2-inch slices
  • 1 head garlic (or 12 cloves), chopped
  • 1 (28.0-ounce) can diced tomatoes
  • 1 1/2 cup beef or chicken broth
  • 4 sprigs thyme
  • Coarse sea salt, to taste
  • Ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.