Elevate your dinner table with these tender, succulent Baked Lamb Shanks, slow-braised in a rich and aromatic sauce of red wine, beef broth, and fresh herbs. Perfect for a cozy family dinner or a refined special occasion, this dish offers a harmonious balance of rustic comfort and gourmet sophistication.

Ingredients
For the Lamb Shanks:
4 lamb shanks (approx. 1 lb each)
2 tbsp olive oil
Salt and freshly ground black pepper (to taste)
For the Aromatics and Sauce:
1 large onion, finely chopped
2 medium carrots, chopped into bite-sized pieces
3 cloves garlic, minced
1 cup dry red wine (Cabernet Sauvignon, Merlot, or Shiraz)
2 cups beef broth (or lamb stock for deeper flavor)
1 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
1 tbsp Worcestershire sauce (optional, for added umami)
1 tsp smoked paprika (optional, for a smoky depth)
For Garnish:
Fresh parsley, chopped
Lemon zest (optional, for a bright finish)
Instructions
Step 1: Sear the Lamb Shanks
Preheat your oven to 325°F (163°C).
Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
Prepare the Lamb Shanks: Pat them dry with paper towels to help achieve a good sear. Season generously with salt and freshly ground black pepper.
Sear the Meat: Add the lamb shanks to the hot pot, working in batches if necessary. Brown each side for 3–4 minutes until a deep golden crust forms. Remove the lamb shanks and set aside.
Step 2: Prepare the Aromatics
Sauté the Vegetables: In the same pot, add the chopped onion and carrots. Cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1–2 minutes to caramelize and deepen the flavor.
Step 3: Build the Braising Liquid
Deglaze with Wine: Pour the red wine into the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 2–3 minutes, reducing slightly.
Add Remaining Ingredients: Stir in the beef broth, Worcestershire sauce (if using), smoked paprika, rosemary, thyme, and bay leaves. Mix well to combine.
Step 4: Braise the Lamb Shanks
Return the Lamb to the Pot: Nestle the seared lamb shanks into the sauce, ensuring they’re mostly submerged.
Cover and Bake: Cover the pot with a lid and transfer it to the preheated oven. Bake for 2.5 to 3 hours, checking halfway through to turn the lamb shanks for even cooking. The lamb is ready when it is tender and falls off the bone easily.
Step 5: Finish the Sauce
Remove the Lamb: Carefully take the lamb shanks out of the pot and set them aside on a serving dish, covering loosely with foil to keep warm.
Skim Excess Fat: Use a spoon to skim off any excess fat from the surface of the sauce.
Thicken the Sauce: Place the pot back on the stovetop over medium heat and simmer the sauce for 10–15 minutes until it thickens slightly. Adjust seasoning with additional salt and pepper if needed.
Serving Suggestions
Serve the lamb shanks with the rich, savory sauce spooned over the top. Pair them with one of these sides for a complete meal:

Creamy mashed potatoes
Buttered egg noodles
Parmesan polenta
Garlic-roasted vegetables
Warm, crusty bread to soak up the sauce
Tips for Success
Choose the Right Pot: A heavy-bottomed Dutch oven ensures even cooking and excellent heat retention.
Wine Substitute: If you prefer not to use wine, substitute with extra beef broth and a splash of balsamic vinegar for depth.
Make Ahead: This dish tastes even better the next day! Prepare it a day in advance, then gently reheat it on the stovetop or in the oven.
Presentation Tip: Garnish the lamb shanks with fresh parsley and a sprinkle of lemon zest for a pop of freshness and color.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Lamb shanks and sauce can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm gently on the stovetop or in the oven at 325°F (163°C) until heated through.
Pairing Suggestions
Wine Pairing: A robust red wine like Cabernet Sauvignon or Syrah complements the dish beautifully.
Dessert: Follow with a light dessert like panna cotta, lemon sorbet, or chocolate mousse to balance the richness of the lamb.
Enjoy the Perfect Comfort Dish
This Slow-Braised Baked Lamb Shanks recipe delivers melt-in-your-mouth tenderness and bold, hearty flavors. Perfect for impressing guests or treating your family to a memorable meal, it’s a timeless recipe that’s sure to be a favorite.