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Rosemary-Braised Lamb Shanks


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Rate this recipe 4.5/5 (11 Votes)


  • 6 meaty lamb shanks
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 3 large carrots, chopped
  • 10 cloves garlic, chopped
  • 2 cups red wine
  • 1 (28-ounce) can whole tomatoes with juice
  • 2 cups chicken stock
  • 1 cup beef stock
  • 1 1/2 tablespoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme


Adapted from


Step 1

Season the lamb with salt and pepper.

Heat the olive oil in the 5 QT. braiser over medium-high heat. Add the shanks and cook until evenly browned, about 2 minutes per side. Transfer shanks to a platter.

Return the skillet to medium heat. Add the onions, carrots and garlic. Cook until the onions are browned, 5 - 7 minutes. Increase the heat to high and stir in the wine, scraping the bottom and sides to loosen any browned bits. Bring to a boil and add the tomatoes, chicken stock, beef stock, rosemary and thyme. Return the shanks and juices that have collected to the skillet. Bring to a boil, cover and reduce the heat to low, or place the braiser in a 325°F oven (or a temperature that will just maintain a simmer).

Your Le Creuset cookware gives you two options: cook on the range top or cook in the oven. Whatever method you choose, cook, covered, at a simmer until the meat is tender, about 2 1/2 hours. If you chose the oven method return the pan to the stovetop, remove the cover and increase the heat to medium-high. Cook until the liquid begins to thicken, 20 - 30 minutes. Transfer the shanks to a serving platter and cook the liquid until thick, about 15 minutes. Season to taste with salt and pepper. Pour over the shanks and serve.

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