Name: Braised Lamb Shanks with Herb Infusion Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mediterranean
Ingredients: 4 lamb shanks, trimmed; Salt and black pepper to taste; 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup red wine; 3 cups beef or chicken broth; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves; Zest of 1 lemon (optional); 1 tablespoon chopped parsley for garnish

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Prepare to be swept away by one of the ultimate comfort dishes: Braised Lamb Shanks with Herb Infusion. This recipe turns humble ingredients into a show-stopping meal, all thanks to a slow, gentle braise that locks in flavor and tenderness. Each bite boasts delicately infused herbs, melt-in-your-mouth lamb, and a rich sauce perfect for draping over creamy mash or polenta. Whether serving for a special occasion or treating yourself to a soul-warming dinner, Braised Lamb Shanks with Herb Infusion will have friends and family begging for seconds.

Braised Lamb Shanks with Herb Infusion Recipe - Recipe Image

Ingredients You’ll Need

At first glance, the ingredient list for Braised Lamb Shanks with Herb Infusion is refreshingly simple, but every component serves a distinct purpose. The harmony of root vegetables, warming herbs, and robust broth transforms your lamb into something truly extraordinary.

Lamb shanks (4, trimmed): Choose meaty shanks for the most satisfying, fall-off-the-bone results.
Salt and black pepper to taste: Essential for seasoning every layer and highlighting the lamb’s natural flavor.
Olive oil (2 tablespoons): For a golden sear and adding richness to the braising base.
Onion (1 large, chopped): Delivers aromatic sweetness to the sauce.
Carrots (2, chopped): Bring mellow sweetness and beautiful color.
Celery (2 stalks, chopped): Balances flavors while giving an earthy undertone.
Garlic cloves (4, minced): Lends bold garlicky kick that infuses the entire pot.
Tomato paste (2 tablespoons): Deepens the sauce’s color and adds subtle tang.
Red wine (1 cup): Adds depth and body; use something you’d enjoy drinking.
Beef or chicken broth (3 cups): Forms the backbone of the braising liquid for extra richness.
Fresh rosemary (2 sprigs): An aromatic powerhouse and key to the signature herb infusion.
Fresh thyme (4 sprigs): Adds gentle earthiness, gilding the flavor.
Bay leaves (2): Bring subtle complexity to the braise, making it more than the sum of its parts.
Lemon zest (zest of 1 lemon, optional): Adds a bright, zesty finish that cuts through richness.
Chopped parsley (1 tablespoon, for garnish): Sprinkles freshness and color over the final dish.

How to Make Braised Lamb Shanks with Herb Infusion

Step 1: Season and Sear the Lamb

Begin by patting your lamb shanks dry, then season them generously all over with salt and black pepper. Heat the olive oil in a large Dutch oven or other oven-safe pot over medium-high. Once hot, sear the lamb until every side is golden brown, about 8 to 10 minutes. Don’t rush this step—it locks in juices and builds the foundation for deep, savory flavor. Set the shanks aside once they’re gorgeously caramelized.

Step 2: Start the Flavorful Base

With the lamb set aside, toss in the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and their sweet aromas fill the kitchen. Stir in the minced garlic and tomato paste, and cook for an extra 2 minutes—this is where the flavors start to really deepen, and the tomato paste turns beautifully brick red.

Step 3: Deglaze and Simmer

Pour in the red wine, using a wooden spoon to scrape up all the caramelized brown bits stuck to the bottom of the pot. These are pockets of pure flavor! Let the wine bubble away for 3 to 4 minutes, reducing slightly, which adds lovely body to the sauce.

Step 4: Add Broth and Herbs

Now, pour in the broth, add your rosemary, thyme, bay leaves, and lemon zest (if using). Nestle the lamb shanks back into the pan, tucking them firmly in the herby, fragrant liquid. This is the “herb infusion” moment where magic really happens.

Step 5: Braise in the Oven

Bring the pot to a gentle simmer on the stove, then cover with a lid and transfer to a preheated 325°F oven. Let the lamb shanks bathe and braise for 2 1/2 to 3 hours. They’re ready when the meat is fall-off-the-bone tender and the sauce is glossy and irresistible.

Step 6: Finish and Serve

Remove the pot from the oven. Fish out the herb stems and bay leaves. Place the shanks onto plates or a serving platter, then spoon the luscious braising liquid over the top. For the finishing touch, shower everything with chopped parsley—and just like that, your Braised Lamb Shanks with Herb Infusion are ready for their grand debut.

How to Serve Braised Lamb Shanks with Herb Infusion

Garnishes

A fresh sprinkling of chopped parsley brightens the rich, slow-cooked flavors of the lamb. For extra color, you can also add a bit of lemon zest or a drizzle of good olive oil right before serving. It’s these small touches that make your Braised Lamb Shanks with Herb Infusion look restaurant-worthy.

Side Dishes

This dish sings when paired with creamy mashed potatoes, velvety polenta, or a dreamy risotto—perfect bases for soaking up all that luxurious sauce. Simple steamed greens, like broccolini or green beans, add color and a bit of freshness, providing a lovely contrast to the deeply savory shanks.

Creative Ways to Present

For a showstopper presentation, serve the lamb shanks individually on wide pasta bowls, with sauce poured tableside for a little drama. For a rustic family-style meal, bring the Dutch oven straight to the table and let guests help themselves. If you’re feeling playful, you can even shred leftover meat and use it tucked into homemade ravioli or topping buttered noodles, extending the magic of your Braised Lamb Shanks with Herb Infusion well beyond the first meal.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container with a generous splash of the braising liquid to keep the meat juicy. Store in the fridge, and the flavors will deepen overnight, making tomorrow’s dinner even more irresistible.

Freezing

Braised Lamb Shanks with Herb Infusion freeze beautifully. Let shanks and sauce cool completely, then store in freezer-safe containers or heavy-duty bags. Freeze for up to 3 months to have a top-tier comfort meal on reserve—perfect for blustery evenings or surprise guests.

Reheating

Warm up the lamb gently in a covered saucepan over low heat, simmering with its sauce and a little extra broth if needed. You can also use a low oven (about 300°F) until heated through. The key is to take your time, so the meat stays tender and doesn’t dry out.

FAQs

Can I make Braised Lamb Shanks with Herb Infusion ahead of time?

Absolutely! In fact, the flavors get even better if you make the dish a day in advance. Simply cool, refrigerate, and gently reheat when ready to serve—your future self will thank you!

What’s the best wine to use for this recipe?

Choose a dry red wine you’d be happy to drink, like a Cabernet Sauvignon or Merlot. It doesn’t need to be fancy, but good quality will add real depth to your Braised Lamb Shanks with Herb Infusion.

Can I use a slow cooker instead of the oven?

You sure can. Sear the lamb and sauté the vegetables as directed on your stovetop, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the lamb is blissfully tender.

Which herbs work best for the infusion?

Rosemary and thyme are classic choices and truly shine in this dish, but you can experiment with savory or oregano for unique twists. Just keep the herbs fresh for the most vibrant infusion.

What can I do with leftover Braised Lamb Shanks with Herb Infusion?

Leftover shank meat is deeply flavorful—try shredding it for lamb sandwiches, tossing into pasta, or using as a filling for savory hand pies. The possibilities are as generous as the initial meal!

Final Thoughts

If you’re looking for a meal that wraps you in comfort and brings the wow-factor to the table, Braised Lamb Shanks with Herb Infusion is the answer. I can’t wait for you to try it—each forkful proves just how magical slow-cooking with herbs can be. Gather your loved ones, pour a glass of wine, and let this dish become a new classic in your kitchen!

Braised Lamb Shanks with Herb Infusion Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Tender and flavorful braised lamb shanks infused with aromatic herbs, cooked until fall-off-the-bone tender. This Mediterranean-inspired dish is perfect for a comforting meal.

Ingredients

Scale

Lamb Shanks:

4 lamb shanks, trimmed
Salt and black pepper to taste

Braising Liquid:

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
3 cups beef or chicken broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Zest of 1 lemon (optional)
1 tablespoon chopped parsley for garnish

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Instructions

Preheat the Oven: Preheat the oven to 325°F.
Sear the Lamb: Pat the lamb shanks dry, season with salt and pepper. Sear in a Dutch oven until browned. Set aside.
Sauté Aromatics: In the same pot, sauté onion, carrots, celery, and garlic. Stir in tomato paste.
Deglaze: Add red wine, simmer, then add broth, herbs, and lemon zest.
Braise: Return lamb shanks to the pot, cover, and braise in the oven for 2.5 to 3 hours.
Finish and Serve: Discard herbs, serve lamb shanks with sauce and garnish with parsley.