Basic Braised Lamb Shanks Recipe
Basic Braised Lamb Shanks Recipe photo by Taste of Home

Basic Braised Lamb Shanks Recipe

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A FRIEND shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 2 servings


  • 2 lamb shanks (1 pound each)
  • 1 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 garlic clove, minced
  • 2 teaspoons prepared mustard

Nutritional Facts

1 each: 451 calories, 21g fat (9g saturated fat), 159mg cholesterol, 2419mg sodium, 15g carbohydrate (14g sugars, trace fiber), 48g protein


  1. Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender. Yield: 2 servings.
Originally published as Braised Lamb Shanks in Reminisce November/December 1998, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Aug. 23, 2012

"This was DELICIOUS! I will definitely be making this again"

Reviewed Jun. 29, 2012

"I was unsure the best way to cook lamb shanks, so I searched and found this recipe. They tasted great, as if I'd been cooking lamb shanks for years! I served mine with acorn squash."

Reviewed Feb. 26, 2011

"Great as written, I loved, my wife not a big fan of lamb shanks said it was good.

Just the recipe I was looking for as it feeds two and there are still some left overs."

Reviewed May. 31, 2009

"I tried this recipe and they were delicious. I increased the cooking time to 3 hours at 325 degrees. I also added 1/4 cups of Teriyakie sauce."

Reviewed Mar. 15, 2009

"I tried this recipe out, and keverwann is right about the increased time and tenderness; I put it in my oven @ 325F as instructed, and it wasn't what I expected, nor did it look like the picture. I put it back for an extra 1.5hrs, and it was more tender/looked more like the picture. It was excellent with mint jelly. Thank you for sharing this recipe!"

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