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Braised Lamb Shanks Recipe

Braised Lamb Shanks Recipe

From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours YIELD:2 servings


  • 2 lamb shanks (about 2 pounds)
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 2 beef bouillon cubes
  • 1/4 cup boiling water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt


  • 1. In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve.
  • 2. Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Yield: 2 servings.

Nutritional Facts

1 serving (1 each) equals 599 calories, 34 g fat (10 g saturated fat), 159 mg cholesterol, 1,568 mg sodium, 26 g carbohydrate, 6 g fiber, 47 g protein.

Reviews for Braised Lamb Shanks

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Reviewed Jul. 13, 2012

"This was soooooo good and sooooo easy!"

Reviewed Aug. 16, 2011

"This recipe came out amazing. Melts in your mouth:) Very delicious flavor:)"

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Wine Pairings

Medium-Bodied Red Wine

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