Fork-Tender Braised Lamb Shanks with Shallots Tips, FAQ & printable recipe

Tips for success

To get the best sear, make sure the lamb shanks are completely dry before adding them to the hot oil. Any moisture will cause the oil to splatter and prevent browning.

Use tongs to turn the shanks, and don't rush this step—the deep crust is what gives the sauce its rich color and flavor. If you have time, let the shanks sit uncovered in the refrigerator for a few hours before cooking; this dries the surface even more and improves the sear.

When braising, keep the lid on for the entire cooking time to trap steam and ensure even cooking. If you need to check the progress, do so quickly and replace the lid promptly. If the sauce reduces too much, add a little hot broth or water.

For an even richer sauce, you can skim the fat after cooking, then simmer the sauce on the stovetop to concentrate the flavors. Taste and adjust the seasoning before serving—sometimes a pinch of salt can make all the difference.

Variations

• Beef Shanks: Substitute beef shanks for the lamb. They have a similar texture and benefit from the same long braise. Increase the cooking time by 30 minutes if the shanks are large.
• Add Mushrooms: Add 8 ounces of cremini mushrooms, quartered, along with the shallots. They will absorb the sauce and add an earthy depth.
• Spicy Version: For a kick of heat, add 1/2 teaspoon of red pepper flakes or a chopped fresh chili along with the garlic. Adjust the amount to your preference.
• Tomato-Free: If you prefer no tomato, omit the tomato paste and increase the sweet pepper paste to 2 tablespoons. The sauce will be a bit sweeter and just as rich.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over low heat, stirring occasionally, until heated through. Add a splash of broth if the sauce is too thick.

Store leftover lamb shanks and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.

This dish is perfect for making ahead. Cook the lamb shanks as directed, then let them cool completely in the sauce. Transfer to an airtight container and refrigerate for up to 3 days. When ready to serve, reheat gently on the stovetop, adding a little broth if needed. The flavor will only improve with time.

Serving ideas

Serve the braised lamb shanks over buttery Turkish rice pilaf, spooning the glossy sauce, shallots, and carrots over the top. The rice soaks up the rich gravy, making every bite satisfying.

For a more rustic presentation, serve with crusty bread to mop up the sauce, or alongside roasted vegetables for a lighter meal.

Garnish with a sprig of fresh rosemary or a sprinkle of chopped parsley for a pop of color. The dish is hearty enough to stand on its own, but a simple green salad with a lemon vinaigrette would balance the richness.

Pair with a full-bodied red wine, such as a Syrah or a Turkish Öküzgözü, to complement the deep flavors of the lamb and sauce.

Frequently asked questions

Recipe card

Fork-Tender Braised Lamb Shanks with Shallots

Prep 20 minCook 2 h 40 minRest 5 minTotal 3 h 5 minServes 4

Ingredients

• 2 large lamb shanks
• 2 tbsp olive oil
• 1 tbsp butter
• 10 whole pearl onions or shallots, peeled
• 6 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp sweet pepper paste
• 400 ml lamb or beef broth
• 1 carrot, sliced
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Pat the lamb shanks dry with paper towels. Season generously with salt and black pepper. Heat the olive oil and butter in a heavy Dutch oven over medium-high heat until shimmering. Add the lamb shanks and sear without moving them for 4-5 minutes per side, until deeply browned and caramelized on all sides. Use tongs to turn them. Remove the shanks to a plate and set aside. Let it rest for 3 minutes before slicing.
2. Reduce the heat to medium. Add the pearl onions or shallots to the same pot and cook, stirring occasionally, for 3-4 minutes until they start to soften and take on color. Add the garlic cloves and sliced carrot, and cook for another minute until fragrant.
3. Stir in the tomato paste and sweet pepper paste, and cook for 1 minute, stirring constantly, until the pastes darken slightly and become aromatic. Pour in the broth, scraping up any browned bits from the bottom of the pot. Add the rosemary sprig and bay leaf. Return the lamb shanks to the pot, nestling them into the liquid. Bring to a simmer.
4. Cover the pot with a tight-fitting lid. Transfer to the oven and braise at 320°F (160°C) for 2 1/2 hours, or until the meat is fork-tender and falling off the bone. Check occasionally to ensure there is enough liquid; add a little hot water if needed. Let it rest for 3 minutes before slicing.
5. Remove the pot from the oven. Let the lamb shanks rest in the sauce for at least 5 minutes. Carefully transfer the shanks to a serving platter. Skim any excess fat from the sauce if desired. Spoon the sauce, shallots, and carrots over the meat. Serve hot over buttery Turkish rice pilaf if desired.

Contains: milk

Estimated nutrition per serving

Calories

680

Protein

55 g

Carbohydrates

18 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.