When you think of a dish that exudes warmth, comfort, and rich flavors, Baked Lamb Shanks comes to mind. This recipe features tender, succulent lamb shanks slow-cooked in a savory broth, enriched with vegetables, herbs, and a touch of tomato paste. It’s a dish that embodies the essence of hearty, rustic cooking, perfect for a cozy family dinner or a special occasion. The slow roasting method allows the lamb to become incredibly tender, with the flavors melding beautifully to create a meal that is nothing short of extraordinary.
Who is This Recipe For?
This recipe is perfect for those who love indulging in slow-cooked, flavorful meals. If you’re a fan of lamb or enjoy braised dishes that require a little patience but deliver big rewards, this is a must-try. It’s also a great dish to serve when entertaining guests or celebrating a special occasion, as it’s impressive yet relatively simple to prepare. Whether you’re a seasoned home cook or a beginner looking for a comforting meal, baked lamb shanks will leave everyone at the table impressed and satisfied.
Why This Dish Is So Special
Baked lamb shanks are a classic comfort food that offer both depth and richness. The slow cooking process allows the lamb to absorb all the flavors of the broth, herbs, and vegetables, while becoming so tender that it practically falls off the bone. The combination of rosemary, thyme, garlic, and vegetables creates a fragrant, aromatic base, while the tomato paste adds a slight sweetness that balances the richness of the lamb. It’s the ultimate winter dish—hearty, satisfying, and incredibly flavorful.
Ingredients for Baked Lamb Shanks
Here’s everything you’ll need to prepare this delicious dish:
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2 lamb shanks
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2 tbsp olive oil
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1 onion, chopped
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4 cloves garlic, minced
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2 carrots, chopped
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2 celery stalks, chopped
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2 cups beef broth
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1 can (14.5 oz) diced tomatoes
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2 tbsp tomato paste
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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Salt and pepper to taste
How to Make Baked Lamb Shanks
1. Preheat the Oven
The first step in preparing baked lamb shanks is to preheat your oven to 325°F (160°C). This low temperature ensures that the lamb cooks slowly and evenly, allowing the meat to become incredibly tender and absorb all the flavors from the vegetables and broth.
2. Season and Sear the Lamb Shanks
Pat the lamb shanks dry with a paper towel to ensure a good sear. Season them generously with salt and pepper, making sure both sides are well-coated.
Next, heat 2 tablespoons of olive oil in a large oven-safe pot over medium-high heat. Once the oil is hot, add the lamb shanks to the pot and sear them on all sides. This should take about 5 minutes per side. The goal is to brown the meat and lock in the juices, which will enhance the flavor and texture. After searing, remove the lamb shanks from the pot and set them aside.
3. Sauté the Vegetables
Without cleaning the pot (you want to keep those flavorful browned bits), add the chopped onion, minced garlic, carrots, and celery. Sauté the vegetables over medium heat for about 5-7 minutes until they are softened and fragrant.
4. Add Tomato Paste and Broth
Stir in the tomato paste and cook for an additional 2 minutes. This helps deepen the flavor of the sauce and creates a rich base for the lamb. Then, pour in the beef broth and diced tomatoes. Scrape up any browned bits from the bottom of the pot, as they are packed with flavor. Add the rosemary and thyme sprigs to the pot for an aromatic touch.
5. Return the Lamb Shanks to the Pot
Nestle the seared lamb shanks back into the pot, making sure they are covered by the broth and vegetable mixture. This will help keep the lamb moist as it cooks. Cover the pot tightly with a lid or aluminum foil to lock in the steam and flavors.
6. Bake in the Oven
Transfer the covered pot to the preheated oven and bake for 2.5 to 3 hours, or until the lamb shanks are tender and the meat easily pulls away from the bone. The slow cooking process allows the flavors to develop fully, creating a rich and savory dish. The lamb should be fall-off-the-bone tender, and the broth will have thickened into a flavorful sauce.
7. Final Touches
After the lamb shanks have finished baking, carefully remove the pot from the oven. Discard the rosemary and thyme sprigs, as they will have released all their flavor into the sauce. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
8. Serve and Enjoy
Serve the lamb shanks hot, spooning some of the delicious broth and vegetables over the top. You can pair this dish with mashed potatoes, rice, or crusty bread to soak up all the flavorful sauce. The tender lamb and rich broth make for a comforting, satisfying meal.
Kitchen Equipment You’ll Need
To make this dish, you’ll need the following kitchen tools:
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Large oven-safe pot: For searing the lamb and braising it in the oven.
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Knife and chopping board: For chopping vegetables and preparing the lamb.
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Tongs: To turn the lamb shanks while searing them.
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Lid or aluminum foil: To cover the pot while baking.
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Serving plates: For plating the dish once it’s ready to serve.
Tips, Shortcuts, and Variations
Make-Ahead Tips
This dish is great for meal prep or making ahead. You can prepare the lamb and vegetables the night before, and then simply bake it the next day. The flavors will have even more time to meld, making it even more delicious. Just be sure to reheat it gently in the oven or on the stovetop.
Adjusting the Vegetables
If you’re not a fan of certain vegetables, feel free to swap them out. Leeks, parsnips, or turnips can be used in place of the carrots and celery for a different flavor profile. Just make sure to chop them into similar-sized pieces to ensure even cooking.
Lamb Alternatives
If you’re not keen on lamb, you can use this same recipe for other cuts of meat. Beef shanks or pork shanks would also work well with this braising method. The slow-cooking process will allow the meat to become tender and soak up all the flavors.
Adding Extra Flavor
For a little extra depth, try adding a splash of red wine to the broth after searing the lamb. It will add a rich, complex flavor that complements the lamb perfectly. You can also include a couple of bay leaves for an additional layer of herbal fragrance.
How to Store Leftovers
If you have any leftovers, here’s how to store them:
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Lamb Shanks: Allow the lamb to cool completely, then store the meat and broth in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb in the oven or on the stovetop until heated through.
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Freezing: You can also freeze the leftovers for up to 3 months. Be sure to store the lamb and broth in a freezer-safe container. When ready to eat, thaw the dish overnight in the fridge and reheat gently.
Pairing Suggestions
This dish is perfect on its own, but here are a few pairing ideas to enhance your meal:
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Wine Pairing: A full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, complements the rich flavors of the lamb and broth.
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Side Dishes: Serve with mashed potatoes, creamy polenta, or roasted vegetables to balance the richness of the lamb. A crisp green salad with a tangy vinaigrette can also provide a refreshing contrast.
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Bread: A loaf of crusty bread or dinner rolls is a great accompaniment to soak up the delicious sauce.
FAQ
Can I make this recipe without an oven-safe pot?
Yes, you can sear the lamb in a regular skillet, then transfer the lamb and broth to a Dutch oven or any covered pot that can go into the oven.
How do I know when the lamb shanks are done?
The lamb is done when the meat is fork-tender and easily pulls away from the bone. This should take about 2.5 to 3 hours in the oven.
Can I use a slow cooker instead of the oven?
Yes, you can transfer the seared lamb and vegetable mixture to a slow cooker. Cook on low for about 6-8 hours until the lamb is tender and falling off the bone.
Now that you’ve got the recipe for Baked Lamb Shanks, it’s time to bring this comforting dish to your dinner table. If you try it out, don’t forget to share it with friends and subscribe to the blog for more delicious, hearty recipes like this one!