Braised Lamb Shanks

Braised Lamb Shanks

Mrs Savage 0

"Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini."


3 h 20 m servings 572 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1851 mg
  • 74%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  3. Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
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  1. 78 Ratings


I made this for dinner tonight. Oh, my gosh! The lamb just fell off the bone. My husband said this is definitely company food. Even if someone didn't care for lamb, they would like this dish. I ...

This is a great recipe! A little brown sugar will also cut down the sourness. I found that this worked really well in a crock pot as well as the oven. I've also used diced leeks and zucchini on ...

Thank you for posting this recipe! We made it for Christmas dinner this year with a few changes. We only used 2 shanks so we used the calculator to adjust the recipe and cut the vinegar down t...

This is so fantastic!! I loved not having to brown the shanks. I used about half the balsamic vinegar but would not change a thing otherwise!

This was absolutely amazing! I made it for dinner last night, followed everyone's advice and cut the vinegar by half. My husband was very impressed, and he loves lamb. I can not wait to make ...

I thought the sauce was too sour with all the basalmic vinegar, lemons and red wine. I'd cut way back on the vinegar, and probably leave out the lemons the next time. Meat was great however.

Made a wonderful valentines dinner! Based on other reviews I cut back on the balsamic vinegar. Served it with soft polenta - perfect match! I have set this recipe aside to use with company.

This was really good, and really easy! I didn't have tomatoes so I used tomatoe sauce and it still came out really good.

This was very good. We did add a little brown sugar to the sauce after we removed the meat and thickened it with corn starch to go over our polenta.