Classic Braised Lamb Shanks are braised in the oven for fall-off-the-bone tender lamb that’s full of flavor. Also includes instructions for slow cooker and Instant Pot!
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✅Ingredients
• 1 tablespoon vegetable oil
• 4 lamb shanks
• 2 teaspoons salt
• 1 white onion cut into large chunks
• 4 medium-sized carrots cut into large chunks
• 4 celery stalks trimmed and cut into large chunks
• 4 cloves garlic peeled
• 2 tablespoons tomato paste
• 2 cups cranberry juice or red wine
• 2 sprigs fresh rosemary
✅Instructions
00:00:16 - Preheat oven to 350 degrees
00:00:23 - Season lamb shanks with salt
00:00:41 - Make sauce for lamb shanks in food processor
00:01:26 - Sear lamb shanks on all sides in oven safe pot
00:01:54 - Saute pureed vegetables in oven safe pot
00:02:14 - Pour cranberry juice (or wine) into pureed vegetable mixture
00:02:24 - Return lamb shanks to pot with pureed vegetable mixture
00:02:49 - Add rosemary sprigs to pot and place lamb shanks in oven to braise
00:03:36 - Quick recap Braised Lamb Shanks recipe
1️⃣ Preheat oven to 350 degrees Fahrenheit. Heat a large oven safe pot over high heat.
2️⃣ Season the lamb shanks with salt. Add oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely browned, transfer them to a plate and set aside.
3️⃣ Meanwhile, puree the onion, carrot, celery, and garlic in a food processor. Add in tomato paste. Put this puree into the pan you used to brown the shanks and sauté for 3 to 5 minutes. Stir in the cranberry juice.
4️⃣ Return lamb shanks to mixture. Top with rosemary sprigs and place the lid on. Cook in the 350 degree oven for 2½ to 3 hours, until lamb is fork tender. Remove lid during last 30 minutes of cooking to allow shanks to brown.
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