Learning how to cook lamb shanks in oven is a fantastic way to create a comforting, impressive meal. This guide will walk you through the entire process, from choosing the right shanks to serving a perfectly tender dish.
Oven-braising is the best method for lamb shanks. The long, slow cooking in liquid breaks down the tough connective tissue, resulting in meat that falls off the bone. It’s a simple process that rewards you with incredible flavor and minimal hands-on time. You just need a good recipe and a bit of patience.
How To Cook Lamb Shanks In Oven
This is your master recipe for classic, foolproof oven-braised lamb shanks. Follow these steps for a guaranteed delicious result every single time.
What You’ll Need: Ingredients & Equipment
Gathering everything before you start makes the cooking process smooth and enjoyable. Here’s your shopping and equipment list.
Ingredients for 4 Lamb Shanks
- 4 whole lamb shanks (about 1 lb/450g each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup (240ml) red wine (like Cabernet Sauvignon or Merlot)
- 4 cups (950ml) beef or chicken stock (low-sodium is best)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Essential Equipment
- A large, heavy-bottomed oven-safe pot or Dutch oven with a tight-fitting lid.
- Tongs for handling the shanks.
- A sharp knife and cutting board.
- A preheated oven.
Step-by-Step Cooking Instructions
Now, let’s get into the detailed steps. Plan for about 3 hours total, with most of that being hands-off oven time.
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). This lower temperature is key for slow, gentle cooking. While it heats, pat the lamb shanks completely dry with paper towels. This is crucial for getting a good sear. Generously season them all over with salt and pepper.
Step 2: Sear the Shanks
Heat the olive oil in your Dutch oven over medium-high heat on the stovetop. Once the oil is shimmering, add the shanks. Sear them for 3-4 minutes per side, until they develop a deep, brown crust. Don’t crowd the pot; sear in batches if necessary. Remove the shanks to a plate and set aside.
Step 3: Cook the Aromatics
In the same pot, add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until they begin to soften. Add the garlic and tomato paste, cooking for another minute until fragrant. The tomato paste may darken a bit, which adds flavor.
Step 4: Deglaze and Build the Braising Liquid
Pour in the red wine. Use your spoon to scrape up all the browned bits stuck to the bottom of the pot—this is called deglazing and it’s packed with flavor. Let the wine simmer and reduce by half, about 5 minutes. Then, pour in the stock and add the rosemary, thyme, and bay leaves.
Step 5: Braise in the Oven
Return the seared lamb shanks to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the shanks; they don’t need to be fully submerged. Bring everything to a gentle simmer on the stovetop. Then, cover the pot with its lid and carefully transfer it to your preheated oven.
Step 6: The Long, Slow Cook
Let the shanks braise for 2.5 to 3 hours. You’ll know they’re done when the meat is extremely tender and pulls away from the bone easily with a fork. Avoid opening the oven too often; just check once near the 2.5 hour mark.
Step 7: Rest and Serve
Once cooked, carefully remove the pot from the oven. Using tongs, transfer the shanks to a warm platter and loosely cover them with foil. Let them rest for 15 minutes. This allows the juices to redistribute throughout the meat, making it even more succulent.
Making and Serving the Sauce
While the shanks rest, you can turn the braising liquid into a beautiful sauce. Skim off any excess fat from the surface with a spoon. For a thicker sauce, you can simmer the liquid on the stovetop until it reduces and thickens to your liking. Another option is to mix a tablespoon of softened butter with a tablespoon of flour into a paste (a beurre manié) and whisk it into the simmering liquid until thickened. Season the sauce with extra salt and pepper if needed. Serve the shanks with the sauce spooned over the top.
Choosing the Best Lamb Shanks
Starting with good-quality shanks makes a difference. Look for shanks that are a pinkish-red color with a creamy white fat cap. The meat should look moist, not dry. They are often sold “frenched,” meaning the meat is trimmed from the top of the bone, which makes for a nicer presentation. Don’t worry if they’re not all the same size, just adjust cooking time slightly. Ask your butcher for hind shanks if possible; they are typically meatier than foreshanks.
Perfect Side Dishes for Lamb Shanks
Lamb shanks need starchy sides to soak up the delicious sauce. Here are some classic pairings:
- Creamy mashed potatoes or polenta.
- Buttery egg noodles or pappardelle pasta.
- Root vegetable mash, like parsnip or celery root.
- Simple steamed green beans, broccoli, or roasted carrots.
- A crusty loaf of bread is also never a bad idea.
Common Mistakes to Avoid
Even a forgiving recipe can have pitfalls. Here’s what to watch out for:
- Not Drying the Meat: Wet meat steams instead of sears. Always pat it dry.
- Skipping the Sear: The brown crust adds immense flavor. Don’t rush this step.
- Using Boiling Liquid: Always bring the pot to a simmer before putting it in the oven, not a rolling boil. A gentle cook is essential.
- Overcooking: While shanks are hard to overcook, 3+ hours is usually plenty. The meat should be tender but not mushy.
- Not Tasting the Sauce: Always taste and adjust the seasoning of your sauce at the end.
Variations on the Classic Recipe
Once you’ve mastered the basic method, you can easily adapt the flavors.
Mediterranean Style
Add a can of diced tomatoes, a handful of Kalamata olives, and a teaspoon of dried oregano to the braising liquid. Serve with lemon zest sprinkled on top.
Moroccan-Inspired
Season the shanks with cumin, coriander, cinnamon, and paprika. Use chickpeas and apricots in the braise instead of the standard vegetables. Finish with fresh cilantro.
Asian Flavors
Replace the red wine with rice wine or a bit of dry sherry. Use soy sauce and star anise in the braising liquid, and finish with sliced green onions and a touch of sesame oil.
Storing and Reheating Leftovers
Lamb shanks often taste even better the next day. Let the leftovers cool completely, then store the shanks and sauce together in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a covered oven dish with a splash of water or stock and warm in a 300°F (150°C) oven until heated through. You can also reheat gently in a saucepan on the stovetop, stirring occasionally. The meat freezes well for up to 3 months.
Frequently Asked Questions (FAQ)
Do I have to sear lamb shanks before baking?
Yes, it’s highly recommended. Searing creates a flavorful crust through the Maillard reaction, which adds a deep, rich taste to the final dish and the sauce. Skipping it will result in a less complex flavor.
What temperature should the oven be for lamb shanks?
A low and slow temperature of 300°F to 325°F (150°C to 160°C) is ideal. This gentle heat breaks down the tough collagen in the connective tissues without toughening the muscle fibers, resulting in fall-off-the-bone tenderness.
How long does it take to cook lamb shanks in the oven?
For shanks weighing about 1 pound each, plan for 2.5 to 3 hours in a 325°F (160°C) oven. The true test is tenderness, not time. The meat should be very tender and easily separate from the bone when prodded with a fork.
Can I cook lamb shanks without wine?
Absolutely. You can substitute the red wine with an equal amount of additional beef or chicken stock. For extra flavor, add a tablespoon of balsamic or red wine vinegar to the stock to mimic the acidity that wine provides.
Why are my lamb shanks tough?
Tough lamb shanks simply need more cooking time. The collagen hasn’t fully broken down into gelatin yet. Just put them back in the oven and check every 20-30 minutes until they become tender. Underseasoning can also make them seem less flavorful.
What’s the best way to thicken the sauce for lamb shanks?
The easiest way is to simmer the sauce uncovered on the stovetop after removing the shanks. Let it reduce until it reaches your desired consistency. For a quicker, thicker sauce, you can make a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and whisking it into the simmering sauce.