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Braised Lamb Shanks

Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 4 lamb shanks; 2 tbsp all-purpose flour, seasoned with salt and pepper; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, crushed; 1 cup red wine; 2 cups beef stock; 2 tbsp tomato paste; 2 sprigs fresh rosemary; Salt and freshly ground black pepper

New Zealand braised lamb shanks recipe: fall-off-the-bone meat in a rich red-wine gravy. The bistro classic kiwi winters were made for. Serve with mash.

⏱ 15 minPrep time

🔥 30 minCook time

🍽 4Servings

🏷 DinnerCategory

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Lamb shanks were once a cheap cut, but New Zealand chefs turned them into a winter institution in the 1990s, and home cooks followed. The shank’s marrow-rich meat collapses into tenderness after hours of gentle braising, and the reduced gravy is the best part.

Serve the shanks on a pile of creamy mashed potatoes with the glossy sauce spooned over — the meat should come away with a fork. It’s the ultimate cold-night dinner, and leftovers are even better.

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Step by stepInstructions

Preheat the oven to 325°F. Dust the shanks in the seasoned flour.
Brown the shanks well on all sides in the oil; set aside.
In the same pot, cook the onion, carrots, celery, and garlic until soft.
Add the wine and scrape up the browned bits; stir in the stock, tomato paste, and rosemary.
Return the shanks, cover, and braise for 2 1/2–3 hours until the meat is falling off the bone.
Skim the fat and season the sauce; serve over mashed potatoes.

💡 Chef tips & storage

Brown the shanks properly — colour is flavour. If the sauce needs thickening, simmer it uncovered for a few minutes at the end.

Recipe details

Prep15 min

Cook30 min

Servings4

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Braised Lamb Shanks

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Braised Lamb Shanks

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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