Red Wine-Braised Lamb Shanks

4.2
(92)
79 Reviews
10 Photos

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

Submitted by Mrs Savage
Updated on November 30, 2023
Braised Lamb Shanks in Dutch oven
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Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 2 large white onions, chopped

  • 4 lamb shanks

  • 2 cups dry red wine

  • 1 cup balsamic vinegar

  • ⅓ cup olive oil

  • 4 cloves garlic, pressed

  • 2 lemons, quartered

  • 2 (14.5 ounce) cans diced tomatoes

  • 1 bunch fresh basil, chopped

  • 1 tablespoon kosher salt

  • 1 tablespoon cracked black pepper

Directions

  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.

Nutrition Facts (per serving)

572 Calories
25g Fat
34g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 572
% Daily Value *
Total Fat 25g 32%
Saturated Fat 5g 25%
Cholesterol 86mg 29%
Sodium 1851mg 80%
Total Carbohydrate 34g 13%
Dietary Fiber 6g 23%
Total Sugars 18g
Protein 33g 65%
Vitamin C 68mg 75%
Calcium 203mg 16%
Iron 9mg 52%
Potassium 1070mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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