Slow Cooked Braised Lamb Shanks

15 hours ago 4

Close-up of braised lamb shanks simmered in sherry, covered in a rich, glossy brown sauce and garnished with chopped fresh herbs on a white plate.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

These slow cooked Braised Lamb Shanks can be made in the oven or slow cooker for fork-tender lamb in a rich, glossy sauce perfect for holidays.

Know Before You Scroll

Servings: 4

Prep: 20 minutes

Cook: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Lamb shanks, mirepoix vegetables, fresh herbs, dry sherry, beef stock

Savory, herbaceous, deeply rich with subtle nutty warmth from the sherry

Dutch oven or heavy oven-safe pot

Reduce the sherry properly before adding stock

Tastes even better the next day

Use dry white wine instead of sherry if that’s what you have on hand.

Close-up of braised lamb shanks covered in a rich sherry-infused brown sauce, garnished with chopped herbs and served on a white plate. The tender, glossy meat clings to the bones for an irresistible presentation.

In The Test Kitchen

When I first tested these Braised Lamb Shanks, I was thinking about my years living in England. That’s where I truly fell in love with lamb. I cooked it often there, and it became one of those ingredients that just feels comforting to me. Back in the US, it’s not always as easy to find until Easter rolls around, so I wanted to offer something different from the usual leg of lamb or chops. The best part is you can make this either in the oven or the slow cooker, depending on your schedule.

I was aiming for something classic but not predictable. Red wine felt obvious. Sherry felt more interesting. The moment it began to reduce, I knew I’d made the right choice.

Letting the sherry reduce fully before adding the stock was the key. That single step builds depth so the final sauce tastes layered and intentional. By the time the lamb is fork-tender and the sauce is glossy enough to coat the back of a spoon, it feels restaurant-worthy. But really, it’s just good technique and patience. I paired mine with my Easy Parmesan Risotto, but Mashed Potatoes or Roasted potatoes are also great options.

A braised lamb shank covered in rich brown gravy and a splash of sherry is served on creamy mashed potatoes in a white bowl, garnished with fresh herbs, with a gold fork on the side.

Ingredient Notes

Assorted ingredients for a stew, including raw meat for braised lamb shanks, diced carrots, onions, celery, minced garlic, tomato paste, fresh herbs, olive oil, salt, pepper, and two pitchers of broth displayed on a white surface.

Meaty lamb shanks with visible marbling.

Beef shanks can be used, though flavor will be slightly different.

Yellow onion, carrots, and celery for a classic base.

Shallots can replace onion for a slightly sweeter flavor.

Fresh thyme, rosemary, and parsley stems for the braise.

If using dried herbs, reduce to one-third the amount.

Dry sherry and high-quality beef stock.

Dry white wine may replace sherry, but the nutty depth will be lighter.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Season and Sear the Lamb

Generously season the lamb shanks with kosher salt and freshly cracked black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb for several minutes per side until deeply golden brown. Remove and set aside.

Look for a dark crust. Pale meat means less flavor later.

raw and seasoned with herbs, browning in a pot, and fully cooked with a rich sherry glaze on a white plate.

Build the Flavor Base

In the same pot, add the diced onion, carrots, and celery. Cook until softened and lightly caramelized. Stir in the minced garlic and cook briefly until fragrant.

The vegetables should look glossy and slightly browned, not watery.

Three photos show a pot with diced carrots, celery, and onions being sautéed; garlic and herbs are added in the second image. The vegetables are turning golden and soft as they cook together—perfect for starting braised lamb shanks.

Deglaze and Build the Braising Liquid

Pour in the dry sherry and scrape up the browned bits from the bottom of the pot. Let it simmer until reduced by about half. Stir in the tomato paste and cook briefly to deepen its flavor. Add the beef stock, parsley stems, thyme sprigs, rosemary sprigs, and bay leaves. Season lightly with salt and pepper.

A blue-handled pot filled with brown broth, braised lamb shanks, visible herbs, bay leaves, peppercorns, chopped onions, and carrots, seen from above on a white background.

Season in Layers, Not All at Once
Braising liquids reduce as they cook, which concentrates salt along with flavor. Lightly season at the beginning, but wait to fully adjust the salt until after the sauce has reduced at the end. This prevents the finished dish from becoming overly salty.

Braise Until Tender

Return the lamb shanks to the pot, nestling them so they’re mostly submerged in the liquid. Cover and transfer to the oven. Cook until the meat is fork-tender and beginning to pull away from the bone. If it resists the fork, it needs more time.

Three images show a Dutch oven with braised lamb shanks in a rich, brown sauce. The top two images display the meat simmering with sherry and herbs, while the bottom image gives a close-up of the tender meat in sauce.

Reduce and Serve

Remove the lamb and strain out the vegetables and herbs. Simmer the liquid until slightly thickened and glossy. Taste the sauce now and adjust with additional salt and freshly cracked black pepper if needed. Spoon the sauce over the lamb and garnish with fresh parsley leaves. The sauce should coat the back of a spoon before serving.

Braised Lamb Shanks on a plate, straining vegetables and herbs from broth, ladling sherry-infused brown sauce, and finished lamb shanks in sauce in a pot.

Three braised lamb shanks covered in a rich sherry-infused brown sauce are served on a white plate, garnished with finely chopped herbs. The meat appears tender and succulent.

Want to make this recipe in a slow cooker? See the recipe card for instructions.

Lamb shanks in a rich, reddish-brown sauce inside a black slow cooker or pot.

Close-up of braised lamb shanks simmered in sherry, covered in a rich, glossy brown sauce and garnished with chopped fresh herbs on a white plate.

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Serves 4

▢ 4 lamb shanks
▢ 2 tablespoons olive oil
▢ 1 medium yellow onion (peeled and diced)
▢ 2 medium carrots (peeled and diced)
▢ 2 celery ribs (diced)
▢ 4 garlic cloves (minced)
▢ 8 sprigs fresh thyme
▢ 4 sprigs fresh rosemary
▢ 1 bunch fresh parsley (stems chopped and separated)
▢ 2 bay leaves
▢ 2 cups dry sherry
▢ 3 tablespoons tomato paste
▢ 6 cups beef stock
▢ Kosher salt and freshly cracked black pepper

Oven Method

Preheat the oven to 350°F.
Season the lamb shanks generously on all sides with kosher salt and freshly cracked black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the lamb until deeply golden on all sides. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Cook until softened and lightly caramelized. Add the garlic and cook briefly until fragrant.
Pour in the dry sherry, scraping up any browned bits from the bottom of the pot. Simmer until reduced by about half. Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor.
Add the beef stock, parsley stems, thyme, rosemary, and bay leaves. Season lightly with salt and pepper.
Return the lamb shanks to the pot, nestling them so they are mostly submerged. Cover and transfer to the oven. Cook for 2 to 2½ hours, or until fork-tender and beginning to pull away from the bone.
Remove the lamb and strain out the vegetables and herbs. Simmer the liquid over high heat until slightly thickened and glossy. Taste and adjust seasoning with additional salt and pepper if needed.
Spoon the sauce over the lamb and garnish with reserved parsley leaves before serving.

Slow Cooker Method

Season and sear the lamb shanks as directed above in a skillet. Transfer to the slow cooker.
Cook the onion, carrots, and celery in the same skillet until softened. Add the garlic and cook briefly. Pour in the sherry, scrape up browned bits, and simmer until reduced by half.
Transfer the vegetable mixture to the slow cooker. Stir in the tomato paste, beef stock, parsley stems, thyme, rosemary, and bay leaves. Season lightly with salt and pepper.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the lamb is fork-tender.
Remove the lamb and strain the liquid into a saucepan. Simmer on the stovetop until slightly thickened and glossy. Taste and adjust seasoning as needed before serving.

Erren’s Top Tips

Do not rush the sear. Deep browning equals deep flavor.
Let the sherry reduce properly. This is where the character of the sauce develops.
Season at the End – Because braising liquid reduces as it cooks, salt lightly at the start and adjust seasoning after the sauce has reduced.
If the sauce feels thin after reduction, simmer longer rather than adding thickeners.
For extra richness, let the finished dish rest 10 minutes before serving.

Variations & Add-Ins

Add sliced mushrooms with the vegetables for deeper umami.

Stir in a teaspoon of balsamic vinegar at the end for subtle acidity.

Add a small splash of cream to the reduced sauce for a silkier finish.

Include pearl onions in the braise for sweetness.

Storage & Freezing

Refrigerate in an airtight container for up to 3 days.

The flavor improves overnight as the herbs settle into the sauce.

Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

A close-up of a fork shredding tender braised lamb shanks on a bed of creamy risotto, all covered in rich brown gravy infused with herbs.

FAQs

Why are my lamb shanks tough?

If your lamb shanks are tough, they likely haven’t cooked long enough. Lamb shanks are a connective-tissue-heavy cut that need slow, steady heat to break down properly. When they’re done, the meat should yield easily to a fork and begin to pull away from the bone. If it resists, give it more time.

Can I make braised lamb shanks ahead of time?

Yes, and they’re actually better the next day. As the lamb rests in the sauce overnight, the flavors deepen and settle. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.

Should the lamb shanks be fully submerged while braising?

They don’t need to be completely covered. Being mostly submerged is enough. The steam trapped inside the covered pot helps cook the exposed portions evenly.

What should I serve with braised lamb shanks?

Creamy mashed potatoes, polenta, or buttered egg noodles work beautifully because they soak up the sauce. Roasted root vegetables or sautéed greens make great sides for balance.

Read Entire Article