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Braised Lamb Shanks

From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."
  • Total Time
    Prep: 20 min. Cook: 1-1/2 hours
  • Makes
    2 servings


  • 2 lamb shanks (about 2 pounds)
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 2 beef bouillon cubes
  • 1/4 cup boiling water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt


  • In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve.
  • Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
Nutrition Facts
1 each: 599 calories, 34g fat (10g saturated fat), 159mg cholesterol, 1568mg sodium, 26g carbohydrate (14g sugars, 6g fiber), 47g protein.

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Average Rating:
  • BeckyJCarver
    Mar 28, 2018

    This is the only lamb recipe i use. It gets rave reviews every time i make it.

  • Loiscooks
    Jul 18, 2016

    Good recipe! I omitted the celery and carrots. I needed to double the recipe due to the number of lamb shanks I had. I felt the sauce was a little too thin. Perhaps that is because I doubled the recipe. Anyway, every one enjoyed this and I Will definitely use this recipe again. Thanks for the good recipe.

  • chelseadishes
    Jul 13, 2012

    This was soooooo good and sooooo easy!

  • anuki86
    Aug 16, 2011

    This recipe came out amazing. Melts in your mouth:) Very delicious flavor:)

  • Molly
    Dec 4, 2007

    No comment left