A show-stopping dish for your holiday table: Tender Braised Lamb Shanks with figs and red wine! An entire lamb shank for each person. A rich tomato sauce with dried figs and red wine. A truly spectacular meal — perfect for holiday gatherings or cozy fall nights. One of those great recipes for all your special occasions!
What are Braised Lamb Shanks?
Braised Lamb Shanks are a special dish — perfect for the lamb lovers in your life! Tender, slow-cooked lamb shanks are cooked with dried figs, red wine, and plenty of herbs. Decadent and rich, the meaty lamb shanks become meltingly tender. The pan sauce includes California dried figs for a spectacular flavor profile: savory, slightly sweet, deeply flavorful, and earthy.
Typically, lamb shanks are a tougher cut of meat. But a long slow braise helps to break down the tough, meaty shanks. The result is tender, flavorful lamb that falls off the bone in buttery chunks.
Each person receives an entire lamb shank — with plenty of rich figgy sauce. The rich red wine sauce is so decadent! Piled on top of mashed potatoes, it’s a stunning, memorable dish!
Although this recipe takes a little work and requires a long, slow cooking time, it’s totally worth it! Sear the lamb shanks, make the tomato pan sauce, and braise it long and slow. Great for a holiday meal or special dinner party. A truly special meal!
What cut of meat is a lamb shank?
A lamb shank comes from the lower leg of a lamb, or the shin. It’s a tough cut of meat with bone, muscle, and connective tissue. One of those lamb cuts with very little fat and marbling. Lamb shanks are not good for grilling or quick cooking and will be too tough and chewy when cooked this way.
Fortunately, lamb shanks become meltingly tender and deeply flavorful when braised. The long, slow cook time breaks down the meat until it is falling off the bone. All the flavor of the marrow oozes out of the bone and into the sauce. So good!
*Thank you California Figs for sponsoring this post. All opinions are my own.*
Ingredients:
- Lamb Shanks. Bone-in, meaty lamb shanks stay moist, juicy, and flavorful when cooked for a long time. Look for ones that fit into your cooking vessel. I buy frozen Australian lamb shanks and defrost by placing in the fridge overnight.
- Flour. A little sprinkled on top will help with browning and later thicken the sauce. *For a gluten-free option, leave out the flour and add a little corn starch slurry at the last 5 minutes of cooking.
- Dried Mission Figs. Nutritious and delicious California dried figs are full of fiber and potassium. Dried figs add sweetness and earthy flavor, are available year-round, and cook down into jammy, figgy deliciousness without added sugar.
- Onion + Garlic. The essential aromatics.
- Fresh herbs. A combination of fresh rosemary, thyme, bay leaf, and parsley adds depth of flavor. So much herby freshness!
- Red Wine. To deglaze the pan and release the fond (all those browned bits!) from the pan.
- Beef Broth (Chicken Broth or Vegetable Broth). Adds body and depth. Sub with water if you don’t have it.
- Whole Canned Tomatoes. A major flavor booster that cooks down into a luscious sauce.
How to make Slow Cooked Braised Lamb Shanks Recipe:
- Season. Rub lamb shanks generously with salt and pepper. Sprinkle flour all over to lightly coat. The flour will thicken the sauce later.
- Sear. Add oil to the pan. Add the lamb shanks for a quick sear on each side, until golden brown.
- Add braising liquid. Remove lamb shanks and set aside on a plate. In the same pan, reduce heat to medium. Add onion, garlic, and pinch of salt. Cook until soft. Deglaze with red wine, making sure to scrape up the fond or browned bits on the bottom of the pan. Add tomatoes and crush with a potato masher or back of a wooden spoon. Add fresh rosemary, fresh thyme, bay leaves, chopped up dried figs, and beef stock or chicken stock.
- Braise. Return lamb shanks to the red wine sauce. Cover pot and simmer on medium-low heat until fork tender and falling off the bone, 2.5-3 hours. *Slow cooker and Instant Pot (pressure cooker) directions in the recipe card.*
- Reduce sauce. Transfer shanks to plate. Reduce sauce until thick and gravy-like in consistency.
- Garnish and serve. Add mashed potatoes to a plate. Add an entire lamb shank on top, making sure to add extra sauce. Garnish with fresh parsley and freshly cracked black pepper. Enjoy!
Watch how to make it:
4 ways to cook:
Over the years, I’ve cooked Braised Lamb Shanks in so many different ways. They all work well. All options are listed in the recipe card.
- Stove Top. My preferred cooking method that produces the best flavor. Takes the longest time and requires more tending than the other methods.
- Slow Cooker. For best flavor, first brown the meat and make the sauce in a separate pan. Then transfer the lamb shanks and sauce into the slow cooker. The size of the slow cooker can accommodate double or triple the recipe. The best way to make this dish in advance and for a larger party.
- Instant Pot. A fast option. The only limitation will be the size of your Instant Pot, as the lamb shanks can be quite long.
- Oven Braise. Instead of braising on the stovetop, transfer to the oven. Doesn’t require as much tending as the stovetop method. You will still need to reduce the sauce on the stovetop. Make sure to use a large oven-safe pot or Dutch Oven.
PRO Tips:
- Remember to defrost the lamb shanks! Lamb shanks are usually found frozen in grocery stores. Don’t forget to defrost! Place in the fridge the night before you are cooking.
- Season every step of the way. Adding salt and pepper to every stage is the key to a flavorful final dish.
- Watch carefully. The sauce can burn easily. Simmer on medium-low heat and stir the bottom of the pot from time to time to prevent burning. When reducing the sauce in the final step, stir frequently.
- Chop dried figs. Chop as finely as possible before adding. They will break down and become a deliciously thick and figgy sauce at the end.
- Serve on warmed plates. A nice touch. Add plates to a warm (175F/79C) oven for 5 minutes before serving.
Special Equipment:
- Shallow Braiser. To make this a true one-pot meal, I recommend a shallow braiser with a tight-fitting lid. A large cooking surface makes browning the shanks and reducing the sauce easier. A lid encourages steam so the lamb breaks down and becomes tender.
- Potato Masher. A simple kitchen tool can be used to flatten and crush the canned whole tomatoes. Keeps a rustic texture and works faster (with less mess) than the back of a wooden spoon!
Serve with:
You’ll need something to sop up all that delicious sauce! Some suggestions:
- Mashed Potatoes. Ultra-creamy mashed potatoes are a classic side.
- Cauliflower Potato Mash. Lighter than regular mashed potatoes. Works well with the heavy, rich sauce.
- Polenta. Gluten-free, creamy polenta is a great alternative to mashed potatoes.
- Crusty bread. Mop up all that sauce with a loaf of crusty bread.
On the side, serve with simple steamed veggies such as broccoli or green beans. If you like, Arugula Quinoa Salad makes a good side, too.
FAQ
Yes, braised lamb shanks can be made in advance. That’s my preference, actually. Make a day or two before and place in the fridge in an airtight container. The flavors will meld together beautifully and soak into the lamb. As a bonus, if you prefer a less oily dish, the hardened fat will be easier to remove. To reheat, cover and cook on medium-low heat until hot and steaming. Add a little water if the sauce gets too thick.
Yes, this recipe is easy to double or triple. The difficult part will be finding a cooking pan that’s large enough to hold all the shanks. For more than 4 shanks, I recommend using a slow cooker.
Leftovers can be stored in an airtight container for 3-5 days. Reheat in the microwave or on the stovetop over medium-low heat.
Yes, Braised Lamb Shanks freeze very well. Transfer the sauce and lamb shanks into an airtight container and freeze for up to 1 month. Reheat in the oven until hot once again.
The cook time is long because lamb shanks are a tough cut of meat. To achieve that tender, fall off the bone softness, it will take 2-3 hours. If the bones are larger, it may take longer. For a shorter cook time, I recommend using the Instant Pot.
Tender Braised Lamb Shanks with Figs and Red Wine Recipe
Equipment
- Shallow Braiser (or dutch oven, if you don't have one)
- Potato Masher (to crush the whole canned tomatoes)
Ingredients
- 4 lamb shanks
- 1-2 Tbsp flour *leave out to make it gluten free
- 1 large onion, chopped
- 4 cloves garlic
- 3/4 cup red wine, like Pinot Noir
- 1 14 oz can whole tomatoes, like San Marzano (or 1/2 of a 28 oz can)
- 1 cup dried figs, stems trimmed and chopped finely
- 2-3 stems fresh rosemary, chopped
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 2 cups Beef, chicken, or vegetable broth (can be subbed with water)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Season. Rub lamb shanks generously with salt and pepper. Then add flour, on all sides, to lightly coat.
- Sear. Heat a shallow braiser over medium high heat and add 1-2 Tbsp of olive oil. Add lamb shanks and sear on one side, about 4 minutes. Flip and brown on the other side, another 4 minutes.
- Saute Aromatics. Remove meat and set aside on a plate. In the same pan, reduce heat to medium and add onion, garlic, and pinch of salt. Cook until soft and translucent, about 5 minutes.
- Deglaze pan. Add red wine to deglaze the pan. Make sure to scrape up the fond or browned bits on the bottom of the pan. Add tomatoes and crush with a potato masher or the back of a wooden spoon. Add rosemary, thyme, bay leaves, and chopped up dried figs.
- Choose one the following methods to continue cooking: stove top, slow cooker, instant pot, or oven braise.
Stove top instructions:
- Braise. Return lamb shanks to the pan, directly nestled in the sauce, plus the beef broth and any juices or drippings that may have collected on the plate. Bring to a boil then lower heat to medium low. Cover and simmer until lamb is fork tender and falling off the bone, 2.5-3 hours.
- Tip: make sure to keep an eye on the sauce. Stir occassionally, making sure the sauce is not burning. Also, flip the lamb shanks every 30 minutes to keep the meat flavorful and tender.
- Reduce sauce. When the lamb is tender, transfer to a plate. Discard the thyme stems and bay leaves. Turn up the heat to medium and reduce sauce (uncovered) until thick and gravy-like in consistency. Stif frequently, scraping the bottom of the pot, so the sauce doesn't burn.
- Garnish and serve. To serve individual portions, add mashed potatoes to a shallow bowl. Add 1 lamb shank per bowl with plenty of sauce. Sprinkle parsley all over. Enjoy!
Slow Cooker Instructions:
- Braise. Add lamb shanks to the slow cooker, making sure to add beef broth and any juices or drippings that may have collected on the plate. Add the sauce directly on top of the lamb shanks. Cover and cook in the slow cooker until lamb is fork tender and falling off the bone. About 4-5 hours on the high setting or 6-7 hours on the low setting.
- Reduce sauce. When the lamb is tender, remove from the slow cooker and set aside on a separate plate. Discard the thyme stems and bay leaves. Add sauce to a medium saucepan. Cook over medium heat until thick and reduced, about 10-15 minutes. Make sure to stir, scraping the bottom of the pot to prevent burning.
- Garnish and serve. To serve individual portions, add mashed potatoes to a shallow bowl. Add 1 lamb shank per bowl with plenty of sauce. Sprinkle parsley all over. Enjoy!
Instant Pot Instructions:
- Braise. Add lamb shanks to the Instant Pot, making sure to add beef broth and any juices or drippings that may have collected on the plate. Add the sauce directly on top of the lamb shanks. Set the Instant Pot to "Meat" function for 30 minutes. Lock the lid in place and cook.
- Reduce sauce. When the lamb is fork tender, remove from the Instant Pot and set aside on a separate plate. Discard the thyme stems and bay leaves. Using the "Saute" function, reduce the sauce until thick and rich, about 10 minutes. Make sure to stir, scraping the bottom of the pot to prevent burning.
- Garnish and serve. To serve individual portions, add mashed potatoes to a shallow bowl. Add 1 lamb shank per bowl with plenty of sauce. Sprinkle parsley all over. Enjoy!
Oven Braise Instructions:
- Braise. Return lamb shanks to the pan, directly nestled in the sauce, plus beef broth and any juices or drippings that may have collected on the plate. Cover and transfer to a 350F/175C oven for a long, slow braise until lamb is fork tender and falling off the bone, about 2.5-3 hours.
- Reduce sauce. When the lamb is tender, remove the shallow braiser from the oven and transfer the lamb shanks to a plate. Discard the thyme stems and bay leaves. Turn up the heat to medium and reduce sauce (uncovered) until thick and gravy-like in consistency. Stir frequently, scraping the bottom of the pot, so the sauce doesn't burn.
- Garnish and serve. To serve individual portions, add mashed potatoes to a shallow bowl. Add 1 lamb shank per bowl with plenty of sauce. Sprinkle parsley all over. Enjoy!
Video
Notes
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- Defrost. Lamb shanks often come frozen in grocery stores. Don’t forget to defrost! Place in the fridge overnight or run under cold water for 20 minutes.
-
- Season every step of the way. Adding salt and pepper to every stage is the key to a flavorful, final dish.
-
- Watch carefully. The sauce can burn, if you don’t watch it. Simmer on medium-low and stir the bottom of the pot from time to time to prevent burning. When reducing the sauce in the final step, stir frequently.
-
- Chop dried figs. Chop as finely as possible before adding. They will break down and become a deliciously thick and figgy sauce at the end.
Sorry, I just saw that the flower is added at the beginning on the shanks with the salt and pepper. But I still do not see where I’m supposed to add the beef broth.
I’ve read this recipe several times, and I don’t see where it says to add the broth nor the flour. I am in the middle of making this now, and I am uncertain about those two items. Hopefully it’ll turn out OK.
Thank you so much for catching that! I’ve updated the recipe. Hope you love the recipe!
This was incredible! I think the secret is the dried fig? Used 1.5 lb of boneless leg of lamb instead and worked great! Definitely a keeper. Thanks!!