Braised Lamb Shanks have always been my favorite menu item in restaurants but never ever I thought it could be easily done at home!
Well after checking many recipes online, I got to understand it’s actually a very simple one as long as you have a good quality lamb shank and you give it enough time cooking.
Before getting to the recipe, I just wanted to highlight few things:
- You can cook your lamb shank in oven, on stove top, in a pressure cooker or a slow cooker and all will yield amazing results
- The key to flavors in this recipe is searing all the sides until golden brown before you start braising. This will pack your meat with layers of flavors right from the beginning.
- You can add red wine (nonalcoholic works perfect too) while preparing the stock. I didn’t have one in hand hence it’s not mentioned in my recipe.
- You can literally pick your own meat seasoning and veggies selection to match your taste. what I’m trying to convey here is the cooking method.
- Always bring your meat to room temperature and tap dry with a paper towel before cooking.

If your baking dish does not come with a cover you use with parchment paper and rolling over the tray aluminium foil. Just make sure it's very well covered since we need to keep all the heat in while cooking.
Ingredients
Instructions
Notes