Christmas Braised Lamb Shanks with Herb Infusion
A warm, elegant holiday dish that’s rich, tender, and bursting with seasonal flavor.
Nothing says festive comfort quite like slow-braised lamb shanks. Infused with aromatic herbs, hearty vegetables, and a savory tomato-beef broth, this dish is the perfect centerpiece for a Christmas dinner or any cozy winter gathering.
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 cup beef broth (for deglazing)
- 2 cups beef broth (additional for braising)
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- Salt and black pepper to taste
Instructions
1. Preheat and Prep
Preheat your oven to 325°F (163°C). Season the lamb shanks generously with salt and pepper.
2. Sear the Lamb
In a large ovenproof Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the lamb shanks on all sides, about 8–10 minutes total. Remove and set aside.
3. Sauté Aromatics
Using the same pot, reduce heat to medium. Add chopped onions, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables are soft and fragrant.
4. Deglaze the Pot
Pour in 1 cup of beef broth and stir well, scraping up any caramelized bits from the bottom for extra flavor.
5. Build the Sauce
Add the remaining 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Stir and bring the mixture to a light simmer.
6. Braise the Shanks
Return the lamb shanks to the pot, ensuring they’re partially submerged in the liquid. Cover tightly with a lid or foil and transfer to the preheated oven.
7. Slow-Cook to Tenderness
Let the shanks braise in the oven for 2 to 2½ hours, or until the meat is fork-tender and nearly falling off the bone.
8. Serve & Enjoy
Remove the pot from the oven and let the shanks rest for a few minutes. Serve hot with a spoonful of the rich braising sauce.
Serving Suggestions
Pair with:
- Creamy mashed potatoes
- Buttery polenta
- Crusty bread to soak up the sauce
- A glass of bold red wine (like Cabernet or Syrah)
Tips & Variations
- Make Ahead: This dish tastes even better the next day. Simply reheat gently before serving.
- Thicker Sauce: After braising, remove the shanks and simmer the sauce on the stovetop to reduce and thicken before spooning over the meat.
- Herb Substitutes: If fresh thyme or rosemary aren’t available, use ½ teaspoon of each in dried form.
Prep & Nutrition Info
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Total Time: ~3 hours
- Servings: 4
- Calories: Approx. 550 kcal per serving (without sides)
