Braised Lamb Shanks

Braised lamb shanks are as easy as it gets!  Simply season, sear and serve!

Products you'll need:

CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock

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  • 2 lb (908 g) lamb shanks, 4 pieces
  • 1/4 cup (60 mL) all-purpose flour
  • 2 tbsp (30 mL) olive oil
  • 1 medium onion, chopped
  • 1 medium carrots, chopped
  • 2 celery stalks, chopped
  • 8 cloves garlic, peeled
  • 2 tbsp (30 mL) tomato paste
  • 1/2 cup (125 mL) red wine
  • 2 cartons CAMPBELL’S Stock First ® Beef stock
  • 4 sprigs fresh thyme leaves


  1. In a large re-sealable plastic bag combine lamb shanks and flour and toss to thoroughly coat.
  2. Warm oil in oven-proof heavy-bottom sauce pot or a Dutch oven over medium heat. Sear lamb shanks on all sides until well browned,about 6-8 minutes. Remove shanks and set aside.
  3. Add onion,carrot,and celery to the pan and cook until soft,about 3-4 minutes. Add garlic and tomato paste and cook 1 minute more.
  4. Add wine to deglaze pan,scraping any browned bits from pan bottom and cook until wine is reduced by half. Return lamb to pan and cover with stock. Bring to a simmer,add thyme,cover,and transfer to a 325°F (170°C) oven for 2 hours or until shanks are very tender.
  5. Remove lamb with a slotted spoon and arrange on a serving platter,or in shallow bowls,and spoon braising sauce liberally over meat.

Recipe tips

  • For a more refined presentation,puree braising liquid and vegetables,pass through a fine mesh sieve,and stir in fresh chopped parsley before spooning over meat.
  • By changing the herbs in the recipe you can really change the flavour. Experiment with soft leafy herbs in the warmer months and heartier herbs in the fall and winter.

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Amount Per Serving
Calories 600
Fat 38 g
Sodium 820 mg
Carbohydrate 17 g
Dietary Fibre 2 g
Protein 47 g
Calcium 1 %DV
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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