Braised Lamb Shank

Name: Braised Lamb Shank
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Whole lamb shanks; 4 cloves Crushed garlic; 2 Rosemary sprigs; 1 cup Crushed San Marzano tomatoes; 1 cup Red wine; 2 cups Chicken stock

Red wine braised lamb, garlic mash, mint gremolata.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 20m
Cook: 150m
Serves: 4
Level: Hard

Ingredients

4servings

Whole lamb shanks4
Crushed garlic4 cloves
Rosemary sprigs2
Crushed San Marzano tomatoes1 cup
Red wine1 cup
Chicken stock2 cups

Instructions

1
Sear hard
Sear the shanks aggressively to render the exterior fat.
2
Sauté aromatics
Sauté the garlic and rosemary to release their volatile oils.
3
Add the liquids
Add the wine, crushed tomatoes, and stock.
4
Braise low
Braise covered in a 325°F oven for 2.5 hours.
5
Melt cheese
The intense connective tissue in the lower leg requires this prolonged, wet thermal environment to melt into gelatin, resulting in a rich, viscous sauce.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 750
Fat: 43g
Carbs: 4g
Protein: 78g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 5 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Dutch oven

Heavy walls and a tight lid hold a low, even simmer for hours without scorching the bottom.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

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