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Braised Lamb Shanks


Serves 7
3lamb shanks
1 (28 oz) canPastene Kitchen Ready No Salt Tomatoes
½ (6 oz) canPastene Tomato Paste
2 TbspPastene Extra-Virgin Olive Oil
1 Tbsplow-sodium beef broth
4 Tbspbutter, divided
1onion, chopped
2medium carrots, peeled and finely chopped
3 tspPastene Minced Garlic
4 ozcremini mushrooms, stemmed
2sprigs rosemary
1 cupred wine
2 tspkosher salt
2 tspfreshly cracked black pepper



  • Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. 
  • In the pot, melt 2 tablespoons of butter over medium heat. Add onion, mushrooms, carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated. 
  • Pour in broth and tomato sauce, then return lamb shanks to the pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
  • Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary. 
  • Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in the remaining 2 tablespoons butter. 
  • Serve lamb with mashed potatoes and spoon sauce on top.

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