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Braised Lamb Shanks


Serves 5-6
3 lamb shanks
2 tsp kosher salt
2 tsp black pepper
2 Tbsp Pastene Extra Virgin Olive Oil
4 Tbsp butter
1 yellow onion, chopped
4 oz cremini mushrooms, stemmed 
2 medium carrots, peeled and finely chopped
3 tsp Pastene Minced Garlic
3 Tbsp Pastene Tomato Paste
1 28 oz can Pastene Kitchen Ready No Salt Tomatoes
2 cups low-sodium beef broth
2 sprigs rosemary
1 cup red wine


Prep time: 15-20 minutes | Cook time: 2 1/2 hours 

  • Preheat oven to 350° F. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden brown, about 4 minutes per side. Work in batches, as necessary. Remove the lamb to a plate. 
  • In the same Dutch oven, melt 2 tablespoons of butter over medium heat. Add onion, mushrooms, carrots and cook until soft, about 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 and then add the lamb shanks. Add rosemary and bring to a boil. Cover and transfer to oven. Cook for 2 hours until lamb shanks are completely tender.
  • Remove lamb from the Dutch oven and place on a large cutting board or baking sheet. 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.

Product Used

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