Love lamb but never sure how to cook it? These melt in the mouth slow cooked Lamb Shanks in Gravy with Balsamic Vinegar are the perfect dish to try. So simple to make yet so delicious, the best thing about this recipe is that the oven does all the hard work.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Family Food Kitchen
These fork tender braised Lamb Shanks are seared and then cooked low and slow with veggies, wine, stock and balsamic vinegar. You'll find the gravy has a yummy sweet and sour vibe.
They're so impressive to serve for a special occasion - yet definitely easy enough for a relaxing Sunday afternoon. If you'd like spicy lamb shanks, simply add some chili at the end for heat.
Lovely served with mashed potato, rice or polenta, this is slow cooked lamb at its best.
Why You Should Try Slow Cooked Lamb Shanks
- The tart sweet sour umami flavoring of this sauce is addictive.
- Slow cooking is a great way to tenderize lamb shank and break down the connective tissue so it becomes fork tender - and the oven does all the hard work here.
- This dish fills your house with an absolutely unbeatable smell of comfort food.
I’ve tried a lot of braised lamb shank recipes over the years but for some reason I find I’m often disappointed with them. The braising liquid is too acidic (canned tomatoes anyone?) Or thin. And I end up feeling like I’ve wasted a fantastic cut of meat with a humdrum sauce.
Not so with these balsamic braised lamb shanks. The tangy, rich gravy flavored with veggies and garlic reduces down beautifully and provides a perfect foil to the rich lamb.
This is also the perfect recipe if you're looking for a lamb shank recipe without tomatoes.
What is a Lamb Shank?
Lamb shank or shank of lamb is the lower part of the leg of lamb. It is traditionally a tough and therefore economical, but very flavorful, part of the animal. It becomes beautifully tender if cooked low and slow in a braise or lamb stew.
Can You Overcook Lamb Shanks?
It is very hard to overcook a lamb shank in a low oven but you should avoid a high temperature since this will make the meat go tough.
What you will need to make Slow-Cooked Lamb Shanks
Full instructions and amounts are given in the recipe card below
Chopped Onions, Carrots and Celery
Otherwise known in the proper French Chef’s language as mirepoix - these vegetables form the base flavor of the sauce.
Balsamic Vinegar
Lots of us keep balsamic vinegar in the house for drizzling on salads but it’s also great to use in cooking. It adds a nice acidity and sweet and sour kick to vegetables and helps balance out the richness of meats.
Flour
Flour helps the sauce to thicken as it cooks. It’s fine to use gluten free flour in savory sauces - I usually do.
White Wine and Stock
These provide the liquid which tenderize and flavor the meat.
Variations
In terms of fresh herbs in addition to the parsley, rosemary sprigs are always a great accompaniment to lamb, as is fresh thyme.
To boost the flavor of the sauce, garlic powder can be a good short cut and adding a spoon of tomato paste will add to the umami flavor.
I have used white wine for a change but Cabernet Sauvignon or pinot noir also make a wonderful rich red wine sauce if you want an alternative.
It's find to use beef stock as a substitute to chicken. Lamb stock is great too if you can get hold of any!
Tips and Tricks
- Be sure to season and sear the meat well over a medium high heat as a first step! This gives the lamb a good flavor from the start.
- It’s easiest if you use tongs and make sure you turn the meat so all the surfaces are browned. Don't over crowd the pan when searing. Do it in batches if you need to, otherwise the meat will steam rather than sear.
- Remember to scrape up all the browned bits on the bottom of the pan since they hold lots of flavor.
- This is a great dish to make in advance if you are entertaining. It actually tastes better the day after it’s cooked as the flavors have more time to come together.
- If the sauce looks too thick add some more stock. If it is too thin at the end of cooking, remove the lamb shanks and keep them warm. Place the pan back on the stove and reduce the sauce down a little by boiling and stirring it until you have the consistency you like. Then add the meat back to the pot.
How To Serve
- Anything rich and comforting is a great match. Have you tried my ever popular Potato Mash? Slow Cooked Lamb also goes perfectly with Smashed Potatoes, Roast Potatoes or Crispy Sweet Potato Slices
- In terms of sides, since this dish is rich is pairs nicely with fresh greens! This simple Easy Buttered Kale comes together in minutes. If you're putting together an Easter Menu this Carrot and Asparagus side dish is unbeatable. Two other simple favorite sides are Air Fryer Roast Delicata Squash and Charred Broccolini with Lemon and Chili.
Reheating
As with many slow cooked recipes, the flavor of these leftover lamb shanks will actually be even better the next day. Transfer to a clean lidded container and be mindful of when you first cooked the meat. It will keep for up to 3 days in the fridge.
To re-heat, place back on the stove and slowly bring to a simmer, stirring. Cover and simmer until the lamb is completely heated through. Made sure you don’t boil the lamb too hard as this could make it tough.
Can you Freeze Easy Braised Lamb?
Yes - and again they will taste better when the flavors have been given a longer chance to come together.
Make sure you defrost the lamb thoroughly overnight in the fridge before re-heating thoroughly.
To re-heat, place back on the stove and slowly bring to a simmer, stirring. Cover and simmer until the lamb is completely heated through.
Can you Braise Lamb Shanks in the Crock Pot?
Absolutely, use the auto setting if you have one otherwise you can transfer everything into the crockpot after searing on the stove.
Pin This Braised Lamb Shanks with Balsamic Recipe For Later
What Do You Think?!
I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.
Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!
More Easy Recipe Ideas
Printable Recipe
Slow cooked lamb Shanks in Gravy with Balsamic
Ingredients
- 4 Lamb Shanks
- 1 tbsp Olive Oil
- Sea Salt and Black Pepper - to taste
- 2 tbsp All-Purpose Flour (Plain Flour) - gluten free if required
- 1 Onion - chopped
- 2 Carrots - peeled and chopped
- 2 Celery Ribs - chopped
- 2 cloves Garlic - peeled and crushed
- ½ cup Balsamic Vinegar
- 1 cup White Wine
- 2 cups Chicken Stock - gluten free if required
- 1 tablespoon Chopped Parsley - Optional - for garnish
- 1 Red Chili, thinly sliced - Optional - for garnish
Instructions
- Preheat oven to 300ºF/150ºC
- Season the lamb well with salt and pepper.
- In a Dutch Oven or heavy bottomed saucepan with a lid, brown the lamb shanks in one tablespoon olive oil on a medium high heat. Turn occasionally until they're golden, for around 10-15 minutes.
- Remove the shanks to a plate and sprinkle them with the flour.
- In the same heavy based pan, cook the onions, carrots, celery and garlic over a low heat until soft - around 10 minutes.
- Stir in the garlic.
- Add the balsamic vinegar and wine to the pan, bring to the boil and reduce down until the liquid thickens somewhat, around 5 minutes.
- Add the chicken stock, bring to the boil and carefully lay the lamb shanks back into the sauce.
- Cover with a lid, transfer to the oven and cook for 2 to 2½ hours or until the lamb easily pulls apart with a fork.
- Serve with a garnish of scattered parsley and/or sliced chili, if desired.
Carol says
I cooked the Lamb Shanks and I have to say Jo’s recipe works a treat. Tender & incredibly tasty lamb dinner. A joy to find recipes that really work. Thank you Jo
Annalise says
Absolutely fantastic recipe. It's now become a staple for Easter dinner. Delicious and has convinced many people that I know how to cook.
Jo Keohane says
Ha! Love this and so happy you love the lamb! It's one of my all time favorites too.
charlene says
We love lamb shanks and I have made many different versions i.e. red wine, tomato based etc. I must say the balsamic adds a deliciously different dimension to the shanks. This is my new go to recipe for shanks. Thanks so much!
charlene says
sorry, forgot to put a rating for this yummy lamb shanks.
Jo Keohane says
Thanks so much for your comments! So glad you enjoyed. I loved lamb and balsamic too!