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White Wine Braised Lamb Shanks Recipe

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4.3 from 73 reviews

This White Wine Braised Lamb Shanks recipe offers a rich and tender dish where lamb shanks are slow-cooked in dry white wine with aromatic herbs, garlic, and vegetables. Finished with a fresh herb gremolata, this comforting meal is perfect for a special dinner, delivering deep flavors and melt-in-your-mouth texture.

Ingredients

Lamb and Braising Ingredients

  • 4 lamb shanks, frenched (about 1 lb each)
  • 2 tablespoons olive oil
  • 6 garlic cloves, peeled and lightly crushed
  • 4 sprigs fresh thyme
  • 4 sprigs fresh tarragon
  • 1 yellow onion, diced
  • 1 leek, white and light green parts, sliced and rinsed
  • 2 medium carrots, diced
  • 2 1/2 cups dry white wine
  • 1 lemon, sliced
  • 1 lb baby gold potatoes, halved
  • Kosher salt and freshly cracked black pepper

Gremolata Ingredients

  • 1/3 cup minced flat leaf parsley
  • 2 tablespoons minced tarragon leaves
  • 1 small shallot, finely minced
  • 1 tablespoon minced preserved lemon (or 1 tablespoon lemon zest)
  • 1 garlic clove, grated
  • 1/2 cup olive oil
  • Kosher salt and freshly cracked black pepper

Instructions

  1. Prep the lamb shanks. Pat the lamb shanks dry with a paper towel and season liberally all over with kosher salt and freshly cracked black pepper. Let them sit at room temperature for 1 hour before cooking. Tie the thyme and tarragon sprigs into a bundle using kitchen twine.
  2. Preheat the oven. Set your oven to 350°F (175°C) to ensure it reaches the right temperature when you are ready to braise the lamb.
  3. Sear the lamb shanks. Heat olive oil in a large braiser or oval Dutch oven over medium-high heat. When the oil is hot and shimmering, sear the lamb shanks on all sides until they are deeply browned. Add the garlic and herb bundle and cook for 1 minute until fragrant. Then add diced onion, sliced leek, and carrots and cook for 2-3 minutes until vegetables begin to soften.
  4. Braise the lamb. Pour in the dry white wine and bring the mixture to a gentle simmer. Season with salt and pepper, then nestle the lemon slices into the pan. Cover the pot and transfer it to the preheated oven. Cook for 2 hours. After 2 hours, add the halved baby gold potatoes and continue cooking for another 1 to 1.5 hours, until the lamb is very tender and falling off the bone. Remove from oven, discard lemon slices and herb bundle. Let the lamb rest in the braising juices for 20 minutes. Skim off any excess fat with a large spoon.
  5. Make the gremolata. While the lamb cooks, combine the minced parsley, tarragon leaves, shallot, grated garlic, and preserved lemon in a small bowl. Stir in the olive oil and season with salt and pepper. This fresh herb gremolata gets better if made a couple of hours ahead and held at room temperature or refrigerated.

Notes

  • Frenched lamb shanks not only present beautifully but ensure even cooking; ask your butcher to do this if you prefer.
  • Use a dry, crisp white wine such as Sauvignon Blanc or Pinot Grigio for the braise to avoid overly sweet notes.
  • Skimming fat after cooking improves the sauce’s texture and flavor balance.
  • The gremolata can be prepared a day ahead for more developed flavors; store covered in the refrigerator.
  • Resting the lamb in the cooking juices keeps it moist and flavorful before serving.

Find it online: https://justsosavory.com/white-wine-braised-lamb-shanks-recipe/