Braised Lamb and Tomatoes
Prep time
Cook time
Total time
Lamb shanks are wonderful pieces of meat and can be very tender and flavorful. In this recipe, you prepare the lamb shanks by braising them in a zesty tomato sauce.
Servings: 4 lamb shanks
  • [1/2] cup all-purpose flour
  • 4 lamb shanks
  • 2 tsp. salt
  • 1[1/2] tsp. ground black pepper
  • 5 TB. extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 medium celery stalk, finely chopped
  • 2 large carrots, finely chopped
  • 3 TB. tomato paste
  • 1 (16-oz.) can crushed tomatoes with juice
  • 5 cups vegetable broth
  • 2 TB. fresh rosemary (finely chopped)
  • 2 TB. fresh thyme (finely chopped)
  1. Place all-purpose flour in a shallow dish.
  2. Season lamb shanks with 1 teaspoon salt and [1/2] teaspoon black pepper, and dredge in flour just to coat.
  3. In a large, oven-safe pot or a Dutch oven over medium heat, heat 3 tablespoons extra-virgin olive oil. Add lamb shanks, and brown evenly on all sides for about 10 minutes. Remove from the pot.
  4. Reduce heat to low, and heat remaining 2 tablespoons extra-virgin olive oil in the pot. Add yellow onion, garlic, celery, and carrots, sauté for 15 minutes.
  5. Add tomato paste, and cook for 3 minutes.
  6. Add crushed tomatoes with juice, vegetable broth, remaining 1 teaspoon salt, remaining 1 teaspoon black pepper, rosemary, and thyme, and simmer for 5 minutes.
  7. Preheat the oven to 400ºF.
  8. Add lamb shanks to the pot, and pour in more water to cover lamb. Cover the pot, and bake for 2[1/2] hours, turning over shanks every 40 minutes, or until meat is very tender and almost falling off the bone.
  9. Serve warm with rice.
Nutrition Information
Serving size: 1 lamb shank Calories: 570 Fat: 31g Saturated fat: 7g Carbohydrates: 44g Sodium: 2,411mg Fiber: 6g Cholesterol: 8mg
Recipe by Dedemed at