Braised Lamb and Tomatoes


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.

Nutritional info
per serving

Calories 570
Fat 31g
Saturated fat 7g
Carbohydrates 44g
Sodium 2,411mg
Fiber 6g
Cholesterol 8mg

Braised Lamb and Tomatoes

4 lamb shanks
Prep time: Cook time: Total time:


  • [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)


Place all-purpose flour in a shallow dish.

Season lamb shanks with 1 teaspoon salt and [1/2] teaspoon black pepper, and dredge in flour just to coat.

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.

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.

Add tomato paste, and cook for 3 minutes.

Add crushed tomatoes with juice, vegetable broth, remaining 1 teaspoon salt, remaining 1 teaspoon black pepper, rosemary, and thyme, and simmer for 5 minutes.

Preheat the oven to 400ºF.

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.

Serve warm with rice.

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