Christmas Braised Lamb Shanks with Herb Infusion 🎄🍖

Warm up your holiday table with these melt-in-your-mouth Braised Lamb Shanks infused with aromatic herbs! This festive dish is a showstopper, perfect for cozy Christmas gatherings or a special winter dinner. Tender, succulent lamb shanks are slow-cooked in a rich, savory broth with fresh thyme, rosemary, and hearty vegetables, creating a comforting meal that’s bursting with flavor. Serve it alongside creamy mashed potatoes or roasted root vegetables for a truly unforgettable feast! 🌿✨

Ingredients (Serves 4)

• 4 lamb shanks (about 1–1.5 lbs each)
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, finely diced
• 3 garlic cloves, minced
• 1 large carrot, peeled and diced
• 2 celery stalks, diced
• 3 cups beef broth (divided, with extra on hand if needed for sauce)
• 1 (14 oz) can diced tomatoes, with juice
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 teaspoon fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Optional: Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Oven and Lamb: Preheat your oven to 325°F (163°C). Pat the lamb shanks dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper. This step ensures a flavorful crust when browning.
2. Sear the Shanks: Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the lamb shanks, working in batches if necessary to avoid overcrowding. Sear the shanks for 3–4 minutes per side until they develop a deep golden-brown crust. Remove the shanks to a plate and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onions, garlic, carrot, and celery. Reduce the heat to medium and cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and fragrant. The onions should turn translucent, and the garlic will release its warm, nutty aroma.
4. Deglaze the Pot: Pour in 1 cup of beef broth to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. This adds incredible depth to the dish.
5. Build the Braising Liquid: Stir in the remaining 2 cups of beef broth, the diced tomatoes (with their juice), and tomato paste. Add the fresh thyme and rosemary, stirring to combine. Let the mixture come to a gentle simmer, allowing the flavors to meld for about 2–3 minutes. Taste and adjust seasoning with a pinch of salt and pepper if needed.
6. Braise the Lamb: Nestle the seared lamb shanks back into the pot, ensuring they’re mostly submerged in the liquid. Cover the pot with a tight-fitting lid (or wrap tightly with foil if your lid isn’t oven-safe). Transfer to the preheated oven and braise for 2 to 2.5 hours, or until the lamb is fork-tender and practically falling off the bone. Check halfway through cooking, adding a splash of extra beef broth if the liquid reduces too much.
7. Finish and Serve: Carefully remove the pot from the oven. Transfer the lamb shanks to a serving platter and tent with foil to keep warm. Skim any excess fat from the surface of the braising liquid. For a thicker sauce, simmer the liquid on the stovetop over medium heat for 5–10 minutes until slightly reduced. Taste and adjust seasoning with additional salt and pepper if desired.
8. Garnish and Enjoy: Spoon the rich, savory sauce over the lamb shanks and garnish with a sprinkle of fresh parsley for a pop of color and freshness. Serve hot with your favorite holiday sides—think creamy mashed potatoes, roasted parsnips, or a crisp green bean almondine.

Tips for Success

• Make It Ahead: This dish tastes even better the next day! Prepare the lamb shanks up to 2 days in advance, store in the fridge, and reheat gently in the oven at 300°F (149°C) until warmed through.
• Wine Pairing: A bold red wine like Cabernet Sauvignon or a smooth Merlot complements the rich flavors of the lamb.
• Vegetable Variations: Swap the carrots and celery for parsnips or turnips for a festive twist, or add mushrooms for an earthy depth.
• Herb Substitutions: If fresh herbs are unavailable, use dried thyme and rosemary, but reduce the quantities by half as dried herbs are more potent.

Why This Recipe Shines for Christmas

The warm, herbaceous aroma of these braised lamb shanks fills the kitchen with holiday cheer, making it an ideal centerpiece for your Christmas feast. The slow braising process transforms the lamb into a tender, juicy masterpiece, while the thyme and rosemary evoke the cozy, festive spirit of the season. Plus, this dish is hands-off once it’s in the oven, giving you more time to sip hot cocoa and enjoy time with loved ones! 🎅❄️

Nutritional Information (Per Serving)

• Calories: Approximately 450 kcal
• Prep Time: 20 minutes
• Cooking Time: 2.5 hours
• Total Time: 2 hours 50 minutes
• Servings: 4

Share Your Holiday Creation!

We’d love to see how your Christmas Braised Lamb Shanks turn out! Snap a photo and share it on social media with the hashtag #HolidayLambShanks. What’s your favorite side dish to pair with this hearty meal? Let us know in the comments below! 🎄🍽️