Braised lamb shanks are tenderized through low, slow cooking in a simple tomato and garlic braising liquid, transforming tough cuts into deeply flavorful, fall-apart meat. This hands-off method requires minimal prep but yields restaurant-quality results.
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Pat shanks dry and season all over with kosher salt and ground black pepper. Heat vegetable oil in a large dutch oven or heavy-bottom pot until just smoking. Add the shanks and sear on all sides until browned, about 6-8 minutes total. Transfer to a Suvie pan.
Reduce heat to medium-high and add onion and ½ tsp salt to empty dutch oven. Cook, stirring occasionally until softened, about 5 minutes. Add tomato paste and garlic, stirring constantly, until fragrant, about 30 seconds. Stir in broth, scaping bottom of pan. Bring to a boil and then remove from heat.
Pour broth and onions over lamb shanks. Insert pan into your Suvie, input settings, and cook now or schedule.
Set Suvie to Bottom Zone: Slow Cook High for 4 hours
After the cook, transfer shanks to a serving platter. Skim fat from surface of Suvie pan and stir in sherry vinegar. Pour liquid over shanks (if desired, transfer braising liquid to a small saucepan, bring to a boil over high heat, and simmer until thickened, about 7 minutes). Garnish with parsley and serve.
Cool completely, store in an airtight container with braising liquid for up to 3 days refrigerated, or freeze for up to 3 months. Reheat gently in a 325°F oven or on the stovetop with a splash of broth.
Dutch oven or heavy-bottomed braising pan with lid · Meat thermometer (optional, for doneness confirmation)
Lamb shanks typically braise for 2–3 hours at a low temperature (325–350°F) until the meat is fork-tender and pulling away from the bone. Check doneness by piercing the thickest part; it should offer no resistance.
Yes. Braise the lamb shanks fully, cool, and refrigerate in the braising liquid for up to 3 days. Reheat gently on the stovetop or in a 325°F oven until warmed through.
Beef broth or lamb stock will deepen the flavor. Vegetable broth works but will be milder. Use equal amounts as a 1:1 swap.
Searing in vegetable oil before braising adds color and develops deeper flavor. The recipe calls for oil, suggesting this step, though browning is optional for tenderness.
Two lamb shanks (about 2 lbs total) typically serve 2 people as a main course, or 3–4 if paired with substantial sides like rice or potatoes.
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