Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lamb shanks (3.5–4 lb total)
- 2 1/2 tsp kosher salt, 1 1/2 tsp black pepper
- 3 tbsp olive oil, divided
- 1 large onion, 2 carrots, 2 celery ribs (diced)
- 6 garlic cloves (sliced), 2 tbsp tomato paste
- 1 1/2 cups dry red wine
- 3 cups low-sodium chicken or beef broth
- 3 rosemary sprigs, 4 thyme sprigs, 2 bay leaves
- 1 orange (3–4 wide zest strips + 2 tbsp juice)
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 tsp balsamic or sherry vinegar
- 2 tbsp chopped parsley
Do This
- 1. Heat oven to 325°F (163°C). Pat shanks dry; season all over with salt and pepper.
- 2. Sear shanks in 2 tbsp oil in a Dutch oven over medium-high until deeply browned, 3–4 minutes per side; transfer out.
- 3. Add onion, carrot, celery, pinch of salt; cook 6–8 minutes. Stir in garlic and tomato paste; cook 2 minutes.
- 4. Deglaze with wine; simmer 3–4 minutes to reduce by half. Add broth, herbs, bay, and orange zest strips; return shanks.
- 5. Cover and braise in oven 2 hours, turning shanks halfway.
- 6. Stir in beans; braise uncovered 30–40 minutes until lamb is fork-tender and sauce slightly thick. Skim fat; finish with orange juice, vinegar, parsley, and a drizzle of oil. Adjust seasoning and serve.
Why You’ll Love This Recipe
- Slow-braised lamb turns silky and tender while beans become luxuriously creamy.
- Red wine, rosemary, and orange zest create a fragrant, restaurant-level sauce.
- Mostly hands-off oven time—perfect for weekends or dinner parties.
- Great make-ahead; flavors deepen even more the next day.
Grocery List
- Produce: 1 large onion, 2 carrots, 2 celery ribs, 6 garlic cloves, 1 orange, fresh rosemary, fresh thyme, flat-leaf parsley, bay leaves
- Dairy: None
- Pantry: Lamb shanks (4), olive oil, kosher salt, black pepper, tomato paste, dry red wine, low-sodium chicken or beef broth, cannellini beans (3 cans), balsamic or sherry vinegar
Full Ingredients
Lamb & Braise
- 4 lamb shanks (3.5–4 lb / 1.6–1.8 kg total), patted very dry
- 2 1/2 tsp kosher salt, divided
- 1 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced (about 2 cups)
- 2 medium carrots, diced (about 1 cup)
- 2 celery ribs, diced (about 3/4 cup)
- 6 garlic cloves, thinly sliced
- 2 tbsp tomato paste
- 1 1/2 cups dry red wine (375 ml)
- 3 cups low-sodium chicken or beef broth (720 ml), plus a splash more if needed
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs (or 1/2 tsp dried)
- 2 bay leaves
- 3–4 wide strips orange zest (use a vegetable peeler)
- Optional: 1/4 tsp red pepper flakes for gentle heat
Beans & Finish
- 3 cans (15 oz/425 g each) cannellini beans, drained and rinsed
- 2 tbsp fresh orange juice (from the zested orange)
- 1 tsp balsamic or sherry vinegar
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp extra-virgin olive oil, for finishing
Optional (Dried Bean Route)
- 1 lb (450 g) dried cannellini beans, soaked overnight, then simmered in unsalted water until just tender (45–60 minutes); drain before adding in Step 7
Step-by-Step Instructions
Step 1: Preheat and season the shanks
Heat the oven to 325°F (163°C). Pat the lamb shanks very dry with paper towels (dry surfaces brown better). Season all over with 2 tsp kosher salt and all the black pepper. Let them sit at room temperature while you prep the vegetables (10–15 minutes).
Step 2: Sear to build deep flavor
Heat 2 tbsp olive oil in a large, heavy Dutch oven (5–7 qt) over medium-high heat. When shimmering, sear the shanks in batches, 3–4 minutes per side, until deeply browned on all sides. Transfer to a plate. Pour off excess fat if more than 2–3 tbsp remains.
Step 3: Soften aromatics and caramelize the tomato paste
Add onion, carrot, celery, and a pinch of salt to the pot. Cook over medium heat, stirring, until the vegetables are soft and lightly golden, 6–8 minutes. Stir in the sliced garlic and tomato paste; cook 2 minutes until the paste darkens brick-red and smells sweet.
Step 4: Deglaze with wine
Pour in the red wine. Bring to a lively simmer and scrape up the browned bits from the bottom of the pot. Reduce by about half, 3–4 minutes.
Step 5: Build the braising base
Add the broth, rosemary, thyme, bay leaves, orange zest strips, and red pepper flakes (if using). Return the shanks (and any juices) to the pot, nestling them into the liquid. The liquid should come at least two-thirds of the way up the shanks; add a splash more broth or water if needed. Bring just to a simmer, then cover tightly.
Step 6: Low-and-slow oven braise
Transfer to the oven and braise, covered, for 2 hours, turning the shanks once halfway through. You want a gentle simmer; if it’s bubbling vigorously, reduce oven temperature to 300°F (150°C).
Step 7: Add beans and thicken the sauce
Remove the lid. Stir in the drained cannellini beans. Continue braising, uncovered, for 30–40 minutes until the lamb is fork-tender and the beans have absorbed some juices and turned creamy. If the sauce seems thin, set the pot over medium heat on the stovetop and simmer a few minutes to reduce; if too thick, add a splash of broth or water. Remove and discard herb stems, bay leaves, and orange strips. Tilt the pot and skim off excess fat.
Step 8: Bright finish and serve
Stir in 2 tbsp orange juice and 1 tsp vinegar. Taste and adjust salt (start with the remaining 1/2 tsp kosher salt if needed). Sprinkle with chopped parsley and drizzle with 1 tbsp extra-virgin olive oil. Serve the shanks in warm shallow bowls, nestled into the creamy beans with plenty of sauce spooned over. Excellent with crusty bread, polenta, or garlicky greens.
Pro Tips
- Season early: Salt the shanks up to 24 hours ahead and refrigerate uncovered for deeper seasoning and better browning.
- Parchment lid trick: For ultra-gentle braising, place a parchment circle directly on the surface of the liquid under the pot lid to reduce evaporation.
- Mind the acid with dried beans: If using dried beans, cook them most of the way in unsalted water first—acidic wine can slow bean softening.
- Skim for clarity: Skimming fat at the end makes the sauce glossy, not greasy; chilling overnight makes defatting even easier.
- Wine matters: Choose a dry, medium-bodied red (e.g., Chianti, Côtes du Rhône, Merlot). Avoid heavily oaked wines.
Variations
- Tuscan-Style: Swap red wine for dry white, use sage instead of thyme, and finish with lemon zest and extra-virgin olive oil. Keep cannellini beans.
- Moroccan-Inspired: Add 1 tsp ground cumin, 1/2 tsp cinnamon, and 1–2 tbsp harissa to the aromatics; swap cannellini for chickpeas; finish with preserved lemon and cilantro.
- Pressure Cooker: Sear and build the braise in an electric pressure cooker. Cook on High Pressure 45 minutes, natural release 15 minutes. Add canned beans and simmer on Sauté 5–10 minutes to thicken; finish as written.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 4 days; the flavors deepen overnight. To freeze, pack meat and beans with sauce in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight, then reheat gently on the stovetop over medium-low until piping hot (165°F/74°C). Make-ahead plan: Braise through Step 6 up to 2 days ahead. Chill, defat, then reheat and proceed with Step 7 to add beans and finish.
Nutrition (per serving)
Approximate: 780 calories; 60 g protein; 33 g fat; 48 g carbohydrates; 12 g fiber; 1,050 mg sodium. Nutrition will vary based on lamb size, broth sodium, and skimming.
