San Marzano Tomato Braised Lamb Shanks

"It's officially braising season. San Marzano Tomato Braised Lamb Shanks."
-- @alexhon_
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  • Recipe Card


Prep time 20mins
Cook time 2hrs

Recipe Card


  • 4 Lamb Shanks
  • 1 (17 ounce can) san Marzano Tomatoes
  • 2 medium onions, large diced
  • 24 cloves garlic
  • 1 tablespoons dried oregano
  • 1 handful of fresh thyme
  • 1 cup red wine
  • 4 tablespoons olive oil
  • Balsamic Vinegar, , to taste
  • 1 bunch flat parsley
  • Salt and pepper to taste


  • Step 1

    Preheat oven to 325 degrees. In a heavy bottom Dutch oven, sear seasoned (salt and pepper) lamb shanks until golden brown. Set aside lamb shanks. In Dutch oven, roast onions, garlic, dried oregano, and thyme until lightly caramelized. Deglaze with red wine. Add tomatoes. Add lamb shanks and top up with water until shanks are barely submerged. Bring to boil and cover. Braise in the oven for 2.5 hours. Remove lid for an additional hour of braising, totaling 3.5 hours. Meat should be fork tender and sauce reduced. Season with olive oil and balsamic vinegar. Finish with fresh torn parsley.