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Slow-Braised Lamb Shanks

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 2 hrs, 45 mins
Yield Serves 4 (serving size: 1 shank and 3/4 cup sauce)
Serve over mashed potatoes, polenta, or couscous.


  • 4 (12-ounce) lamb shanks, trimmed
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon chopped fresh thyme
  • 3 garlic cloves, minced
  • 1/2 cup red wine
  • 3 cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/4 cup thinly sliced fresh basil
  • 2 teaspoons grated lemon rind

Nutrition Information

  • calories 426
  • fat 18.7 g
  • satfat 7.3 g
  • monofat 7.3 g
  • polyfat 1.2 g
  • protein 33 g
  • carbohydrate 60.3 g
  • fiber 0.9 g
  • cholesterol 120 mg
  • iron 2.8 mg
  • sodium 422 mg
  • calcium 46 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Sprinkle lamb evenly with pepper. Add oil to pan; swirl to coat. Add lamb to pan; cook 8 minutes, browning on all sides. Remove lamb from pan. Add onion, thyme, and garlic to pan; cook for 2 minutes, stirring occasionally. Add wine to pan, scraping pan to loosen browned bits; cook until liquid evaporates (about 2 minutes). Stir in marinara sauce and broth; cook 4 minutes, stirring occasionally. Return lamb to pan. Cover; reduce heat to low, and simmer 2 hours or until very tender and meat pulls easily from the bone. Remove lamb from pan; skim any fat from surface of sauce, and discard. Increase heat to medium-high; bring sauce to a boil, and cook until sauce thickens (about 6 minutes). Add lamb; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in basil and rind.