Braised Italian Lamb Shanks (Oven Or Crock Pot)

Prep Time
Cook Time
2h 20m
Ready In

"When I get a lamb butchered in the fall, this is the recipe that I anticipate. It is full flavoured and easy to put together for the oven or crockpot. The balsamic vinegar is what ties it all together."

Original recipe yields 4 servings


  • Serving Size: 1 (486.6 g)
  • Calories 677.7
  • Total Fat - 47.2 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 124.2 mg
  • Sodium - 811.8 mg
  • Total Carbohydrate - 30.4 g
  • Dietary Fiber - 3.5 g
  • Sugars - 16.8 g
  • Protein - 31.9 g
  • Calcium - 74.4 mg
  • Iron - 3.8 mg
  • Vitamin C - 32.8 mg
  • Thiamin - 0.3 mg


Step 1

Preheat oven to 325F.

Step 2

Combine flour and seasonings in large plastic bag.

Step 3

Add lamb in batches to flour mixture; shake to coat well.

Step 4

Remove lamb from bag, reserving excess flour mixture.

Step 5

In a large skillet, heat 1 tbsp oil over medium heat.

Step 6

Add lamb; cook, until browned on all sides, about 5 minutes. Transfer to roasting pan.

Step 7

In same skillet, heat remaining 1 tbsp oil over medium low heat.

Step 8

Add onions and garlic; stir occasionally until just tender, about 3 - 5 minutes.

Step 9

In bowl whisk together ketchup, vinegar, reserved flour mixture; stir in tomatoes with juices.

Step 10

Stir into skillet. Bring to boil; cook, stirring occasionally until thickened, about 1 minute.

Step 11

Pour over lamb; cover tightly with foil.

Step 12

Bake for 2 hours or until tender.

Step 13

Transfer lamb to serving platter. Skim and discard fat from pan juices.

Step 14

Serve juices over lamb.


Step 15

Follow steps 2 - 6.

Step 16

Transfer lamb to crock pot.

Step 17

Follow steps 8 - 12.

Step 18

Pour over lamb. Put lid on crock pot and start on high until it starts to bubble and turn to low and cook for 4 hours or until tender.

Step 19

Skim fat from pan juices.

Step 20

Serve pan juices over lamb.

Tips & Variations

No special items needed.


I scaled this back for 1 and instead of using a part of a tin of tomatoes I chopped up a very large tomato and used 1 cup lamb stock and the sauce that resulted was nothing less than magnificent and the lamb was falling of the bone. I used the oven method and at 170C fan forced my 500 gram frenched lamb shank was cooked to perfection in just under 2 hours and I served it with some penne pasta for a wonderful dinner. Thank you Luvcookn, made for Billboard Recipe Tag game.

review by:
(31 Oct 2016)