Braised Lamb Shanks With Caramelized Onions & Shallots

Prep Time
Cook Time
2h 30m
Ready In

"We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit."

Original recipe yields 6 servings


  • Serving Size: 1 (973.7 g)
  • Calories 912.7
  • Total Fat - 35.1 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 266.1 mg
  • Sodium - 567.4 mg
  • Total Carbohydrate - 51.2 g
  • Dietary Fiber - 9.6 g
  • Sugars - 9.5 g
  • Protein - 90.8 g
  • Calcium - 103.4 mg
  • Iron - 10.1 mg
  • Vitamin C - 35.9 mg
  • Thiamin - 0.8 mg


Step 1

Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat.

Step 2

Add sliced onions and shallots and saute until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.

Step 3

Sprinkle lamb shanks with salt and pepper; coat lamb with flour.

Step 4

Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.

Step 5

Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.

Step 6

Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.

Step 7

Pour into Dutch oven with onion mixture.

Step 8

Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid. Bring mixture to boil.

Step 9

Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)

Step 10

Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.


Step 11

Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.

Step 12

Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil.

Step 13

Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.

Step 14

Spoon Potato and Root Vegetable Mash onto plates.

Step 15

Top vegetables with lamb shanks and sauce.

Step 16

Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

Tips & Variations

No special items needed.



I scaled back for 1 serve and my lamb shanks weighed in at just over 500 grams and I followed the steps up to step 9 at which time I put the lamb shanks and the sauce into a casserole dish, covered and put in a 160C fan forced oven and 1 1/2 hours later I had a tender shank and a thick sauce so did not need another 1/2 hour. The onion sauce was magic to mix into the mash of which I had left overs, just enough to mix with flour and make a couple of onion laced tatty scones served with a fried egg and enough lamb left over to mix and warm up in some gravy and put into a role was it was dinner, breakfast and lunch from one meal and in my books that is great value for the dollar, thank you lazyme made for For Your Consideration tag game on FF&F.

review by:
(13 Sep 2017)