Braised Lamb Shanks in Tomato and Herb Sauce

We braised this lamb in a savoury tomato and herb wine sauce to make it fall off the bone tender. Serve this delicious lamb dish over pasta, mashed potatoes or risotto. 


Yield: Serves 4

Braised Lamb Shanks in Tomato and Herb Sauce


  • 4 lamb shanks
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp canola oil
  • 2 cups cubed red onions
  • 1 cup white wine
  • 6 cloves garlic, finely chopped
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (13 oz/369 mL) tomato paste
  • 2 bay leaves
  • 1 tsp basil, crumbled
  • 1/2 tsp oregano, crumbled
  • 1/2 tsp rosemary, crumbled


  1. Preheat oven to 400°F.
  2. Sprinkle shanks with salt and pepper.
  3. Heat oil in an ovenproof Dutch oven over medium heat. Add shanks in batches and brown on all sides.
  4. Reduce heat to medium-low. Add onions, wine and garlic; cook, scraping to loosen browned bits, for 2 minutes.
  5. Add tomatoes, tomato paste, bay leaves, basil, oregano and rosemary; stir to combine. Bring to a boil. Remove from heat.
  6. Bake, covered, until lamb is fork tender, about 2 hours.
  7. Remove pan from oven. Remove and discard bay leaves.
  8. Serve shanks over hot cooked pasta, mashed potatoes or risotto. Top each shank with sauce.
Nutritional analysis per serving:


1165 calories, 64.5 g fat, 91.5 g protein, 42.3 g carbohydrate, 10 g fibre, 827 mg sodium