Christmas Braised Lamb Shanks with Herb Infusion Recipe
Looking for the best Christmas Braised Lamb Shanks with Herb Infusion recipe? These fall-off-the-bone lamb shanks are slowly braised in a rich red wine and beef stock sauce with garlic, onions, carrots, celery, rosemary, thyme, and bay leaves. Finished with a glossy herb-infused gravy, this elegant holiday centerpiece is perfect for Christmas dinner, festive gatherings, or any special family celebration.
❤️ Why You’ll Love This Recipe
Fall-off-the-bone tender lamb
Rich, luxurious herb-infused gravy
Perfect centerpiece for Christmas dinner
Deep, slow-cooked flavor
Easy to prepare ahead of time
Restaurant-quality holiday meal
⏱️ Recipe Details
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 4
Calories: Approximately 760 kcal per serving
Protein: 52 g per serving
🛒 Ingredients
For the Lamb Shanks
4 lamb shanks (12–16 oz / 340–450 g each)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
Vegetables
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
6 garlic cloves, minced
Braising Liquid
2 cups dry red wine
3 cups beef stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon fresh parsley stems
Herb Butter Finish
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
For Serving
Creamy mashed potatoes
Roasted baby carrots
Green beans
Fresh parsley
👨🍳 Instructions
Step 1: Season the Lamb
Pat the lamb shanks dry.
Season with:
Salt
Black pepper
Smoked paprika
Garlic powder
Step 2: Brown the Lamb
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the lamb shanks for 3–4 minutes per side until deeply browned.
Transfer to a plate.
Step 3: Cook the Vegetables
In the same pot, sauté:
Onion
Carrots
Celery
Cook for 6–8 minutes until softened.
Add the garlic and cook for 1 minute.
Stir in the tomato paste and cook for another 2 minutes.
Step 4: Build the Braising Sauce
Pour in the red wine and scrape up the browned bits from the bottom of the pot.
Simmer for 5 minutes.
Add:
Beef stock
Worcestershire sauce
Bay leaves
Rosemary
Thyme
Parsley stems
Return the lamb shanks to the pot.
The liquid should come about three-quarters of the way up the shanks.
Step 5: Braise
Cover and cook in a 325°F (165°C) oven for 2½–3 hours, turning the shanks once halfway through.
The meat is ready when it is fork-tender and nearly falling off the bone.
Step 6: Finish the Sauce
Remove the lamb shanks and keep warm.
Strain the braising liquid into a saucepan.
Simmer for 10–15 minutes until slightly reduced.
Whisk in:
Butter
Chopped parsley
Rosemary
Thyme
Taste and adjust seasoning if needed.
Step 7: Serve
Place creamy mashed potatoes on each plate.
Top with a lamb shank.
Spoon the rich herb-infused gravy over the meat.
Serve with roasted baby carrots, green beans, and garnish with fresh parsley.
🍽️ Serving Suggestions
Complete your holiday feast with:
Creamy mashed potatoes
Roasted root vegetables
Honey-glazed carrots
Garlic green beans
Yorkshire pudding
Buttered dinner rolls
Cranberry sauce
💡 Chef’s Tips
Brown the lamb thoroughly to build deep flavor.
Choose a dry red wine such as Cabernet Sauvignon, Merlot, or Shiraz for a rich sauce.
Prepare the dish a day ahead—the flavors become even better after resting overnight.
Skim excess fat from the sauce before reducing for a silky finish.
🧊 Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze with the braising sauce for up to 3 months.
Reheating: Warm gently in a covered pan or a 325°F (165°C) oven until heated through.
🥗 Nutrition (Per Serving)
Calories: 760 kcal
Protein: 52 g
Carbohydrates: 12 g
Fat: 50 g
Saturated Fat: 20 g
Fiber: 2 g
Sugar: 5 g
Sodium: 820 mg
❓ Frequently Asked Questions
Can I make braised lamb shanks ahead of time?
Yes! They taste even better the next day after the flavors have had time to develop. Reheat gently in the braising sauce before serving.
What wine is best for braising lamb?
A dry red wine such as Cabernet Sauvignon, Merlot, Shiraz, or Pinot Noir adds depth and richness to the sauce.
Can I cook this in a slow cooker?
Absolutely. After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker and cook on Low for 8–9 hours or High for 5–6 hours.
What side dishes pair well with braised lamb shanks?
Creamy mashed potatoes, roasted root vegetables, green beans, buttered peas, Yorkshire pudding, roasted Brussels sprouts, or crusty artisan bread all complement this festive dish.
