Garlicky Braised Lamb Shanks with Sweet Peppers
Fall-off-the-bone lamb shanks infused with garlic, herbs, and colorful sweet peppers—this comforting, hearty dish is slow-braised to rich perfection and perfect for special occasions or cozy nights in.
🍴 Ingredients (Serves 2)
- 2 lamb shanks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
🔥 Instructions
Brown the Shanks:
Season lamb shanks generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until nicely browned, about 10 minutes. Remove and set aside.
Sauté the Veggies:
In the same pot, add sliced onion and bell peppers. Cook for about 5–7 minutes until softened. Stir in minced garlic and tomato paste; cook another minute to build depth.
Deglaze and Simmer:
Pour in the white wine to deglaze the pot, scraping up any brown bits. Let it simmer for 2 minutes, then add the broth, oregano, and red pepper flakes (if using).
Braise to Perfection:
Return lamb shanks to the pot. Bring to a simmer, cover, and braise on low heat for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
Finish and Serve:
Skim any excess fat from the surface. Taste and adjust seasoning. Serve the lamb shanks over creamy mashed potatoes, polenta, or rice, topped with peppers, sauce, and chopped parsley.
📦 Amazon Must-Haves to Help You Create the Best Braised Lamb Shanks
- 🍲 Enameled Cast Iron Dutch Oven — Retains heat like a champ—ideal for long, slow braising.
- 🍷 Dry White Cooking Wine — A splash of wine adds brightness and complexity to the sauce.
- 🧄 Pre-Peeled Garlic Cloves — Save time in the kitchen without skimping on bold garlic flavor.
- 🔪 Chef’s Knife Set — Sharp, reliable knives make slicing peppers and onions a breeze.
💡 Helpful Tip: For even deeper flavor, make this dish a day ahead—braised dishes always taste better after the flavors have time to meld!