FREE 5-Ingredient Recipe EBook

• Why You Need My Braised Lamb Shank Recipe
• Ingredients & Substitutions
• How To Cook Lamb Shanks
• My Recipe Tips
• Alternate Cooking Methods
• Serving Ideas
• Lamb Shank Recipe (Easy & Fall-Apart Tender)
• Recipe Reviews

I first fell in love with lamb shanks back in college while working at a Greek restaurant — the fork tender, juicy meat and bold flavors made me understand why it was the most expensive thing on the menu! For years I was intimidated by making them myself, but then I thought, why? I’ve slow cooked so many other meats. And it turned out to be so easy. My braised lamb shank recipe uses simple pantry ingredients and has a truly unforgettable red wine sauce. Make them with me for a special, comforting meal!

Why You Need My Braised Lamb Shank Recipe

• Juicy, fall-apart tender meat – My stovetop-to-oven method creates shanks that are perfectly browned on the outside and melt-in-your-mouth tender inside. It’s my go-to approach for other meats too, like lamb chops and juicy steaks , but this time we’re roasting low and slow to get lamb shank meat that falls off the bone.
• Deep, rich flavor – The rich red wine sauce with garlic and herbs is absolutely next-level. It’s comfort food that feels fancy!
• Quick and easy prep – Just 15 minutes to get everything going, and the oven takes care of the rest. You’ll have time to relax or whip up a side dish .
• Perfect for special occasions – Whether it’s a holiday dinner , date night, or just a cozy meal when you’re feeling fancy, my lamb shanks recipe looks and tastes impressive.

Ingredients & Substitutions

Here I explain the best ingredients for my lamb shanks recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Lamb Shanks – I usually get them at the butcher, but some grocery stores may have them. Trim off any large chunks of fat if needed, but don’t expect them to look lean — the fat adds flavor, and the connective tissue breaks down to make them tender!
• Tomatoes & Puree – Dice fresh Roma tomatoes (or any kind you have), and grab tomato puree —not to be confused with sauce or tomato paste. If needed, tomato sauce works too, but it has a milder flavor.
• Veggies – Diced red onion (or swap for white or yellow) and carrots. Sometimes I add celery, too.
• Red Wine – Grab a dry red like merlot, cabernet, or pinot noir—something you’d enjoy sipping with lamb! If you don’t want to use wine, you can make my braised lamb shanks with beef broth instead, but the flavor will be very different.
• Beef Stock Cubes – I like this organic brand . Many brands are packed with artificial ingredients, so if that matters to you, check the label. You’ll need to crush the cubes, or you can just use a few teaspoons of a powder instead.
• Herbs & Garlic – Fresh rosemary, thyme, parsley, and fresh cloves pack a flavorful punch. If you only have dried herbs, use 3/4 teaspoon of each dried in place of 2 teaspoons of each fresh.
• Bay Leaves – Totally optional for a flavor boost. Just remember to pull them out before serving.
• Olive Oil – For sauteing. Avocado oil works, too.
• Sea Salt & Black Pepper

P.S. I know I’m stretching the “10 ingredients or less” theme of my site a bit with this lamb shank recipe, but I really found that all these ingredients make this dish. They are all simple staples and the process is very easy, so don’t let the long list deter you!

How To Cook Lamb Shanks

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the lamb. Pat the lamb shanks dry with a paper towel, then give them a good sprinkle of salt and pepper.
2. Sear until golden. Heat the oil in a large skillet or Dutch oven over medium-high heat. Sear the lamb on both sides until browned — in my picture below, they aren’t browned enough yet and I seared them for longer afterward. Cook in batches if they don’t all fit. Remove and set aside.
3. Saute the veggies. Toss in the diced tomatoes, onions, and carrots (if you’re using them) and cook for a few minutes. Stir in the garlic and saute for about a minute.
4. Simmer the braising liquid. Stir in the red wine, water, tomato puree, and beef cubes. Simmer for a few minutes. Take it off the heat and adjust salt and pepper to your taste.

1. Add the herbs. Place the lamb back in the skillet, and tuck in the bay leaves and fresh herbs around it.
2. Bake low and slow. Cover the pan with foil and bake for a couple hours, basting with the sauce now and then, until the braised lamb shanks are fork tender. I use this angled baster —it makes grabbing those hard-to-reach juices a breeze.

My Recipe Tips

• Use the right pan for the job. I like this stainless-steel skillet for this recipe, but a cast iron skillet or Dutch oven works great, too. Make sure your pan is oven-safe, and large enough.
• Don’t rush the sear. A good sear locks in flavor, so let the lamb brown well on each side.
• Deglaze the pan for extra flavor. When you add the wine and liquids, scrape up any browned bits from the skillet. They add a ton of flavor to the sauce.
• Cover the pan tightly for the oven step. You want it to create steam inside to let the meat get tender.
• Position your oven rack below the middle. I’ve found this to be the ideal spot for this recipe.
• Bake for long enough to get tender — the time can vary. It will depend on the size and shape of your lamb shanks. If they’re not falling off the bone, they’re not ready yet and need to bake for longer! It’s virtually impossible to overcook them.

Alternate Cooking Methods

If you need the oven for something else, you can make this lamb shank recipe with one of my other methods:

• Stovetop Only – Instead of baking, just cover the pan and leave it on the stove to cook over low heat for a few hours, basting occasionally.
• Slow Cooker – Sear the lamb and sauté the veggies on the stovetop, then toss everything into the Crock Pot. Cook on Low for 7-8 hours or High for 3.5-4 hours.
• Pressure Cooker – Use the Instant Pot’s Saute setting to brown the lamb and saute the vegetables. Add the other ingredients, seal, and pressure cook on High for 60 minutes.

Serving Ideas

Braised lamb shanks are major comfort food and makes a lot of luxurious sauce, so I highly recommend serving them over a base to soak it all up. Mashed potatoes or rice work great. I like mashed cauliflower or riced cauliflower for lighter options.

If you want to add some greens, try my parmesan brussels sprouts , green beans almondine , or Greek salad .

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 1.5-lb Lamb shanks (excess fat removed) ▢
• 2 tsp Sea salt (plus more to taste) ▢
• 1/2 tsp Black pepper (plus more to taste) ▢
• 2 tbsp Olive oil ▢
• 2 medium Roma tomatoes (diced) ▢
• 1/2 small Red onion (diced) ▢
• 2 medium Carrots (peeled and sliced) ▢
• 1 cup Dry red wine (like Cabernet, Pinot Noir, or Merlot) ▢
• 1 1/2 cups Water ▢
• 14 oz Tomato puree ▢
• 4 medium Beef stock cubes (crushed) ▢
• 3 cloves Garlic (minced) ▢
• 2 tbsp Fresh herbs (2 tsp EACH of thyme, rosemary, and parsley) ▢
• 3 medium Bay leaves (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Pat the lamb shanks dry with paper towels. Season with salt and pepper.
3. In a large oven-safe skillet , heat the oil over medium-high heat, until shimmering. Sear lamb shanks for 2-3 minutes per side, until browned. Remove them from the skillet, leaving the juices behind. Set aside.
4. Add the tomatoes, onions, and carrots (if using) to the pan. Cook for 3-5 minutes , until the onions are translucent.
5. Add the minced garlic. Saute for about 1 minute , until fragrant.
6. Stir in the red wine, water, tomato puree, and crushed beef stock cubes. Bring to a gentle boil, then simmer for 2-3 minutes . Remove from heat, and adjust salt and pepper to taste, if needed.
7. Transfer lamb shanks back to the skillet. Add thyme, rosemary, parsley, and bay leaves around the lamb.
8. Cover the skillet tightly with foil and place in the lower part of the oven. Cook for 2.5 hours , basting the lamb with the tomato sauce occasionally, until the meat is fall-apart tender.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 lamb shank with sauce

• Tips: Check out my recipe tips above to help your lamb shanks turn out juicy and fall-off-the-bone tender, with lots of flavor.
• Other cooking methods: See my other methods here for options to braise lamb chanks on the stove only (without the oven), or in your Crock Pot or Instant Pot.
• Store: Store leftovers in the refrigerator for up to 3-4 days.
• Reheat: Warm the lamb with the sauce, covered in foil, in a 350-degree F oven.
• Freeze: Freeze in an airtight container or zip lock bag for up to 3 months. Thaw in the fridge overnight before reheating.
• Note on nutrition info: My numbers here account for about 3/4 pound of meat on each 1.5-pound lamb shank. This dish is very filling, so you could easily share one shank with your date. 😉

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Lamb Shank Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Lamb Shank Recipe (Easy & Fall-Apart Tender)

My fall-apart tender braised lamb shanks recipe is cooked low and slow in a rich tomato sauce with red wine, herbs, and garlic. So easy!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/braised-lamb-shanks/

Ingredients

• 4 1.5-lb Lamb shanks (excess fat removed)
• 2 tsp Sea salt (plus more to taste)
• 1/2 tsp Black pepper (plus more to taste)
• 2 tbsp Olive oil
• 2 medium Roma tomatoes (diced)
• 1/2 small Red onion (diced)
• 2 medium Carrots (peeled and sliced)
• 1 cup Dry red wine (like Cabernet, Pinot Noir, or Merlot)
• 1 1/2 cups Water
• 14 oz Tomato puree
• 4 medium Beef stock cubes (crushed)
• 3 cloves Garlic (minced)
• 2 tbsp Fresh herbs (2 tsp EACH of thyme, rosemary, and parsley)
• 3 medium Bay leaves (optional)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Pat the lamb shanks dry with paper towels. Season with salt and pepper.
3. In a large oven-safe skillet , heat the oil over medium-high heat, until shimmering. Sear lamb shanks for 2-3 minutes per side, until browned. Remove them from the skillet, leaving the juices behind. Set aside.
4. Add the tomatoes, onions, and carrots (if using) to the pan. Cook for 3-5 minutes , until the onions are translucent.
5. Add the minced garlic. Saute for about 1 minute , until fragrant.
6. Stir in the red wine, water, tomato puree, and crushed beef stock cubes. Bring to a gentle boil, then simmer for 2-3 minutes . Remove from heat, and adjust salt and pepper to taste, if needed.
7. Transfer lamb shanks back to the skillet. Add thyme, rosemary, parsley, and bay leaves around the lamb.
8. Cover the skillet tightly with foil and place in the lower part of the oven. Cook for 2.5 hours , basting the lamb with the tomato sauce occasionally, until the meat is fall-apart tender.

Maya’s Recipe Notes

Serving size: 1 lamb shank with sauce

• Tips: Check out my recipe tips above to help your lamb shanks turn out juicy and fall-off-the-bone tender, with lots of flavor.
• Other cooking methods: See my other methods here for options to braise lamb chanks on the stove only (without the oven), or in your Crock Pot or Instant Pot.
• Store: Store leftovers in the refrigerator for up to 3-4 days.
• Reheat: Warm the lamb with the sauce, covered in foil, in a 350-degree F oven.
• Freeze: Freeze in an airtight container or zip lock bag for up to 3 months. Thaw in the fridge overnight before reheating.
• Note on nutrition info: My numbers here account for about 3/4 pound of meat on each 1.5-pound lamb shank. This dish is very filling, so you could easily share one shank with your date. ;)

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)