The Pioneer Woman Tasty Kitchen
Profile Photo

Braised Lamb Shanks or Beef Short Ribs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

The flavors of this recipe are to die for. It’s also a great intro to easy gourmet cooking. I love to serve this along side cheesy polenta.

Ingredients

  • 6 whole Lamb Shanks Or Beef Short Ribs
  • 1 dash Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 2 whole Onions, Sliced Thick
  • 3 whole Carrots, Sliced Thick
  • 3 stalks Celery, Chopped Thick
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Tomato Paste
  • 3 teaspoons Fresh Marjoram (or 1-1/2 Teaspoon Dried)
  • 2 cups Dry White Wine
  • 3 cups Chicken Broth Or Stock
  • 2 cans (15 Oz. Can) Canellini Beans
  • 1 head Swiss Chard Or Kale, Chopped Into Bite Size Pieces

Preparation

1. Heat oven to 350 F.

2. Heat olive oil over medium-high heat in an oven safe pot (Dutch oven or roasting pan, ideally). Season meat with salt and pepper, and brown in oil, approximately 5 minutes on each side. Remove to a plate and drain the oil from the pot. (You may need to brown the meat in batches to avoid crowding.)

3. Add onions, carrots, celery, garlic, tomato paste, and marjoram to the pot and saute for 3-4 minutes to soften the veggies. Add the wine to get the brown bits from the bottom, then add the stock. Stir to combine and bring to a simmer.

4. Add lamb shanks back to the pot (as close to a single layer as possible, so all shanks are partially submerged in liquid). Sprinkle with a bit more salt, pepper, and marjoram if desired. Cover and place in a 350F oven for 1.5 hours. Remove the lid and let braise for another 30 minutes or until the meat looks browned on the top. Flip the meat over and let braise for another 15 minutes uncovered to brown the other side, OR leave as is (one side tender, the other more brown).

5. Remove from the oven and pull the shanks out of the liquid. Place the pot back on the stovetop, and remove the excess fat from the top of the liquid. Add the cannellini beans and chard/kale. Cook for about 5 minutes until the greens wilt. Adjust seasoning and serve the shank/rib with a ladle of braising liquid over the top.

I sometimes use a hand (immersion) blender to combine the braising liquid a bit more after the shanks have been removed, but before adding the beans and greens.

I serve this alongside cheesy polenta.

3 Comments

You must be logged in to post a comment.

Profile photo of sweetangellove

sweetangellove on 5.18.2011

I’ve never tried cooking but I am so eager to learn. This site gave me the things I needed to cook this braised lamp shanks, I’ll bookmarked your page so that I can have this as my reference when I start my cooking experiment. Thanks.

Profile photo of Trish

Trish on 10.19.2010

I’ve just put the pot in the oven, using short beef ribs that are about two inches thick. Thanks for your recipe, I adapted it a little but I needed to see what somebody else had done first as I’ve never bought short beef ribs before!

I’ll let you know how it tastes tomorrow night; I’m slow-cooking it now, then I’ll reheat it for dinner tomorrow. Should be nice and tasty and tender!

Cheers
Trish

Profile photo of emilyuk

emilyuk on 3.18.2010

Yum, Lamb shanks are my favourite, sounds delicious.

One Review

You must be logged in to post a review.

Profile photo of Allison at Novice Life

Allison at Novice Life on 10.24.2010

Yum! This was great….I had to make a few adjustments according to what was in my cupboard, but same concept.

I had beef short ribs, dry red wine and beef broth and in place of the cannellini beans, I used chick peas…..and I had no greens ;) We served over mashed potatoes and it was great! Thanks for the recipe—it is a keeper!

Related Recipes

Ground Beef Stroganoff
Profile Photo by Beth Pierce in Main Courses
Ground Beef Stroganoff is a more frugal version of the classic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cream Cheese Enchilada Casserole
Profile Photo by Cooking Up Memories in Main Courses
Cream Cheese Enchilada casserole has soft, warm flour tortillas, tangy cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Air Fryer Meatballs
Profile Photo by Matt Freund in Main Courses
Air Fryer Meatballs are so easy to make and so juicy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Smoked London Broil
Profile Photo by Charles Willard in Main Courses
Delicious smoked London broil.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Whiskey Mini Burger Sliders
Profile Photo by Chanda | My Farmhouse Table in Main Courses
This recipe for Whiskey Mini Burger Sliders is perfect for parties....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy