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Lamb Shanks Over Fire Or In The Oven | One Pot Comfort
If you have ever slow-cooked lamb shanks until they fall off the bone, you know how comforting and satisfying this kind of dish can be. It is one of those recipes that feels as timeless as it is simple. Whether you are cooking outdoors over firewood or inside your kitchen oven, braised lamb shanks bring a kind of quiet joy to the day.
This is the kind of meal I love to make when I want the cooking process itself to be part of the experience. It is a one pot dish that does not ask for much, except time. You let it sit, let it simmer, and slowly the kitchen or the garden fills with the scent of wine, garlic, and herbs. It is the kind of food that reminds you to slow down.
Why I Love Cooking Lamb Shanks Outdoors
There is something deeply grounding about outdoor cooking, especially when it comes to long, slow meals. In the summer, I often make these lamb shanks over an open fire. The pace of it suits the season. The fire crackles gently in the background, and the smell of woodsmoke mixes with the rosemary and sage. Cooking like this feels older than recipes. It feels like something passed down.
The fire also gives the dish something you cannot replicate indoors. It adds a quiet smokiness, especially when you are using a cast iron Dutch oven with a tight-fitting lid. The kind of heat you get from firewood is less predictable than an oven, but that is part of the charm. It invites attention, presence, and a bit of trust.
That said, this recipe works beautifully in the oven too. A slow braise at around 150°C (300°F) gives the same tender result. It is a comforting meal no matter the setting, and just as suited to winter evenings as it is to warm summer afternoons outdoors.
The Dutch Oven I Use And Recommend
Whether you are cooking in the oven or over an open flame, a good Dutch oven is essential for this dish. It needs to be heavy, able to hold and distribute heat evenly, and large enough to fit the lamb shanks comfortably. I use one that has a thick base and can handle both oven temperatures and direct fire. If you are looking for something similar, this is the one I recommend. It is durable, versatile, and will work for countless outdoor cooking sessions.
What I like most about this pot is that you do not have to treat it delicately. You can set it right on the fire, then move it indoors when needed. And once you invest in one, it will likely last a lifetime.
Stock Is Everything
One of the most important elements in making really good slow-cooked lamb shanks is the stock. This is not the place to cut corners. The stock forms the base of the braising liquid, and as the lamb cooks, the meat absorbs all of that flavor. I have made this dish with both beef and chicken stock, and both work wonderfully. Beef gives a darker, more intense flavor, while chicken keeps it lighter but still rich and nourishing.
If you have the time, make your own stock. Homemade stock brings so much more depth than anything you can buy in a carton. It is richer, rounder, and gives the whole dish more body. You also avoid unnecessary additives and can season it exactly as you like.
If you are curious how I make mine, I made a video showing the whole process from start to finish. It is simpler than it might seem, and once you try it, you may never go back to store-bought. When I have a few jars of homemade stock in the freezer, I know this dish is never far away. below.
A Few Words On Wine
Red wine is another key element in this dish, and it is important to use one you enjoy drinking. The wine reduces and concentrates as it cooks, so its flavor becomes more pronounced. This does not mean you need something expensive, but it should be something you find pleasant and well-balanced.
I often reach for a bottle of Côtes du Rhône, which is soft and peppery, or a medium-bodied Italian red like Chianti. Cabernet Sauvignon also works well, especially if you want something bold. Pinot Noir can bring a brighter, slightly lighter feel to the dish. The important thing is to avoid anything too sweet or too acidic. Think smooth and earthy.
As a general rule, if you would enjoy a glass of the wine alongside the finished dish, it will likely work beautifully in the pot.
Why Use A Cartouche
One small but meaningful detail in this recipe is the use of a cartouche. This is a round piece of parchment paper that sits directly on the surface of the food inside the pot. It helps control the rate at which liquid evaporates. Too much steam escaping can dry out the meat and leave the sauce too concentrated. Too little, and the broth may be flat or watery. The cartouche lets just enough moisture out while keeping the top of the meat moist and protected. It also encourages more even cooking.
To make one, simply tear off a square of parchment paper and fold it in half, then in half again until you have a pointy triangle. Hold the point of the triangle over the center of your pot and trim the outer edge to match the radius. Snip off the tip to create a small steam hole in the center. When you unfold it, you’ll have a circular piece of parchment with a hole in the middle. Lay this gently over the lamb shanks before placing the lid on the pot. It is a small step, but it makes a big difference.
The Herbs That Bring It To Life
Rosemary and sage are the backbone of the flavor in this dish. The rosemary gives a piney depth, and the sage brings a soft, savory note that lingers in the broth. Together they create the herbal warmth that makes this braise so inviting.
Of course, you can use other herbs if you have them on hand. Thyme is lovely here, especially paired with bay leaves. Marjoram or oregano can also work. What matters most is that the herbs feel balanced and not overpowering. You want them to support the lamb, not compete with it.
A Meal For Any Season
This dish feels rooted in the seasons. In summer, it is a way to slow down and savor the longer days. I often cook it outdoors, letting the process unfold naturally as the sun moves across the sky. The scent of firewood and herbs hanging in the air is one of my favorite things.
In winter, the oven version is just as special. There is something deeply comforting about walking into a warm kitchen filled with the aroma of lamb, wine, and garlic after a cold afternoon. You can let it simmer while you go about your day, and by evening, dinner is ready and waiting.
Slow-cooked lamb shanks are one of those dishes that invite patience. They do not ask for much, but they give back in full. Whether you are cooking outside in the warmth of summer or indoors by candlelight, this is a meal worth making.
Learn how to make tender, slow-cooked lamb shanks with this flavorful one pot dish, perfect for outdoor cooking over fire or in the oven at home. Rich, simple, and deeply comforting.
Total Time:2 hours 15 minutes
Yield:2–3 portions 1x
Ingredients
Scale
2 lamb shanks
2 tbsp cooking oil
2 onions, chopped
2 carrots, sliced
1 garlic bulb, halved
3 dl (1 ¼ cups) red wine
5 dl (2 cups) stock (beef or chicken)
2 sprigs rosemary
3 sprigs sage
10–12 small potatoes, skin on
1 tsp black peppercorns, slightly crushed
Salt, to taste
Instructions
Season the lamb shanks generously with salt.
Heat the cooking oil in a Dutch oven over medium-high heat. Sear the lamb shanks until well browned on all sides. Set them aside.
In the same pot, add the chopped onions and sauté until they soften.
Add the sliced carrots and let them fry for a few minutes.
Add the black peppercorns, sage, rosemary, garlic halves, and red wine. Bring to a boil.
Return the lamb shanks to the pot and pour in the stock.
Cover with a round piece of parchment paper (cartouche) cut to fit the pot, with a small hole in the center. Place the lid on top.
Let the lamb braise in the oven at 150°C (300°F), or over a gentle open fire, for 1 hour.
After 1 hour, add the potatoes on top of the cartouche. Cover again and cook for 1 more hour.
Serve the lamb and potatoes as they are, with some of the braising liquid spooned over. A fresh salad makes a lovely side. Enjoy!
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