There’s a particular kind of dish that turns a doubter into a believer in a single bite. For me, that dish was lamb shank. Lamb of any kind was off-limits under my own personal “cute rule” for most of my life, right up until a hungry evening and a very good chef changed my mind. This braised honey lamb shank is the recipe that did it, and it has been a cold-weather favorite ever since.
Why Honey Belongs in a Braised Lamb Shank
It’s remarkable how a little olive oil, garlic, onion, honey, red wine, tomato sauce, and a few herbs can transform a humble cut of meat into something you’d serve to company. The honey here isn’t about making the dish sweet. It deepens the sauce, rounds out the acidity of the wine and tomato, and helps the lamb take on a glossy, savory finish as it simmers.
I reach for our Buckwheat Honey for its dark, malty richness, which stands up beautifully to the bold flavor of lamb. That said, this recipe is forgiving, so any honey you have on hand will do the job. If you want to compare options for savory cooking, our guide to blueberry honey vs. wildflower honey walks through which varietals hold up best alongside garlic, wine, and other assertive ingredients.
How to Make Braised Lamb Shank
This is a low-and-slow braise, which means most of the work is hands-off. Here’s the short version, with the full ingredient list and measurements in the recipe card below.
- In a large pan over medium-high heat, brown the lamb in oil on all sides.
- Place the lamb in a pot with the garlic and onion. Stir often until the onion is limp, about 10 minutes, then add the honey, wine, tomato sauce, basil, oregano, and pepper.
- Bring to a boil. Cover and simmer for about 1 hour and 30 minutes, or until the meat is very tender.
- Transfer the lamb to a serving dish. Skim and discard the fat from the pan juices, then boil the juices over high heat until reduced to about 2 cups. Spoon over the lamb.
First Time Making Lamb Shank? Follow the Recipe As Written
I usually encourage you to be daring and make a recipe your own, but here I’d say stick with it the first time and see if you love it as is. The acid in the sauce tenderizes the meat while it braises, and the result is rich, fall-off-the-bone, and honestly a little dreamy. Once you’ve made it once, you’ll know exactly where you’d want to put your own spin on it.
What to Serve with Lamb Shank
The night I first had this dish at my own dinner party, we paired it with creamy polenta, ratatouille, and a few good bottles of red wine. It was a perfect meal. If you’re building a menu around it, here are a few honey-friendly ideas to round things out:
- Start with a fresh kale salad with chickpeas.
- This carrot and ginger soup makes a lovely appetizer.
- Try these honey mashed sweet potatoes, or roast some potatoes with rosemary and garlic.
- Some wilted spinach with olive oil and garlic keeps things simple and bright.
If lamb has won you over, you’re in good company here. Try our honey-glazed lamb rack for a special-occasion centerpiece, or a slow-cooked Moroccan lamb stew when you’re craving warm spices. For more savory inspiration, browse our full roundup of dinner dishes made with honey.
Bon appétit.
FAQs About Honey Lamb Shank
Does honey make lamb shank taste sweet?
No. In this braise, the honey works behind the scenes to balance the acidity of the wine and tomato and to give the sauce a deeper, glossier finish. The flavor reads savory, not sweet, with the honey adding roundness and depth rather than sweetness.
What is the best honey for cooking lamb?
A dark, robust honey like Buckwheat Honey is ideal because its malty richness stands up to the bold flavor of lamb. A complex wildflower honey works well too. Any honey you have on hand will do, though darker varietals bring more character to savory dishes.
How long does it take to cook lamb shank?
This recipe takes about 15 minutes to prep and 1 hour and 30 minutes to cook. The shanks simmer low and slow until the meat is very tender and nearly falling off the bone.
What should I serve with braised lamb shank?
Creamy polenta, ratatouille, roasted potatoes with rosemary and garlic, or honey mashed sweet potatoes all pair beautifully. A simple green like wilted spinach with olive oil and garlic rounds out the plate, and a red wine that matches the one in the sauce is a natural pour.
