Basque Lamb Shanks
By Bryan RoofPublished on February 28, 2026
Time
4 hours
Yield
Serves 4 to 6
Ingredients
1 tablespoon smoked paprika 2 teaspoons kosher salt 1 teaspoon pepper 4 (12- to 16-ounce) lamb shanks 3 tablespoons extra-virgin olive oil, divided1 onion, chopped2 carrots, peeled and cut into ½-inch dice (½ cup)1 celery rib, cut into ½-inch dice8 garlic cloves, smashed and peeled10 sprigs fresh thyme ½ cup dry white wine 2 cups chicken broth 1 cup pimento-stuffed green olives 5 (3-inch) strips lemon zest 1 teaspoon dried marjoram 3 bay leaves ¼ cup chopped fresh parsley
Before You Begin
Use a vegetable peeler to remove the zest from the lemon. This dish is great served over beans, chickpeas, rice, or boiled potatoes—anything that will absorb the flavorful braising liquid. Oregano can be substituted for marjoram.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Combine 1 tablespoon smoked paprika, 2 teaspoons kosher salt, and 1 teaspoon pepper in bowl. Pat 4 lamb shanks dry with paper towels and sprinkle all over with 1 tablespoon spice mixture.
- Heat 2 tablespoons extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 2 lamb shanks and cook until lightly browned on both flat sides of each shank, about 2 minutes per side. (Searing here is more about toasting spices on lamb than about getting deep browning.) Transfer to plate and repeat with remaining 2 lamb shanks.
- Add remaining 1 tablespoon oil; 1 chopped onion; 2 carrots, peeled and cut into ½-inch dice; 1 celery rib, cut into ½-inch dice; 8 smashed and peeled garlic cloves; and 10 sprigs thyme to now-empty pot and cook until vegetables just begin to soften, about 4 minutes. Add ½ cup white wine and cook until reduced by half, about 3 minutes. Add 2 cups chicken broth, 1 cup pimento-stuffed green olives, 5 (3-inch) strips lemon zest, 1 teaspoon dried marjoram, 3 bay leaves, lamb shanks, and remaining 1 tablespoon spice mixture and bring to boil.
- Cover pot, transfer to oven, and cook for 1½ hours. Remove pot from oven and flip lamb shanks. Cover pot and return to oven. Continue to cook until meat easily falls off bone when prodded with fork, about 1½ hours longer.
- Transfer lamb shanks to shallow platter, tent with aluminum foil, and let rest for 10 minutes. Skim fat from braising liquid with large spoon. Stir ¼ cup chopped parsley into braising liquid and season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
Time
4 hoursYield
Serves 4 to 6Ingredients
1 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon pepper
4 (12- to 16-ounce) lamb shanks
3 tablespoons extra-virgin olive oil, divided
1 onion, chopped
2 carrots, peeled and cut into ½-inch dice (½ cup)
1 celery rib, cut into ½-inch dice
8 garlic cloves, smashed and peeled
10 sprigs fresh thyme
½ cup dry white wine
2 cups chicken broth
1 cup pimento-stuffed green olives
5 (3-inch) strips lemon zest
1 teaspoon dried marjoram
3 bay leaves
¼ cup chopped fresh parsley
Ingredients
1 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon pepper
4 (12- to 16-ounce) lamb shanks
3 tablespoons extra-virgin olive oil, divided
1 onion, chopped
2 carrots, peeled and cut into ½-inch dice (½ cup)
1 celery rib, cut into ½-inch dice
8 garlic cloves, smashed and peeled
10 sprigs fresh thyme
½ cup dry white wine
2 cups chicken broth
1 cup pimento-stuffed green olives
5 (3-inch) strips lemon zest
1 teaspoon dried marjoram
3 bay leaves
¼ cup chopped fresh parsley
Ingredients
1 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon pepper
4 (12- to 16-ounce) lamb shanks
3 tablespoons extra-virgin olive oil, divided
1 onion, chopped
2 carrots, peeled and cut into ½-inch dice (½ cup)
1 celery rib, cut into ½-inch dice
8 garlic cloves, smashed and peeled
10 sprigs fresh thyme
½ cup dry white wine
2 cups chicken broth
1 cup pimento-stuffed green olives
5 (3-inch) strips lemon zest
1 teaspoon dried marjoram
3 bay leaves
¼ cup chopped fresh parsley
Why This Recipe Works
This Basque-style lamb dish leans on slow, deliberate layering of flavors. Smoked paprika, marjoram, and bay leaves establish an earthy, gently aromatic backbone that complements lamb’s natural richness without masking it. Rather than aggressive browning, the brief sear focuses on blooming the spices in hot oil, ensuring that they cling to the meat and perfume the braise. A classic mirepoix of onion, carrot, and celery builds sweetness and body, while a generous amount of garlic and fresh thyme deepen the savory notes. Deglazing with dry white wine lifts the fond and adds acidity, which balances the lamb’s fat and keeps the finished dish from feeling heavy.
Before You Begin
Use a vegetable peeler to remove the zest from the lemon. This dish is great served over beans, chickpeas, rice, or boiled potatoes—anything that will absorb the flavorful braising liquid. Oregano can be substituted for marjoram.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Combine 1 tablespoon smoked paprika, 2 teaspoons kosher salt, and 1 teaspoon pepper in bowl. Pat 4 lamb shanks dry with paper towels and sprinkle all over with 1 tablespoon spice mixture.
- Heat 2 tablespoons extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 2 lamb shanks and cook until lightly browned on both flat sides of each shank, about 2 minutes per side. (Searing here is more about toasting spices on lamb than about getting deep browning.) Transfer to plate and repeat with remaining 2 lamb shanks.
- Add remaining 1 tablespoon oil; 1 chopped onion; 2 carrots, peeled and cut into ½-inch dice; 1 celery rib, cut into ½-inch dice; 8 smashed and peeled garlic cloves; and 10 sprigs thyme to now-empty pot and cook until vegetables just begin to soften, about 4 minutes. Add ½ cup white wine and cook until reduced by half, about 3 minutes. Add 2 cups chicken broth, 1 cup pimento-stuffed green olives, 5 (3-inch) strips lemon zest, 1 teaspoon dried marjoram, 3 bay leaves, lamb shanks, and remaining 1 tablespoon spice mixture and bring to boil.
- Cover pot, transfer to oven, and cook for 1½ hours. Remove pot from oven and flip lamb shanks. Cover pot and return to oven. Continue to cook until meat easily falls off bone when prodded with fork, about 1½ hours longer.
- Transfer lamb shanks to shallow platter, tent with aluminum foil, and let rest for 10 minutes. Skim fat from braising liquid with large spoon. Stir ¼ cup chopped parsley into braising liquid and season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
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