Braised Italian Lamb Shanks with Parmesan Crust
Tender braised lamb shanks marinated in Italian dressing, then coated with a parmesan-flour mixture and seared until golden. The meat is braised low and slow in the marinade until fall-apart tender, creating a rich, savory dish with herb-infused pan sauce. Perfect for special dinners or Sunday family meals. This version combines the efficiency of store-bought Italian dressing marinade with a crispy cheese-flour coating that clings to the meat during braising, adding texture and umami depth.
Ingredients
- 1 cup Italian salad dressinghomemade vinaigrette (oil, vinegar, garlic, oregano, basil)1:1homemade
if avoiding preservatives
- 4 units (12 oz each) lamb shanks
- ½ cup parmesan cheese, gratedpecorino romano1:1harder Italian cheese with sharper bitedairy-free
stronger flavor alternative
Full guide → - ¼ cup all-purpose flour
- 1 tablespoon parsley flakes
- ½ teaspoon salt
- ¼ teaspoon onion salt
- ⅓ cup shortening or oil
Instructions
- 1
Trim excess fat from lamb shanks.
- 2
Place shanks in a large plastic bag and pour Italian salad dressing over them.
- 3
Refrigerate at least 5 hours, occasionally rearranging to ensure even coverage.
- 4
Remove lamb and reserve marinade.
- 5
Mix parmesan cheese, flour, parsley flakes, salt, and onion salt in a shallow bowl.
- 6
Coat lamb thoroughly with cheese mixture and reserve any excess.
- 7
Heat shortening in a 12-inch skillet or dutch oven until melted.
- 8
Brown lamb on all sides, turning occasionally, then drain off hot shortening from pan.
- 9
Sprinkle reserved cheese mixture over browned lamb.
- 10
Pour reserved marinade and enough water into pan for a slow simmer.
- 11
Bring liquid to a boil, cover, and reduce heat to low simmer.
- 12
Cook until lamb is tender, about 2.5 hours, turning occasionally and adding water as needed to maintain sauce level.
- 13
Serve with additional grated parmesan cheese on the side.
Tips
Reserve the marinade after removing lamb; it becomes the braising liquid and carries all the Italian herb flavors into the meat during the long, slow cook.
Do not skip the searing step. Browning the coated lamb creates a flavorful crust and develops fond in the pan that enriches the final sauce.
Good to Know
Store leftover braised lamb and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop over low heat, adding water if sauce has thickened too much.
Prepare through the marinating step up to 24 hours in advance. The lamb can be seared and braised completely, then cooled and refrigerated. Reheat before serving.
Serve with crusty bread to soak up pan sauce, creamy polenta, mashed potatoes, or egg noodles. Accompany with a simple green salad or roasted vegetables.
Common Mistakes
Do not skip the marinating step or shorten it below 5 hours to avoid tough, bland meat.
Do not skip draining the shortening after browning to avoid an overly greasy final dish.
Do not let the braising liquid evaporate completely; add water regularly to prevent the meat from drying out.
Substitutions
Dairy-Free Swaps
stronger flavor alternative
Full guide →General Alternatives
if avoiding preservatives
FAQ
Can I use a slow cooker instead of braising on the stovetop?
Yes. Sear the coated lamb in a skillet first, then transfer to a slow cooker with marinade and water. Cook on low for 6-8 hours or high for 3-4 hours. The searing step remains important for flavor development.
What if my lamb shanks are larger or smaller than 12 ounces each?
Adjust cooking time accordingly. Smaller shanks may be tender in 2 hours; larger ones may need 3 hours or more. Pierce with a fork; meat should shred easily when done.
How long can I keep braised lamb shanks in the refrigerator?
Store in an airtight container for up to 4 days. The flavor actually deepens after a day. Freezing is possible for up to 3 months; thaw overnight in the refrigerator before reheating.