Gluten-Free Braised Lamb Shanks

Tender, fall-off-the-bone lamb shanks are slow-braised in a rich, savory broth infused with aromatic garlic and a hint of umami from tamari. This deeply flavorful dish offers a comforting and satisfying meal, perfect for a special occasion or a cozy weeknight dinner.

Prep: 10 min Cook: 210 min Total: 220 min Serves: 4

At a glance: This medium dinner recipe yields 4 servings in about 3h 40m (10 min prep, 210 min cook). It uses 13 ingredients — including lamb shanks, olive oil, onion — and walks through 9 steps. Updated October 24, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Braised Lamb Shanks: When preparing this dinner recipe, ensure all packaged ingredients, such as stock and tamari, are gluten-free to prevent cross-contamination. Be mindful of shared utensils and cooking surfaces if preparing for someone with severe gluten sensitivity. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Braised Lamb Shanks: This recipe is naturally gluten-free, relying on naturally gluten-free ingredients and gluten-free broths and tamari. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Pat the lamb shanks dry with paper towels and season them generously on all sides with salt and black pepper. This initial seasoning helps to build a flavorful crust during searing.
2 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the seasoned lamb shanks to the hot oil, ensuring not to overcrowd the pot, and sear them for about 3-4 minutes per side until deeply browned and caramelized. Remove the seared lamb shanks and set them aside on a plate.
3 Reduce the heat to medium and add the chopped onion to the same pot, scraping up any browned bits from the bottom. Cook the onion for about 5-7 minutes until softened and translucent, then add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4 If using, pour in the gluten-free red wine and let it simmer for about 2-3 minutes, scraping the bottom of the pot to deglaze and incorporate all the flavorful fond. This step adds a wonderful depth of flavor to the braising liquid.
5 Pour in the gluten-free beef or vegetable stock and the gluten-free tamari or coconut aminos. Add the fresh rosemary and thyme sprigs to the pot. Bring the liquid to a gentle simmer, then carefully return the seared lamb shanks to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the shanks.
6 Cover the pot tightly with a lid and transfer it to a preheated oven at 325°F (160°C). Braise the lamb shanks for approximately 2.5 to 3 hours, or until the meat is incredibly tender and easily pulls away from the bone. Check periodically to ensure the liquid hasn't evaporated too much; add a splash more stock if needed.
7 Once the lamb shanks are tender, carefully remove them from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid.
8 In a small bowl, whisk together the cornstarch or arrowroot starch with the cold water to create a smooth slurry. Place the saucepan with the strained braising liquid over medium heat and bring it to a simmer. Gradually whisk in the starch slurry until the sauce thickens to your desired consistency, about 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.
9 Return the tender lamb shanks to the thickened sauce and gently coat them. Simmer for another 5 minutes to allow the flavors to meld. Serve the braised lamb shanks hot, spooning the rich sauce generously over the top, perhaps alongside mashed potatoes or gluten-free polenta.

Nutrition (per serving)

436

Calories

37g

Protein

31g

Carbs

19g

Fat

Fiber

549mg

Sodium

Tips & Notes

Sear the lamb shanks well on all sides before braising for a deep, browned flavor.
Check the shanks after 2.5 hours. They're done when the meat pulls easily from the bone.
Skim the fat from the strained braising liquid before thickening it for a cleaner sauce.

Common questions

Can the braised lamb shanks be made without the red wine?

Yes. The gluten-free red wine is listed as optional, for deeper flavor. If you skip it, add the 3 cups of gluten-free stock and the tamari or coconut aminos right after the onion and garlic soften, along with the rosemary and thyme. The liquid should come about halfway up the shanks before the pot goes into a 325°F (160°C) oven.

How do you turn the lamb braising liquid into a sauce?

Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discard the solids and skim off the fat. Bring it to a simmer over medium heat and whisk in a slurry of 1 tbsp cornstarch or arrowroot and 2 tbsp cold water until it thickens, about 2 to 3 minutes. Return the shanks and simmer 5 minutes more.

What cross-contamination risk is specific to Gluten-Free Braised Lamb Shanks?

Check lamb shanks, olive oil, onion, chopped before they go into Gluten-Free Braised Lamb Shanks. Ensure all packaged ingredients, such as stock and tamari, are gluten-free to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Which gluten-free swaps does Gluten-Free Braised Lamb Shanks use?

Gluten-Free Braised Lamb Shanks relies on 2 tbsp gluten-free tamari or coconut aminos and 1 tbsp cornstarch or arrowroot starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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