Gin and Juniper-Braised Lamb Shanks

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender lamb shanks slowly braised in a fragrant gin and juniper berry broth, creating a rich and aromatic centerpiece. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, about 1.5 lbs each lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 1/2 cup dry gin
• 3 cups beef broth
• 1 tbsp, lightly crushed juniper berries
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks generously with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side until deeply caramelized. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the paste darkens slightly.
5. Step 5: Pour in 1/2 cup dry gin and scrape up browned bits from the bottom. Let simmer for 3 minutes to reduce slightly.
6. Step 6: Add 3 cups beef broth, 1 tbsp lightly crushed juniper berries, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme. Return lamb shanks to the pot, submerging partially in liquid.
7. Step 7: Cover the Dutch oven and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and falling off the bone.
8. Step 8: Remove lamb shanks and herbs. Skim fat from braising liquid and reduce sauce over medium heat if needed until thickened. Serve lamb with spoonfuls of the aromatic sauce.