Gin and Juniper-Braised Lamb Shanks

By · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slowly braised in a fragrant gin and juniper berry broth, creating a rich and aromatic centerpiece. This mediterranean-inspired lamb ready in about 200 minutes pairs about 1.5 lbs each lamb shanks, olive oil, large, diced 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.

Prep: 20 min Cook: 180 min Serves 4 Mediterranean cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Gin and Juniper-Braised Lamb Shanks take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gin and Juniper-Braised Lamb Shanks?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Gin and Juniper-Braised Lamb Shanks?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gin and Juniper-Braised Lamb Shanks for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Gin and Juniper-Braised Lamb Shanks?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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