Braised lamb can be made in one of two ways: In the oven or on the stove. If you're oven braising, preheat the oven to 325 degrees F.
Your options for liquid and seasonings are numerous – it's totally up to you! These suggestions are for four bone-in lamb shanks (about 1 pound each).
For liquids, use ¾ cup total.
For dried herbs, use 1 teaspoon.
For fresh cut herbs, use 1 tablespoon.
For liquid seasonings, use 1 tablespoon.
Note: Lamb shanks weighing 1/2 to 1 pound should be braised for 1-1/2 to 2 hours. Use a meat thermometer to check the internal temperature – it should reach 160 degrees F.
There's no need to make a separate side dish – potatoes and other vegetables can be added right to your pan of lamb! Use about 1 pound of peeled potatoes and 1 pound of other veggies, if desired.