Tuscan Braised Lamb Shank with Sun Dried Tomato Bruschetta


This dish is the definition of comfort food, perfect for cozying up on cold fall and winter evenings. Our sun dried tomato bruschetta adds an extra layer of richness to elevate this classic recipe. Cook this hearty dish to satisfy your cravings for warmth and flavor. As the lamb shanks braise in the oven, their tender meat becomes infused with aromatic vegetables and savory broth, creating a mouthwatering meal. Pair it with a glass of red wine and a side of potaoes to complete the meal. 

Serves: 5

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Bella Products Used:

Bruschetta with Italian Basil Sun Dried Tomato and Extra Virgin Olive Oil 8.5 oz.

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Tomato & Basil Sauce Starter

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  • 4 equal size lamb shanks
  • ½ cup flour
  • 4 tbsp Bella Sun Luci Extra Virgin Olive Oil
  • Salt and fresh cracked black pepper to taste
  • 1 medium-large yellow onion, peeled and sliced into half moons
  • 3 large ribs celery, cleaned and small diced
  • 2 large carrots, peeled and small diced
  • 4 garlic cloves, large diced
  • 1 tbsp freshly chopped rosemary
  • 2 tbsp Tomato Basil Sauce Starter
  • 1 8.5 oz Jar Bella Sun Luci Sun Dried Tomato Bruschetta
  • 1 bottle (26 oz) dry white wine
  • 1 qt chicken stock
  • 2 dried bay leaves


  1. Arrange your oven racks to accommodate your Dutch oven and preheat the oven to 250 degrees Fahrenheit.
  2. Season the lamb shanks generously with salt and pepper. Coat each side of the shanks with flour, shaking off any excess by gently tapping them on a cutting board, and discard the remaining flour.
  3. In a large, heavy-duty frying or sauté pan, heat half of the oil until it's very hot or just beginning to smoke. Carefully brown the shanks on all sides, then set them aside.
  4. Reduce the heat to medium and add the remaining oil to the same pan. Add the onion, garlic, carrot, celery, and rosemary. Then using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  5. Pour in the wine and stock, allowing it to simmer. Add the sauce starter and bruschetta stir until dissolved.
  6. Once the vegetable broth mixture reaches a simmer, reduce the heat. Return the lamb shanks to the Dutch oven and top them with bay leaves.
  7. Place the uncovered Dutch oven in the preheated oven and set a timer for 1 hour.
  8. After 1 hour, turn the shanks over and stir the vegetables and liquid, making sure to scrape the bottom of the pot with a wooden spoon.
  9. Reduce the oven temperature to 275 degrees Fahrenheit and set the timer for an additional 2 hours. Return the Dutch oven to the oven.
  10. After a total of 3 hours of cooking time, remove the Dutch oven from the oven, stir the contents, and serve.

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