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Lamb shanks are the lower portion of the lamb’s leg, the section just above the knee, with a prominent central bone surrounded by hearty, flavorful meat.
Because they’re a working muscle, lamb shanks are naturally tougher than tender cuts like lamb chop or tenderloin, which is exactly why they’re so perfect for a long, slow braise.
This braised lamb shanks recipe yields four generous servings of tender, fall-off-the-bone meat nestled in a rich red wine sauce infused with aromatic herbs and vegetables.
For these shanks, we’ll start with a quick sear over high heat to build a rich, browned crust, then cook them low and slow in the oven, gently simmering in a savory broth until they’re meltingly tender and full of deep flavor.
Best of all, these oven braised lamb shanks need just 30 minutes of prep, then about 3 lazy hours in a sturdy pot or Dutch oven.
They’re perfect for cozy weeknight dinners, slow Sunday roasts, or anytime you want something extra special without the stress.
One more thing, lamb shanks are often more budget-friendly than premium cuts, but taste every bit as luxurious when braised in red wine.
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Key Ingredients You’ll Need for Braised Lamb Shanks
When you’re crafting a dish as comforting and flavorful as braised lamb shanks, every ingredient plays a vital role in building that incredible depth. Think of them as the cast of a delicious play, each with their own part to make the whole performance shine!
1. Lamb Shanks
- These cuts come from the lower part of the lamb’s leg and are packed with deep flavor and plenty of connective tissue.
- That might sound tough, but it’s exactly what makes them so perfect for slow cooking.
- They turn meltingly tender and delicious after a few lazy hours in the oven.
2. Olive Oil
- We need olive oil for searing the lamb shanks and sautéing our vegetables.
- It helps create that beautiful golden-brown crust on the lamb, which is essential for building a deep, complex flavor base for our sauce.
3. Aromatic Vegetables
- The classic mirepoix of onions, carrots, celery, and garlic is the flavor foundation for so many lamb shank recipes.
- Sautéing these vegetables until they’re soft and sweet lays a beautiful, savory foundation for your sauce.
- Garlic, of course, adds that pungent, irresistible aroma and taste.
4. Tomato Paste
- A squeeze of tomato paste is like an instant flavor booster.
- Letting it cook down with the veggies gives the sauce a rich, savory base and just the right touch of sweetness.
5. Dry Red Wine
- Dry red wine completely cooks off and transforms into a rich, complex sauce.
- A full-bodied dry red wine like Cabernet Sauvignon, Merlot, or Shiraz works wonderfully, adding layers of nuanced flavor.
6. Beef Stock
- While chicken stock can work, beef stock truly brings a bolder, deeper flavor that complements the lamb beautifully, adding to the richness of the braising liquid.
7. Fresh Herbs
- Fragrant sprigs of thyme, rosemary, bay leaves, and parsley infuse the whole dish with classic, earthy aromas that pair beautifully with lamb.
- Thyme and rosemary are particularly fantastic, and bay leaves add a subtle, savory depth.
- Fresh parsley is often used as a bright, fresh garnish at the end.
8. Salt and Black Pepper
- Simple, yet essential. Generous seasoning at the beginning sets the stage for all the other flavors to shine.
Essential Equipment for Perfect Braised Lamb Shanks
Here are the kitchen tools you’ll need to make these oven braised lamb shanks just right:
- Heavy-based Pot or Dutch Oven: A sturdy, heavy pot (ideally 5-quart or larger) ensures even heat distribution, which is crucial for slow cooking. A tight-fitting lid is non-negotiable to prevent moisture loss during the long cooking process.
- Tongs: These are indispensable for safely handling and searing the lamb shanks on all sides, ensuring a beautiful, even browning.
- Cutting Board and Sharp Knife: Essential for efficiently and safely preparing your aromatic vegetables. Uniform cuts help them cook evenly and release their flavors consistently.
- Fine-Mesh Strainer: If you prefer a super smooth sauce, this tool helps you separate the cooked vegetables from the liquid after braising.
- Immersion Blender or Regular Blender: For those who love a velvety, thick sauce, blending the cooked vegetables directly into the braising liquid is a fantastic technique. It adds body and flavor naturally, without needing extra thickeners.
- Measuring Cups and Spoons: Getting the ingredient amounts right is key to making the best slow cooked lamb shanks.
- Serving Platter: Once your oven braised lamb shanks are ready, a nice serving platter allows you to present them beautifully, showcasing all your hard work.
Why Slow Cooked Lamb Shanks Are Good for You
More than just delicious and comforting, slow cooked braised lamb shanks come with great nutritional benefits too, making them a hearty and nourishing meal:
- High in Protein: Lamb shanks are an excellent source of protein, which is vital for building and repairing tissues, making enzymes and hormones, and supporting overall body function.
- Rich in Iron: This dish is also a great source of iron, an essential mineral that helps transport oxygen throughout your body and is crucial for energy production.
- Good Source of Zinc: Lamb is known to provide zinc, another important mineral that supports your immune system, DNA creation, eyesight, and cell division.
- Low in Carbohydrates: Braised lamb shanks are generally considered low in carbohydrates, making them a suitable option for those following a low-carb diet or a keto-friendly diet.
- Essential Vitamins: While specific amounts can vary, lamb also contains various B vitamins, which are important for energy metabolism and nerve function.
What to Serve with Braised Lamb Shanks
Once those fall-off-the-bone lamb shanks are ready, all that’s left is to pick the perfect sides to soak up that rich, delicious sauce:
- Creamy Mashed Potatoes: This is an absolute classic pairing, and for good reason! The smooth, buttery mashed potatoes provide a comforting bed for the tender lamb and are perfect for absorbing all that luscious red wine sauce.
- Creamy Polenta: Similar to mashed potatoes, soft, creamy polenta offers a wonderful texture and neutral base that beautifully complements the rich flavors of the lamb and its sauce.
- Pureed Cauliflower: For a lighter, lower-carb alternative to potatoes or polenta, pureed cauliflower is a fantastic choice that still provides that creamy texture to soak up the sauce.
- Rice Pilaf or Orzo: If you prefer grains, a fluffy rice pilaf or a simple orzo pasta can be excellent choices to serve alongside the shanks.
- Green Vegetables: To add a touch of freshness, color, and balance to the meal, consider a simple green vegetable, such as steamed peas, green beans, roasted asparagus, broccoli, kale, or cabbage, all make wonderful additions.
- Crusty Bread: Don’t forget a good, crusty loaf of bread! It’s perfect for swiping up any leftover sauce and ensuring not a single drop of that amazing flavor goes to waste.
Quick Tips for the Best Braised Lamb Shanks
To achieve that incredible fall-off-the-bone tenderness, here are a few quick tips to ensure your braised lamb shanks come out perfect:
1. Don’t Skip the Sear
- Browning the lamb shanks thoroughly before braising is critical for developing deep, rich flavor.
- This initial high-heat step creates hundreds of new flavor compounds through the Maillard reaction that cannot be achieved through slow cooking alone.
- It is the very foundation of a truly complex sauce.
2. Sauté the Aromatics
- The classic combination of diced onion, carrot, and celery, known as mirepoix, is often called the “holy trinity” of slow cooking for a reason.
- Sautéing these aromatics until translucent and slightly caramelized lays a beautiful, sweet, and savory foundation for the sauce.
3. Choosing Wine Wisely
- When selecting red wine for braising, it is best to opt for a good value, full-bodied dry red like Cabernet Sauvignon, Merlot, or Shiraz.
- Lighter wines like Pinot Noir are generally not suitable, as they will not contribute the desired depth.
4. Make It Ahead
- Braised lamb shanks even taste better the next day.
- Once cooled, store the lamb shanks submerged in their sauce in an airtight container in the refrigerator for 3-4 days.
- For longer storage, cover and freeze the lamb shanks and sauce for up to 3 months.
- To reheat, simply add the desired number of shanks and some sauce to a pot or Dutch oven, cover, and heat in a 350°F (175°C) oven for 20-25 minutes, or until thoroughly hot.
5. Go Low and Slow
- The perfect braised lamb shanks take time; they get more tender the longer they go.
- If they are not quite fork-tender, simply add a little more liquid, cover the pot, and continue cooking until they reach perfection.
6. Finish the Sauce Right
- Strain the sauce to remove the cooked vegetables and then reduce it on the stovetop over medium-high heat for 5-10 minutes until it thickens slightly to a syrupy consistency.
- Alternatively, for an even richer, thicker, and velvety smooth sauce, use an immersion blender (or carefully transfer to a regular blender) to puree the cooked vegetables directly into the liquid.
Final Remarks
One of the best parts of cooking braised lamb shanks is how forgiving they are.
Even if you leave them in the oven a bit longer than planned, they’ll still come out fork-tender and packed with flavor.
The beauty of this slow cooked lamb shank recipe is that it only gets better the next day, too.
Make it ahead for special occasions or stash the leftovers in the freezer for a future treat.
This is the kind of dish that rewards patience and makes you feel like a seasoned cook, even if you’re trying braising for the first time.
Happy cooking!
Slow Cooked Braised Lamb Shanks in Red Wine
Description
This braised lamb shanks recipe yields 4 generous servings of fall-off-the-bone tender lamb shanks, slow cooked in a robust red wine sauce loaded with aromatic herbs and vegetables.
Ingredients
Step-by-Step Cooking Instructions
Get the Lamb & Oven Ready
- First things first, preheat your oven to 350°F (175°C).
- While that’s happening, grab those beautiful lamb shanks.
- Pat them dry with paper towels; this is super important for getting that browned crust.
- Then, season them generously all over with salt and freshly cracked black pepper.
Sear the lamb Shanks
- Heat 2 tablespoons of olive oil in a sturdy Dutch oven or heavy pot over medium-high heat until it shimmers.
- Carefully add the lamb shanks.
- Add the shanks in batches if needed so they’re not crowded.
- Sear each side for about 3–5 minutes until you get a gorgeous golden crust.
- Once they are beautifully seared, take them out and set them aside on a plate.
Build the Flavor Base
- Reduce the heat to medium-low.
- If the pot looks a little dry, add the remaining tablespoon of olive oil.
- Now, toss in the diced onions, carrots, and celery.
- Sauté for 5–10 minutes until the onions are soft and sweet and the veggies pick up a bit of color.
Add Garlic & Tomato Paste
- Next, add the minced garlic to the pot and cook for just another minute or two until it's fragrant (don’t let it burn!).
- Then, stir in the tomato paste.
- Cook the tomato paste for about 1-2 minutes, stirring constantly.
Pour in the Wine & Deglaze
- Pour in the red wine and turn up the heat to high.
- Use a wooden spoon to scrape up all those browned bits stuck to the bottom, that’s called deglazing.
- Let the wine simmer and reduce by about half, which takes a few minutes.
Add Broth & Herbs
- Now, pour in the beef stock.
- Add the fresh thyme sprigs, rosemary sprigs, and bay leaves.
- Give everything a good stir to combine.
- The aromas are incredible by now.
Nestle & Simmer
- Gently place the browned lamb shanks back into the pot, nestling them into the liquid.
- It’s okay if they’re not completely submerged; the steam in the covered pot will do its magic.
- Bring everything to a gentle simmer on the stovetop, cover with a tight-fitting lid, and transfer to your oven.
Braise Low & Slow in the Oven
- Let the lamb shanks braise in the oven for about 2 hours.
- After that, remove the lid and continue cooking for another 30 minutes to an hour, or until the meat is fall-off-the-bone tender.
- Ideally, the meat should be so tender that it clings to the bone but pulls away easily with a fork.
- If it’s not quite there yet, no worries, just cover and give it a bit more time.
Rest & Finish the Sauce
- Once the lamb is perfectly tender, carefully lift the shanks from the pot and set them aside on a platter, loosely covered to keep warm.
- For a smooth, elegant sauce, strain out the cooked vegetables and simmer the liquid on the stovetop for 5–10 minutes until it thickens to a silky, syrupy consistency.
- Or, for a velvety smooth gravy, just blend the veggies right into the sauce using an immersion blender (or carefully transfer to a regular blender) if you’d like to keep things full-bodied and extra flavorful.
- Taste the sauce and adjust seasoning with salt and pepper if needed.
Serve & Enjoy
- Spoon that gorgeous sauce over the tender braised lamb shanks.
- Garnish with fresh chopped parsley.
- Serve immediately with your favorite sides, like creamy mashed potatoes or polenta.
Nutrition Facts
Servings 4
Serving Size One lamb shank (240 grams)
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 28.8g45%
- Saturated Fat 11.5g58%
- Trans Fat 0.5g
- Cholesterol 115mg39%
- Sodium 640mg27%
- Potassium 820mg24%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 33.6g68%
- Calcium 38 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Room Temperature Meat: Let shanks sit out 20 minutes before searing for even cooking.
- Don’t Rush the Sear: Take your time, a deep brown crust means big, rich flavor.
- Wine Choice Matters: Use a wine you’d drink; cheap cooking wine can introduce off‑flavors.
- Herb Bouquet: Tie thyme and rosemary with kitchen twine for easy removal.
- Test for Tenderness: If a fork slides in with no resistance, you’re golden.
- Sauce Perfection: Strain and reduce the braising liquid for a silky sauce that clings beautifully.
