Slow Cooked Braised Lamb Shanks in Red Wine

Prep Time 30 mins

Cook Time 3 hrs

Total Time 3 hrs 30 mins

Cooking Method: Braising

Cuisine: French, Italian

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 430

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

4 shacks (450g each) of lamb
3 tablespoons of olive oil
1 large yellow or brown onion, medium diced
2 medium carrots, medium diced
2 stalks of celery, medium diced
6 cloves of garlic, minced or smashed
2 tablespoons of tomato paste
2 cups of dry red wine (e.g., Cabernet Sauvignon, Merlot, Shiraz, Chianti)
2 cups (500ml) of low-sodium beef stock
6 sprigs of fresh thyme
3 sprigs of fresh rosemary (optional, but highly recommended)
2 dried bay leaves
1 tablespoon of kosher salt, taste
1 tablespoon of freshly cracked black pepper
fresh parsley, chopped (for garnish)

Step-by-Step Cooking Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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.
10
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.

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