Slow Cooked Braised Lamb Shanks in Red Wine

Slow Cooked Lamb Shanks In Red Wine | Slow Cooked Braised Lamb Shanks | Braised Lamb Shanks Recipes Dutch Oven | Slow Cooker Lamb Shanks | Slow Cooker Lamb Shanks | Lamb Shank Recipes | How To Cook Lamb Shanks
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Cooking Method:
Cuisine: ,
Courses: ,
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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 10
    Serve & EnjoyLamb Shank Recipe Slow Cooker Slow Cooked Lamb Shanks In Red Wine | Lamb Shank Recipes | Braised Lamb Shanks Recipe | Braised Lamb Shanks Dutch Oven | Slow Cooker Lamb Shanks
    • 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.
Read it online: https://tinakitchen.com/recipe/braised-lamb-shanks/

We hope you enjoy making this recipe.

Happy cooking!