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Red Wine Braised Lamb Shanks

This dish features lamb shanks slowly braised in a rich, red wine sauce until meltingly tender. The cooking process involves searing the meat, sautéing aromatic vegetables, deglazing with wine, and slow baking to develop deep flavors and a glossy, flavorful sauce. The final dish boasts fall-apart meat with a velvety, wine-infused sauce that’s perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces lamb shanks preferably with visible marbling
  • 2 tbsp oil neutral oil like canola or grapeseed
  • 1 large onion chopped
  • 2 carrots carrots cut into thick slices
  • 4 cloves garlic minced
  • 1 sprig rosemary fresh
  • 1 cup red wine dry, such as Côtes du Rhône
  • 2 cups beef or lamb stock rich and flavorful
  • 1 tablespoon tomato paste for umami
  • to taste salt and pepper

Equipment

  • Dutch oven
  • Tongs
  • Wooden spoon
  • Sharp Knife
  • Measuring cup

Method
 

  1. Pat the lamb shanks dry with paper towels, then season generously with salt and pepper.
  2. Heat oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Carefully place the shanks in the pot and sear until deeply browned on all sides, about 4-5 minutes per side. Remove and set aside.
  3. Add chopped onions, sliced carrots, and minced garlic to the same pot. Cook over medium heat until the vegetables soften and become fragrant, about 5-7 minutes, stirring occasionally.
  4. Toss in the sprig of rosemary, then pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and cook until reduced by half, about 8 minutes, until it’s thick and aromatic.
  5. Return the browned lamb shanks to the pot, nestling them into the vegetable and wine mixture. Pour in the stock and add the tomato paste, stirring gently to combine.
  6. Bring the mixture to a gentle simmer, then cover the Dutch oven with a lid. Transfer to the preheated oven and braise at 160°C (320°F) for about 2.5 to 3 hours, until the meat is fall-apart tender and easily pulls away from the bone.
  7. Once cooked, carefully remove the lamb shanks from the sauce and set aside to rest for about 10 minutes. Meanwhile, if the sauce is too thin, simmer it uncovered on the stovetop until it thickens and becomes glossy.
  8. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Spoon the rich, wine-infused sauce over the tender lamb shanks, garnishing with fresh herbs if desired.
  9. Serve hot alongside mashed potatoes, polenta, or crusty bread to soak up the luscious sauce and enjoy this hearty, comforting dish.

Notes

For best flavor, let the dish rest for 10 minutes before serving. You can prepare the sauce and sear the shanks a day ahead; reheat gently before braising.