Red Wine Braised Lamb Shanks

Lamb Shanks Braised in Red Wine slowly bubbling away in a Dutch oven is exactly the kind of cooking I look forward to around holidays. If you’re looking to cook something special for Easter, this is it! Give that ham dinner a break and start a new tradition…

These Red Wine Braised Lamb Shanks are a meal I turn to when I want something that feels a little more special. Just a handful of good ingredients, a bit of stovetop time to build flavor, and then the oven takes over while everything transforms into something rich, tender and delicious.

Around here at the Beiser’s, this is one of our go-to holiday meals. I’ll have the lamb in the oven, the house slowly filling with that rich, savory smell, and somehow Jason ends up wandering into the kitchen every twenty minutes just to “check on it.” Noah usually pops in too, asking how much longer, even though he already knows it’s going to take a while.

That’s just what this kind of cooking does… it pulls everyone in before dinner even starts.

Ingredients Needed

When I make Lamb Shanks in Red Wine, I keep everything pretty classic and let the slow cooking do the heavy lifting.

• Lamb shanks – This is truly the star of the dish, and one of those cuts that completely transforms with time. It starts out tough, but as it braises, all that connective tissue melts down. By the end, the meat is so tender it barely clings to the bone, and every bite is packed with flavor.
• Salt and pepper – I make sure to season the lamb generously before searing. This first layer of seasoning really carries through the entire dish.
• Olive oil – Just enough to get a good sear on the lamb and start building that flavor base in the pot.
• Onion, celery and carrots – This classic trio slowly cooks down and almost disappears into the sauce. They add a natural sweetness and depth that balances the richness of the lamb and wine.
• Garlic – I use plenty.
• Paprika – Adds warmth and a subtle smoky note that rounds everything out.
• Red wine – This is where the sauce really develops its character. I always use something I’d actually drink, because the flavor really comes through.
• San Marzano tomatoes – These make a big difference in a slow braise like this. They’re naturally sweeter and less acidic than regular canned tomatoes.
• Chicken stock – This helps make the braising liquid and keeps everything from getting too thick while it cooks.
• Cinnamon stick – A small detail, but it adds an extra touch that makes the sauce feel more complex without standing out too much.
• Fresh herbs – The thyme, oregano, parsley and rosemary slowly infuse into the sauce as it cooks. In a pinch you can use dried, but since this is a special meal it’s worth it to get fresh.
• Bay leaves – Another layer of flavor.

Follow me on YouTube!

Check out my brand new YouTube channel. New videos every week!

youtube

How I Make My Famous and Easy Red Wine Braised Lamb Shanks

1. Sear lamb shanks: I start by getting the oven preheated and seasoning the lamb shanks really well with salt and pepper. Then they go into a hot Dutch oven with a little olive oil, and I let them sear properly on all sides. When they’re nicely browned, I remove them to a plate.

2. Sauté veggies: Once the lamb is out, I go straight in with the onion, celery and carrots. They soften, pick up all those browned bits, and start forming the base of the sauce. When they’re ready, I add the garlic and paprika just long enough for everything to smell amazing.

3. Reduce wine: Then comes the red wine. I pour it in and scrape the bottom of the pot, letting all that flavor come back into the sauce. I let it simmer a few minutes to reduce.

4. Finish building the sauce: Next, I add the tomatoes and stock, along with the bay leaves, cinnamon stick and fresh herbs, and stir everything together.

5. Return lamb shanks: Then the lamb shanks go back into the pot, nestled into that sauce. If needed, I add a little more stock so they’re mostly submerged. Before baking, I place the lid on the pot.

6. Bake: At that point, it goes into the oven, and I let it do its thing. After a couple of hours, the lamb is incredibly tender. I uncover it for a bit longer so the sauce thickens and everything comes together into that rich, glossy finish.

Perfection!!!

Alpana’s Tips

• Take your time with the sear: I know it’s tempting to rush this step, but this is where so much flavor begins. I let the lamb really develop that deep brown crust before turning it. Those browned bits at the bottom of the pot are what give the sauce its richness later.
• Let it braise gently: Once everything goes into the oven, I don’t fuss with it. This dish rewards patience. The slow, steady heat is what turns the lamb from tough into that soft, fall-apart texture.
• Finish it uncovered: That last stretch in the oven without the lid makes a big difference. I let it cook uncovered so the sauce reduces and thickens. It’s what takes the dish from good to really special.
• Give it a little rest: After taking it out of the oven, I like to let it sit for a few minutes before serving. The sauce settles and the flavors come together.
• Skim the fat if needed: Sometimes you’ll see a little fat rise to the top of the sauce. If it feels too rich, I just skim a bit off with a spoon before serving.

Serving Suggestions

When this comes out of the oven, the sauce is the star just as much as the lamb, so I always plan something that can soak it up.

Mashed potatoes are usually my first choice. That creamy texture with the rich sauce just works every single time. If I want something a little different, I go for orzo or pearl couscous, which catch all that sauce in every bite.

Some Mediterranean Rice or pilaf works just as well. And there’s almost always some crusty bread on the table, because once everyone starts eating, no one wants to leave that sauce behind.

Storage and Leftovers

If there are leftovers, they keep really well in the fridge for a couple of days. In fact, I often cook it the day before serving, because it gets even better the next day as the flavors settle and mingle.

When I reheat it, I usually add a splash of stock or even a little water to loosen the sauce, then warm it gently on the stovetop.

This is also one of those dishes that freezes beautifully, just thaw overnight in the fridge before reheating.

This Lamb Shanks Braised in Red Wine is the kind of meal that naturally slows everything down.

It starts quietly, just a pot on the stove, then slowly fills the house with that rich, unmistakable aroma that lets everyone know something good is on the way.

It’s the kind of meal where you serve it up, pass the bread around, and somehow end up lingering at the table longer than you meant to 🍷

More special occasion meals:
Braised Beef Brisket
Greek Kleftiko
Stuffed Cornish Hens
Pork Pinwheels
Ribeye Roast
Pernil

Recipe Video

Red Wine Braised Lamb Shanks

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Red wine braised lamb shanks are slow cooked until fall-apart tender in a rich, savory sauce. A cozy, elegant dinner perfect for special occasions.

Print

Ingredients

• 4 lamb shanks
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 large carrots, peeled and cut into large chunks
• 6 large garlic cloves, sliced or chopped
• 2 teaspoons paprika
• 2 cups red wine
• 28oz canned San Marzano whole tomatoes, hand crushed
• 3-4 cups chicken stock, more if needed
• 1 cinnamon stick
• 2 bay leaves
• 10-12 fresh thyme
• 7-8 sprigs fresh oregano
• 2 sprigs fresh rosemary
• 1/3 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F.
2. Pat the lamb shanks dry with paper towels and season them well all over with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium high heat. Add the lamb shanks and sear them on all sides until nicely browned. This step builds a lot of flavor, so take your time getting a good crust. Once browned, remove the shanks from the pot and set aside.
4. In the same Dutch oven, add the diced onion, celery and carrots. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and lightly caramelize.
5. Add the garlic and paprika and cook for another minute, stirring frequently, until fragrant.
6. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Let the wine simmer for about 4 to 5 minutes to reduce slightly.
7. Add the crushed San Marzano tomatoes and about 3 cups of chicken stock, stirring everything together to create the braising liquid.
8. Add the cinnamon stick, bay leaves, chopped parsely, thyme sprigs, oregano sprigs and rosemary sprigs.
9. Return the lamb shanks to the Dutch oven, nestling them into the sauce. Add a little more chicken stock if needed to submerged them into the sauce.
10. Bring the liquid to a gentle simmer, then cover the Dutch oven with its lid and transfer it to the preheated oven.
11. Bake for 2 hours, until the lamb becomes very tender and begins pulling away from the bone.
12. Remove the lid and continue cooking for another 30 minutes, allowing the sauce to reduce and deepen in flavor while the lamb develops a little more color.
13. Remove the cinnamon stick, bay leaves and herb stems. Garnish it with more chopped parsley.
14. Allow to rest for at least 15 minutes before serving.

Notes

• Skim the fat if needed: Sometimes you’ll see a little fat rise to the top of the sauce. If it feels too rich, I just skim a bit off with a spoon before serving.
• Leftovers: If there are leftovers, they keep really well in the fridge for a couple of days. In fact, I often cook it the day before serving, because it gets even better the next day as the flavors settle and mingle. When I reheat it, I usually add a splash of stock or even a little water to loosen the sauce, then warm it gently on the stovetop.
• Freezing: This is also one of those dishes that freezes beautifully, just thaw overnight in the fridge before reheating.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 518Total Fat 26gSaturated Fat 9gUnsaturated Fat 17gCholesterol 84mgSodium 673mgCarbohydrates 23gFiber 7gSugar 9gProtein 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.