Braised Lamb Shanks Red Wine (Printable)

Tender lamb shanks slowly cooked in a flavorful red wine sauce with herbs and vegetables.

# What You Need:

→ Meats

01 - 4 lamb shanks (approximately 12 oz each), trimmed of excess fat

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and diced into 1/4-inch pieces
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced

→ Liquids

07 - 1 bottle (750 ml) dry red wine, preferably Pinot Noir or Merlot
08 - 2 cups beef or lamb stock
09 - 2 tablespoons tomato paste

→ Herbs & Spices

10 - 2 sprigs fresh rosemary
11 - 2 sprigs fresh thyme
12 - 2 bay leaves
13 - 1 teaspoon salt, plus additional to taste
14 - 1/2 teaspoon freshly ground black pepper

→ Optional Garnish

15 - Fresh chopped parsley for serving

# Directions:

01 - Preheat the oven to 325°F.
02 - Pat lamb shanks thoroughly dry with paper towels. Season generously on all sides with salt and pepper, pressing the seasoning into the meat.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Add lamb shanks and sear on all sides until deeply browned, approximately 10 minutes total. Transfer browned shanks to a plate and set aside.
04 - Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté for 5 to 6 minutes until vegetables are softened and lightly colored. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in tomato paste and cook for 2 minutes to deepen flavor. Pour in red wine while stirring, scraping up any browned bits from the pot bottom. Bring to a simmer and cook until reduced by half, approximately 12 to 15 minutes.
06 - Return lamb shanks and any accumulated juices to the pot. Add stock, rosemary, thyme, and bay leaves. Bring liquid to a gentle simmer.
07 - Cover pot tightly with lid or aluminum foil. Transfer to preheated oven and braise for 2 to 2 1/2 hours. Turn shanks halfway through cooking. Meat is done when tender and easily pulls away from the bone.
08 - Remove lamb shanks from pot and tent loosely with foil to keep warm. Strain braising liquid through a fine-mesh sieve, pressing on solids to extract flavor. Skim excess fat from liquid surface. Return liquid to pot and simmer on stovetop over medium heat for 10 to 15 minutes until reduced to a silky, sauce-like consistency.
09 - Return lamb shanks to the reduced sauce and warm through for 2 to 3 minutes. Serve immediately, garnished with fresh chopped parsley if desired.

# Expert Tips:

01 -
  • The meat becomes so tender it literally falls off the bone with just a gentle nudge from your fork
  • Your kitchen will smell like a cozy French bistro for hours
  • Red wine reduction creates the most luxurious sauce you will ever taste
  • Most of the cooking happens hands free in the oven
02 -
  • Pat the meat extremely dry before searing or it will steam instead of brown
  • Do not rush the wine reduction step, this is where the sauce develops its depth
  • Let the dish rest for at least 10 minutes before serving to allow the flavors to settle
03 -
  • Tie the fresh herbs together with kitchen twine for easy removal later
  • If your shanks are very large, add 30 minutes to the braising time

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