Lamb Shanks in Red Wine Sauce

Lamb Shanks in Red Wine Sauce

Recipe video above. A classic way to prepare shanks, these are slow cooked in a deeply flavoured red wine sauce until they are meltingly tender. You can't taste the red wine at the end, it completely transforms into a rich sauce. Make this in the oven, on your stove or even in a slow cooker - instructions provided for all!Note: This is my original lamb shanks recipe. There is also a more involved Restaurant-style red wine lamb shanks version in my cookbook which is more "fine-dining" style and involves an overnight marinade. See Note 7 for more information! 

Ingredients

  • lamb shanks)

    , around 13 oz / 400g each (note 1

    4
  • each cooking/kosher salt and pepper
    1 tsp
  • olive oil

    , separated

    2 tbsp
  • onion)

    , finely diced (brown, yellow or white

    1
  • garlic cloves

    , minced

    3
  • carrot)

    , peeled, finely diced (note 2

    1 c
  • celery)

    , finely diced (note 2

    1 c
  • red wine)

    (full bodied (good value wine, not expensive! note 3

    2 ½ c
  • 28oz can crushed tomatoes
    800 g
  • tomato paste
    2 tbsp
  • chicken stock)

    , low sodium (or water

    2 c
  • thyme

    or 2 tsp dried thyme), (preferably tied together

    5 sprigs
  • dried bay leaves)

    (or 4 fresh

    2
  • mashed potato

    , polenta or pureed cauliflower

  • fresh thyme leaves

    , optional garnish

Directions

  1. 1

    Preheat the oven to 180°C/350°F (all oven types - fan and standard).

  2. 2

    Season shanks - Pat the lamb shanks dry and sprinkle with salt and pepper.

  3. 3

    Brown - Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.

  4. 4

    Sauté aromatics - Turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.

  5. 5

    Braising liquid - Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.

  6. 6

    Add shanks - Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)

  7. 7

    Oven 2 hours covered - Turn stove up, bring liquid to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).

  8. 8

    Uncovered 30 minutes - Remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender - if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.

  9. 9

    Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.

  10. 10

    Sauce - Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. If needed, bring to a simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Taste then add salt and pepper to taste (Note 5 on sauce taste).

  11. 11

    Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.

Lamb Shanks in Red Wine Sauce

Lamb Shanks in Red Wine Sauce

624 cal

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About this Recipe

Craving lamb shanks so tender they practically melt in your mouth? This classic recipe for Lamb Shanks in Red Wine Sauce delivers restaurant-quality comfort, perfect for a special meal at home.

The magic lies in the slow cooking, transforming humble lamb shanks into incredibly succulent meat enrobed in a deeply flavored sauce. The red wine, a full-bodied but good value choice, completely changes during the long simmering process, developing into a rich, complex gravy that never tastes overtly of alcohol, just pure savory goodness. What's more, you have the flexibility to cook this dish in the oven, on your stovetop, or even a slow cooker, adapting it to your kitchen and schedule.

Prepare yourself for an unforgettable experience: fork-tender lamb shanks that effortlessly pull away from the bone, swimming in a velvety, concentrated red wine sauce. This is hearty, comforting food at its best, boasting layers of flavor from the aromatic foundation of onion, garlic, finely diced carrot, and celery, beautifully balanced by crushed tomatoes and tomato paste. The extensive cooking time ensures that every element melds into a harmonious, rich dish that feels both elegant and deeply satisfying.

While delicious as is, this recipe offers versatility. For the base liquid, low sodium chicken stock can easily be swapped for water without compromising flavor. If fresh thyme or bay leaves aren't on hand, their dried counterparts work perfectly. The recipe is also fantastic for showcasing different sides; serve these Lamb Shanks in Red Wine Sauce with creamy mashed potato, soft polenta, or even a lighter option like pureed cauliflower to truly complement the rich sauce.

This is the ultimate comfort food for a chilly evening or an impressive centerpiece for a cozy gathering. A sprinkle of fresh thyme leaves as a garnish adds a beautiful final touch.

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