Lamb Shanks Braised in Red Wine

If you’ve never braised lamb shanks before, here’s your sign: Red Wine Braised Lamb Shanks are straightforward to make and deliver tender, fall-off-the-bone meat with a rich, indulgent sauce. This is a reliable lamb shank recipe that works for weeknight special dinners or relaxed weekend meals.

red wine braised lamb shank over mashed potatoes

What is a lamb shank?

A lamb shank is the lower part of the leg, the portion between the knee and the shoulder. It contains a good amount of connective tissue, which makes the cut relatively tough when cooked quickly but incredibly flavorful and succulent when cooked slowly. Slow braising melts that connective tissue and transforms the shank into tender meat that practically falls from the bone.

Lamb is less common on many American tables than in parts of Europe and Australia, but lamb shanks are an approachable and impressive way to introduce this rich, savory meat into your cooking repertoire.

lamb shanks browning in dutch oven — Browned lamb shanks in a Dutch oven.

Where to buy lamb shanks

If lamb shanks aren’t visible at your local supermarket, check specialty butchers, farmers’ markets, or grocery stores that carry a wider selection of cuts. Australian lamb is commonly sold in many markets and is a great option when available. Seasonal holidays like Easter often increase availability, but many stores now stock lamb shanks year-round.

lamb shanks in dutch oven ready to braise — Everything ready to slow cook the lamb shanks in the Dutch oven.

How to cook lamb shanks

Lamb shanks benefit from slow, moist cooking methods like braising. Braising involves searing the meat first to develop flavor, then simmering it gently in liquid until it becomes tender. Using red wine in the braising liquid adds depth and complexity to the sauce. If you prefer not to use wine, substitute with beef or chicken broth plus a splash of vinegar (such as cider vinegar) to add acidity; a mix of broths works well to maintain richness.

tender lamb shanks after braising — Slow-cooked lamb shanks become melt-in-your-mouth tender.

Once braised, the sauce can be strained and reduced on the stovetop to concentrate flavors and achieve a glossy, velvety finish. Serve the shanks over mashed potatoes, polenta, rice, or wide pasta, and spoon plenty of sauce over the top for a satisfying meal.

Other classic dishes you might enjoy

Boeuf Bourguignon — another classic braised dish in red wine.
40 Clove Garlic Chicken — a fragrant, slow-cooked poultry dish.
Roasted Beef Tenderloin — a simple, elegant roast for special occasions.

Recipe: Red Wine Braised Lamb Shanks

Summary

An easy braised lamb shank recipe: seared lamb slow-cooked in red wine, tomatoes, and aromatics until the meat is tender and the sauce is rich.

Details

Course: Dinner, Main Course
Cuisine: French-inspired braise
Keyword: Lamb Shanks
Servings: 3 (generous)

Ingredients

3 lamb shanks (about 2.5 lbs)
2 tsp salt
1½ tsp black pepper
3 Tbsp olive oil
1 cup chopped onion (1 medium)
1 cup chopped carrot (2 medium-large)
1 cup chopped celery (2 stalks)
5 cloves garlic, minced
3 cups dry red wine
3 cups chicken broth (or combination of broths)
4 bay leaves
7 sprigs fresh thyme
2 sprigs fresh rosemary
28 oz crushed tomatoes
2 Tbsp tomato paste

Equipment

Heavy Dutch oven or other heavy-bottomed, ovenproof pot

Instructions

Season the lamb shanks with salt and pepper. Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the shanks, about 7 minutes per side, until well caramelized. Remove and set aside.
Add carrots, onions, and celery to the pot used for browning. Cook for about 6 minutes, stirring to pick up brown bits from the bottom of the pot. Add minced garlic and cook for another 2 minutes.
Pour in the red wine and broth, add bay leaves, thyme, rosemary, crushed tomatoes, and tomato paste. Stir to combine. Return the shanks to the pot; the liquid should cover them entirely or nearly so. Add more liquid (equal parts broth and wine) if needed.
Bring to a gentle boil, reduce heat to a low simmer, cover, and simmer for about 2½ hours on the stovetop. Alternatively, cover and bake in a 350°F (175°C) oven for 2½ hours.
When the shanks are tender, remove them from the pot. Strain the sauce to remove solids, discard the vegetables and herbs, and return the strained sauce to the pot. Simmer uncovered over medium-high heat until the sauce reduces and thickens to your liking (start checking after 15 minutes; total reduction may take around 20–30 minutes).
Serve each shank over mashed potatoes, rice, or pasta, spooning generous amounts of the reduced red wine sauce over the top.

Notes

Serves 3 generously—one shank per person. The recipe makes extra sauce and can accommodate a fourth shank if your pot is large enough. Wine contributes richness that is difficult to fully replicate with substitutions; if you omit it, add a small amount of vinegar to balance the broth.

Tips and Variations

To save time, brown shanks a day ahead and refrigerate; braise the next day, adding a bit of extra liquid if necessary.
For a thicker, silkier sauce, whisk in a small pat of cold butter at the end of reduction or swirl in a splash of heavy cream if you prefer a creamier finish.
Serve with creamy mashed potatoes, polenta, or a wide pasta that can catch the sauce.
Leftovers store well in the refrigerator for 3–4 days and reheat gently on the stove or in a low oven.