Red Wine Braised Lamb Shanks
If you are looking for a dinner that feels a little special without a ton of effort, this Red Wine Braised Lamb Shanks recipe is exactly that. Fork-tender lamb shanks braised in red wine with herbs and root vegetables. It has become one of my go-to weeknight dinners when I want something that feels intentional and truly satisfying.
Why You Will Love This Recipe
- Ready in about 2.5 hrs from start to finish
- Uses simple, accessible ingredients
- Big, satisfying flavors the whole family will love
- Leftovers taste even better the next day
Ingredients
- Lamb shanks
- Red wine
- Carrots
- Celery
- Onion
- Garlic
- Rosemary
- Beef broth
How to Make It
- Gather and prep all your ingredients ahead of time so the cooking goes smoothly.
- Heat your pan or oven as directed and get everything ready to go.
- Combine ingredients and cook, about 2.5 hrs total.
- Taste and adjust seasoning before serving warm. Enjoy every bite!
My Favorite Kitchen Tool for This
I reach for my Dutch Oven every single time I make this recipe. It distributes heat evenly and makes cleanup so much easier. Grab one on Amazon if you do not have one yet!
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Red Wine Braised Lamb Shanks
Lamb shanks slowly braised in red wine with carrots, celery and rosemary until the meat falls off the bone. Most of the time is hands off in the oven, so it feels far more involved than it actually is.
Ingredients
Method
- Heat the oven to 325 degrees. Pat the lamb shanks dry and season them all over with the salt and pepper.
- Warm the olive oil in a large Dutch oven over medium high heat. Sear the shanks in batches, 3 to 4 minutes a side, until deeply browned, then move them to a plate.
- Lower the heat to medium. Add the onion, carrots and celery and cook for 6 to 8 minutes, until softened. Stir in the garlic and tomato paste and cook 1 minute more.
- Pour in the red wine and scrape up the browned bits from the bottom of the pot. Let it simmer for 4 to 5 minutes to cook off the raw edge.
- Add the beef broth, rosemary and bay leaves, then nestle the shanks back in. The liquid should come about two thirds of the way up them.
- Cover and braise in the oven for 2 hours, turning the shanks once halfway through, until the meat pulls easily away from the bone.
- Lift out the shanks and discard the rosemary stems and bay leaves. Simmer the sauce on the stovetop for 8 to 10 minutes to thicken, then spoon it generously over the lamb.
Notes
Use a red wine you would actually drink, something dry like Cabernet or Syrah. The shanks are even better made a day ahead: cool them in the sauce, refrigerate, then lift off the fat and reheat gently.
