Lamb Shanks Braised in Rich Red Wine Sauce Recipe

Why You’ll Love This Slow Cooked Lamb Shanks

Slow cooked lamb shanks might become your new go-to meal because they blend ease with incredible taste. This recipe keeps things simple with minimal prep, letting the oven or stove handle most of the work for tender, flavorful results. If you’re a busy parent or working professional, slow cooked lamb shanks offer that satisfying comfort without hogging your time.

One big plus is the health side; these shanks pack protein, vitamins, and minerals that boost your energy. Cooking them low and slow helps keep nutrients intact, making the dish a smart choice for diet-conscious folks or seniors. Plus, the recipe adapts well to various needs, like adding more veggies for extra fiber.

Don’t forget the versatility that makes slow cooked lamb shanks stand out. You can tweak it for different diets or even switch up the sides based on what you have. Whether you’re planning a family dinner or a special occasion, this dish delivers that deep, savory flavor everyone craves.

Essential Ingredients for Slow Cooked Lamb Shanks

For the best slow cooked lamb shanks, start with fresh, quality ingredients that build layers of flavor. Below is a complete list pulled straight from the recipe to ensure you get everything right. I’ll keep it simple and straightforward so you can shop and prep with confidence.

• 4 lamb shanks, around 13 oz / 400g each
• 1 tsp cooking/kosher salt
• 1 tsp black pepper
• 2 to 3 tbsp olive oil, separated
• 1 onion, finely diced (brown, yellow or white)
• 3 garlic cloves, minced
• 1 cup carrot, peeled and finely diced
• 1 cup celery, finely diced
• 2 1/2 cups full-bodied red wine (good value, not expensive)
• 800g (28oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups low sodium chicken stock or water
• 5 sprigs thyme (tied together) or 2 tsp dried thyme
• 2 dried bay leaves or 4 fresh
• To serve: Mashed potatoes, polenta, or pasta
• Fresh thyme leaves, optional garnish

This list covers all you need for a delicious meal. Remember, precise measurements help avoid guessing, so follow them closely for the best outcome.

How to Prepare the Perfect Slow Cooked Lamb Shanks: Step-by-Step Guide

First Step: Get Everything Ready

Start by patting the 4 lamb shanks dry and trimming any excess fat. Season them with 1 tsp salt and 1 tsp black pepper, then set them adore. Chop your veggies: finely dice 1 onion and mince 3 garlic cloves, along with peeling and dicing 1 cup carrot and 1 cup celery. Measure out 2 1/2 cups red wine, 2 cups low sodium chicken stock or water, 800g crushed tomatoes, and 2 tbsp tomato paste. Gather your herbs like 5 sprigs thyme and 2 dried bay leaves. Preheat the oven to 180°C/350°F to get things going smoothly for your slow cooked lamb shanks.

Second Step: Brown the Lamb

Heat 2 tablespoons olive oil in a heavy pot over high heat. Brown the lamb shanks in batches for about 5 minutes until they turn evenly brown, which adds that crucial flavor we love in slow cooked lamb shanks. Remove them and drain off any excess fat to keep the dish from getting too greasy.

This step is key, as it builds the base for the whole recipe. For more info on getting a great sear, check out our guide on essential cooking techniques that can elevate your kitchen skills.

Third Step: Cook the Aromatics

Lower the heat to medium low and add the remaining olive oil if needed, up to 1 tablespoon. Sauté the diced onion and minced garlic for 2 minutes until they smell amazing. Then, toss in the 1 cup diced carrot and 1 cup diced celery, cooking for another 5 minutes until the onion softens and turns sweet.

Fourth Step: Add the Liquids and Herbs

Pour in 2 1/2 cups red wine, 2 cups chicken stock or water, 800g crushed tomatoes, 2 tbsp tomato paste, 5 sprigs thyme or 2 tsp dried thyme, and 2 dried bay leaves. Stir well to mix everything together. This creates the rich braising liquid that makes slow cooked lamb shanks so tender.

Fifth Step: Braise the Lamb

Put the lamb shanks back in the pot, making sure they’re mostly submerged in the liquid. Bring it to a simmer on the stove, then cover and pop it in the oven for 2 hours. After that, remove the lid and bake uncovered for another 30 minutes; check if the meat is tender, and cook longer if it needs more time.

The total cook time for slow cooked lamb shanks is about 2.5 to 3 hours at 350°F, as it helps the meat become fall-off-the-bone perfect. If you’re interested in more variations, this links to our tips on adaptable recipes for different cooking methods.

Sixth Step: Finish and Serve

Take out the lamb shanks and keep them warm while you handle the sauce. Strain it, pressing out the juices from the veggies, then simmer gently to thicken it up. Adjust the seasoning with salt and pepper, and serve over mashed potatoes, polenta, or pasta with fresh thyme leaves as a garnish.

this …

Dietary Substitutions to Customize Your Slow Cooked Lamb Shanks

One neat thing about slow cooked lamb shanks is how easy it is to swap ingredients for different diets. If you’re avoiding red meat, try beef short ribs or pork hocks instead, keeping the same cooking times. For vegan options, switch to king oyster mushrooms or young green jackfruit with extra veggie stock to keep that braised feel.

When it comes to veggies, mix in parsnips or mushrooms for a twist, or add leafy greens like kale near the end for a lighter meal. For the sauce, use pomegranate molasses instead of wine if you want a sweet-tangy vibe, and always go gluten-free with cornstarch. Remember, these changes let you enjoy slow cooked lamb shanks no matter your preferences.

• Swap herbs for oregano and smoked paprika for a Spanish flavor.
• Reduce salt and add lemon for low-sodium versions.
• Keep an eye on cooking times when using plant-based swaps.

For a non-alcoholic option, use 1 1/2 cups low sodium beef broth and 1 cup water with 1 tbsp Worcestershire sauce as a simple substitute, as it maintains the dish’s depth without the wine.

Mastering Slow Cooked Lamb Shanks: Advanced Tips and Variations

To nail slow cooked lamb shanks, focus on browning the meat first for that deep flavor. Try a two-stage cook by searing on the stove and then finishing in the oven at around 150°C. Rest the shanks after cooking to keep them juicy, and strain the sauce for a glossy finish that’s restaurant-worthy.

Play with flavors by adding olives for a Mediterranean twist or cumin for a North African vibe. Each variation keeps the heart of slow cooked lamb shanks intact while mixing things up. Presentation matters too; serve on a bed of mashed potatoes with fresh herbs for a wow factor.

For make-ahead meals, cook the day before and reheat gently. This not only saves time but also improves the taste, making it ideal for busy families or celebration planners.

How to Store Slow Cooked Lamb Shanks: Best Practices

After enjoying your slow cooked lamb shanks, cool them quickly within two hours and pop them in the fridge. Keep the meat and sauce together in an airtight container for up to 3-4 days to hold onto that moisture. Before reheating, skim off any congealed fat for a cleaner taste.

For freezing, portion everything into bags and store for up to 3 months. Thaw overnight in the fridge and reheat slowly to keep the texture just right. Whether you’re meal prepping or saving leftovers, these steps help maintain the fall-apart goodness of slow cooked lamb shanks.

• Reheat in the oven at 160°C for 20-30 minutes.
• Use a covered pan on the stove for even heating.
• Add a splash of stock if it seems dry.

FAQs: Frequently Asked Questions About Slow Cooked Lamb Shanks

Slow Cooked Lamb Shanks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🍖 Lamb Shanks Braised in Rich Red Wine Sauce provide tender, melt-in-your-mouth meat infused with deep, savory flavors from slow cooking.
🍷 The rich red wine sauce enhances the dish’s complexity, making it perfect for an elegant and comforting meal.

• Total Time: 2 hours 45 minutes
• Yield: 4 servings

Ingredients

– 4 lamb shanks, around 13 oz / 400g each

– 1 tsp cooking/kosher salt

– 1 tsp black pepper

– 2 to 3 tbsp olive oil, separated

– 1 onion, finely diced (brown, yellow or white)

– 3 garlic cloves, minced

– 1 cup carrot, peeled and finely diced

– 1 cup celery, finely diced

– 2 1/2 cups full-bodied red wine (good value, not expensive)

– 800g (28oz) can crushed tomatoes

– 2 tbsp tomato paste

– 2 cups low sodium chicken stock or water

– 5 sprigs thyme (tied together) or 2 tsp dried thyme

– 2 dried bay leaves or 4 fresh

– Fresh thyme leaves, optional garnish

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Get Everything Ready Start by patting the 4 lamb shanks dry and trimming any excess fat. Season them with 1 tsp salt and 1 tsp black pepper, then set them adore. Chop your veggies: finely dice 1 onion and mince 3 garlic cloves, along with peeling and dicing 1 cup carrot and 1 cup celery. Measure out 2 1/2 cups red wine, 2 cups low sodium chicken stock or water, 800g crushed tomatoes, and 2 tbsp tomato paste. Gather your herbs like 5 sprigs thyme and 2 dried bay leaves. Preheat the oven to 180°C/350°F to get things going smoothly for your slow cooked lamb shanks.

2-Second Step: Brown the Lamb Heat 2 tablespoons olive oil in a heavy pot over high heat. Brown the lamb shanks in batches for about 5 minutes until they turn evenly brown, which adds that crucial flavor we love in slow cooked lamb shanks. Remove them and drain off any excess fat to keep the dish from getting too greasy.

3-Third Step: Cook the Aromatics Lower the heat to medium low and add the remaining olive oil if needed, up to 1 tablespoon. Sauté the diced onion and minced garlic for 2 minutes until they smell amazing. Then, toss in the 1 cup diced carrot and 1 cup diced celery, cooking for another 5 minutes until the onion softens and turns sweet.

4-Fourth Step: Add the Liquids and Herbs Pour in 2 1/2 cups red wine, 2 cups chicken stock or water, 800g crushed tomatoes, 2 tbsp tomato paste, 5 sprigs thyme or 2 tsp dried thyme, and 2 dried bay leaves. Stir well to mix everything together. This creates the rich braising liquid that makes slow cooked lamb shanks so tender.

5-Fifth Step: Braise the Lamb Put the lamb shanks back in the pot, making sure they’re mostly submerged in the liquid. Bring it to a simmer on the stove, then cover and pop it in the oven for 2 hours. After that, remove the lid and bake uncovered for another 30 minutes; check if the meat is tender, and cook longer if it needs more time.

6-Sixth Step: Finish and Serve Take out the lamb shanks and keep them warm while you handle the sauce. Strain it, pressing out the juices from the veggies, then simmer gently to thicken it up. Adjust the seasoning with salt and pepper, and serve over mashed potatoes, polenta, or pasta with fresh thyme leaves as a garnish.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍖 Lamb shanks cannot be overcooked; add more liquid and cook longer if needed.
🔥 Browning shanks well adds essential flavor to the dish.
🍷 Use affordable full-bodied red wine like Cabernet, Merlot, or Shiraz; expensive wines are unnecessary.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Dish
• Method: Braising
• Cuisine: French/European
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 lamb shank with sauce
• Calories: 624
• Sugar: 16g
• Sodium: 1260mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 6g
• Protein: 42g
• Cholesterol: 117mg