Lamb Shanks With Red Wine Recipe
Tender lamb shanks braised in a rich red wine sauce for a cozy, elegant meal.
There's something profoundly comforting about a slow-cooked lamb shank that fills your kitchen with warmth and deep, savory aromas. Imagine the tender meat, barely clinging to the bone, soaked in a rich, velvety red wine sauce. This dish wraps you in a cozy embrace, perfect for when you're seeking comfort on a cold evening.
Rooted in the traditions of rustic European cuisine, this recipe is a nod to the art of taking humble ingredients and transforming them into something extraordinary. My grandmother taught me this technique, and I've cherished the way it brings people together around the table, sharing stories and laughter.
What makes this recipe truly shine is the slow braise in a red wine sauce. Searing the shanks first locks in the flavor, while a touch of tomato paste adds depth. I let the oven do the rest, breaking down the meat to buttery tenderness and infusing every bite with robust flavors. Serve this dish with mashed potatoes or crusty bread to savor every last drop of the sauce. A perfect choice for a special dinner that feels like a warm hug.
Step-by-Step
- 01Step 1 / 6
Preheat your oven to 325°F (165°C).
Season the lamb shanks with salt and pepper on all sides.
- 02Step 2 / 6
In a large ovenproof pot, heat olive oil over medium-high heat.
Sear the lamb shanks until browned all over, about 8 minutes.
Remove and set aside.
- 03Step 3 / 6
In the same pot, add onions and carrots.
Sauté until the onion is translucent and the carrots begin to soften, approximately 5 minutes.
Stir in garlic and cook for another 1 minute.
- 04Step 4 / 6
Add tomato paste to the vegetable mix, cooking for 2 minutes until it darkens slightly.
Pour in red wine, scraping the bottom of the pot to deglaze.
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- 05Step 5 / 6
Return the lamb shanks to the pot.
Add beef stock, rosemary, and thyme.
Bring to a simmer, then cover and transfer to the oven.
- 06Step 6 / 6
Braise for 2.5 to 3 hours, turning shanks halfway through, until meat is tender and the sauce has thickened.
Skim off excess fat before serving.
Chef Tips
- •Use a good quality red wine that you would enjoy drinking.
- •For a thicker sauce, remove the lid during the last 30 minutes of cooking.
- •Rest the shanks for 15 minutes before serving to let the juices redistribute.
- •Serve over creamy mashed potatoes or alongside a crusty baguette to soak up the sauce.
- •Garnish with fresh parsley for a touch of color and freshness.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, the flavor improves with time. Reheat gently on the stove, adding a splash of stock if needed.
What can I substitute?+
You can use bone-in beef short ribs instead of lamb. Use chicken stock if you don't have beef stock.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
