Classic Braised Lamb Shanks with Red Wine

There’s something incredibly satisfying about watching a tough cut of meat transform into fork-tender goodness through the simple (but noble) art of braising. Lamb shanks are perfect for this technique—their collagen breaks down during long cooking to create a dish that’s both homey and impressive.

This method rewards patience, letting simple ingredients develop rich flavors as they simmer. Whether for a dinner date or a group of friends, these lamb shanks deliver great results without constant attention – everyone loves it, and you can just collect the applauds!

Remember, the sauce that forms during cooking is just as important as the meat—serve with something to soak up every bit.

Step-by-Step Guide to Making Braised Lamb Shanks

Step 1: Prepare Oven and Lamb Shanks

Preheat oven to 325°F (160°C).

Season lamb shanks generously with salt and pepper on all sides.

Step 2: Brown Lamb Shanks

Heat olive oil in a large Dutch oven (at least 6-quart size) over medium-high heat.

Sear lamb shanks in batches until browned on all sides, about 2-3 minutes per side.

Transfer browned shanks to a plate and set aside.

Step 3: Sauté Vegetables

In the same Dutch oven, add chopped onion, carrots, and celery.

Sauté vegetables for 3-4 minutes until slightly softened.

Add garlic and sauté an additional 3-4 minutes until vegetables begin caramelizing. Season lightly with salt and pepper.

Step 4: Add Herbs and Wine

Stir in minced sage, thyme, rosemary, and bay leaf. Cook 1 minute until fragrant.

Pour in red wine, scraping the bottom to loosen browned bits (this adds depth to the flavor). Simmer until the wine reduces by about half, approximately 2-3 minutes.

Step 5: Braising Liquid

Stir in diced tomatoes (with juices) and chicken stock. Return lamb shanks back to the pot. (It’s fine if shanks slightly overlap.)

Season the liquid gently again with salt and pepper.

Step 6: Braise in Oven

Cover the Dutch oven with its lid, transfer to preheated oven.

Braise lamb shanks for 2–2½ hours until meat is extremely tender and easily pulls away from the bone.

Step 7: Serving

Remove pot from oven. Carefully transfer shanks to serving plates, ideally atop creamy mashed potatoes or polenta.

Spoon generous amounts of the rich braising liquid over each lamb shank.

Garnish with additional fresh thyme leaves and serve immediately.

Recipe Notes

Lamb shanks can vary in size; larger ones may require slightly longer cooking.

Browning shanks thoroughly adds essential flavor and color—don’t skip this step.

For maximum flavor, use good-quality dry red wine.

Leftovers taste even better the next day; see storage instructions below.

Make-Ahead Instructions
Cool braised lamb shanks completely. Store them, submerged in braising liquid, in an airtight container or directly in the Dutch oven with a lid.

Refrigerate for up to 3–4 days. Reheat gently on the stovetop or oven at 325°F (160°C) until thoroughly warmed.

Braised Lamb Shanks: FAQ

Can I substitute lamb shanks with another cut of meat?
Yes, beef short ribs or beef shanks work beautifully in this recipe as alternatives.

What wine should I use for braising?
Use a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir.

Can lamb shanks be cooked in a slow cooker?
Yes, brown lamb shanks first, then transfer everything into a slow cooker. Cook on low for 6–8 hours.

How do I store leftover braised lamb shanks?
Refrigerate in an airtight container for 3–4 days or freeze up to 2 months. Reheat gently before serving.

What’s a good side dish for lamb shanks?
Mashed potatoes, creamy polenta, roasted root vegetables, or crusty bread are excellent sides.

Can I make this dish alcohol-free?
Replace wine with extra chicken stock and 2 tablespoons balsamic vinegar for acidity.

Classic Braised Lamb Shanks Recipe with Red Wine

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5 from 5 reviews

• Author: Honest Cooking Magazine
• Total Time: 2 hours 55 minutes
• Yield: Serves 4

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Description

Braised lamb shanks are a classic comfort food, simmered gently in a robust sauce made from red wine, fresh herbs, tomatoes, and vegetables. Slow-cooked until tender, this dish pairs perfectly with creamy mashed potatoes, polenta, or roasted vegetables.

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Ingredients

Scale 1x2x3x

4 tablespoons olive oil

4 lamb shanks (about 1 pound / 450 grams each)

1 medium yellow onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

4 cloves garlic, crushed

2 tablespoons chopped fresh sage

2 teaspoons chopped fresh thyme, plus extra for garnish

2 teaspoons chopped fresh rosemary

2 bay leaves

1 cup (240 ml) red wine (dry red, such as Cabernet or Merlot)

1 can (28 ounces / 800 grams) diced tomatoes with juices

2 cups (480 ml) chicken stock or broth

Salt and freshly ground black pepper, to taste

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Instructions

Step 1: Prepare Oven and Lamb Shanks

• Preheat oven to 325°F (160°C).

• Season lamb shanks generously with salt and pepper on all sides.

Step 2: Brown Lamb Shanks

• Heat olive oil in a large Dutch oven (at least 6-quart size) over medium-high heat.

• Sear lamb shanks in batches until browned on all sides, about 2-3 minutes per side.

• Transfer browned shanks to a plate and set aside.

Step 3: Sauté Vegetables

• In the same Dutch oven, add chopped onion, carrots, and celery.

• Sauté vegetables for 3-4 minutes until slightly softened.

• Add garlic and sauté an additional 3-4 minutes until vegetables begin caramelizing. Season lightly with salt and pepper.

Step 4: Add Herbs and Wine

• Stir in chopped sage, thyme, rosemary, and bay leaf. Cook 2 minutes until fragrant.

• Pour in red wine, scraping the bottom to loosen browned bits (this adds depth to the flavor). Simmer until the wine reduces by about half, approximately 2-3 minutes.

Step 5: Braising Liquid

• Stir in diced tomatoes (with juices) and chicken stock. Return lamb shanks back to the pot. (It’s fine if shanks slightly overlap.)

• Season the liquid gently again with salt and pepper.

Step 6: Braise in Oven

• Cover the Dutch oven with its lid, transfer to preheated oven.

• Braise lamb shanks for 2–2½ hours until meat is extremely tender and easily pulls away from the bone.

Step 7: Serving

• Remove pot from oven. Carefully transfer shanks to serving plates, ideally atop creamy mashed potatoes or polenta.

• Spoon generous amounts of the rich braising liquid over each lamb shank.

• Garnish with additional fresh thyme leaves and serve immediately.

Notes

Lamb shanks can vary in size; larger ones may require slightly longer cooking.

Browning shanks thoroughly adds essential flavor and color—don’t skip this step.

For maximum flavor, use good-quality dry red wine.

Leftovers taste even better the next day!

• Prep Time: 25 mins
• Cook Time: 150 mins
• Category: Main Course
• Method: Braising
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 shank
• Calories: 620
• Sugar: 5g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 68g
• Cholesterol: 195mg

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