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Braised Lamb Shanks in Red Wine

This dish features tender lamb shanks slowly braised in a rich red wine sauce infused with herbs, vegetables, and garlic. The slow cooking process transforms tough cuts into melt-in-your-mouth meat with a glossy, flavorful sauce that clings to each piece, creating a comforting and aromatic centerpiece. The final dish boasts a deep, meaty aroma and a succulent, fall-off-the-bone texture.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces lamb shanks preferably bone-in for more flavor
  • 1 bottle dry red wine such as Cabernet Sauvignon or Merlot
  • 2 large onions chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil good quality
  • 3 sprigs fresh thyme or 1 teaspoon dried
  • 2 bay leaves bay leaves
  • 2 cups beef or vegetable broth for braising
  • Salt and black pepper to taste

Equipment

  • Dutch oven or oven-proof pot
  • Chef’s knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Tongs

Method
 

  1. Preheat your oven to 160°C (320°F). Gather all ingredients and pat the lamb shanks dry. Season generously with salt and pepper.
  2. Heat a heavy Dutch oven or oven-proof pot over medium-high heat. Add a tablespoon of olive oil and let it shimmer.
  3. Place the lamb shanks in the hot oil, searing until deep golden brown on all sides, about 8-10 minutes. Use tongs to turn them carefully, listening for a gentle sizzle.
  4. Remove the browned shanks and set aside. In the same pot, add chopped onions, carrots, and celery. Cook until softened and fragrant, about 8 minutes, stirring occasionally.
  5. Add minced garlic and cook for another minute, until fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half, about 10 minutes.
  6. Return the lamb shanks to the pot, nestling them into the vegetable and wine mixture. Add thyme, bay leaves, and pour in the broth to partially cover the meat.
  7. Cover the pot with a lid and transfer it to the oven. Braise for 2.5 to 3 hours, checking halfway and gently turning the shanks if needed. The meat should become tender and fall off the bone.
  8. Once cooked, remove from the oven and let the shanks rest for 10 minutes. Skim excess fat from the sauce if desired and taste to adjust seasoning with salt and pepper.
  9. Serve the lamb shanks hot, spooning the glossy, flavorful sauce over the meat. Garnish with fresh herbs if desired and enjoy this cozy, tender dish.

Notes

For extra richness, add a splash of balsamic vinegar to the sauce before serving. Leftovers reheat beautifully; keep the lamb and sauce in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, stirring to bring back the glossy, flavorful sauce.