Rich Red Wine Braised Lamb Shanks

Why You’ll Love This Red Wine Braised Lamb Shanks Recipe

This Red Wine Braised Lamb Shanks recipe stands out for many compelling reasons, making it a favorite for home cooks and gourmands alike:

• Budget-Friendly Elegance: Lamb shanks are often a more economical cut compared to other lamb options, allowing you to create a luxurious meal without breaking the bank. It’s proof that sophisticated flavors don’t always demand a hefty price tag.
• Unparalleled Tenderness: The slow braising method ensures the lamb shanks become incredibly tender, effortlessly falling off the bone. Each bite melts in your mouth, infused with the rich braising liquid.
• Effortless Cooking: Despite its gourmet appearance, this is an surprisingly easy recipe. The majority of the cooking time is hands-off, with the oven doing most of the work, leaving you free to enjoy your day or prepare other elements of your meal.
• Incredible Aroma: As the lamb shanks slowly braise in red wine and spices, your kitchen will fill with an intoxicating aroma that sets a wonderfully inviting and festive mood, making it perfect for the holidays or special gatherings.
• Rich, Deep Flavors: The combination of dry red wine, aromatic vegetables, and warm spices creates a complex, savory sauce that complements the lamb beautifully, elevating the entire dish to a new level.

Understanding Lamb Shanks: A Cut Above

Lamb shanks are sourced from the lower portion of the lamb’s leg, specifically the part below the knee. Unlike more delicate cuts, shanks are rich in connective tissue, which, while initially tough, transforms into gelatinous richness and incredible flavor when cooked properly. We typically opt for smaller, whole bone-in shanks, usually weighing around 1 pound each, though cross-cut versions, similar to those used in osso buco, are also available.

The beauty of lamb shanks lies in their robust flavor. Often described as “gamey,” this characteristic is pleasantly assertive without being overly aggressive, a common concern with older mutton. They offer a distinct, deep lamb flavor that is satisfying and full-bodied, yielding a silky, juicy texture that is anything but dry. This makes them a prime candidate for long, slow cooking methods.

Braising is, without a doubt, one of the finest ways to prepare a tough cut like lamb shanks. This method involves searing the meat to develop a deep brown crust, then gently simmering it in a flavorful liquid (like our red wine mixture) in a partially covered pot for an extended period. The low, slow heat gradually breaks down the tough connective tissues, tenderizing the meat until it literally falls off the bone. Simultaneously, the lamb absorbs the rich flavors of the braising liquid, resulting in a dish that is deeply aromatic, incredibly tender, and packed with flavor. The braising liquid itself becomes a luxurious foundation for a delectable sauce, enhancing the overall dining experience.

Essential Ingredients for Tender Braised Lamb Shanks

Crafting these tender and juicy braised lamb shanks requires a thoughtful selection of ingredients, each playing a crucial role in building the dish’s complex flavor profile:

• Lamb Shanks: Choose whole, bone-in lamb shanks, ideally weighing around 1 pound (16-20 oz) each. This size typically yields 7-8 oz of succulent meat per shank, making one shank per person a perfect serving. The bone adds significant flavor and moisture during the long cooking process.
• Kosher Salt and Black Pepper: Fundamental seasonings that enhance the natural flavors of the lamb and the braising liquid.
• Dried Herbs (Thyme, Tarragon, Rosemary, Marjoram): This fragrant quartet provides an earthy, aromatic base that beautifully complements lamb. Thyme offers a subtle minty note, tarragon a delicate anise-like quality, rosemary a piney robustness, and marjoram a sweet, floral undertone.
• Olive Oil: Used for searing the lamb shanks, it helps develop a rich, browned crust, adding depth of flavor through the Maillard reaction before braising begins.
• Unsalted Butter: A small amount of butter adds richness and aids in sautéing the aromatic vegetables, creating a flavorful base for the sauce.
• Carrots: Diced carrots contribute a natural sweetness and earthy depth to the braising liquid, mellowing and enriching the sauce.
• Onion: A foundational aromatic, diced onion provides savory depth and sweetness, forming the classic mirepoix base for the braising liquid.
• Fresh Garlic Cloves: Just enough minced garlic to impart its pungent, savory essence without overpowering the other flavors. It also features prominently in the bright gremolata.
• Tomato Paste: This concentrated paste is a secret weapon for boosting the umami and richness of the sauce, adding a deep, savory complexity.
• All-Purpose Flour: A small quantity of flour acts as a thickening agent for the braising liquid, helping to create a luscious, well-bodied sauce that clings beautifully to the lamb.
• Dry Red Wine: The star of the braising liquid! A full-bodied dry red wine, such as Zinfandel, Cabernet Sauvignon, or Petite Syrah, imparts incredible depth, fruitiness, and acidity. No need for an expensive bottle, but choose one you’d enjoy drinking.
• Bay Leaf: These aromatic leaves infuse the braising liquid with a subtle, woodsy herbal note that is classic in slow-cooked dishes.
• Cinnamon Stick & Star Anise: These warm, exotic spices work exceptionally well with lamb, adding a subtle sweetness and intriguing depth that elevates the dish beyond typical braises. They also create an amazing aroma in your kitchen.
• Fresh Parsley: The core component of the gremolata, Italian parsley provides a fresh, herbaceous counterpoint that cuts through the richness of the lamb and sauce.
• Mint: Lamb and mint are a classic pairing. Fresh mint leaves in the gremolata add a refreshing, bright flavor that invigorates the dish.
• Lemon Zest & Juice: The vital citrus elements in the gremolata. Lemon zest provides aromatic oils, while the juice offers essential acidity, brightening the dish and perfectly balancing the richness of the lamb and its sauce.

Refer to the complete recipe card below for precise quantities and measurements.

Versatile Substitutions for Your Braised Lamb Shanks

While the original recipe offers a perfectly balanced flavor profile, here are a few common and effective substitutions you can make based on preference or availability:

• Warm Spices: If cinnamon stick and star anise aren’t on hand, or you wish to experiment, other warm spices like allspice, cloves, a pinch of ground ginger, mace, or nutmeg can be used in the braising liquid. Remember, a little goes a long way with these potent spices.
• Dried Herbs: The specified combination of thyme, tarragon, rosemary, and marjoram is fantastic, but the beauty of braising is its forgiving nature. Feel free to use almost any combination and ratio of dried herbs you prefer. A general guideline is about 1 total teaspoon of dried herbs per shank for optimal flavor. Consider Herbs de Provence or a classic Italian herb blend for simplicity.
• Wine Alternatives: Dry red wine is paramount for the depth of flavor in this dish. However, if you prefer to avoid alcohol, or simply don’t have wine available, there are good alternatives. A non-alcoholic red wine (like this) can mimic the flavor profile. Alternatively, a rich beef stock or a robust roasted vegetable broth can be used. Keep in mind that these substitutions will alter the final flavor nuances, but still yield a delicious result.

Mastering Red Wine Braised Lamb Shanks: A Step-by-Step Guide

Don’t be intimidated by the cook time for this slow-cooked lamb shanks recipe; the vast majority of it is completely hands-off! The key to achieving fall-off-the-bone tenderness and rich flavor lies in the low and slow braising in the oven. The active cooking steps are minimal: a quick sear to develop a beautiful crust on the lamb, and a brief sauté to build the foundation of the braising liquid. Once assembled, the Dutch oven simply goes into the oven, allowing the magic to happen while you go about your day. During this time, you can prepare the vibrant gremolata, and then finish the dish by transforming the flavorful braising liquid into a glorious sauce. The result is a memorable meal that feels incredibly gourmet but is surprisingly easy to execute.

Essential Equipment for Braised Lamb Shanks

To successfully prepare this exquisite dish, you’ll need a few key pieces of kitchen equipment:

• Large Dutch Oven: This heavy, oven-safe pot with a tight-fitting lid is indispensable for braising. Its even heat distribution and ability to go from stovetop to oven make it perfect for searing the lamb and then slow-cooking it. Ensure it’s large enough to comfortably hold all your lamb shanks in a single layer.
• Mesh Strainer: A fine-mesh strainer is crucial for separating the solids from your braising liquid once the lamb is cooked, allowing you to create a smooth, refined sauce.
• Saucepan: A medium-sized saucepan is needed to reduce and finish the strained braising liquid into a rich, flavorful sauce.

Step-by-Step Braising Instructions

1. Season and Sear the Lamb Shanks

• Preheat your oven to 300°F (150°C). Thoroughly season each lamb shank with 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, and ¼ teaspoon each of dried thyme, dried tarragon, dried rosemary, and dried marjoram. Ensure the seasoning is evenly distributed over the entire surface of the meat.
• Heat 1 tablespoon of olive oil in your large Dutch oven over medium-high heat until shimmering. Once hot, carefully place the seasoned lamb shanks into the hot oil. Sear them on all sides, turning occasionally, until they develop a beautiful golden-brown crust. This searing process should take approximately 3-4 minutes in total. This browning step is crucial as it creates rich, complex flavors (Maillard reaction) that will permeate the entire dish. Remove the seared shanks to a clean plate and set aside, then reduce the stovetop heat to medium.

2. Prepare the Braising Liquid and Braise the Lamb

• Immediately add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter to the Dutch oven, utilizing the flavorful fond (browned bits) left from searing the lamb. Add the diced carrots and onion, cooking for a few minutes until they begin to soften and become fragrant, scraping up any browned bits from the bottom of the pot. Stir in 2 minced large cloves of garlic and 2 tablespoons of tomato paste, cooking for about 30 seconds until aromatic and slightly darkened, which enhances their flavor.
• Sprinkle in 2 tablespoons of all-purpose flour and cook for one minute, stirring constantly, to create a roux that will help thicken the sauce. Pour in one full bottle (750ml) of full-bodied dry red wine, stirring vigorously to incorporate the flour and scrape up any remaining fond from the bottom of the pot. Bring the liquid to a gentle boil.
• Return the seared lamb shanks to the Dutch oven, ensuring they are partially submerged in the liquid. Add 2 bay leaves, 1 small (4″) cinnamon stick, and 1 whole star anise to the pot. Cover the Dutch oven tightly with its lid and transfer it to the preheated 300°F (150°C) oven. Set a timer for 2 hours.
• After the initial 2 hours, check the liquid level. You want the braising liquid to remain at least halfway up the sides of the lamb shanks. If it has evaporated too much, add more red wine, or a 1:1 mixture of red wine and beef or vegetable stock/water, to maintain the level. You can gently turn the shanks over if desired, though it’s not strictly necessary for even cooking. Return the covered Dutch oven to the oven and continue to cook for another 1.5 hours. By this point, the lamb shanks should be incredibly tender and practically falling off the bone.

3. Craft the Fresh Gremolata

• While the lamb braises, prepare the vibrant gremolata. In a small bowl, combine ¾ cup of finely chopped Italian parsley (loosely packed), ¼ cup of finely chopped mint leaves (loosely packed), the zest of 2 medium lemons, 2 teaspoons of fresh lemon juice, 1 minced clove of garlic, and ½ teaspoon of kosher salt. Mix all ingredients thoroughly until well combined. Set the gremolata aside at room temperature for at least 20 minutes to allow the flavors to meld and intensify before serving.

4. Finish the Rich Red Wine Sauce

• Once the lamb shanks are perfectly tender, carefully remove them from the Dutch oven to a clean plate. Loosely cover the shanks with aluminum foil to keep them warm while you prepare the sauce.
• Place a fine-mesh strainer over a clean saucepan or large skillet. Carefully pour the entire contents of the Dutch oven (braising liquid and solids) through the strainer, pressing down on the solids with the back of a spoon to extract as much liquid and flavor as possible. Discard the strained solids (vegetables, bay leaves, cinnamon stick, star anise).
• Place the saucepan with the strained braising liquid over medium heat. Bring to a simmer and gently reduce the liquid, allowing it to cook down until it thickens slightly to a rich, glossy red wine sauce consistency that coats the back of a spoon. This reduction process intensifies the flavors. Taste the sauce and adjust for seasoning with additional salt or pepper if needed.

5. Serve and Enjoy!

• To serve, place a tender lamb shank on each plate. Drizzle generously with the rich, glossy red wine sauce, ensuring every part of the lamb is coated. Finish by spooning a vibrant mound of the fresh gremolata over the top of the lamb, adding a burst of fresh, herbaceous flavor and a beautiful contrasting color. Serve immediately alongside your favorite complementary side dishes, such as creamy mashed potatoes or polenta, to soak up every last drop of the delicious sauce. Enjoy this truly special meal!

Creative Variations for Your Braised Dish

This red wine braising method is incredibly versatile and can be adapted to create exciting new flavors or to suit different proteins:

• Change the Protein: This exact braising recipe is not limited to lamb! It works beautifully with other tough cuts of meat that benefit from slow cooking. Consider using beef shanks, pork shanks, or even beef short ribs for equally spectacular results. The braising liquid’s robust flavors will complement these proteins just as well.
• Explore Different Wines: While red wine offers a classic, deep flavor, you can certainly experiment with other wines for an interesting twist. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, would create a lighter, more delicate braising liquid, especially when paired with herbs like sage or lemon. A rosé wine could offer a fruity and floral note, providing a unique flavor profile to the dish.

Proper storage ensures your leftover lamb shanks remain delicious for future enjoyment:

• How to Store Leftovers: Place any leftover braised lamb shanks, generously covered with their rich red wine sauce, in an airtight container. Store in the refrigerator for 3-4 days. The flavors often deepen and improve overnight!
• How to Reheat Leftover Lamb Shanks: For the best results, reheat lamb shanks gently in the oven. Place them in an oven-safe pot or dish, ensuring they are well-covered with the sauce. Cover the dish tightly with foil to prevent drying, and reheat at 325°F (160°C) until warmed through, typically 25-35 minutes, depending on the size of the shank. You can also gently reheat on the stovetop over low heat, stirring occasionally, until hot.
• Can You Freeze Leftover Braised Lamb Shanks? Absolutely! Braised dishes freeze exceptionally well. Allow the lamb shanks and sauce to cool completely. Transfer them to a freezer-safe airtight container or heavy-duty freezer bags, ensuring as much air is removed as possible to prevent freezer burn. Thaw overnight in the refrigerator before reheating. Consume within 3 months for optimal quality.

Top Tip for Perfecting Your Sauce

After your rich red wine sauce has reduced to your desired consistency, consider an extra step to elevate its flavor even further. Remove the saucepan from the heat and stir in a small knob of cold unsalted butter or a splash of heavy cream for added richness and a velvety texture. For a touch of complexity, a tiny drizzle of honey or balsamic vinegar can enhance the sweetness and acidity, respectively. Add these additions in small quantities, tasting after each addition, until the sauce reaches your perfect balance of flavor and richness. This small adjustment can make a significant difference in the final gourmet touch of your dish.

Troubleshooting Common Braising Issues

Braising is a forgiving process, but a few tips can ensure flawless results:

• Liquid Evaporation: The most common issue is too much braising liquid evaporating. Always use a Dutch oven or pot with a **tight-fitting lid** to minimize moisture loss. If, at the 2-hour mark, you notice the liquid level has dropped significantly (below halfway up the shanks), don’t hesitate to add more red wine, a mix of wine and stock, or even just stock or water for the final 1.5 hours of cooking. This ensures the lamb remains moist and provides ample liquid for your delicious sauce.
• Lamb Not Tender Enough: If, after the recommended cooking time, your lamb shanks aren’t falling off the bone, simply return them to the oven, covered, and continue braising for another 30-60 minutes, checking periodically. The exact cooking time can vary slightly depending on the size of your shanks and your oven’s calibration.
• Sauce Too Thin: If your strained braising liquid doesn’t thicken enough after reduction, you can make a quick slurry. Whisk a teaspoon of cornstarch with an equal amount of cold water, then gradually whisk this mixture into your simmering sauce until it reaches your desired consistency.

Perfect Pairings: What to Serve with Red Wine Braised Lamb Shanks

The rich, hearty nature of red wine braised lamb shanks calls for side dishes that can beautifully complement and absorb its exquisite sauce. Here are some of our favorite recommendations:

• Creamy Mashed Potatoes: A classic pairing, creamy mashed potatoes (like our Parmesan Peppercorn Mashed Potatoes) are perfect for soaking up every last drop of the luscious red wine sauce.
• Other Starchy Root Vegetables: Roasted or mashed parsnips, turnips, or rutabagas offer a delightful earthy sweetness and substantial texture.
• Mashed Sweet Potatoes: For a slightly sweeter and vibrant alternative, mashed sweet potatoes provide a comforting contrast.
• Cauliflower Mash: A lighter, low-carb option that still provides a creamy base for the sauce.
• Polenta: Creamy polenta is an elegant and delicious choice, offering a rustic Italian touch that perfectly absorbs the rich flavors.
• Green Vegetables: To lighten the meal and add a fresh element, consider easy sautéed balsamic asparagus, green beans almandine, or blanched broccoli.
• Side Salad: A simple, crisp green salad with a vinaigrette dressing can provide a refreshing counterpoint to the rich lamb.

Wine Pairings: What Wines to Drink with Lamb Shanks

Just like the wine used in the braising liquid, a robust and full-bodied red wine makes for an ideal accompaniment to this rich lamb dish. The depth of flavor in the shanks and the savory red wine sauce calls for a wine that can stand up to its intensity without being overwhelmed. Consider the following excellent choices:

• Bordeaux Blend: A classic choice, a good quality Bordeaux (or a blend in that style) offers structure, dark fruit notes, and a hint of earthy spice that harmonizes beautifully with lamb.
• Cabernet Sauvignon: A powerful and widely appreciated red, Cabernet Sauvignon brings bold tannins, blackcurrant flavors, and often notes of cedar or tobacco, which complement the richness of the lamb.
• Petite Sirah: For those who enjoy a truly deep, inky red, Petite Sirah offers intense dark fruit, firm tannins, and a peppery finish that can perfectly match the robust character of braised lamb.
• Zinfandel (Primitivo): A zesty, fruit-forward Zinfandel with its berry notes and hint of spice can be a delightful pairing, especially if your braise includes warm spices like cinnamon or star anise.

Don’t hesitate to uncork that special “food-worthy” bottle you’ve been saving; this dish is certainly the right occasion!

For lamb shanks, or any tough cut of meat, slow braising is by far the superior cooking method. This technique involves searing the meat, then gently simmering it in liquid over low heat for an extended period. This process effectively breaks down the collagen and connective tissues, resulting in exceptionally tender, succulent meat that effortlessly falls off the bone, while infusing it with deep, complex flavors from the braising liquid.

Lamb shanks and lamb chops are distinct cuts from entirely different parts of the animal, leading to significant differences in flavor, texture, and cooking methods. Lamb shanks come from the lower portion of the leg, an area rich in muscle and connective tissue, which gives them a stronger, more pronounced “lamb” flavor that some might describe as gamey. They require long, slow cooking methods like braising to become tender.

Lamb chops, on the other hand, are cut from the leanest parts of the lamb, such as the loin, rib, sirloin, or shoulder. They have a much more delicate, less gamey flavor and a tender texture even with quick cooking. Chops are typically cooked rapidly by roasting, grilling, pan-searing, or broiling to achieve a perfect medium-rare doneness.

Relative to other cuts of lamb, shanks are indeed considered one of the most inexpensive options. Generally, cuts of meat that require longer cooking times due to their tougher nature (like shanks, brisket, or chuck roast) tend to be more affordable than tender, quick-cooking cuts (like chops or tenderloins). However, this affordability doesn’t mean a compromise on flavor; in fact, these less expensive cuts are often packed with more robust, delicious flavor thanks to their fat and connective tissue, which enrich the dish during the slow cooking process.

Equipment

• 1 large Dutch oven or large oven safe pot or braising dish
• 1 mesh strainer
• 1 small saucepan

Ingredients

Instructions

Nutrition