The Best Fall-Off-The-Bone Braised Lamb Shanks in Rich Red Wine Sauce
Prepare for an unforgettable culinary experience with these truly gorgeous braised lamb shanks. This recipe promises an exquisite main course that’s both impressive and surprisingly simple to achieve. Slowly cooked to perfection, the lamb shanks become incredibly tender, effortlessly falling off the bone, while bathing in a deeply flavorful red wine-based sauce infused with aromatic vegetables and fresh herbs. This isn’t just a meal; it’s a celebration of slow cooking, transforming a humble cut of meat into a melt-in-your-mouth masterpiece that will leave your guests (and your tastebuds) utterly delighted. Get ready to master the art of braising and create a restaurant-quality dish right in your own kitchen.
Why This Braised Lamb Shanks Recipe is a Must-Try
This braised lamb shanks recipe is nothing short of a culinary triumph. It not only boasts a stunning visual appeal that will impress at any dinner party but also delivers an explosion of flavors that will delight your palate. The secret lies in the slow braising process, which submerges the lamb shanks in a rich bath of red wine, alongside a classic aromatic medley of onion, celery, garlic, and carrots, perfectly complemented by fresh rosemary and fragrant bay leaves. This combination guarantees an insanely flavorful and deeply aromatic experience.
Lamb shanks are inherently a tough cut of meat, making them ideal for slow cooking methods like braising. This gentle, prolonged cooking technique works wonders, breaking down the connective tissues and transforming the meat into unbelievably tender, succulent hunks that literally melt in your mouth. The resulting sauce is a luxurious, thick elixir, rich with the essence of the vegetables, red wine, and lamb, perfect for soaking into creamy side dishes. Whether served Osso Buco style with velvety mashed potatoes, a luscious risotto, or fluffy polenta, these braised lamb shanks embody the very definition of comfort food and elegant dining.
Key Ingredients for Succulent Braised Lamb Shanks
To create these incredibly tender braised lamb shanks, you’ll need a selection of quality ingredients that work in harmony to build deep, complex flavors. Below, we’ll dive into the essential components that make this dish truly special. For exact measurements, a complete list of ingredients, and step-by-step instructions, please refer to the printable version of the recipe at the end of this post.
Ingredient Spotlight & Expert Substitution Tips
Understanding each ingredient’s role is key to mastering this recipe and confidently making substitutions if needed. Here’s a closer look at what goes into our braised lamb shanks:
- LAMB SHANKS – This recipe calls for approximately 3 1/2 pounds of lamb shanks, which typically equates to 2 large shanks. Lamb shanks are a flavorful cut from the lower part of the leg, known for their rich meat and connective tissue that breaks down beautifully during slow cooking. You can usually find them at your grocery store’s meat counter or at a local butcher. Bone-in shanks are highly recommended as the bone contributes significantly to the depth of flavor in the braising liquid.
- AROMATIC VEGETABLES – Our foundation for flavor starts with a classic mirepoix: onions, celery, and carrots, along with fragrant garlic. These vegetables don’t just add flavor; they create a rich, sweet, and savory base that forms the soul of the sauce.
- Substitution Suggestions: Feel free to customize! Potatoes can be added directly to the braising liquid for a one-pot meal, absorbing all the delicious flavors. Leeks offer a milder, sweeter onion flavor, while mushrooms provide an earthy, umami depth. Root vegetables like parsnips or rutabaga can also be excellent additions.
- RED WINE – The red wine is a crucial component, providing acidity, richness, and a complex depth of flavor to the braising liquid. While it’s not necessary to use an expensive bottle, choosing a dry red wine that you genuinely enjoy drinking will ensure a better-tasting sauce. Most of the alcohol will evaporate during the long cooking process, leaving behind its wonderful essence.
- Recommended Varieties: Cabernet Sauvignon, Merlot, and Zinfandel are excellent choices that pair beautifully with lamb, offering robust flavors that stand up to the meat.
- Non-Alcoholic Substitute: If you prefer to avoid alcohol, beef stock is the best alternative. A splash of red wine vinegar or a tablespoon of red grape juice can be added to the stock for a hint of acidity and color, though the overall flavor profile will be slightly different.
- Substitution: You can certainly use high-quality beef broth or stock instead. Simply replace the amount of water specified in the recipe with an equal amount of your chosen broth/stock and omit the bouillon base entirely.
Mastering Braised Lamb Shanks: A Step-by-Step Guide
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe. For a concise, printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this page.
- Prepare the Oven and Lamb: Begin by preheating your oven to 350°F (175°C). While the oven heats, generously rub 2 tablespoons of olive oil all over your lamb shanks. Season both sides thoroughly with 1 teaspoon of garlic salt and 1/2 teaspoon of black pepper. This initial seasoning is crucial for building a flavorful crust.
- Sear the Lamb: Add the remaining 2 tablespoons of olive oil to a large Dutch oven or heavy-bottomed pot. Heat the oil over medium-high heat until it shimmers. Carefully place the seasoned lamb shanks into the hot oil and sear them on all sides until beautifully browned, about 4-5 minutes total. This searing step, known as the Maillard reaction, creates a rich depth of flavor and a fantastic crust that will hold up during braising. Once seared, remove the shanks from the Dutch oven and set them aside.
- Sauté the Aromatics: Using the flavorful oil remaining in the Dutch oven, add the chopped onion, celery, carrots, the remaining 1 teaspoon of garlic salt, and 1/2 teaspoon of black pepper. Sauté these vegetables for about 2 minutes, allowing them to soften slightly and release their aromas. Then, add the minced garlic and continue to sauté for another 2 minutes until fragrant, being careful not to burn the garlic. This aromatic base is essential for the depth of the final sauce.
- Deglaze and Build the Sauce Base: Stir in the tomato paste, beef base (or bouillon), and dry red wine into the sautéed vegetables. Bring the mixture to a gentle boil, stirring constantly to scrape up any browned bits from the bottom of the pot. This deglazing step incorporates all the caramelized flavors, creating a rich, complex foundation for your braising liquid.
- Return Lamb and Add Liquid/Herbs: Carefully return the seared lamb shanks to the pot, nestling them among the vegetables. Pour in the water (or beef stock, if substituting for wine/bouillon) until the shanks are almost entirely covered. It’s perfectly fine if they are fully immersed. Bring the liquid to a gentle boil, then reduce the heat and allow it to simmer for 4-5 minutes. Finally, add the fresh rosemary sprigs and bay leaves, ensuring they are submerged in the liquid to infuse their flavors.
- Braise in the Oven: Remove the Dutch oven from the stovetop and securely place the cover on it. Transfer the covered pot to your preheated oven and bake for 2 1/2 hours. The low and slow cooking in a sealed environment is what ensures the lamb shanks become incredibly tender and flavorful.
- Rest the Lamb: Once the braising time is complete, carefully remove the Dutch oven from the oven. Take out the tender lamb shanks from the pot and set them aside on a platter. Tent them loosely with aluminum foil to keep them warm while you prepare the sauce.
- Prepare the Sauce: This is where the magic continues! Carefully strain the braising liquid into a separate bowl, discarding all the cooked solids (vegetables, herbs, etc.). This leaves you with a beautifully clear, concentrated liquid. Use a fat separator to skim off any excess fat from the liquid, or simply spoon it off the top after it settles.
- Thicken into Gravy (Optional): To transform this rich liquid into a luscious gravy, return it to the Dutch oven (or a saucepan) over medium heat. In a small bowl, whisk 2 teaspoons of cornstarch or flour with an equal amount of cold water to create a slurry. Slowly whisk this slurry into the simmering liquid until it thickens to your desired consistency. Continue to simmer for a few minutes to cook out any starchy taste.
Frequently Asked Questions & Expert Tips for Perfect Braised Lamb Shanks
Absolutely! If you prefer not to use red wine, or simply don’t have any on hand, a good quality beef stock is an excellent substitute. While the wine adds a specific depth and acidity, beef stock will still provide a rich, savory flavor. For a touch of acidity, you can add a teaspoon of red wine vinegar or a squeeze of lemon juice to the beef stock. Non-alcoholic red wine is also an option, though flavor can vary.
Store any leftover braised lamb shanks and their sauce in an airtight container in the refrigerator for up to 4 days. Because the lamb is so delicate after braising, reheating it gently is key to maintaining its tender texture. We highly recommend reheating them in a 300°F (150°C) oven, covered loosely with aluminum foil, for 20-25 minutes, or until heated through. Microwaving can sometimes dry out the lamb or make it chewy. If the sauce seems too thick upon reheating, you can add a splash of water or beef stock to loosen it to your desired consistency.
Yes, this dish is fantastic for making ahead! In fact, the flavors often deepen and meld even more wonderfully overnight, making it an ideal choice for entertaining. You can prep individual components in advance, such as chopping all the vegetables and measuring out dry ingredients, keeping them covered and refrigerated until you’re ready to cook. For best results, you can braise the entire dish a day or two before serving. Store the cooked shanks in the sauce in the refrigerator, then gently reheat as described above, adding a bit more liquid if necessary. The low and slow reheating will bring it back to perfection.
While this recipe is designed for oven braising in a Dutch oven, you can adapt it for a slow cooker or Instant Pot. For a slow cooker, follow the searing and sautéing steps on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is fall-off-the-bone tender. For an Instant Pot, use the “Saute” function for searing and sautéing, then cook on “Manual” (High Pressure) for about 60-70 minutes, followed by a natural pressure release. Adjust liquid amounts as needed, as less evaporation occurs in pressure cookers.
A heavy-bottomed Dutch oven with a tight-fitting lid is the ideal vessel for braising. Its excellent heat retention and even heat distribution ensure that the lamb cooks uniformly and stays moist. Cast iron or enamel-coated cast iron Dutch ovens are particularly effective for this method. The tight lid helps trap moisture, creating a steamy environment that tenderizes the meat beautifully.
Perfect Pairings: What to Serve with Braised Lamb Shanks
The rich, savory flavor of braised lamb shanks, coupled with its luxurious sauce, calls for accompaniments that can absorb all that delicious liquid and balance the meal. Here are some ideal serving suggestions to complete your feast:
- Creamy Mashed Potatoes: This is a classic pairing for a reason! The fluffy, buttery mashed potatoes provide the perfect canvas for soaking up every drop of the exquisite red wine sauce. Garlic mashed potatoes add an extra layer of flavor.
- Risotto: A creamy Parmesan or mushroom risotto offers a sophisticated alternative, adding a delightful texture and absorbing the sauce beautifully.
- Polenta: Whether creamy or grilled, polenta provides a comforting, slightly sweet counterpoint to the rich lamb.
- Couscous or Rice: For a lighter option, a simple bed of fluffy couscous or rice can also soak up the sauce and complement the dish without overpowering it.
- Crusty Bread: Don’t forget a loaf of crusty artisan bread to sop up any leftover sauce – it’s too good to waste!
- Green Vegetables: To balance the richness, pair your lamb shanks with a vibrant, leafy dinner salad, steamed green beans, roasted asparagus, or blanched broccoli. These add freshness and a welcome textural contrast.
- Roasted Root Vegetables: If you want to expand the side dish options, roasted parsnips, carrots, or sweet potatoes can offer a harmonious flavor profile alongside the lamb.
Discover More Delicious Lamb Recipes
If you’ve enjoyed this braised lamb shanks recipe, you might be inspired to explore other delightful ways to cook lamb. Here are a few more of our favorite lamb recipes that are sure to impress:
- Perfectly Seared Lamb Chops
- Elegant Herb-Crusted Rack of Lamb
- Flavorful Mediterranean Lamb Meatballs
- Quick & Easy Lollipop Lamb Chops
I absolutely love to bake and cook, and my passion is sharing my kitchen experiences and tested recipes with all of you! Remembering to come back each day for new ideas can be tough, which is why I offer a convenient newsletter every time a new recipe posts. Simply subscribe to my newsletter and start receiving your free daily recipes directly in your inbox!
Braised Lamb Shanks
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Course: Dinner
Cuisine: American
Ingredients
- 3 ½ pounds lamb shanks 2 shanks
- 4 Tablespoons olive oil divided
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 Tablespoons Better than Bouillon beef base
- ½ cup dry red wine
- 3 cups water
- 2 sprigs fresh rosemary
- 3 bay leaves
- 2 teaspoons cornstarch or flour optional for thickening gravy
Things You’ll Need
-
6 qt Dutch Oven
-
Fat separator
Before You Begin
- Cabernet Sauvignon, Merlot, or Zinfandel are all great dry red wine choices for braising lamb.
- For a lower carb version, use xanthan gum as your thickening agent instead of cornstarch or flour. Use sparingly as it’s a powerful thickener.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and we have found that it has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with an equal amount of your preferred stock and omit the base.
Instructions
-
Preheat oven to 350 F.
-
Rub 2 Tablespoons of the olive oil all over the lamb shanks. Season both sides with 1 teaspoon of the garlic salt and 1/2 teaspoon of the pepper.3 1/2 pounds lamb shanks
-
Add remaining 2 Tablespoons of the olive oil to the Dutch oven and heat over medium-high heat until shimmering.
-
Add lamb shanks and sear well on both sides, about 4-5 minutes total. Remove from heat and set aside.
-
To the oil in the Dutch oven add onion, celery, carrots, remaining 1 teaspoon garlic salt, and remaining 1/2 teaspoon black pepper. Saute for 2 minutes then add garlic. Saute another 2 minutes.1 cup chopped onion, 1 cup chopped celery, 1 cup chopped carrots, 1 Tablespoon minced garlic
-
Stir in tomato paste, beef base, and red wine. Bring to a gentle boil.1 Tablespoon tomato paste, 2 Tablespoons Better than Bouillon beef base, 1/2 cup dry red wine
-
Add shanks back to the pot and add water (should almost cover the meat, it’s okay if it’s completely immersed). Bring to a gentle boil and allow to simmer for 4-5 minutes. Add rosemary and bay leaves.3 cups water, 2 sprigs fresh rosemary, 3 bay leaves
-
Remove from heat and place cover on Dutch oven. Place covered pot in preheated oven and bake for 2 1/2 hours.
-
Remove shanks from the pot and set aside. Tent with foil to keep warm.
-
Strain and reserve liquid, discarding the solids. Skim fat off the liquid, we like to use a fat separator.
-
To make a gravy, whisk cornstarch or flour into the liquid.2 teaspoons cornstarch or flour
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Because lamb shanks are so delicate I would recommend reheating them in a 300F oven covered with aluminum foil for 20-25 minutes as opposed to microwaving them. If needed, you can add a splash of water or beef stock to help loosen the sauce.
Nutrition
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.