Go Back

Slow-Cooked Lamb Shanks in Red Wine Sauce

This dish features tender, fall-off-the-bone lamb shanks braised slowly in a rich red wine and herb sauce. The process involves searing the meat for flavor, then gently simmering it in a flavorful broth until melt-in-your-mouth tender, resulting in a glossy, aromatic sauce and succulent meat with a deep, smoky flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces lamb shanks preferably meaty and well-marbled
  • 2 tbsp olive oil extra virgin preferred
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1 cup red wine full-bodied like Cabernet or Merlot
  • 2 cups beef or chicken broth rich and flavorful
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste

Equipment

  • Dutch oven
  • Tongs
  • Sharp Knife
  • Wooden spoon
  • Small bowl

Method
 

  1. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Once shimmering, add the shanks and sear until deeply golden on all sides, about 8 minutes total. Remove and set aside.
  2. Add chopped onions to the same pot and sauté over medium heat until translucent and fragrant, about 5 minutes. Stir occasionally, scraping up any browned bits from the bottom to build flavor.
  3. Add minced garlic to the onions and cook for another minute until fragrant, being careful not to burn it. The mixture will smell sweet and pungent as it releases its aroma.
  4. Pour in the red wine, stirring to deglaze the pot and lift the browned bits from the bottom. Let the wine simmer for 3-4 minutes until it reduces slightly and deepens in color.
  5. Return the browned lamb shanks to the pot, nestling them among the vegetables. Add thyme, rosemary, and bay leaves. Pour in enough broth to come halfway up the meat, ensuring the shanks are mostly submerged.
  6. Bring the mixture to a gentle simmer, then cover the Dutch oven with a lid. Transfer it to a preheated oven set at 160°C (320°F), and braise for 2.5 to 3 hours, checking occasionally. The meat should become meltingly tender and easily pull apart.
  7. Once cooked, carefully lift the lamb shanks out and set aside. Discard the herbs and bay leaves from the sauce. Place the Dutch oven on the stove over medium heat and simmer uncovered for about 10-15 minutes to reduce and thicken the sauce until glossy and fragrant.
  8. Taste and adjust the seasoning with salt and pepper as needed. For extra shine, stir in a tablespoon of olive oil or a small knob of butter. Spoon the thickened sauce over the lamb shanks.
  9. Serve the tender lamb shanks hot, accompanied by your favorite sides like mashed potatoes or crusty bread, and enjoy the rich, smoky aroma and melt-in-your-mouth texture.

Notes

For an even richer flavor, prepare the dish a day ahead and reheat slowly. The sauce thickens as it sits, intensifying the taste. Be patient during braising to achieve maximum tenderness.