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Braised Lamb Shanks in Red Wine

This hearty dish features lamb shanks slow-braised in red wine, transforming tough, sinewy meat into tender, melt-in-your-mouth goodness. The process involves browning the shanks, simmering them with aromatic vegetables, herbs, and wine until rich and glossy, resulting in a flavorful, comforting final presentation with a thick sauce coating the meat.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces lamb shanks preferably with some bone-in for flavor
  • 2 tbsp olive oil for searing
  • 1 large yellow onion diced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 750 ml red wine a hearty, dry variety like Cabernet or Merlot
  • 2 cups broth beef or vegetable
  • 1 tbsp tomato paste
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 2 sprigs fresh thyme or 1 tsp dried
  • salt and pepper to taste

Equipment

  • Dutch oven or heavy braising pan
  • Tongs
  • Wooden spoon
  • Sharp knife
  • Aluminum foil or lid

Method
 

  1. Preheat your oven to 160°C (320°F). Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering.
  2. Place the shanks in the pan and sear until deeply browned all over, about 4-5 minutes per batch, creating a rich crust and fragrant aroma. Transfer the browned shanks to a plate once done.
  3. In the same pan, add diced onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables soften and release a sweet aroma, about 8-10 minutes.
  4. Add the minced garlic and cook for another minute, until fragrant, and the mixture begins to turn golden around the edges.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine reduces by half, about 10-12 minutes, until it thickens slightly and smells fragrant.
  6. Return the lamb shanks to the pan, nestling them into the vegetable and wine mixture. Stir in the tomato paste, then pour in the broth until the meat is halfway submerged.
  7. Add the fresh herbs—rosemary and thyme—to the pan. Cover with a lid or foil and transfer the pan to the oven. Bake for 2.5 to 3 hours, until the meat is tender and falling off the bone.
  8. Remove the pan from the oven and uncover. Let the shanks rest in the sauce for about 10 minutes to allow the flavors to meld and the meat to reabsorb the juices.
  9. Taste the sauce and adjust seasoning with salt and pepper if needed. Spoon the sauce over the tender lamb shanks, garnish with fresh herbs if desired, and serve hot with crusty bread or polenta.

Notes

For extra richness, add a splash of balsamic vinegar or a squeeze of lemon just before serving. The dish benefits from slow, gentle cooking—don't rush the process for tender, flavorful results.