Braised Lamb Shanks Wine

The first time I made braised lamb shanks was during a particularly brutal February when my apartment heat was fighting a losing battle against the drafty windows. Something about having the oven on for nearly three hours felt like cheating the winter out of its misery. My roommate kept wandering into the kitchen, drawn by the smell of garlic and red wine reducing on the stove. That night we ate standing up at the counter, too impatient to bother with proper plates.

I served this at a dinner party last spring, accidentally timing it so the sauce finished reducing exactly when guests arrived. The doorbell rang, I panic-garnished with parsley, and suddenly everyone was gathered around my stove asking what smelled so incredible. We ended up eating family style, passing the pot around, and nobody touched the fancy sides I had planned. Sometimes the main event is enough.

Ingredients

• 4 lamb shanks: About 350g each, trimmed of excess fat but keep enough for flavor and richness
• 2 tablespoons olive oil: Use something decent since youre building layers of flavor from the start
• 1 large onion, finely chopped: The foundation of your braise, dont rush this step
• 2 carrots, peeled and diced: Essential for the classic mirepoix base
• 2 celery stalks, diced: Adds subtle aromatic depth to the sauce
• 4 garlic cloves, minced: Fresh is non negotiable here, trust me
• 750ml dry red wine: Something you would actually drink, preferably a French variety
• 500ml beef or lamb stock: Homemade is ideal but a good quality store bought works fine
• 2 tablespoons tomato paste: Concentrated umami that deepens the entire sauce
• 2 sprigs fresh rosemary: Piney and resinous, use fresh if at all possible
• 2 sprigs fresh thyme: Earthy and subtle, pairs perfectly with lamb
• 2 bay leaves: The backbone of the herbal infusion
• 1 teaspoon salt, plus more: Season generously at every stage
• ½ teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference
• Fresh chopped parsley: The final touch that makes everything look intentional

Instructions

Sear the lamb properly:

Preheat your oven to 160°C and pat the shanks completely dry with paper towels. Generously season with salt and pepper, then heat olive oil in a large Dutch oven over medium high heat. Brown the shanks on all sides until deeply golden, about 10 minutes total, then transfer to a plate.

Build the aromatic base:

Add the onion, carrots, and celery to the same pot, scraping up some of those flavorful browned bits. Sauté for 5 to 6 minutes until the vegetables have softened and smell sweet. Stir in the garlic and cook for just 1 minute until fragrant.

Create the red wine reduction:

Stir in the tomato paste and let it cook for 2 minutes to develop its flavor. Pour in the red wine while scraping the bottom of the pot with a wooden spoon. Simmer until the wine reduces by half, about 12 to 15 minutes.

Braise until meltingly tender:

Return the lamb shanks to the pot and add the stock along with the rosemary, thyme, and bay leaves. Bring everything to a simmer, then cover tightly and transfer to the oven. Braise for 2 to 2 and a half hours, turning the shanks halfway through.

Finish the sauce:

Remove the shanks and keep them warm under foil. Strain the braising liquid and skim off any excess fat that rises to the top. Simmer the sauce on the stovetop for 10 to 15 minutes until it coats a spoon. Return the lamb to the sauce and warm through before serving.

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My father in law still talks about the lamb shanks I made three years ago, mostly because I forgot to serve the sides I spent all afternoon preparing. We stood around the island, sauce on our chins, and he kept saying this is what restaurants charge forty dollars for. Sometimes the mistakes become the best memories.

Make It Ahead

Braised lamb shanks actually taste better the next day, which makes them perfect for entertaining. Make everything up to the final sauce reduction, then refrigerate the meat and sauce separately. The next day, skim off any hardened fat from the sauce, reheat everything together, and finish the reduction. The flavors will have married beautifully and you will look like a genius who planned everything in advance.

Wine Pairing

Since you are already using red wine in the braising liquid, serve something similar but a step up in quality. A Rhône blend or a hearty Cabernet Sauvignon stands up to the rich, fatty meat. The tannins will cut through the sauce while the fruit notes complement the herbs. Avoid anything too delicate or light bodied.

Serving Suggestions

Creamy mashed potatoes are the classic choice because they soak up that incredible sauce. I have also served this over buttery polenta with excellent results. Crusty bread is non negotiable regardless of what starch you choose. Most importantly, serve this in a shallow bowl or rimmed plate so no sauce goes to waste.

• Cauliflower purée works surprisingly well if you are watching carbs
• A simple arugula salad with lemon vinaigrette cuts through the richness
• Roasted root vegetables echo the flavors in the braise

Save

There is something deeply satisfying about a dish that transforms tough, inexpensive meat into something extraordinary through nothing more than time and patience. This lamb is the kind of cooking that feels like a labor of love, even when it is just a Tuesday.

Recipe Questions & Answers

→ What cut of meat is best for this dish?

Lamb shanks are ideal due to their rich connective tissue that breaks down beautifully during slow cooking, yielding tender meat.

→ Why is red wine used in the cooking process?

Red wine adds depth and complexity, tenderizing the meat and enriching the sauce with robust flavors.

→ Can fresh herbs be substituted with dried ones?

Yes, dried rosemary and thyme can be used, but reduce quantities to about one teaspoon each as dried herbs are more concentrated.

→ What is the purpose of searing the lamb shanks first?

Searing develops a caramelized crust that enhances flavor and helps lock in juices before braising.

→ How should the sauce be finished after braising?

Strain and skim fat from the braising liquid, then simmer to reduce it into a silky, flavorful sauce to serve with the meat.

→ What side dishes pair well with this lamb preparation?

Creamy mashed potatoes, polenta, or crusty bread complement the rich texture and sauce beautifully.