Braised Lamb Shanks Wine (Printable)

Slow-cooked lamb shanks with a flavorful red wine and herb sauce, tender and rich in flavor.

# What You'll Need:

→ Meats

01 - 4 lamb shanks (about 12 oz each), trimmed

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced

→ Liquids

07 - 750 ml (1 bottle) dry red wine
08 - 500 ml (2 cups) beef or lamb stock
09 - 2 tablespoons tomato paste

→ Herbs & Spices

10 - 2 sprigs fresh rosemary
11 - 2 sprigs fresh thyme
12 - 2 bay leaves
13 - 1 teaspoon salt, plus more to taste
14 - ½ teaspoon freshly ground black pepper

→ Optional Garnish

15 - Fresh chopped parsley

# Directions:

01 - Preheat the oven to 325°F.
02 - Pat lamb shanks dry and season generously with salt and pepper.
03 - In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Sear lamb shanks on all sides until browned (about 10 minutes). Transfer to a plate.
04 - Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 minute.
05 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping any browned bits from the bottom. Bring to a simmer and reduce by half (about 12–15 minutes).
06 - Return lamb shanks to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a simmer.
07 - Cover tightly and transfer to the oven. Braise for 2 to 2 ½ hours, turning shanks halfway through, until meat is tender and falling off the bone.
08 - Remove shanks and tent with foil. Strain and skim excess fat from the braising liquid. Simmer liquid on the stovetop for 10–15 minutes until reduced to a silky sauce.
09 - Return shanks to the sauce and warm through. Serve garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The meat becomes impossibly tender, practically falling apart when you look at it wrong
  • Your entire apartment will smell like a fancy French bistro for days
  • This is the kind of dish that makes people think you can actually cook
02 -
  • Pat the lamb completely dry before searing or you will steam instead of brown
  • Let the wine reduce properly or your sauce will be thin and acidic
  • The meat is done when it pulls away from the bone with almost no resistance
03 -
  • Tie the rosemary and thyme together with kitchen twine for easy removal
  • If the sauce looks greasy, chill it overnight and skim the solidified fat

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