Lamb Shanks Braised Red Wine

This lamb shanks braised in red wine recipe is the epitome of slow cooked comfort food. Imagine tender falloffthebone lamb simmered in a rich, flavorful sauce that’s perfect for a cozy Sunday lunch. Pair it with creamy mashed potatoes and some greens, and you have a meal that feels like a warm hug.

I first served this dish during a chilly weekend gathering. Its aroma filled the house and the tender meat had everyone asking for seconds. It’s now a go to for family dinners when I want to impress without too much fuss.

Ingredients

• Vegetable oil: essential for browning lamb well opt for a neutral oil with a high smoke point
• Lamb shanks: the star of the show choose fresh or well trimmed shanks for best results
• Onion: provides a sweet base flavor pick firm onions with no soft spots
• Garlic cloves: adds aromatic depth fresh cloves are key here
• Red wine: a full bodied dry red works wonderfully choose something you would happily sip
• Lamb or beef stock: enriches the sauce homemade or good quality store bought works best
• Tomato purée: adds body and a subtle tang look for one with rich color and no additives
• Brown sugar: optional but helps balance acidity and deepen flavor
• Bay leaves: bring subtle aromatic warmth use fresh if you can
• Thyme: fresh is best for brightness though dried works in a pinch
• Cornflour: used for thickening the sauce smoothly without altering flavor
• Salt and pepper: seasoning essentials always taste and adjust at the end

Instructions

Sear the Lamb:

Heat vegetable oil in a heavy bottomed ovenproof pan over medium heat. Pat lamb shanks dry and season with salt and pepper. Place them in the hot oil with space around each piece to ensure proper browning. Cook for several minutes on all sides until the meat develops a rich golden crust. Remove and set aside.

Cook the Onions and Garlic:

In the same pan add halved onions and peeled garlic cloves. Stir and cook gently just until fragrant and slightly softened about three to five minutes. This starts building the flavor base without burning.

Deglaze with Wine and Add Other Liquids:

Pour red wine into the pan scraping up any browned bits stuck to the bottom. Add lamb or beef stock tomato purée and brown sugar if desired. Toss in bay leaves and thyme sprigs. Turn the heat up until the liquid just begins to simmer.

Oven Braise:

Return the lamb shanks to the pan submerging them partially in the liquid. Cover with a tight fitting lid and transfer to a preheated oven. Braise at 180 degrees Celsius for one hour. Then lower the temperature to 150 degrees Celsius and cook for an additional two to three hours until the meat is tender enough to fall off the bone.

Blend and Season the Sauce:

Carefully remove lamb shanks and keep warm. Discard bay leaves and thyme. Transfer the sauce to a blender or food processor and pulse until reasonably smooth but still textured. Return sauce to the pan and season to taste with salt and pepper. Gently warm through.

Thicken Sauce:

Mix cornflour with a little cold water to create a paste. Stir this slowly into the warm sauce while stirring constantly to avoid lumps. Cook until the sauce thickens to your preferred consistency.

Serve:

Plate the lamb shanks and ladle the luscious sauce over or serve it on the side in a gravy boat. Serve with creamy mashed potatoes and roasted or steamed greens.

One of my favorite memories with this recipe is serving it at a family gathering where everyone lingered at the table long after finishing because the sauce was just too good to leave behind. Fresh thyme adds a lovely herbal note that brightens the richness of the meat and wine.

Storage Tips

Once cooled completely store leftovers in an airtight container in the fridge. They keep well for three to four days and the flavors actually mellow and deepen overnight. Reheat gently on the stove to avoid drying out the meat. Avoid microwaving for best texture.

Ingredient Substitutions

If you need to avoid alcohol swap red wine for extra stock plus a splash of balsamic vinegar or grape juice for acidity. Fresh rosemary is a great alternative to thyme if you want a more robust herbal flavor. Shallots can replace onions for a milder slightly sweeter flavor just remove them before blending sauce to keep it smooth.

Serving Suggestions

Mashed potatoes are classic but polenta or simple steamed rice are excellent choices too. Roasted root vegetables or glazed carrots complement the rich sauce nicely especially in colder months. A crisp green salad can help cut through the richness when serving this as a special meal.

A little patience yields a deeply flavorful comforting dish that rewards slow cooking. It makes an impressive centerpiece for family meals and is even better as leftovers.

Common Recipe Questions

→ What cut of lamb is used for best results?

Lamb shanks, from the lower upper leg, are ideal as slow cooking breaks down connective tissue, yielding tender, flavorful meat.

→ Why brown the lamb shanks before braising?

Browning creates the Maillard reaction, adding deep, roasted flavors and a rich color to the meat and sauce.

→ Which wine pairs well for braising?

Dry, full-bodied red wines like Merlot, Pinot Noir, or Cabernet Sauvignon work best to enhance the richness.

→ How can the sauce be thickened?

A cornstarch slurry is gently stirred into the sauce after blending to reach a smooth, thick consistency.

→ What side dishes suit this lamb preparation?

Creamy mashed potatoes, polenta, or steamed rice perfectly complement the rich lamb and sauce.

→ Can leftovers be stored and reheated safely?

Store cooled leftovers in airtight containers in the fridge for 3-4 days; reheat gently on the stovetop for best results.