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Slow Braised Lamb Shanks in Red Wine

This dish features tender, fall-off-the-bone lamb shanks that have been slow-braised in a rich red wine sauce. The process involves searing the meat, caramelizing vegetables, deglazing with wine, and slow-cooking until the meat is melt-in-your-mouth soft, resulting in a glossy, deeply flavored sauce with a hearty texture.
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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: 650
Ingredients Equipment Method

Ingredients
  

  • 4 pieces lamb shanks preferably bone-in
  • 2 tablespoons olive oil extra virgin recommended
  • 1 large onion chopped
  • 2 carrots carrots chopped
  • 4 cloves garlic crushed
  • 1 cup red wine preferably fruity and decent quality
  • 2 cups broth beef or vegetable
  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 1 bay leaf bay leaf

Equipment

  • Dutch oven or deep ovenproof skillet
  • Tongs
  • Sharp knife
  • Wooden spoon
  • Measuring cups
  • Fine mesh sieve

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.
  2. Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering. Carefully place the shanks in the hot oil and sear each side for about 4-5 minutes until deeply golden and caramelized. Remove the shanks and set aside.
  3. Add chopped onions and carrots to the same pot. Cook, stirring frequently, until the vegetables soften and develop a rich, caramel color—about 8 minutes. The kitchen should fill with a sweet, savory aroma.
  4. Add crushed garlic and cook for another minute until fragrant, stirring constantly. Pour in the red wine, scraping up the browned bits from the bottom of the pot to deglaze. Bring the mixture to a gentle simmer and cook until the wine reduces slightly—about 5 minutes.
  5. Return the seared lamb shanks to the pot, nestling them among the vegetables. Add sprigs of rosemary and thyme, along with the bay leaf. Pour in enough broth to nearly cover the meat.
  6. Cover the Dutch oven tightly with a lid or foil and transfer it to the preheated oven. Let it braise slowly for about 2.5 to 3 hours, until the meat is very tender and easily pulls away from the bone. During cooking, the sauce will thicken and deepen in color.
  7. Once cooked, carefully remove the shanks from the sauce and set aside to rest briefly. Strain the sauce through a fine-mesh sieve into a saucepan, pressing gently to extract all the flavorful liquids. Simmer over medium heat until the sauce is glossy and thickened—about 10-15 minutes.
  8. Taste the sauce and adjust seasoning as needed with a pinch of salt or a splash of wine. Spoon the thickened sauce over the lamb shanks, garnish with fresh herbs if desired, and serve immediately for a tender, flavorful experience.