Red Wine and Herb Lamb Shanks
Tender, fall-off-the-bone lamb shanks braised in a rich red wine and herb-infused sauce make this "Red Wine and Herb Lamb Shanks" recipe an unforgettable culinary experience. Perfect for a cozy evening or special occasion, this dish features succulent lamb slow-cooked with aromatic rosemary, thyme, and bay leaves, alongside a medley of caramelized onions, carrots, and celery. The savory sauce—enhanced by red wine and reduced to perfection—adds a luxurious depth of flavor. Serve these shanks over creamy mashed potatoes, velvety polenta, or fluffy rice for the ultimate comfort meal. Plus, with beginner-friendly instructions and easy-to-find ingredients, it’s a show-stopping yet approachable recipe ideal for impressing family and friends. Keywords: lamb shanks recipe, braised lamb, red wine sauce, comfort food, special occasion meals.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 pieces medium onions, diced
- 2 pieces carrot, diced
- 2 pieces celery stalks, diced
- 4 pieces cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef or chicken stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pieces bay leaves
- 0.25 cup flour (for dusting)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the lamb shanks with salt and black pepper. Lightly dust them with flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides until golden, about 8 minutes. Remove from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onions, carrots, and celery for about 5 minutes until softened.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-5 minutes to reduce slightly.
Return the lamb shanks to the pot. Add the beef or chicken stock, rosemary, thyme, and bay leaves. Ensure the liquid covers at least 3/4 of the shanks—add more stock or water if necessary.
Bring the mixture to a simmer. Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, turning the shanks every 45 minutes, until the meat is fork-tender and falling off the bone.
Remove the lamb shanks from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve into a saucepan and discard the solids.
Simmer the strained sauce over medium heat to thicken, about 10 minutes. Adjust seasoning with additional salt and pepper if necessary.
Serve the lamb shanks over mashed potatoes, polenta, or rice, generously spooning the sauce over the top. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
