Slow Cooked Lamb Shanks in Red Wine
Experience the ultimate comfort food with these *Slow Cooked Lamb Shanks in Red Wine*, a luxurious and deeply flavorful dish perfect for special occasions or cozy gatherings. Tender lamb shanks are slow-braised for hours in a rich, aromatic sauce made from red wine, beef stock, and a medley of vegetables, herbs, and spices. The result is melt-in-your-mouth meat infused with earthy rosemary, thyme, and the sweetness of caramelized tomato paste and diced tomatoes. This one-pot wonder is easy to prepare and becomes even better when paired with creamy mashed potatoes or a warm, crusty bread to soak up the luscious sauce. Elevate your dinner table with this hearty, satisfying recipe that's both rustic and elegant. Ideal for slow-cook enthusiasts, wine lovers, and anyone craving a true taste of home-cooked indulgence!
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1 large, diced Yellow onion
- 3 medium, diced Carrots
- 2 diced Celery stalks
- 4 minced Garlic cloves
- 2 tablespoons Tomato paste
- 2 cups Red wine
- 2 cups Beef stock
- 2 whole Bay leaves
- 5 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 15-ounce can Canned diced tomatoes
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks generously with salt and black pepper, then dust them lightly with all-purpose flour, shaking off the excess.
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until they are browned, about 3-4 minutes per side. Remove the shanks and set them aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery over medium heat until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for another minute to caramelize slightly.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by half, about 5 minutes.
Add the beef stock, bay leaves, fresh thyme, rosemary, and canned diced tomatoes with their juice. Stir well to combine.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Cook the lamb shanks for 2.5 to 3 hours, turning them halfway through, until the meat is tender and almost falling off the bone.
Once cooked, remove the shanks and strain the sauce to remove any herb stems and bay leaves if desired. You can simmer the sauce on the stovetop to thicken further, if necessary.
Serve the lamb shanks hot with the sauce spooned over the top. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1105 mg | 24% | |
*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.
