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This braised lamb shanks recipe slow cooks tender lamb in a rich red wine sauce that melts off the bone. Perfect for a cozy Sunday lunch or special dinner, it pairs beautifully with creamy mash and greens. The deep flavors and hearty texture make it an unforgettable comfort food meal.
I first made this recipe on a chilly weekend and was amazed how the lamb turned out so juicy and tender. Now it’s a family favorite that always gets requested when we want a dinner that feels special but is surprisingly easy to prepare.
Ingredients
- Vegetable oil: Use a neutral oil with a high smoke point to brown the lamb perfectly
- Lamb shanks: Choose wellmarbled shanks with a good amount of bone for richer flavor
- Onion: Adds subtle sweetness and depth yellow or white onions work well
- Garlic cloves: Fresh garlic infuses the sauce with aromatic warmth
- Red wine: Use a decent dry red like Merlot or Cabernet Sauvignon to deepen the sauce flavor
- Lamb or beef stock: Provides a savory base homemade or quality store bought stock works best
- Tomato purée: Thickens the sauce and adds rich tomato flavor
- Brown sugar (optional): Balances acidity from wine and tomato add if you like a hint of sweetness
- Bay leaves: Impart a mild herbal aroma
- Thyme: Fresh is best but dried works too contributes earthy flavor notes
- Cornflour: Used as a thickener for glossy sauce finish
- Salt and pepper: To season to taste
Instructions
- Sear the lamb shanks:
- Heat vegetable oil in a heavybottomed ovenproof pan over medium heat. Pat the lamb dry and season with salt and pepper. Place lamb shanks in the pan with plenty of space around each piece. Brown on all sides until the surface turns a rich golden brown. This browning step builds deep, savory flavors.
- Cook the onion and garlic:
- In the same pan, add the halved onion and whole garlic cloves. Sauté until they soften and become fragrant but not burnt, about a few minutes. They will infuse the base of the sauce with sweetness and aroma.
- Add liquids and herbs:
- Pour in the red wine along with lamb or beef stock and tomato purée. Stir in brown sugar if using, then add bay leaves and thyme sprigs. Increase heat until the liquid begins to bubble gently.
- Oven braising:
- Cover the pan with a lid and transfer to a preheated oven at 180 degrees Celsius. After one hour, lower the oven temperature to 150 degrees Celsius. Continue cooking for another 2 to 3 hours until the lamb meat is tender and falling off the bone.
- Prepare the sauce:
- Remove lamb shanks to a plate and discard bay leaves and thyme stems. Carefully pour the braising liquid and softened vegetables into a blender and pulse to blend into a smooth sauce. Return sauce to pan and season with salt and pepper to taste.
- Thicken the sauce:
- Mix cornflour with a little cold water to form a slurry. Slowly stir this into the sauce on low heat, stirring constantly until the sauce thickens to your desired consistency.
- Serve:
- Place the lamb shanks on plates or a serving dish. Pour the thickened red wine sauce into a gravy boat or spoon over the meat. Pair with creamy mashed potatoes and steamed or roasted greens to complete the meal.
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I love how the red wine in this recipe adds a beautiful complexity and slight acidity that balances the lamb’s richness. One memorable dinner was when I made this for close friends and watched everyone quietly savor each bite, the room filled with the warm aroma of herbs and slowcooked meat. It is truly a dish that feels like a warm hug after a long day.
Storage Tips
Let the lamb shanks cool completely before transferring to an airtight container. Store in the refrigerator for up to four days. When reheating, warm gently on the stove to retain moisture.
Ingredient Substitutions
You can swap thyme for rosemary or a mix of fresh herbs like parsley for a different flavor twist. Use chicken or vegetable stock if lamb or beef stock is not available. For tomato purée, tomato paste can be used but reduce the quantity by half.
Serving Suggestions
Mashed potatoes are classic but polenta, creamy rice, or buttered noodles work beautifully. Add steamed Brussels sprouts, roasted carrots, or green beans for a fresh contrast. A crusty bread to soak up the sauce is always a winner.
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This braised lamb shanks recipe is a comforting, showstopping meal that’s worth the slow cook time. Serve with creamy mash and greens for a perfect Sunday lunch.
Frequently Asked Questions About Recipes
- → What cut of lamb is used for shanks?
Lamb shanks come from the lower part of the upper leg, known for becoming tender and flavorful when slow-cooked.
- → What is the best way to brown the lamb shanks?
Brown shanks in a hot pan without crowding to develop a rich Maillard reaction, enhancing flavor and texture.
- → Which wines complement lamb shanks for braising?
Dry, full-bodied red wines like Merlot, Pinot Noir, or Cabernet Sauvignon work best to balance the meat's richness.
- → How do you thicken the braising sauce?
Mix cornflour with a little water to form a paste, then stir it gradually into the sauce until it reaches desired thickness.
- → What sides pair well with lamb shanks braised in wine?
Creamy mashed potatoes, polenta, or steamed vegetables complement the rich flavors of braised lamb shanks perfectly.
- → Can leftover lamb shanks be stored and reheated?
Yes, store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in a pan until warmed through.