These tender and rich red wine braised lamb shanks are an impressive yet surprisingly easy dinner perfect for a special occasion or dinner party. Made with a hearty combination of carrots, celery, red wine and herbs, these lamb shanks are best served over a bed of creamy mashed potato for the ultimate comforting meal.
One of the best slow cooked meals has to be lamb shanks. When cooked over a few hours the meat becomes fall off the bone tender and is so rich and flavourful.
Just like my slow cooked beef ragu, this is a recipe that isn’t really for a weeknight, but rather for a lazy Sunday at home when you want to make something that takes a little longer but still don’t want anything too overly complicated.
It’s the kind of recipe that gives you that satisfaction of a cosy, home cooked meal but really the oven is doing all the heavy lifting for you. It is comforting enough for a rainy day but still fancy enough for a winter dinner party.
I love these braised red wine lamb shanks served over a bed of creamy mashed potatoes for the ultimate comfort meal.
Key Ingredients
To make these slow cooked braised lamb shanks you’ll need a few basic ingredients that meld together to create a rich and delicious sauce for the shanks. Oh and of course plenty of red wine!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Lamb shanks – make sure the lamb shanks are a size that will fit in your pot.
- Onion, celery and carrots – the holy trinity of flavour bases.
- Garlic – feel free to measure with your heart for this recipe!
- Thyme – use fresh or ½ a teaspoon of dried if that is what you have.
- Tomato paste – to add richness.
- Canned diced tomatoes – the basis of the rich, tomato sauce the shanks are cooked in.
- Chicken stock – I prefer to use salt reduced stock to control the level of saltiness of the dish.
- Red wine – you want a deep, rich red wine like a shiraz or cabernet sauvignon. Always use something that you’d like to drink rather than a cooking wine for the best flavour.
Equipment and Tools
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Cast Iron Dutch Oven – there are so many different brands (and colours!) of these types of pots but investing in one that matches your budget is going to be such as asset to your kitchen! I use mine at least once or twice a week.
Step-By-Step Instructions
You’ll also need to set aside a few hours to allow for the cooking time and prepare a side to serve with the lamb shanks. I like to serve it with some creamy mashed potatoes but some green vegetables would also be a great addition.
To get started, do your vegetable prep. Peel and chop the onion, celery, carrots and garlic and set those aside.
Next, the key for our braised lamb shanks is to start by browning the meat. Heat some oil in the base of your pot and, working in batches, fry the lamb shanks until the outside is golden brown. Remove them from the pot and set aside.
In the same pot, add the onion, celery, and carrots and sauté over medium heat until they become soft and the onion is translucent, about 5-7 minutes. Add the chopped garlic and cook for another 1-2 minutes until fragrant.
Stir in the thyme, tomato paste, diced tomatoes, chicken stock, and red wine. Mix well to combine before carefully adding the lamb shanks back into the pot, making sure they’re submerged in the sauce.
Put the lid on the pot and carefully place it into a preheated oven for 2 to 3 hours, or until the meat is tender and falling off the bone. The exact time will depend on the size of your shanks.
After 2-3 hours, remove the lid from the pot and continue cooking uncovered, for an additional 30 minutes. This will help thicken the sauce and brown the lamb on top which is super delicious.
Once cooked, serve the lamb shanks with the rich sauce spooned over mashed potatoes or your preferred side dish and a glass of wine.
Recipe FAQs
If you don’t have a Dutch oven, you can use any large, oven-safe pot with a lid. Alternatively, you can brown the lamb and sauté the vegetables on the stovetop, then transfer everything to a deep baking dish, cover it tightly with foil, and bake as directed.
A dry red wine like Cabernet Sauvignon, Merlot, or Shiraz works well for this recipe. Choose a wine that you enjoy drinking, as it will greatly influence the flavour of the dish.
Yes, you can freeze the cooked lamb shanks along with the sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the oven.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More comfort food recipes:
Slow Cooker Coconut Chicken Curry
Slow Cooked Curried Sausages
Slow Cooker Beef Stew
Beef Minestrone Soup
Red Wine Braised Lamb Shanks
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Equipment
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cast iron dutch oven
Ingredients
- 1 tablespoon olive oil
- 4 lamb shanks
- 1 brown onion finely diced
- 2 sticks celery diced
- 2 medium carrots peeled and chopped
- 2 cloves garlic finely chopped
- 1 sprig fresh thyme
- 2 tablespoons tomato paste
- 800 grams canned diced tomatoes
- 2 cups chicken stock
- 2 ½ cups red wine
Instructions
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Preheat your oven to 180°C (350°F).
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Heat the olive oil in a large, heavy-based Dutch oven over medium-high heat. Add the lamb shanks and brown them on all sides. Once browned, remove the shanks from the pot and set them aside.
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In the same pot, add the finely diced onion, diced celery, and chopped carrots. Sauté the vegetables over medium heat until they become soft and the onion is translucent, about 5-7 minutes. Add the chopped garlic and cook for another 1-2 minutes until fragrant.
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Stir in the thyme, tomato paste, diced tomatoes, chicken stock, and red wine. Mix well to combine all the flavours.
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Place the browned lamb shanks back into the pot, making sure they’re submerged in the sauce. Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the lamb shanks braise in the oven for 2 to 3 hours, or until the meat is tender and falling off the bone.
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After 2-3 hours, remove the lid from the pot. Continue cooking the lamb shanks in the oven, uncovered, for an additional 30 minutes. This will help thicken the sauce and brown the lamb on top.
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Once done, remove the lamb shanks from the oven and serve with the rich sauce spooned over mashed potatoes or your preferred side dish.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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