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Savory Braised Lamb Shanks Recipe Easy Hearty Slow-Cooked Dinner

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Tender lamb shanks slowly braised in red wine with garlic and herbs, resulting in a rich, melt-off-the-bone dish perfect for special dinners or cozy nights in.

Ingredients

Scale
  • 4 medium-sized bone-in lamb shanks (about 1.5 to 2 pounds or 700–900 grams total)
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups low sodium beef or lamb broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/4 cup (30 g) flour for dredging (optional, use gluten-free alternative if needed)

Instructions

  1. Pat the lamb shanks dry with paper towels. Season generously with salt and pepper. Lightly dredge each shank in flour, shaking off any excess.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add lamb shanks and brown on all sides until golden, about 8-10 minutes. Transfer shanks to a plate.
  3. In the same pot, add diced onions, carrots, and celery. Cook over medium heat for about 5 minutes until softened. Stir occasionally.
  4. Add minced garlic and tomato paste, cooking for another 2 minutes until the tomato paste darkens slightly.
  5. Pour in the red wine, scraping up brown bits from the bottom. Bring to a simmer and cook for 5 minutes to reduce slightly.
  6. Return lamb shanks to the pot. Add broth until shanks are about two-thirds submerged. Add rosemary, thyme, and bay leaves. Bring to a gentle simmer.
  7. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, turning shanks halfway through, until meat is tender and nearly falling off the bone.
  8. Remove lamb shanks and keep warm. Discard bay leaves and herb sprigs. If sauce is too thin, simmer uncovered over medium heat for about 10 minutes to thicken. Adjust seasoning with salt and pepper.
  9. Serve lamb shanks hot with sauce spooned over. Garnish with fresh thyme if desired.

Notes

Do not skip searing the lamb shanks to lock in flavor and create a caramelized crust. Use a good quality dry red wine you would drink for best flavor. Keep an eye on liquid levels during braising and add broth or water if needed. Let the lamb rest a few minutes before serving to lock in juices. For gluten-free, omit flour or use a gluten-free alternative. Slow cooker method: after searing, cook on low for 6-8 hours until tender.

Nutrition

Keywords: braised lamb shanks, slow-cooked lamb, red wine lamb, hearty dinner, comfort food, lamb recipe, slow braise, savory lamb

Find it online: https://blairrecipes.com/savory-braised-lamb-shanks-recipe-easy-hearty-slow-cooked-dinner/