Fall-Off-The-Bone Lamb Shanks Braised in Red Wine
Table of Contents
Fall-Off-The-Bone Lamb Shanks Braised in Velvet Red Wine and Aromatic Herbs – The Ultimate Comfort Braise
I still remember the first time I made braised lamb shanks red wine style in my tiny Parisian kitchen during culinary school. My instructor, a formidable Breton woman named Chef Claudine, watched me sear the shanks and said, “Stella, the soul of this dish is patience — and a velvet red wine.” That lesson stayed with me. Now, in my New York City apartment, when the autumn air turns crisp and the farmers market overflows with root vegetables, I reach for lamb shanks and a bold bottle of red. These fall off the bone lamb shanks, braised low and slow in a luscious red wine sauce with aromatic herbs, are the result of years of practice and love. The meat becomes so tender it practically melts, and the sauce — oh, that sauce — is silky, deeply flavored, and absolutely unforgettable.
Imagine pulling a steaming Dutch oven from the oven, lifting the lid, and being greeted by the scent of rosemary, thyme, and wine-soaked lamb. The shanks are mahogany-dark, glistening, and the liquid has reduced into a rich, velvety sauce that coats the back of a spoon. Each bite of this lamb shanks recipe is tender and succulent, with the meat falling away from the bone at the slightest touch. The wine adds depth without being sharp, the tomatoes bring a gentle sweetness, and the herbs weave through every layer. This is the kind of meal that makes you slow down, breathe deeply, and savor every single moment. It’s comfort food elevated by technique — and it’s absolutely within your reach.
What sets this braised lamb shanks red wine version apart is my triple-layered approach: a perfect sear, a slow oven braise at exactly 350°F, and a final resting period that lets the flavors marry beautifully. I learned the searing technique in Paris, the herb balance from my mother’s kitchen in Morocco, and the wine pairing from years of cooking in NYC. 💡 Stella’s Pro Tip: Marinate the lamb shanks in red wine overnight for an even deeper, more complex flavor. One common mistake home cooks make is skipping the sear or rushing the braise — but I promise, every minute is worth it. Let me show you how to create these magnificent fall off the bone lamb shanks in your own kitchen.
Why This Braised Lamb Shanks Red Wine Recipe Is the Best
The Flavor Secret: The “velvet” in the title comes from my French-trained technique of creating a sauce that is luscious and smooth, not thin or acidic. I use a dry red wine — like a Côtes du Rhône or a Merlot — that adds fruitiness without overwhelming the lamb. Combined with a touch of tomato paste, crushed tomatoes, and a long, slow braise, the sauce develops a richness that tastes like it simmered all day (because it did!). My Moroccan roots also inspire me to add a whisper of warmth — a pinch of cinnamon or a strip of orange zest — that elevates the whole dish.
Perfected Texture: Achieving fall-off-the-bone tenderness is all about time and temperature. I braise these lamb shanks at 350°F for a full 2.5 to 3 hours — long enough for the collagen to break down into gelatin, creating that melt-in-your-mouth texture. The secret is to keep the liquid at a gentle simmer, not a rolling boil, so the meat stays moist and shreds perfectly. Every time I make this lamb shanks recipe, I’m transported back to that Parisian kitchen where I learned that patience is the most important ingredient.
Foolproof & Fast: Despite its elegant result, this recipe is surprisingly forgiving. The oven does most of the work, and you only need about 20 minutes of hands-on prep. It’s perfect for a weekend dinner party or a cozy Sunday supper — and leftovers are even better the next day. Whether you are a seasoned cook or trying braised lamb shanks red wine for the first time, this recipe guides you step by step to a stunning result. I’ve tested it dozens of times so you can make it with confidence.
Braised Lamb Shanks Red Wine Ingredients
I love sourcing my lamb shanks from the farmers market in Union Square, where the pasture-raised meat has incredible flavor. In Morocco, my mother would use local lamb and cook it with preserved lemons and olives — a different path, but the same love. For this red wine lamb shanks recipe, I reach for fresh, hearty ingredients that build layers of flavor. Here is everything you will need:
Ingredients List
- 4 lamb shanks (about 1 lb each)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (Côtes du Rhône, Merlot, or Cabernet Sauvignon)
- 2 cups beef stock (low-sodium recommended)
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Ingredient Spotlight
Lamb Shanks: These are the star of the show. Look for meaty shanks with a good amount of connective tissue — that collagen melts during braising and creates the silky texture. I recommend pasture-raised lamb for the best flavor. If you can’t find lamb shanks, beef shanks or veal shanks work beautifully, though the cooking time may vary slightly.
Dry Red Wine: The wine is the backbone of this braised lamb shanks red wine recipe. Choose a wine you would happily drink — something with structure but not too tannic. A Côtes du Rhône, Merlot, or a medium-bodied Cabernet Sauvignon are all excellent. Avoid “cooking wine” — it is overly salty and lacks the depth you need. If you prefer not to use wine, you can substitute with additional beef stock plus 2 tablespoons of balsamic vinegar for acidity.
Fresh Rosemary and Thyme: These aromatic herbs are non-negotiable for me. Rosemary adds a piney, earthy note that pairs perfectly with lamb, while thyme brings a subtle floral, slightly minty quality. I use fresh herbs because they infuse the sauce more gently and evenly than dried. If you only have dried, use about 1 teaspoon of each and add them earlier in the cooking process.
Crushed Tomatoes: A can of crushed tomatoes adds body and a touch of sweetness to the sauce, balancing the wine’s acidity. I prefer San Marzano tomatoes for their naturally sweet, low-acid flavor. If you only have whole tomatoes, crush them by hand or pulse them in a food processor before adding.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Lamb Shanks | Beef or veal shanks | Similar richness; slightly firmer texture; cook time may reduce by 30 min |
| Dry Red Wine | Beef stock + 2 tbsp balsamic vinegar | Less complex but still tangy and rich; sauce will be slightly thinner |
| Fresh Rosemary & Thyme | 1 tsp dried rosemary + 1 tsp dried thyme | More concentrated flavor; add earlier; slightly less aromatic nuance |
| Crushed Tomatoes | 1 can (14 oz) diced tomatoes, pulsed | Slightly chunkier sauce; cook 10 min longer to break down |
How to Make Fall-Off-The-Bone Lamb Shanks — Step-by-Step
Making these braised lamb shanks red wine style is a labor of love, but I promise it is straightforward. Follow these steps and you will be rewarded with the most tender, flavorful lamb of your life.
Step 1: Sear the Lamb Shanks
Preheat your oven to 350°F (175°C). Pat the lamb shanks dry with paper towels — this is crucial for a good sear. Season generously on all sides with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the lamb shanks in a single layer (work in batches if needed) and sear for about 4 minutes per side, until deeply golden brown. This should take about 8 minutes total. Transfer the shanks to a plate and set aside. The browned bits left in the pot are pure flavor gold.
💡 Stella’s Pro Tip: Don’t crowd the pot! If you add too many shanks at once, the temperature drops and they steam instead of searing. Searing builds the foundation of flavor for the entire dish.
Step 2: Sauté the Aromatics
Reduce the heat to medium. Add the diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened and the onion is translucent. Add the minced garlic and tomato paste, and cook for another minute until the tomato paste darkens slightly and becomes fragrant. This step deepens the savory notes of the sauce.
⚠️ Common Mistake to Avoid: Burning the garlic! Garlic can go from fragrant to bitter in seconds. Stir constantly during that final minute and remove from heat briefly if needed.
Step 3: Deglaze and Build the Sauce
Pour in the 2 cups of dry red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2–3 minutes, allowing it to reduce slightly and cook off some of the alcohol. Add the beef stock, crushed tomatoes, rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine. Return the lamb shanks to the pot, nestling them into the liquid so they are mostly submerged — the tops may peek out slightly, and that is perfectly fine.
💡 Stella’s Pro Tip: For an even richer flavor, marinate the lamb shanks in the red wine overnight in the refrigerator. Before cooking, remove the shanks, pat them dry, and proceed with the recipe. Use the marinade wine as your braising liquid — just strain out any solids first.
Step 4: Braise to Perfection
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the meat is very tender and practically falling off the bone. About halfway through, you can gently turn the shanks to ensure even cooking. The sauce should be bubbling gently, not rapidly — if it is boiling, reduce the oven temperature by 25°F.
⚠️ Common Mistake to Avoid: Lifting the lid too often! Every time you open the oven, heat escapes and extends the cooking time. Trust the process and only check at the 2-hour mark.
Step 5: Finish and Serve
Remove the Dutch oven from the oven. Carefully transfer the lamb shanks to a serving platter and tent loosely with foil to keep warm. Discard the bay leaves and herb sprigs from the sauce. Place the pot on the stovetop over medium heat and simmer the sauce for 5–8 minutes to thicken slightly, if desired. Taste and adjust seasoning with salt and pepper. Spoon the rich, velvety sauce over the lamb shanks and serve immediately.
💡 Stella’s Pro Tip: If you want an even silkier sauce, whisk in a tablespoon of cold butter at the end — off the heat — for a beautiful sheen and extra richness. This is a classic French finishing technique called “monter au beurre.”
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Sear lamb shanks | 8 min | Deep golden-brown crust on all sides |
| 2 | Sauté aromatics | 5 min | Onion translucent, tomato paste darkened |
| 3 | Deglaze & build sauce | 5 min | Wine simmering, brown bits dissolved |
| 4 | Oven braise | 2.5–3 hr | Meat pulls away from bone, sauce thickened |
| 5 | Finish & serve | 10 min | Sauce coats spoon, lamb is fork-tender |
Serving & Presentation
These fall off the bone lamb shanks are a showstopper, so I like to serve them in a way that highlights their beauty. Place one lamb shank on each warmed plate and generously spoon the velvety red wine sauce over the top. I love to garnish with a sprinkle of fresh thyme leaves or a small rosemary sprig for a pop of color and fragrance. The sauce is so rich and flavorful that you will want to soak up every last drop — crusty bread or creamy mashed potatoes are my go-to for that.
Growing up in Morocco, my mother would serve lamb with couscous and a sprinkle of toasted almonds. In Paris, I learned to pair braised meats with buttered egg noodles or a simple pommes purée. In my NYC kitchen today, I love serving these lamb shanks with creamy polenta, roasted root vegetables, or a bright green salad with lemon vinaigrette to cut through the richness. The sauce is also incredible over a bed of saffron rice or with crusty sourdough for dipping. However you serve it, this lamb shanks recipe is sure to impress.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Creamy polenta, mashed potatoes, saffron rice | Absorbs the rich sauce and balances the bold lamb flavor |
| Sauce / Dip | Extra braising sauce on the side, gremolata | Gremolata adds freshness and cuts through richness |
| Beverage | Same red wine used for braising, full-bodied Syrah | Echoes the wine notes in the sauce; Syrah complements lamb’s gaminess |
| Garnish | Fresh thyme, chopped parsley, lemon zest | Adds color, brightness, and a fresh herbal finish |
Make-Ahead, Storage & Reheating
One of the best things about this braised lamb shanks red wine recipe is that it tastes even better the next day. I often make it on a Sunday for a Monday dinner — the extra time allows the flavors to deepen and meld. As a busy NYC food blogger, I rely on make-ahead meals like this to keep my weeknight dinners special without the last-minute stress.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, lamb submerged in sauce | Up to 4 days | Reheat gently on stovetop over low heat, covered, for 15–20 min |
| Freezer | Freezer-safe bag or container, lamb covered in sauce | Up to 3 months | Thaw overnight in fridge, then reheat in a 325°F oven for 25–30 min |
| Make-Ahead | Complete braise, cool, refrigerate in pot | 2–3 days in advance | Remove solidified fat before reheating for a cleaner sauce |
When reheating, I always opt for low and slow to keep the meat tender. The microwave can make the lamb tough, so I recommend the stovetop or oven. If the sauce has thickened too much in the fridge, add a splash of beef stock or water to loosen it. One of my favorite tricks: let the braised lamb shanks cool completely in the sauce, then refrigerate overnight. The next day, any solidified fat lifts right off the surface, leaving you with a cleaner, more elegant sauce. Then just reheat gently and serve — it tastes like you spent all day cooking, even though the hard work is already done.
Variations & Easy Swaps
This lamb shanks recipe is wonderfully adaptable. Whether you want to change the flavor profile or accommodate dietary needs, here are some of my favorite variations that I have tested in my own kitchen.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan-Spiced | Add 1 tsp cumin, 1 tsp paprika, ½ tsp cinnamon, and a pinch of saffron | Warm, aromatic twist with North African flair | Easy — just add spices with the tomato paste |
| Gluten-Free | Recipe is naturally gluten-free; verify stock and tomato paste labels | Celiac or gluten-sensitive guests | No change — use certified GF stock |
| Herb & Citrus | Add 2 strips orange zest and swap thyme for tarragon | Bright, fresh, and elegant for spring | Easy — add zest with the wine |
Moroccan-Spiced Version
This variation is very close to my heart — it reminds me of my mother’s kitchen in Morocco, where the scent of cumin and cinnamon would fill the air on cool evenings. Add 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, ½ teaspoon of ground cinnamon, and a generous pinch of saffron threads (crushed between your fingers) at the same time as the tomato paste. The spices toast gently and create a deeply aromatic, reddish-golden sauce that pairs beautifully with the lamb. Serve with fluffy couscous and a sprinkle of toasted almonds and fresh cilantro for a truly authentic North African experience.
Gluten-Free / Dairy-Free Version
Good news — this braised lamb shanks red wine recipe is naturally gluten-free and dairy-free as written! The only thing to watch out for is your beef stock — some brands contain wheat or barley-based additives, so check the label or use a certified gluten-free stock. The tomato paste should also be verified. For the “monter au beurre” finishing step, simply skip it or use a dairy-free butter alternative if you want that silky finish. The sauce is already rich and velvety from the collagen and tomatoes, so you won’t miss a thing. This version is perfect for serving to guests with dietary restrictions without compromising on flavor.
Seasonal Flavor Twist — Herb & Citrus
In the spring, when I visit the Union Square farmers market and see the first Meyer lemons and tender tarragon, I love to lighten up this dish. Add 2 strips of orange zest (use a vegetable peeler to avoid the white pith) along with the wine, and swap the fresh thyme for 3–4 sprigs of fresh tarragon. The orange zest brightens the sauce beautifully, and tarragon’s subtle anise-like flavor is a lovely match for lamb. Finish with a sprinkle of fresh parsley and a squeeze of lemon juice just before serving. This variation feels fresher and brighter — perfect for Easter or a spring dinner party when you want something impressive but not overly heavy.
What is the best type of red wine to use for braising lamb shanks to make them fall off the bone?
The best red wine for braising lamb shanks is a dry, medium- to full-bodied wine with good structure but not too much tannin. I recommend a Côtes du Rhône, Merlot, or a medium-bodied Cabernet Sauvignon. These wines have enough fruitiness to complement the lamb and enough acidity to help tenderize the meat during the long braise. Avoid wines that are too oaky or heavily tannic, like a young Barolo or a Napa Cabernet that hasn’t had time to soften — they can turn bitter during cooking. And please, never use “cooking wine” — it is loaded with salt and lacks the complexity you need. A good rule of thumb: if you would enjoy drinking it, it will be delicious in your braise.
How long should you braise lamb shanks in the oven to achieve tender, fall-off-the-bone results?
For perfectly tender fall-off-the-bone lamb shanks, braise them in a 350°F oven for 2.5 to 3 hours. The exact time depends on the size of the shanks and your oven. I recommend checking at the 2.5-hour mark — the meat should be pulling away from the bone and feel very tender when pierced with a fork. If it still resists, give it another 20–30 minutes. The key is to maintain a gentle simmer, not a rapid boil. If your oven runs hot, reduce the temperature to 325°F and braise for an additional 30 minutes. Low and slow is the secret to breaking down collagen into that silky, melt-in-your-mouth texture.
Can I substitute the red wine with another liquid or stock for braising lamb shanks?
Yes, you can absolutely substitute the red wine if you prefer not to cook with alcohol. The best substitute is an equal amount of beef stock plus 2 tablespoons of balsamic vinegar or red wine vinegar. The vinegar provides the acidity that the wine would normally contribute, which helps tenderize the meat and balance the richness. You can also use all beef stock with a splash of pomegranate juice or unsweetened cranberry juice for a fruity note. Another option is to use a non-alcoholic red wine or a dealcoholized wine, which will give you a similar flavor profile without the alcohol. Keep in mind that the sauce will be slightly less complex without real wine, but still absolutely delicious.
What herbs and aromatics pair best with red wine braised lamb shanks for maximum flavor?
Fresh rosemary and thyme are the classic, unbeatable pair for red wine braised lamb shanks. Rosemary brings a piney, earthy note that complements lamb’s richness, while thyme adds a subtle floral and slightly minty quality. Bay leaves add depth and a gentle herbal backdrop. For aromatics, onion, carrots, celery, and garlic form the classic mirepoix base that builds savory flavor. I also love adding a strip of orange zest or a cinnamon stick for a Moroccan-inspired twist — the orange brightens the sauce and the cinnamon adds warmth without being sweet. Fresh parsley stirred in at the end adds a fresh, green finish. Avoid overpowering herbs like sage or oregano, which can dominate the dish.
Should I sear lamb shanks before braising? Why is it important?
Yes, searing lamb shanks before braising is absolutely essential. Searing creates a deep golden-brown crust on the meat through the Maillard reaction, which develops complex, savory flavor compounds that cannot be achieved through braising alone. Those browned bits left in the pot — called the “fond” in French cooking — are the foundation of your sauce’s flavor. When you deglaze with red wine, those bits dissolve and create a rich, deeply flavored braising liquid. If you skip the sear, you will end up with pale, bland meat and a sauce that lacks depth. Take the extra 8 minutes — it makes all the difference between good lamb shanks and unforgettable ones.
What is the best cut of lamb for braising — shanks, shoulder, or something else?
Lamb shanks are the absolute best cut for braising because they contain a high amount of collagen and connective tissue, which breaks down during the long, slow cooking process into gelatin. This is what gives the meat its signature fall-off-the-bone tenderness and creates a naturally silky sauce. Lamb shoulder (cut into large chunks) is also excellent for braising and has a similar richness, though it cooks a bit faster — about 2 hours at 350°F. Lamb leg is leaner and less ideal for braising because it can dry out. For this recipe, I strongly recommend lamb shanks for the most dramatic, impressive result, but lamb shoulder will work in a pinch — just adjust the cooking time accordingly.
Can I make braised lamb shanks in a slow cooker or Instant Pot instead of the oven?
Yes, you can adapt this braised lamb shanks red wine recipe for a slow cooker or Instant Pot, though the oven method is my favorite for the best texture. For a slow cooker: after searing the lamb and sautéing the aromatics on the stovetop, transfer everything to the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours. For an Instant Pot: use the sauté function for searing and cooking, then pressure cook on high for 45–50 minutes with a natural pressure release (about 15 minutes). The oven braise, however, allows for some evaporation that concentrates the sauce beautifully, and the gentle, even heat produces the most tender meat. Whichever method you choose, the flavor will still be wonderful.
How do I thicken the sauce for braised lamb shanks if it is too thin?
If your sauce is thinner than you would like after braising, there are several easy ways to thicken it. The simplest method is to remove the lamb shanks and simmer the sauce on the stovetop over medium heat for 8–10 minutes, uncovered, allowing it to reduce and concentrate. You can also whisk in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water — add it slowly while stirring and let it simmer for 2 minutes to activate. Another option is to mash a few of the cooked carrots from the pot into the sauce — they add natural sweetness and body. My preferred French technique is to whisk in a tablespoon of cold butter at the very end (off the heat) for a silky, slightly thickened finish called “monter au beurre.”
What should I serve with braised lamb shanks for a complete meal?
Braised lamb shanks are rich and hearty, so I like to serve them with sides that can soak up the delicious sauce. Creamy mashed potatoes or polenta are classic choices — their buttery texture is the perfect companion. For a lighter option, try a bed of fluffy couscous or saffron rice, which echoes the Mediterranean and North African roots of this dish. Roasted root vegetables — carrots, parsnips, and turnips — tossed with olive oil and herbs make a beautiful, rustic side. A bright green salad with a lemony vinaigrette adds freshness to balance the richness. And of course, crusty sourdough bread is non-negotiable for sopping up every last drop of that velvety red wine sauce.
How do I store and reheat leftover braised lamb shanks so they stay tender?
To store leftover braised lamb shanks, let them cool completely in the sauce, then transfer to an airtight container with the lamb submerged in the liquid. Refrigerate for up to 4 days or freeze for up to 3 months. For the best texture, reheat gently on the stovetop over low heat, covered, for 15–20 minutes, or in a 325°F oven for 20–25 minutes. Add a splash of beef stock or water if the sauce has thickened too much. Avoid using the microwave, as it can make the meat tough and unevenly heated. One bonus of leftovers: the flavor actually deepens overnight, so the second-day version is often even more delicious. The fat will solidify on top when chilled — simply lift it off before reheating for a cleaner, more elegant sauce.
Share Your Version!
I hope this recipe for Fall-Off-The-Bone Lamb Shanks Braised in Velvet Red Wine and Aromatic Herbs becomes a cherished part of your cooking rotation. Whether you are making it for a special occasion, a holiday dinner, or a cozy Sunday supper, I would love to hear how it turns out. Have you tried any of the variations — the Moroccan-spiced version with cumin and cinnamon, or the bright herb and citrus twist? Did you serve it with creamy polenta, mashed potatoes, or something entirely your own? Every kitchen brings its own magic to a dish, and I love seeing how you make it yours.
Leave a star rating and a comment below to let me know how your lamb shanks turned out! Share a photo on Instagram or Pinterest and tag @leosfoods — I love seeing your beautiful creations. And if you have any questions about the recipe, the technique, or a substitution you are considering, just ask. I answer every comment personally. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Fall-Off-The-Bone Lamb Shanks Braised in Velvet Red Wine and Aromatic Herbs recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Stella on Pinterest @stellarecipeblog
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
⭐ Made this recipe? Tell me about it!
Did you try the Moroccan-spiced variation or keep it classic? Let me know in the comments — I read every one and I would love to hear how your lamb shanks turned out. Your star rating helps other home cooks find this recipe too!
📸 Tag @leosfoods on Instagram or Pinterest for a chance to be featured in my stories.
Fall-Off-The-Bone Lamb Shanks Braised in Velvet Red Wine and Aromatic Herbs
Tender, fall-off-the-bone lamb shanks slow-braised in a rich red wine sauce with aromatic herbs, perfect for a comforting dinner.
- Total Time: 3 hours 20 minutes
- Yield: 4 1x
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 350°F (175°C).
- Season lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown lamb shanks on all sides, about 8 minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute.
- Pour in red wine, scraping up any browned bits. Add beef stock, crushed tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, submerging them in the liquid.
- Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is very tender and falling off the bone.
- Remove from oven. Discard bay leaves and herb sprigs. Adjust seasoning to taste. Serve the lamb shanks with the sauce spooned over.
Notes
For an even richer flavor, marinate the lamb shanks in red wine overnight before cooking. The sauce can be thickened by simmering on the stovetop after braising.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 650
- Sugar: 8
- Fat: 28
- Carbohydrates: 18
- Protein: 45
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
