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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

Scale
  • 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

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute.
  4. 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.
  5. 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.
  6. 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.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 650
  • Sugar: 8
  • Fat: 28
  • Carbohydrates: 18
  • Protein: 45