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Fall-Off-The-Bone Herb and Red Wine Braised Lamb Shanks

These lamb shanks are slow-braised in a rich red wine and herb sauce until they are fall-off-the-bone tender. A comforting and elegant meal perfect for special occasions.

  • Total Time: P0DT3H20M
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season lamb shanks generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 8-10 minutes. Remove and set aside.
  4. In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
  5. Stir in tomato paste and cook for 1 minute.
  6. Pour in red wine, scraping up any browned bits from the bottom. Let simmer until reduced by half, about 3-4 minutes.
  7. Add beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, nestling them into the liquid.
  8. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
  9. Remove from oven. Discard herb sprigs and bay leaves. If desired, skim excess fat from surface. For a thicker sauce, mix flour with 2 tablespoons cold water to make a slurry, stir into the braising liquid, and simmer on the stovetop for a few minutes until thickened.
  10. Serve lamb shanks over mashed potatoes, polenta, or crusty bread, spooning sauce over the top.

Notes

For best flavor, marinate the lamb shanks overnight in red wine and herbs before cooking. Leftovers keep well in the refrigerator for up to 3 days.

  • Author: Chef Stella
  • Prep Time: 20 mins
  • Cook Time: P0DT3H
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 620 kcal
  • Sugar: 6 g
  • Fat: 28 g
  • Carbohydrates: 12 g
  • Protein: 48 g