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Fall-Off-the-Bone Red Wine Braised Lamb Shanks with Aromatic Herbs and Rustic Vegetables

A hearty and flavorful braised lamb shank dish cooked in red wine with aromatic herbs and rustic vegetables.

  • Total Time: 2 hours 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary

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. Brown lamb shanks on all sides, about 4-5 minutes per side. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes.
  5. Add beef stock and Worcestershire sauce. Return lamb shanks to the pot, nestling them into the liquid. Add rosemary sprigs.
  6. Cover and transfer to the oven. Braise for 2 to 2.5 hours, until the meat is very tender and falling off the bone.
  7. Remove from oven. Discard rosemary sprigs. Serve lamb shanks with the braising liquid and vegetables.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2.5 hours
  • Method: Main Course
  • Cuisine: Mediterranean