If you’re dreaming of a meal that makes you feel like royalty at the dinner table, then this Lamb Shanks in Red Wine Sauce Recipe is your ticket to pure comfort and indulgence. Imagine tender, fall-off-the-bone lamb shanks slowly braised in a luscious red wine sauce infused with rich aromas from fresh herbs, hearty vegetables, and a touch of tomato. This dish transforms humble ingredients into an unforgettable feast, perfect for when you want to impress guests or simply treat yourself to something truly special. The depth of flavor and the silky sauce make every bite a celebration of classic cooking done right.
Ingredients You’ll Need
The magic of this recipe lies in its simple but essential ingredients, each carefully chosen to build layers of flavor and create a rich, velvety sauce that clings perfectly to the tender lamb. Bringing together fresh aromatics, robust red wine, and savory herbs guarantees an irresistible outcome every time.
- 4 lamb shanks: Around 13 oz (400g) each, these are the star of the dish that become luxuriously tender with slow cooking.
- 1 tsp each cooking/kosher salt and pepper: Basic seasonings that enhance the natural flavors.
- 2 – 3 tbsp olive oil: Used for browning and sautéing, delivering richness and helping develop flavor.
- 1 finely diced onion: Adds sweetness and depth; brown, yellow, or white all work beautifully.
- 3 minced garlic cloves: Infuses savory warmth and aroma to the entire dish.
- 1 cup peeled, finely diced carrot: Brings subtle sweetness and bright color to the sauce.
- 1 cup finely diced celery: Provides fresh vegetal notes and texture.
- 2 1/2 cups full-bodied red wine: A good value wine is perfect here, adding complexity and that signature deep flavor.
- 800 g / 28 oz can crushed tomatoes: Offers acidity and richness, balancing the wine beautifully.
- 2 tbsp tomato paste: Intensifies tomato flavor and adds body to the sauce.
- 2 cups low sodium chicken stock (or water): Keeps the sauce moist and infused without overpowering the delicate lamb flavor.
- 5 sprigs thyme (tied together) or 2 tsp dried thyme: Adds fragrant herbal notes that complement the meat perfectly.
- 2 dried bay leaves (or 4 fresh): Introduces subtle earthiness and depth.
- Mashed potato, polenta, or pureed cauliflower: Ideal for serving, soaking up the luscious sauce.
- Fresh thyme leaves (optional garnish): A pretty, aromatic finishing touch.
How to Make Lamb Shanks in Red Wine Sauce Recipe
Step 1: Preheat the Oven
Start by setting your oven to 180°C (350°F), whether you have a fan or standard oven. This ensures an even slow cook that will make the lamb tender and flavorful without drying out.
Step 2: Season the Shanks
Pat your lamb shanks dry to get a nice sear, then generously sprinkle them with salt and pepper. This simple step is vital as it layers flavor and helps create a beautiful crust during browning.
Step 3: Brown the Lamb Shanks
Heat 2 tablespoons of olive oil in a heavy-based pot over high heat. Sear the lamb in batches until each shank has a rich, golden crust, about five minutes per batch. Browning develops fantastic flavor and locks in those delicious juices. Remove the browned shanks onto a plate, then drain any excess fat from the pot.
Step 4: Sauté the Aromatics
Lower the heat to medium-low and add the remaining tablespoon of olive oil to the same pot. Toss in the onion and garlic, cooking gently for two minutes until fragrant. Then add the finely diced carrot and celery, letting everything soften for around five minutes until the onion becomes translucent and sweet. This combination builds the savory backbone of your sauce.
Step 5: Add the Braising Liquids and Herbs
Pour in the vibrant red wine, chicken stock, crushed tomatoes, and tomato paste. Stir in the thyme and bay leaves for those unmistakable herbaceous notes. This red wine sauce is what makes this recipe shine, marrying acidity, sweetness, and earthiness all in one pot.
Step 6: Submerge the Lamb
Nestle the lamb shanks back into the pot, squeezing them in so they’re mostly covered by the sauce. This ensures even cooking and maximizes flavor absorption throughout the meat.
Step 7: Cook Covered in the Oven
Bring the liquid to a gentle simmer on the stove top, then cover the pot with a lid and transfer it to the oven. Allow the shanks to braise quietly for two hours. This slow, steady heat melts connective tissue and creates that signature fork-tender texture.
Step 8: Finish Cooking Uncovered
Remove the lid and return the pot to the oven for another 30 minutes. This step thickens the sauce and concentrates the flavors. You want the meat to be ultra-tender but still holding firm to the bone, the perfect balance that speaks to hours of patient cooking.
Step 9: Rest the Lamb
Carefully remove the shanks onto a warm plate and keep them covered for now. Discard the bay leaves and thyme sprigs, which have done their job infusing the sauce but are no longer needed.
Step 10: Strain and Reduce the Sauce
Strain the braising liquid into a bowl, pressing down on the cooked veggies to extract every drop of flavor. Return this silky sauce to the pot, simmering it gently if needed until it reaches a luscious syrupy consistency. Season to taste with salt and pepper, balancing acidity and richness to your liking.
Step 11: Serve It Up!
Plate the lamb shanks over a bed of creamy mashed potatoes, velvety cauliflower puree, or polenta. Ladle generous amounts of the red wine sauce over everything, and finish with fresh thyme leaves if you’re feeling fancy. Every bite is pure comfort and elegance.
How to Serve Lamb Shanks in Red Wine Sauce Recipe
Garnishes
A simple sprinkle of fresh thyme leaves adds a lovely burst of color and fresh herbal aroma that brightens each bite. You can also add a little freshly ground black pepper right before serving for an inviting peppery hint on the palate.
Side Dishes
Lamb Shanks in Red Wine Sauce Recipe pairs beautifully with creamy mashed potatoes that soak up the luscious sauce. For a lighter option, silky cauliflower puree offers a low-carb alternative without sacrificing creaminess. Polenta adds a nice rustic touch and holds the sauce well. Roasted vegetables or a crisp green salad also complement the richness perfectly.
Creative Ways to Present
For a dinner party, consider serving each lamb shank on individual platters with a swoosh of sauce artfully drizzled. Top with microgreens or edible flowers for a delicate touch. Alternatively, serve family-style in the pot it was cooked in, inviting guests to help themselves to generous servings.
Make Ahead and Storage
Storing Leftovers
Leftover lamb shanks stored in an airtight container keep wonderfully in the fridge for up to three days. The flavors only deepen overnight, making it an excellent dish to enjoy the next day.
Freezing
This dish freezes beautifully. Allow the lamb and sauce to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to three months, so you can enjoy this hearty meal anytime with minimal effort.
Reheating
Reheat gently on the stove over low heat to avoid drying out the meat. Cover the pot or pan to retain moisture, stirring occasionally. You can add a splash of stock or water if the sauce looks too thick. Microwave reheating is possible but less ideal as it may overcook the meat.
FAQs
Can I use a different cut of lamb?
While lamb shanks are ideal due to their tenderness and flavor when slow-cooked, you can substitute with lamb shoulder or neck. Just adjust cooking time accordingly, as these cuts may require less or more braising time.
What wine should I use in this recipe?
A full-bodied red wine such as Cabernet Sauvignon, Merlot, or Shiraz works wonderfully. Choose a good quality but affordable bottle since the wine’s flavor will strongly influence the sauce.
Is it necessary to strain the sauce?
Straining gives the sauce a smooth, refined texture and concentrates the flavor, but if you prefer a rustic style, you can skip this step and serve with the cooked vegetables included.
Can I make this recipe in a slow cooker?
Absolutely! Brown the lamb shanks and sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the lamb is tender. You may want to reduce the sauce on the stove at the end.
What are good alternatives for serving besides potatoes?
Polenta, creamy cauliflower puree, or even buttered noodles make excellent bases to soak up the sauce and complement the rich lamb flavors.
Final Thoughts
This Lamb Shanks in Red Wine Sauce Recipe is pure comfort food at its finest — a deliciously rich, tender meal that’s worth every minute of slow cooking. Whether you’re cooking for a special occasion or simply craving something extraordinary at home, this recipe will quickly become a beloved standard. Gather your ingredients, get ready to fill your kitchen with intoxicating aromas, and enjoy the rewarding process of making a dish that feels as heavenly as it tastes!
