Tender Red Wine Braised Lamb Shanks

Why You’ll Love this Recipe

• Lamb shanks are usually very inexpensive 
• Fall off the bone super tender meat!
• This is quite an easy recipe to make with almost all of the time needed in the oven unattended.
• The amazing aroma will turn the kitchen into a holiday spirit room!

What are Lamb Shanks

Lamb shanks come from the lower portion of the leg of the lamb. We use smaller whole ones, but they can be found cross-cut (as in osso buco) as well. They have connective tissue that adds flavor if cooked properly but can produce a tough piece of meat when incorrectly prepared, which is why this braising method works perfectly for this dish.

The flavor of lamb shanks are often categorized as gamey, but not in the aggressive and often undesirable way of mutton. They have a nice lamb flavor without being too assertive. We consider lamb shanks to be full flavored with a silky texture that is juicy and not dry at all.

One of the best ways (if not the best) to prepare a tough cut of meat like these lamb shanks is by braising them with a liquid that doesn’t fully cover the shanks, then cooking lamb shanks on low heat for a significant amount of time. Slow cooking the lamb shanks this way will break down the connective tissue, tenderizes the meat, and adds a ton of flavor to create a magical dish. The braising liquid, as is the case here in this lamb shank recipe, can also be used to make a delicious sauce after the shanks have cooked, creating an elevated, memorable meal for any occasion!

Ingredients

Here is what you need to make this recipe for tender and juicy braised lamb shanks:

• Lamb Shanks: Whole small to medium sized bone-in lamb shanks, approximately 1 pound each (16-20 oz each will work). Lamb shanks this size will yield about 7-8 oz of meat per shank. We generally serve 1 shank per person.
• Kosher Salt and Black Pepper
• Dried Herbs: A combination of thyme, tarragon, rosemary, and marjoram work perfectly in this recipe
• Olive Oil: A little olive oil is used to sear the lamb shanks prior to braising
• Unsalted Butter: A small amount of butter is used to infuse flavor and saute the vegetables
• Carrots: Used in the braising liquid, they add an earthy sweetness to the dish
• Onion: One of the foundational ingredients in the braising liquid
• Fresh Garlic Cloves: We don’t use a lot of garlic here, but just enough to impart its delicious flavor - also used in the gremolata
• Tomato Paste: A great way to amp up the richness to a sauce like this
• All Purpose Flour: A small amount of flour will help to thicken the braising liquid and help with the consistency of the final sauce
• Dry Red Wine: Go big or go home here, but no need to use an expensive wine! We have used flavorful zinfandel, cabernet sauvignon, and petite syrah with equally great results
• Bay Leaf: Another perfect addition to any braising liquid
• Cinnamon Stick & Star Anise: Warm spices work particularly well with lamb, and a cinnamon stick combined with a whole star anise will not only flavor the dish extremely well, but will make your kitchen smell amazing
• Fresh Parsley: Used in the gremolata as the foundation, Italian parsley will help cut through the richness of the dish
• Mint: Mint and lamb are great buddies, so it makes sense to add a little to the gremolata
• Lemon Zest & Juice: The component of the gremolata that brightens it up and also helps balance the richness of the lamb and the sauce

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Warm Spices: We used the two we like best for this recipe, but allspice, cloves, ginger, mace, and nutmeg are also good substitutes in the braising liquid
• Dried Herbs: Nearly any option and ratio can be used. 1 total teaspoon of dried herbs per shank is recommended so try what you like.
• Wine: Although it is hard to replace the complexity and depth of flavor of wine in cooking, if you are unable to use alcohol, try a non-alcoholic red wine (like this), beef stock, or roasted vegetable broth as an alternative.

How to Make Red Wine Braised Lamb Shanks

Don't let the cook time deter you from making this slow cooked lamb shanks recipe! The majority of the cook time is hands off, because the lamb will cook in the oven for a few hours. The only active cooking is searing the lamb, and just a little sauté work to prepare the braising liquid. Then just pop it in the oven and let it cook for a while until the meat is tender, silky, and delicious. You can make the gremolata while it cooks and then finish the dish by making a beautiful sauce from the braising liquid.

Equipment

Here is what you need to make this dish

• Large Dutch oven or other large oven safe pot or braising vessel, large enough to hold the lamb shanks.
• Mesh strainer to remove the solids from the braising liquid to make the sauce
• A saucepan to finish the sauce

Step-by-Step Instructions

Season and Sear the Lamb Shanks

• Preheat the oven to 300°F. Season each of the lamb shanks with 1 teaspoon of the salt, black pepper, thyme, tarragon, rosemary, and marjoram mixture. Heat 1 tablespoon of the olive oil over medium-high heat in the Dutch oven. Once hot, sear the lamb shanks in the hot oil to get a little browning on all sides as best as you can. This should take about 3-4 minutes. Remove the shanks to a plate and turn the heat to medium.

Prepare the Braising Liquid and Braise the Lamb

• Immediately add the remaining 1 tablespoon of olive oil and butter to the Dutch oven. Add the carrots and onion and cook for a few minutes. Add the garlic and tomato paste and stir for about 30 seconds. Stir in the flour and cook for one minute. Add the wine while stirring to incorporate everything well. Once you add the wine, return the lamb shanks to the Dutch oven and drop in the bay leaves, cinnamon, and star anise. Bring to a boil then cover and place the Dutch oven into the preheated oven and set a timer for 2 hours. At the 2-hour mark, check to see if too much liquid has evaporated (you want the liquid to stay above the halfway mark of the lamb shanks). If it has, add some more wine or a 1:1 ratio of wine and water/stock). You can also turn the shanks over if you wish, but it is not necessary. Return to the oven and cook for another 1.5 hours. At this point, the lamb should be super tender and falling off the bone.

Make the Gremolata

• For the gremolata, simply mix the parsley, mint, lemon zest, lemon juice, garlic, and ½ teaspoon of kosher salt. Set aside and let the gremolata sit for at least 20 minutes to meld the flavors before using.

Make the Sauce

• Once the lamb is done, remove the lamb shanks to a plate and loosely cover with aluminum foil. Strain the braising liquid through a mesh strainer into a saucepan or large skillet and discard the solids. Cook the liquid over medium heat to reduce somewhat until the rich red wine sauce has thickened a bit. Taste and adjust for seasoning as needed.

Serve

• The lamb shanks can be served drizzled with the rich sauce and topped with the gremolata alongside your favorite side dishes. Enjoy!

Variations

Here are a couple ways to change up this recipe:

• Change the protein! You could use this exact recipe with beef or pork shanks, or even short ribs as well.
• Different wines: In place of red wine, use white wine or rosé wine for an interesting twist.

How to store leftover braised lamb shanks:

• Store lamb shanks covered with the sauce in an airtight container in the refrigerator for 3-4 days.

How to reheat leftover lamb shanks:

• These are best reheated in the oven at 325°F fully covered in an oven safe pot or dish until warmed throughout.

Can you freeze leftover braised lamb shanks?

• Yes, but try to ensure as much air is removed as possible from the storage container. Thaw and use within 3 months.

Troubleshooting

Make sure to use a pot or Dutch oven with a tight fitting lid to avoid too much evaporation of the braising liquid. If the liquid in the braising pot has evaporated too much at the 2-hour mark, add some more wine or water with wine or even stock for the last 1 ½ hour of cooking so the lamb doesn’t dry out and you have liquid for a sauce.

What to serve with Red Wine Braised Lamb Shanks

We love a good side dish such as a creamy mashed potato dish, other starchy root vegetables like parsnips or turnips, mashed sweet potatoes, cauliflower mash, or polenta to soak up all the delicious red wine sauce. You could have a green vegetable or side salad as well, both are great to lighten up the meal. 

What Wines To Drink with Lamb Shanks

Just like the wine in the braising liquid, a bold red works perfectly here. Any dry reds such as a Bordeaux blend, or other food-worthy cabernet sauvignon or petite syrah you’ve been saving for the right dish will be perfect!