Red Wine Braised Lamb Shanks

Tender and rich red wine braised lamb shanks are an impressive main course that's surprisingly easy to make. Lamb shanks are braised in a hearty blend of carrots, celery, onion, red wine, broth, and herbs. Pair with mashed potatoes, or creamy polenta for an ultra-comforting and hearty meal.

There are few things more comforting than braised meat, whether it's a short rib ragu, osso buco, or red wine braised lamb shanks.

The meat effortlessly falls off the bone, it's rich and flavorful, and the aroma is out of this world.

These Dutch oven braised lamb shanks are easier than they look, and are sure to impress anyone lucky enough to be at your table!

We like to serve these over garlic mashed potatoes, or creamy polenta, with a side of sauteed broccoli rabe or garlic spinach.

How to make it

Each number corresponds to the numbered written steps below.

1. Dice 2 medium carrots, 1 large onion, and 2 large celery ribs, and smash 8 cloves of garlic.  Preheat the oven to 350f and set the rack to the middle level leaving enough room to accommodate a Dutch oven.  Note: Anything larger than a 5-quart Dutch oven will do the job here.

2. Add 1 cup of flour to a dish and season four ~l-pound lamb shanks with salt and pepper on both sides, then dredge in the flour and shake to remove any excess.
3. Heat a large Dutch oven to medium heat and add 2-3 tablespoons of olive oil.  Sear the lamb shanks until brown on all sides, about 10 minutes total.  Move the shanks to a plate and set them aside.

4. Leave 3 tablespoons of lamb fat in the pot. Add the onion, celery, and carrots along with a pinch of salt and saute for about 10 minutes or until soft.
5. Add the garlic and cook for about 2 more minutes until fragrant, then add 3 ounces of tomato paste.  Cook the paste for 5 minutes, stirring frequently.  If the sauce begins to burn, add a touch of water or lower the heat a bit.

6. Add 2 cups of dry red wine and turn the heat up to high.  Scrape with the back of a wooden spoon to dislodge the brown bits from the bottom of the pot and allow the mixture to boil for 2 minutes, then turn off the heat. 
7. Add the lamb shanks to the pot along with 4 cups of low-sodium beef stock, 2 large bay leaves, 3 sprigs of rosemary, and 2 teaspoons of coarse black pepper.  Cover the pot with its lid and braise in the oven for 2 hours.

8. After 2 hours, remove the lid and cook uncovered for another 30 minutes or until the lamb browns a bit more and is fork-tender.
9. Remove the shanks from the pot and degrease the sauce by skimming some of the top layer of fat with a spoon.  Taste test, and if needed, season with more salt and pepper to taste.

10. Remove the rosemary and bay leaves and blend the sauce with an immersion blender to thicken.  Alternatively, boiling for 5-10 minutes or a cornstarch slurry will both help thicken the sauce.  Serve the shanks with crusty bread or mashed potatoes, polenta, rice, or orzo, and enjoy!

Top tips

• Portion size. Lamb shanks tend to vary in size, but for the most part, a 1-pound lamb shank is a good portion for one person. 
• Wine. Any dry red wine, such as cabernet, chianti, pinot noir, etc. would be great with these braised lamb shanks. If you prefer to not use alcohol, simply replace the wine with additional low-sodium beef stock.
• Cook time. The cook time I provided here is what I followed, however, depending on your oven, the size of your shanks, etc. the cooking time may vary.  Just be sure to cook the shanks until very tender and you'll be set!
• Overnight. If you have the time to cook the shanks ahead of time, they will taste even better the next day.  Besides the next-day flavor bonus, storing the shanks in the fridge overnight will help you easily remove the fat layer the next day, if desired.  Note: If storing overnight, place the shanks and the sauce in separate containers to make it easier to remove all of the fat the next day.

More tender braised recipes

• Braised short ribs - with carrots, celery, onions, and herbs.
• Italian beef stew - beef chuck, mushrooms, carrots, and herbs.
• Chicken cacciatore - whole chicken braised with tomatoes, garlic, and green and black olives.

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