If you’re craving a comforting, melt-in-your-mouth meal that’s just bursting with rich flavors, you’ve come to the right place. I absolutely love this Braised Lamb Shanks with Red Wine and Vegetables Recipe because the lamb turns so tender after slow cooking, and the red wine adds this incredible depth that just warms you from the inside out. Stick with me here, and I’ll walk you through all the little details that make this dish *fan-freaking-tastic* — you’ll want to make it again and again, trust me.
Why You’ll Love This Recipe
- Tender, Flavorful Meat: The slow braise breaks down the lamb shanks to an unbelievably tender perfection.
- Rich, Aromatic Sauce: The combination of red wine, tomato paste, and balsamic vinegar creates a deep, savory gravy.
- Simple Yet Elegant: With basic pantry staples and a bit of patience, you’ll serve a dish worthy of any special occasion.
- Make-Ahead Friendly: It tastes even better the next day and freezes beautifully for future meals.
Ingredients You’ll Need
Getting the right ingredients is key for this Braised Lamb Shanks with Red Wine and Vegetables Recipe. You’ll want fresh vegetables and a good bottle of red wine you’d also enjoy drinking—because the flavor will really shine through in the sauce.
- Lamb Shanks: I like using shanks trimmed of excess fat to avoid greasy sauce but still get lots of rich marrow flavor from the bones.
- Olive Oil: Extra virgin gives great flavor but don’t let it smoke when sautéing.
- Onion: Finely chopped so it softens down into the sauce and thickens it naturally.
- Carrots: Adds sweetness and color to balance the red wine.
- Shiitake Mushrooms: These deepen the umami, but cremini or button mushrooms work in a pinch.
- Rosemary: Fresh is best if you can, but dried rosemary sprigs work perfectly here too.
- Ground Coriander: I discovered this adds a subtle warmth that pairs amazingly with lamb.
- Salt and Black Pepper: Divided seasoning keeps the meat juicy and the sauce well balanced.
- Tomato Paste: For richness and a touch of acidity that brightens the sauce.
- Bay Leaves: Classic herb for slow braises like this to add fragrant depth.
- Beef Broth: Adds savory foundation—homemade or high-quality store-bought both work great.
- Red Wine: I usually pick a dry red like Cabernet or Merlot; it cooks down beautifully and isn’t too sweet.
- Balsamic Vinegar: Adds a lovely tang and sweetness that helps balance the sauce’s richness.
- Worcestershire Sauce: This umami bomb enhances complexity without overpowering the lamb.
Variations
I love to tweak this Braised Lamb Shanks with Red Wine and Vegetables Recipe depending on the season or what’s in my pantry. It’s flexible, so feel free to put your own spin on it!
- Mushroom Swap: Sometimes I swap shiitake for cremini or porcini for a different earthiness—each gives a unique flavor twist.
- Herb Change Up: Try fresh thyme or a sprinkle of fennel seeds if you want a slightly different aromatic profile.
- Spice Variation: Adding a pinch of smoked paprika or cinnamon lends a warm, cozy vibe perfect for fall and winter dinners.
- Lean to Rich: If you prefer leaner meat, you can substitute lamb shanks for beef short ribs, but cooking time may vary.
How to Make Braised Lamb Shanks with Red Wine and Vegetables Recipe
Step 1: Sear to Seal in Juices
First things first: preheat your oven to 350°F and get your Dutch oven heating on medium-high. Season those lamb shanks well with salt and pepper—half now, half later for perfect balance. I like carefully searing each side until you get a gorgeous golden crust; it locks in moisture and brings out flavor. Don’t rush here—take about 4-5 minutes per side and resist poking with the spatula. Once golden, set them aside on a plate.
Step 2: Build Your Flavor Base with Vegetables
Next, add the remaining olive oil to your pot and toss in the finely chopped onions, carrots, and sliced shiitake mushrooms. Sauté these until they soften and the onion turns translucent—about 5-7 minutes. Then sprinkle in the rosemary and coriander, giving everything a good stir for about 30 seconds to toast the spices and get those aromas going. Finish this step by stirring in the tomato paste, ensuring it’s fully mixed with your veggies to develop that rich, savory base.
Step 3: Pour Your Braising Liquid and Assemble
Time for the star of the sauce: pour in your beef broth, red wine, balsamic vinegar, and Worcestershire sauce right into the pot. Then add the rest of your salt and pepper. Give everything a good stir to combine, scraping those flavorful bits stuck at the bottom of the pan. Now nestle your lamb shanks back into the pot, making sure they’re mostly submerged in all that tasty liquid. Toss in the bay leaves, cover the pot tightly with a lid, and get ready to slow cook.
Step 4: Slow Cook Low and Slow
Place your covered Dutch oven down on the bottom rack of your oven. Now, patience is key here—you’re going to bake it low and slow for about 2 hours. This method coax the lamb to tender perfection as flavors meld beautifully with the vegetables and wine. After 2 hours, take the pot out and let it rest, covered, for 10 minutes before serving. This step lets the juices redistribute so every bite stays juicy.
Pro Tips for Making Braised Lamb Shanks with Red Wine and Vegetables Recipe
- Searing is Non-Negotiable: Don’t skip browning the shanks; it builds layers of flavor that slow cooking alone can’t achieve.
- Don’t Rush the Rest: Letting the lamb rest after cooking allows the juices to settle, keeping the meat moist when you slice in.
- Use Quality Red Wine: Choose a dry red that you like drinking – cheap cooking wines just don’t have the same vibrant flavor.
- Watch Your Oven Placement: I found baking on the bottom rack helps the pot heat evenly and keeps the lamb moist without drying out.
How to Serve Braised Lamb Shanks with Red Wine and Vegetables Recipe
Garnishes
I usually sprinkle some fresh chopped parsley right over the top—it adds a fresh, herbaceous note that brightens the dish. Sometimes a little lemon zest helps too if I’m feeling fancy and want a subtle citrus lift that cuts through the richness.
Side Dishes
This recipe shines when served over creamy mashed potatoes—that gravy soaks in perfectly creating a dreamy combo. Roasted seasonal veggies or a simple buttered green bean side also complement the richness without competing for attention.
Creative Ways to Present
For a special dinner, I’ve plated each lamb shank atop a bed of mashed potatoes with the vegetable-rich sauce drizzled generously on top, then added a couple of roasted baby carrots and a sprig of rosemary. It’s rustic yet elegant and always wows guests without too much fuss.
Make Ahead and Storage
Storing Leftovers
When my family has leftovers (which is rare because it’s so good!), I store them in an airtight container in the fridge for up to five days. Reheating gently on the stove with a splash of broth or water helps prevent the meat from drying out.
Freezing
I’ve frozen this braised lamb before without losing charm—just make sure it’s fully cooled before sealing it in a freezer-safe container. It keeps wonderfully for up to 3 months. Then thaw it slowly overnight in the fridge for the best texture.
Reheating
Reheat leftovers gently in a small pot over low heat, stirring occasionally and adding a splash of water or broth to loosen the sauce. This keeps the meat tender and the veggies from turning mushy.
FAQs
-
Can I make this Braised Lamb Shanks with Red Wine and Vegetables Recipe in a slow cooker?
Absolutely! After searing the lamb and sautéing the vegetables, transfer everything into your slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender and falling off the bone.
-
What cut of lamb can I substitute for shanks?
If shanks are hard to find, beef short ribs or lamb shoulder roast work well too, though cooking times will differ slightly since shanks have a lot of connective tissue that breaks down beautifully in braising.
-
Do I have to use red wine in this recipe?
While red wine gives this dish its signature depth, if you prefer to avoid alcohol, you can substitute extra beef broth with a splash of balsamic vinegar or grape juice for acidity. The flavor will be different but still delicious.
-
How do I know when the lamb shanks are done?
The lamb is done when the meat is tender and easily pulls away from the bone—usually after about 2 hours braising at 350°F. If mushy or falling apart, that’s perfect; it means the collagen fully broke down into silky sauce goodness.
Final Thoughts
This Braised Lamb Shanks with Red Wine and Vegetables Recipe has truly become a go-to comfort dish in my kitchen. The slow braise creates a rich and tender meal that feels like a warm hug on a plate, perfect for family dinners or impressing guests. I hope you enjoy making it as much as I do—you’ll love how the flavors deepen over time and how easy this all comes together with just a little prep and patience. Give it a try, and I bet it becomes one of your favorites too!
Print
Braised Lamb Shanks with Red Wine and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
Description
This Braised Lamb Shanks recipe is a comforting and flavorful dish featuring tender lamb shanks cooked slowly in a rich mixture of red wine, beef broth, and aromatic vegetables. Perfectly seared and then braised in the oven, the lamb becomes melt-in-your-mouth tender, infused with rosemary, coriander, and a hint of balsamic vinegar. Serve this hearty meal over creamy mashed potatoes for a satisfying dinner.
Ingredients
Meat
- 3-4 lamb shanks (about 1.5-2 pounds), trimmed of excess fat
Vegetables & Herbs
- 1 large onion, finely chopped
- 2 carrots, chopped
- 5 shiitake mushrooms, sliced
- 1/2 tablespoon rosemary, dried or fresh
Spices & Seasonings
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 1 teaspoon ground coriander
Liquids & Sauces
- 2 tablespoons extra virgin olive oil
- 3 ounces tomato paste
- 3 bay leaves
- 3 cups beef broth
- 1 cup red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat Oven and Sear Lamb Shanks: Preheat your oven to 350°F (175°C). Heat a large Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Season the lamb shanks evenly with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Sear the lamb shanks in the hot oil until they develop a golden brown crust on all sides. Remove and transfer them to a large plate.
- Sauté Vegetables and Aromatics: Add the remaining 1 tablespoon of olive oil to the Dutch oven. Add the finely chopped onion, chopped carrots, and sliced shiitake mushrooms. Sauté until the vegetables become translucent, stirring occasionally. Then, add the rosemary and ground coriander, cooking for another 30 seconds while stirring constantly. Stir in the tomato paste, coating the vegetables evenly.
- Add Liquids and Seasonings: Pour in the beef broth, red wine, balsamic vinegar, and Worcestershire sauce. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir to combine. Return the seared lamb shanks to the pot, ensuring they are mostly covered by the liquid. Add the bay leaves.
- Braise in the Oven: Cover the Dutch oven with its lid and place it on the bottom rack of the preheated oven. Bake for 2 hours, allowing the lamb shanks to cook slowly and become tender in the flavorful braising liquid.
- Rest and Serve: After 2 hours, carefully remove the lamb shanks from the oven. Let them rest in the covered pot for about 10 minutes before serving. Serve hot with the rich braising gravy spooned over creamy mashed potatoes or your choice of side.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days. Reheat desired portions gently by simmering in a small pot on low heat, covered and stirring occasionally.
- Freeze: Cool lamb shanks completely before freezing in an airtight container. Store for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 lamb shank with gravy
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg
