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Slow-Braised Lamb Shanks in Red Wine

This dish features lamb shanks that are slowly braised in a rich red wine sauce, resulting in tender, falling-off-the-bone meat with a glossy, flavorful sauce. The process involves searing, aromatic sautéing, and long, gentle cooking to develop deep, soulful flavors and a melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: French, Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces lamb shanks preferably meaty and with good connective tissue
  • 2 tablespoons olive oil for searing
  • 1 large yellow onion chopped
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 750 ml red wine a good fruity variety like Merlot or Cabernet
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cups beef or chicken broth to add depth to the sauce

Equipment

  • Dutch oven
  • sharp knife

Method
 

  1. Begin by preheating your oven to 160°C (320°F). Season the lamb shanks generously with salt and pepper. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
  2. Carefully place the lamb shanks into the hot oil and sear on all sides until deeply golden, about 4-5 minutes per side. Use tongs to turn them, watching for a crispy, caramelized crust to develop.
  3. Remove the seared shanks and set aside. In the same pot, add chopped onions, carrots, and celery. Sauté until softened and fragrant, about 8 minutes, stirring occasionally to scrape up browned bits from the bottom.
  4. Stir in the minced garlic and cook for another minute until fragrant. Pour in the red wine, scraping the bottom of the pot to deglaze and lift any remaining flavorful bits. Bring to a gentle simmer and let it reduce by half, about 10-12 minutes, until the liquid thickens slightly.
  5. Return the lamb shanks to the pot, nestling them into the wine and vegetables. Add the sprigs of thyme and rosemary, then pour in enough broth to nearly cover the meat. Bring the mixture to a gentle simmer.
  6. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, checking occasionally to ensure the liquid remains at a gentle simmer. The meat should become incredibly tender and pull apart easily when done.
  7. Once cooked, carefully remove the shanks from the pot and set aside. Place the Dutch oven on the stovetop over medium heat, and simmer the sauce uncovered for 10-15 minutes until glossy and slightly thickened.
  8. Taste the sauce and adjust seasoning if needed. Spoon the sauce generously over the lamb shanks and let them rest for 10 minutes before serving. Garnish with fresh herbs if desired and enjoy this rich, tender dish.

Notes

For an even richer flavor, let the dish rest overnight and reheat gently. Skim excess fat from the sauce before serving for a cleaner finish.