Shanks of lamb are a wonderful thing to serve on a cold day, so as fall arrives and winter rolls in, stock up on these meaty treats and you can braise them to make the most delicious meals. Braising means slow-cooking in liquid, and you can choose from beer, wine or other liquids. There is plenty of meat on a lamb shank and the flavor is phenomenal. I especially love this braised lamb shanks in red wine recipe because the flavors are so amazing.
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Shanks of Lamb: So Much Appeal in this Dish
Lamb shanks smell incredible while they cook and the flavor will drive you half-crazy with anticipation! The following braised lamb shanks in red wine recipe is easy to make and the ingredients are easy to find. The lamb is browned then cooked with onion, carrots and celery, garlic, bay leaves, peppercorns, and red wine.
Use a casserole dish on the stove and in the oven, or else use a heavy pot on the stove and transfer the mixture into an ovenproof casserole to bake. It just depends what you have to hand.
Braised lamb shanks in red wine is excellent served with mashed potatoes and this recipe makes 4 portions, but you can always double it if you are feeding a crowd. Once you have experienced the amazing flavor of this braised lamb in red wine recipe you will certainly want to make it again.
Braised Shanks of Lamb: Quick and Easy to Prepare
Braised lamb shanks in red wine is a dish which takes about 3 hours to make, including cooking time, so ensure you start it in plenty of time so it is ready at dinner time. Use a bottle of dry red wine to make this, a regular size bottle (25 ounces, or 750 ml).
The flavor of the wine will be in the finished braised lamb shanks in red wine dish, so use something you would drink. You should always use reasonable quality wine when cooking, especially when the wine is going to be very evident in the finished flavor. Something labeled ‘cooking wine’ is going to cheapen the flavor of the finished dish by adding a mediocre taste to it, and that is never something you should allow if you want to make the most delicious meals. If you want to compare another of our lamb shanks recipes – garlic herb lamb shanks – take a look so you can see which you prefer.Print
Best Red Wine Braised Lamb Shanks Recipe
This rich and hearty dish melts in the mouth. The flavors are excellent and the meat, vegetables and red wine combine with garlic, bay leaves and pepper, to boast an incredible flavor in every mouthful.
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins
- Total Time: 3 hours
- Yield: 4 1x
- Category: Entree
- 4 lamb shanks, about 1 lb (450g) each
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
- 3 bay leaves
- 1 bottle dry red wine
- 1 cup (235 ml) water
- 12 peppercorns
- 5 peeled garlic cloves
- 4 celery ribs, in 1/4 inch slices
- 4 carrots, in 1/4 inch slices
- 1 roughly chopped onion
- Preheat the oven to 325 degrees F (160 degrees C).
- Heat the oil in a large, heavy, ovenproof pot or stove-proof dish.
- Use salt and black pepper to season the meat, then brown for about 4 minutes per side.
- Add the garlic, carrots, onion and celery to the pot, then pour in the red wine and boil for 3 minutes.
- Add the water and get the mixture to a simmer.
- Add the peppercorns and bay leaves, then cover the pot tightly.
- Braise in the oven for 1 hour and 45 minutes, or until the lamb shanks are very tender.
- Turn them once, halfway through.
- Put the shanks in a warmed serving dish.
- Strain the braising liquid into a pan, using a wooden spoon to press on the solids.
- Boil this liquid for 20 minutes over a high heat or until it reduces to 1 1/2 cups (350 ml).
- Season with salt and pepper and pour about a third of it over the meat.
- Keep the rest of the sauce warm.
- Cover the meat with foil and warm it up for about 10 minutes in the oven, then serve with the rest of the sauce.
You can refrigerate the braised lamb shanks in their sauce overnight if you like, then just cover and reheat in a 350 degrees F (190 degrees C) oven for half an hour or until warm.
Shanks of Lamb: Try Braising Them in White Wine
Lamb shanks always make a delicious meal and they are easy to work with. It is hard to overcook them because they have quite a high fat content. In fact, if you keep the heat quite low (we are using 180 degrees C/350 degrees F in the following recipe but you can go lower and cook longer) you will be able to see when the shanks are cooked.
If the meat is still clinging tightly to the bone, they need more time. If the meat is coming away from the bone and very tender they are done. So there is no need for meat thermometers or cutting into the meat to check with this recipe. In fact, it is simple enough for a cooking novice.
Get Plenty of Flavor into Your Shanks of Lamb
We are cutting little pockets into the lamb and filling them with a butter and herb mixture, then sitting each shank on a bed of garlic, adding a splash of white wine, enclosing them in foil packets and baking them until perfect.
If you want to add some vegetables between the garlic and lamb, consider adding a couple of finely sliced carrots, a finely sliced onion and a finely sliced leek to the recipe. Else make vegetables to serve on the side.
You might remember lamb shanks being much cheaper a few years back and, if so, you are right! Unfortunately this cut of lamb has recently come into vogue with celebrity chefs loving it in recipes. This of course pushed up the demand and therefore the price. However, lamb shanks still work out cheaper than some other cuts, such as lamb cutlets, for the amount of meat you get.
Best Braised Lamb Shanks in White Wine
Shanks of lamb are flavored with sage, garlic and white wine for a more delicate take on the classic braised lamb shank recipe. This would be amazing served with mashed potatoes and green beans.
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 50 mins
- Yield: 4 1x
- Category: Main Dish
6 fresh rosemary sprigs
3½ oz (100g) cold butter
2 fresh thyme sprigs, leaves picked
Salt and black pepper, to taste
15 fresh sage leaves
12 unpeeled garlic cloves
4 big lamb shanks
Olive oil, as needed
1 cup (250ml) white wine
- Preheat the oven to 350 degrees F (180 degrees C).
- Pick the leaves off the rosemary sprigs.
- Puree them with the butter, the thyme, some salt and black pepper, and most of the sage in a food processor.
- Cut between the meat and bone of a lamb shank, from the base upwards, to make a pocket-like hole.
- Repeat with the other 3 lamb shanks.
- Stuff ¼ of the butter mixture into each one.
- Divide the garlic between 4 large pieces of foil.
- Rub the lamb shanks with oil and add some salt and black pepper.
- Put one on each square of foil.
- Add the rosemary sprigs and sage leaves.
- Pull up the sides of the foil and pour the wine on top.
- Pinch the foil closed tightly.
- Snip off any excess with scissors.
- Put the lamb shank parcels on a baking tray, bones pointing upwards.
- Cook for 2½ hours or until the lamb is very tender and beginning to come off the bone.
- If you want, you can give it a few minutes under the grill (broiler) to crisp up the skin.
- Let them rest in foil for 10 minutes then serve.
So why not serve this tasty shank of lamb with your favorite vegetables? That would really do it justice. Might I suggest some kale mashed potatoes and perhaps baby carrots and radishes? If you prefer something traditional, how about garden peas and some boiled potatoes. Whatever you choose to serve, you will not regret making this fantastic dish. The lamb shanks are filled with a herb butter mixture and roasted with garlic and white wine.
Lamb shanks are oh so simple to cook because you can clearly identify when they are perfectly cooked. As any professional meat chef will tell you, that is when the meat is literally falling off the bone.