Braised Lamb Shanks in Red Wine Sauce
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
These braised lamb shanks in red wine cook gently with tomatoes, vegetables and thyme until the meat is very tender. The vegetables are blended into the sauce for a smooth finish.
I fell in love with lamb shanks the first time I tried them. I often use the crockpot, but the main card here gives a Dutch-oven method, with the slow-cooker variation kept separate.
Braised Lamb Shanks in Red Wine Sauce at a Glance
Prep: 20 minutes
Cook: About 3 hours
Total: About 3 hours 20 minutes
Servings: 4
Main ingredients: Lamb shanks, red wine, tomatoes and aromatics
Method: Sear, oven-braise and finish the sauce
Why You’ll Love It
- Tender shanks: Long, moist cooking softens this cut.
- Red wine sauce: Tomatoes and browned vegetables add richness.
- Smooth finish: Blending the vegetables thickens the sauce.
- Make-ahead option: Reheat the shanks in their sauce for another meal.
Braised Lamb Shanks in Red Wine Sauce Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Lamb shanks: Use similar-sized shanks of about 1 pound each. Plan one per person.
- Red wine: Choose a dry, full-bodied wine you enjoy. It doesn’t need to be expensive.
- Carrot, onion and garlic: Dice finely so they soften in the sauce.
- Celery: This is an optional extra.
- Tomatoes and tomato paste: Both contribute to the sauce.
- Stock: Chicken stock or water adds braising liquid.
- Thyme and bay leaves: Remove stalks and whole leaves before blending.
- Extra hot water: Keep it aside and add only as needed to adjust the sauce.
How to Make Braised Lamb Shanks in Red Wine Sauce
The full instructions with weights and measurements are in the recipe card below.
- Sear: Brown the shanks in batches.
- Prepare the sauce: Cook the vegetables, simmer the wine briefly and add tomatoes, stock and herbs.
- Braise: Cover and cook in the oven until the lamb is very tender.
- Blend: Remove the shanks and herbs before blending the sauce, then return the lamb.
Equipment
- Dutch oven with a lid: Use a heavy ovenproof pot large enough for four shanks and the sauce.
- Chef’s knife: Dice the vegetables.
- Cutting board: For preparing aromatics.
- Measuring cups and spoons: Measure wine, stock and seasoning.
An immersion blender smooths the sauce. Use tongs to move the shanks.
Tips for the Best Braised Lamb Shanks in Red Wine Sauce
- Brown in batches: Allow around 5 minutes per batch rather than crowding all the shanks together.
- Keep extra water separate: Add it only if the sauce needs it.
- Check tenderness: Continue gently if the meat still resists a fork.
- Remove meat and herbs before blending: Don’t run the blender around bones or woody stalks.
- Blend hot sauce carefully: Take the pot off the heat and keep an immersion-blender blade submerged.
Substitutions and Variations
- Slow cooker: Sear and prepare the sauce first, then transfer to a suitable slow cooker. Allow about 8 hours on low or 5 hours on high, checking tenderness. Reduce the sauce separately if needed.
- No celery: Leave it out.
- No wine: Additional stock makes a different sauce; taste and adjust at the end.
- Gluten-free and dairy-free: Check the stock and packaged ingredients; no flour or dairy is required.
Serving Suggestions
Mashed potatoes are my usual choice, with asparagus, carrots or red cabbage. Caramelized carrots or roast potatoes work too.
How to Store Braised Lamb Shanks in Red Wine Sauce
- Refrigerate: Refrigerate promptly, covered with sauce; eat within 3 to 4 days.
- Freeze: Freeze for up to 3 months for best quality.
- Reheat: Thaw in the refrigerator and reheat gently in the sauce to 165°F (74°C).
Braised Lamb Shanks in Red Wine Sauce FAQs
No. Remove the shanks, bay leaves and thyme stalks first, then blend the sauce and return the lamb.
Yes. Follow the separate slow-cooker variation in the notes. The oven and slow-cooker timings aren’t interchangeable.
The amount of liquid left depends on the pan and cooking method. Remove the shanks and simmer the sauce uncovered to reduce it before serving.
Cooking reduces the alcohol content but doesn’t guarantee that all of it disappears. Use a different sauce if alcohol needs to be avoided completely.
Ingredients
- 4 lamb shanks (about 1 pound (450g) each)
- 3 tablespoons olive oil
- 2 finely diced carrots
- 1 finely diced onion
- 3 minced garlic cloves
- 2½ cups full-bodied dry red wine (about 600ml)
- 28 ounces canned crushed tomatoes (800g)
- 2 tablespoons tomato paste
- 2 cups chicken stock or water (about 475ml)
- 4 fresh bay leaves or 2 dried ones
- 5 sprigs of thyme, tied together
- ½ to 1½ cups hot water (120 to 360ml, only as needed)
- 2 teaspoons salt
- Black pepper, to taste
- 3 celery ribs (finely diced)
Method
- Preheat the oven to 350°F (175°C).
- Pat the lamb shanks with paper towels, then sprinkle with 1 teaspoon of salt and some black pepper.
- Heat 2 tablespoons of the oil in a heavy based pot over a high heat.
- Brown the lamb shanks in there, in 2 batches.
- Allow about 5 minutes per batch to brown all sides, adjusting as needed.
- Transfer the lamb on to a plate then drain any excess fat from the pot.
- Turn the heat down to low-medium.
- Heat the remaining tablespoon of oil in the same pot and add the carrot, onion, garlic and celery if using.
- Sauté this mixture for 10 minutes.
- Pour in the red wine and turn up the heat up to medium-high.
- Bring the mixture to a simmer, scraping the bottom of the pan to get all the tasty brown bits up.
- Simmer it for 3 minutes.
- Add the tomatoes, tomato paste, stock, bay leaves, thyme and remaining teaspoon of salt. Keep the extra hot water aside to adjust the sauce later.
- Put the lamb shanks in the pot.
- Bring the mixture to a simmer, then put the lid on and bake for 2 hours.
- Turn the shanks over, cover again and cook for about 30 minutes more or until the meat is very tender. Continue longer if necessary.
- Transfer the lamb shanks to a warm plate. Remove the bay leaves and thyme stalks, then skim excess fat from the sauce.
- Take the pan off the heat and blend the sauce with an immersion blender, keeping the blade submerged. Add hot water gradually only if the sauce is too thick.
- If using a countertop blender, follow its instructions for hot liquids, work in small batches and never seal hot sauce in an unsuitable container.
- Add salt and pepper to taste.
- Return the sauce and lamb to the pot and heat gently if needed. Serve one shank per person with the sauce and your chosen sides.
Notes
More Recipes to Try
- Cooking with wine explains more ways to use it.
- Greek stuffed squid with white wine is a seafood option.
Lamb shanks reward gentle cooking and a little patience. Serve the tender meat with its smooth red wine sauce and a side that makes the most of it.
