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Lamb shank with red wine sauce, mashed potatoes and asparagus on a plate.
Victoria Haneveer

Braised Lamb Shanks in Red Wine Sauce

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Ingredients Method Notes

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
Optional Extras
  • 3 celery ribs (finely diced)

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Pat the lamb shanks with paper towels, then sprinkle with 1 teaspoon of salt and some black pepper.
  3. Heat 2 tablespoons of the oil in a heavy based pot over a high heat.
  4. Brown the lamb shanks in there, in 2 batches.
  5. Allow about 5 minutes per batch to brown all sides, adjusting as needed.
  6. Transfer the lamb on to a plate then drain any excess fat from the pot.
  7. Turn the heat down to low-medium.
  8. Heat the remaining tablespoon of oil in the same pot and add the carrot, onion, garlic and celery if using.
  9. Sauté this mixture for 10 minutes.
  10. Pour in the red wine and turn up the heat up to medium-high.
  11. Bring the mixture to a simmer, scraping the bottom of the pan to get all the tasty brown bits up.
  12. Simmer it for 3 minutes.
  13. 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.
  14. Put the lamb shanks in the pot.
  15. Bring the mixture to a simmer, then put the lid on and bake for 2 hours.
  16. Turn the shanks over, cover again and cook for about 30 minutes more or until the meat is very tender. Continue longer if necessary.
  17. Transfer the lamb shanks to a warm plate. Remove the bay leaves and thyme stalks, then skim excess fat from the sauce.
  18. 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.
  19. If using a countertop blender, follow its instructions for hot liquids, work in small batches and never seal hot sauce in an unsuitable container.
  20. Add salt and pepper to taste.
  21. 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

The 3-hour cooking estimate allows about 10 minutes for two browning batches, 10 minutes for vegetables, 3 minutes for wine, 2½ hours oven braising and a short sauce finish. Allow longer if the shanks aren't tender.
For the slow-cooker variation, sear the lamb first and prepare the sauce as directed, then transfer to a suitably sized slow cooker. Cook about 8 hours on low or 5 hours on high, until tender. The sauce may need reducing separately because slow cookers retain moisture.
I like to add a rosemary sprig at the bone for presentation; remove woody sprigs before eating.
Refrigerate promptly, covered with sauce; eat within 3 to 4 days. Freeze for up to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C).