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Braised Lamb Shanks in Red Wine Sauce

This dish features tender lamb shanks slowly braised in a rich red wine sauce, transforming tough cuts into melt-in-your-mouth goodness. The process involves searing, simmering with herbs, and slow cooking until the meat is fall-off-the-bone tender, resulting in a deeply flavorful, glossy sauce and hearty presentation.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Lamb shanks preferably with good marbling
  • 2 tablespoons Olive oil good fruity extra virgin recommended
  • 1 Onion roughly chopped
  • 3 cloves Garlic minced
  • 2 tablespoons Tomato paste adds depth to the sauce
  • 1 cup Red wine dry, full-bodied like Cabernet or Merlot
  • 2 cups Broth beef or chicken
  • 2 sprigs Fresh thyme
  • 1 sprig Fresh rosemary
  • Salt and pepper to taste

Equipment

  • Dutch oven or heavy pot
  • Tongs
  • Sharp knife
  • Wooden spoon

Method
 

  1. Pat the lamb shanks dry and generously season with salt and pepper.
  2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Carefully place the shanks in the hot oil and sear for about 4-5 minutes per side, until deeply browned and crusty. Transfer to a plate.
  3. Add chopped onions and minced garlic to the same pot. Cook over medium heat, stirring frequently, until the onions are translucent and fragrant, about 5 minutes. The kitchen will fill with a savory aroma.
  4. Stir in tomato paste and cook for another minute, allowing it to deepen in color and aroma. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a boil and let it reduce by half, about 8 minutes, until slightly thickened and aromatic.
  5. Return the seared lamb shanks to the pot. Nestle in sprigs of thyme and rosemary, then pour in enough broth to come halfway up the meat. Bring the mixture to a gentle simmer.
  6. Cover tightly with a lid and transfer the pot to a preheated oven at 160°C (320°F). Braise for 2.5 to 3 hours, checking occasionally to ensure the liquid stays at a gentle simmer. The meat will become tender and fall off the bone.
  7. Once cooked, carefully remove the shanks from the pot and set aside to rest for about 10 minutes. Meanwhile, simmer the sauce on the stovetop uncovered for about 10 minutes to thicken and intensify the flavor.
  8. Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the lamb shanks on a plate, spooning the rich, glossy sauce over the top. Garnish with additional fresh herbs if desired.

Notes

For best results, sear the lamb shanks thoroughly to develop flavor. Slow braising ensures tender, fall-off-the-bone meat and a rich sauce. Rest the meat briefly before serving to lock in juices.