Tender, Fall-Off-The-Bone Lamb Shanks in Luxurious Red Wine Sauce

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Description

This dish is the epitome of comfort and indulgence. Lamb shanks are slowly braised in a rich red wine sauce infused with garlic, onions, carrots, herbs, and tomatoes until the meat is so tender it falls right off the bone. The long, slow cooking allows the flavors to meld beautifully, producing a dish perfect for special occasions, Sunday dinners, or when you want to impress guests with minimal effort but maximum flavor.

Ingredients For Tender, Fall-Off-The-Bone Lamb Shanks in Luxurious Red Wine Sauce

  • 4 lamb shanks (about 1.5–2 lbs each)

  • 2 tbsp olive oil

  • 1 large onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 5 garlic cloves, minced

  • 2 tbsp tomato paste

  • 2 cups red wine (preferably a dry, full-bodied one like Cabernet Sauvignon or Shiraz)

  • 3 cups beef stock (or lamb stock if available)

  • 1 can (14 oz) crushed tomatoes

  • 2 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 2 bay leaves

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the lamb shanks

    • Pat lamb shanks dry with paper towels. Season generously with salt and pepper.

  2. Sear the lamb

    • Heat olive oil in a large Dutch oven over medium-high heat.

    • Brown lamb shanks on all sides (about 8–10 minutes total). Remove and set aside.

  3. Make the flavor base

    • In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened.

    • Add garlic and tomato paste, cooking for 1–2 minutes until fragrant.

  4. Deglaze with red wine

    • Pour in the red wine and bring to a boil. Scrape up any browned bits from the bottom. Simmer for 10 minutes until slightly reduced.

  5. Add stock and herbs

    • Stir in crushed tomatoes, beef stock, rosemary, thyme, and bay leaves. Return lamb shanks to the pot.

  6. Slow braise

    • Cover with lid and transfer to a preheated oven at 325°F (160°C).

    • Braise for 2.5–3 hours, turning lamb shanks halfway through.

  7. Finish the sauce

    • Once tender, remove shanks from the pot. If sauce is too thin, simmer uncovered on the stovetop for 10–15 minutes until reduced and glossy.

  8. Serve

    • Place lamb shanks on a platter, spoon sauce generously over the top, and garnish with fresh parsley.

    • Best served with mashed potatoes, creamy polenta, or crusty bread.

Notes

  • Choose lamb shanks with plenty of meat on them for best results.

  • This dish tastes even better the next day as the flavors deepen.

  • If you don’t want to use wine, substitute with extra stock plus 2 tbsp balsamic vinegar.

Tips

  • Always sear the lamb well—it locks in flavor.

  • Use a heavy Dutch oven or braising pot to maintain steady heat.

  • Skim off excess fat from the surface of the sauce before serving for a cleaner taste.

Servings

  • Serves 4 people generously

Nutritional Info (per serving, approx.)

  • Calories: 580

  • Protein: 48g

  • Fat: 32g

  • Carbohydrates: 14g

  • Fiber: 3g

  • Sugar: 6g

Benefits

  • Protein-rich: Excellent source of high-quality protein.

  • Iron and zinc: Lamb provides essential minerals for energy and immunity.

  • Collagen-rich: Slow-cooked cuts like shanks release collagen, aiding joint and skin health.

  • Balanced meal: When paired with veggies and starch, it’s hearty and complete.

Q&A

Q: Can I make this in a slow cooker?
A: Yes! After searing, transfer everything to a slow cooker and cook on low for 8 hours or high for 5–6 hours.

Q: Which wine is best?
A: Use a bold, dry red wine like Cabernet Sauvignon, Shiraz, or Merlot. Avoid sweet wines.

Q: Can I freeze leftovers?
A: Absolutely. Store in airtight containers for up to 3 months. Reheat gently on the stovetop.

Q: What sides pair well with this?
A: Creamy mashed potatoes, polenta, risotto, couscous, or a simple buttered pasta.

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