Tender Fall-Off-the-Bone Lamb Shanks in Rich Red Wine Gravy

by

Description

This dish features slow-braised lamb shanks simmered in a deeply flavored red wine and herb-infused gravy until the meat becomes irresistibly tender and melts off the bone. Perfect for a special dinner, holidays, or comforting weekend meal, it pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up the luxurious sauce.

Ingredients For Tender Fall-Off-the-Bone Lamb Shanks in Rich Red Wine Gravy

  • 4 lamb shanks (about 1 lb each, trimmed of excess fat)

  • 3 tbsp olive oil

  • 2 large onions, diced

  • 3 carrots, sliced into chunks

  • 3 celery stalks, chopped

  • 6 garlic cloves, minced

  • 2 tbsp tomato paste

  • 2 cups red wine (preferably a dry variety like Cabernet Sauvignon or Shiraz)

  • 3 cups beef or lamb stock

  • 2 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 2 bay leaves

  • 1 tsp smoked paprika

  • 1 tsp black pepper (freshly ground)

  • 1 tsp salt (adjust to taste)

  • 1 tbsp flour (optional, for thickening)

Instructions

  1. Prepare the lamb shanks: Pat them dry with paper towels and season with salt, pepper, and paprika.

  2. Brown the lamb: Heat olive oil in a large Dutch oven or heavy-bottomed pot. Sear the shanks on all sides until browned. Remove and set aside.

  3. Sauté vegetables: In the same pot, add onions, carrots, and celery. Cook 6–7 minutes until softened. Add garlic and tomato paste; cook another 2 minutes.

  4. Deglaze with wine: Pour in the red wine, scraping the bottom to release browned bits. Simmer 10 minutes to reduce by half.

  5. Add stock and herbs: Return lamb shanks to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a simmer.

  6. Slow-braise: Cover with lid and cook at 325°F (160°C) in the oven for 2.5–3 hours, turning shanks halfway through. Meat should be fork-tender.

  7. Make the gravy: Remove shanks and strain sauce if desired. To thicken, whisk 1 tbsp flour with 2 tbsp cold water, then stir into sauce and simmer until rich and velvety.

  8. Serve: Spoon gravy over lamb shanks and garnish with fresh herbs.

Notes

  • Use bone-in shanks for maximum flavor.

  • Reducing the wine before adding stock ensures a rich, concentrated sauce.

  • Can also be cooked in a slow cooker on LOW for 7–8 hours.

  • Leftovers taste even better the next day.

Tips

  • If sensitive to wine, replace half with beef stock.

  • For extra depth, add a splash of balsamic vinegar or a square of dark chocolate at the end.

  • Pair with garlic mashed potatoes, polenta, risotto, or buttered noodles.

  • Freeze extra portions—the flavors deepen beautifully after reheating.

Servings

  • Serves: 4 hearty portions

  • Prep Time: 20 minutes

  • Cook Time: 3 hours

  • Total Time: ~3 hours 20 minutes

Nutritional Information (per serving, approx.)

  • Calories: 640

  • Protein: 52g

  • Fat: 35g

  • Saturated Fat: 13g

  • Carbohydrates: 22g

  • Fiber: 4g

  • Sugar: 6g

  • Sodium: 800mg

Benefits

  • Protein-rich: Supports muscle repair and energy.

  • Collagen from slow-cooked lamb: Great for joint and skin health.

  • Rich in iron and B vitamins: Boosts red blood cell production and energy.

  • Herbs & veggies: Provide antioxidants and immune-boosting nutrients.

Q & A

Q1: Can I make this dish ahead of time?
✅ Yes! In fact, the flavors develop overnight. Simply reheat gently before serving.

Q2: What wine works best?
✅ A dry red wine like Cabernet Sauvignon, Shiraz, or Merlot enhances the sauce. Avoid sweet wines.

Q3: Can I use lamb shoulder instead of shanks?
✅ Yes, lamb shoulder or leg works well, but shanks provide the best tenderness and bone-rich flavor.

Q4: How do I know when it’s done?
✅ The lamb should fall off the bone easily with a fork—that’s when it’s perfect.

Q5: What if I don’t have an oven?
✅ You can braise on the stovetop over low heat or use a slow cooker.

Leave a Comment