Slow-Braised Lamb Shanks in Red Wine and Herb Jus

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Description

This dish is the definition of comfort and elegance. Lamb shanks are slowly braised until fall-off-the-bone tender in a rich red wine and herb-infused jus. The slow cooking allows the flavors of garlic, onions, carrots, fresh herbs, and wine to deeply infuse into the meat, creating a hearty, aromatic sauce perfect for pairing with mashed potatoes, polenta, or rustic bread. Ideal for family gatherings, Sunday dinners, or a special occasion.

Ingredients For Slow-Braised Lamb Shanks in Red Wine and Herb Jus

  • 4 lamb shanks (about 1 lb each)

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 5 garlic cloves, minced

  • 2 tbsp tomato paste

  • 2 cups red wine (Cabernet Sauvignon or Shiraz recommended)

  • 4 cups beef stock (low sodium)

  • 2 sprigs rosemary (fresh)

  • 3 sprigs thyme (fresh)

  • 2 bay leaves

  • 1 tsp salt (to taste)

  • ½ tsp black pepper (to taste)

  • 1 tbsp flour (optional, for thickening)

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Prep & Brown the Meat: Pat lamb shanks dry, season with salt & pepper. Heat olive oil in a heavy pot or Dutch oven, sear shanks on all sides until golden brown. Remove and set aside.

  2. Sauté Veggies: In the same pot, add onion, carrots, celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.

  3. Deglaze & Build Flavor: Stir in tomato paste, cook 2 minutes. Pour in red wine, scraping the bottom to lift caramelized bits. Let simmer 5 minutes.

  4. Add Stock & Herbs: Return shanks to pot, pour in beef stock until nearly submerged. Add rosemary, thyme, and bay leaves.

  5. Slow Braise: Cover pot and cook at 325°F (160°C) for 2.5–3 hours (oven or stovetop on low) until lamb is fork-tender.

  6. Finish the Sauce: Remove lamb shanks. Strain liquid or leave rustic with vegetables. If desired, whisk 1 tbsp flour into 2 tbsp cold water and stir into sauce to thicken.

  7. Serve: Plate lamb shanks with mashed potatoes, risotto, or bread. Spoon over generous red wine jus. Garnish with parsley.

 Notes

  • Use a full-bodied dry red wine for maximum flavor.

  • Shanks should be nearly covered in liquid—add more stock if necessary.

  • Cooking low and slow is the secret to tender, fall-off-the-bone meat.

  • Can be made a day ahead—flavors deepen overnight.

Tips

  • For extra richness, add a splash of balsamic vinegar or a square of dark chocolate to the jus before serving.

  • Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.

  • If you prefer less fat, chill the braising liquid overnight and skim the fat before reheating.

 Servings

  • Serves 4 people (1 lamb shank per person).

Nutritional Info (per serving, approx.)

  • Calories: 680 kcal

  • Protein: 48 g

  • Fat: 34 g

  • Saturated Fat: 12 g

  • Carbohydrates: 18 g

  • Fiber: 2 g

  • Sugars: 5 g

  • Sodium: 890 mg

 Benefits

  • High in protein – supports muscle growth and repair.

  • Rich in iron and B vitamins – supports energy and red blood cell production.

  • Slow cooking – helps retain flavor while breaking down tough connective tissue for tender, juicy meat.

  • Balanced meal when paired with vegetables and grains.

 Q & A

Q1: Can I make this recipe in a slow cooker?
👉 Yes! Brown the meat and vegetables first, then transfer everything into a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Q2: What’s the best wine for braising lamb?
👉 A dry, full-bodied red like Cabernet Sauvignon, Shiraz, or Merlot works best. Avoid sweet wines.

Q3: Can I freeze leftovers?
👉 Absolutely. Store in airtight containers for up to 3 months. Reheat gently on the stovetop.

Q4: How do I make this dish gluten-free?
👉 Skip the flour thickener—reduce the sauce naturally by simmering uncovered until thickened.

Q5: What side dishes go best with lamb shanks?
👉 Creamy mashed potatoes, buttered polenta, risotto, roasted root vegetables, or even couscous.

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