Description
This dish is the epitome of comfort and elegance — lamb shanks slowly braised in a rich red wine sauce infused with aromatic herbs, roasted garlic, and vegetables. The long, slow cooking process transforms the tough cut of lamb into fall-off-the-bone tenderness while creating a deeply flavorful sauce that pairs beautifully with creamy mashed potatoes, polenta, or crusty bread. Perfect for a cozy family dinner or an impressive holiday centerpiece.
Ingredients For Succulent Red Wine-Braised Lamb Shanks with Aromatic Herbs and Roasted Garlic
Servings: 4–6
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4 large lamb shanks (about 1 lb each)
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3 tbsp olive oil
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1 large onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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1 whole garlic bulb, roasted (or 8 cloves, roasted and peeled)
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2 tbsp tomato paste
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2 cups dry red wine (Cabernet Sauvignon, Shiraz, or Merlot)
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3 cups beef stock (or lamb stock if available)
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2 bay leaves
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4 sprigs fresh thyme
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2 sprigs fresh rosemary
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1 tsp smoked paprika
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Salt & freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare garlic
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Slice the top off a whole garlic bulb, drizzle with olive oil, wrap in foil, and roast at 375°F (190°C) for 35–40 minutes until soft. Set aside.
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Sear lamb shanks
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Pat lamb shanks dry, season with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Brown lamb shanks on all sides (about 10 min total). Remove and set aside.
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Build flavor base
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In the same pot, sauté onion, carrots, and celery until softened. Stir in tomato paste and smoked paprika, cooking for 2 minutes.
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Deglaze with wine
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Pour in red wine, scraping the bottom of the pot. Simmer 5 minutes to let alcohol cook off slightly.
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Braise
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Add roasted garlic, stock, bay leaves, thyme, and rosemary. Return lamb shanks to pot, cover, and cook:
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On stovetop (low heat) for 3–3.5 hours, OR
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In oven at 325°F (160°C) for 2.5–3 hours, until lamb is tender and falling off the bone.
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Finish sauce
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Remove shanks and set aside warm. Discard herb stems and bay leaves. Reduce sauce on stovetop if needed to thicken. Adjust seasoning.
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Serve
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Plate lamb shanks over mashed potatoes, creamy polenta, or buttered noodles. Spoon sauce generously over top and garnish with parsley.
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Servings
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Serves: 4–6 people
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Serving size: 1 lamb shank with sauce and sides
Nutritional Info (per serving, approx.)
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Calories: 640
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Protein: 54g
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Fat: 32g
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Saturated Fat: 12g
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Carbohydrates: 18g
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Fiber: 3g
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Sugar: 6g
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Sodium: 720mg
Notes & Tips
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Wine choice: Use a bold red wine you’d enjoy drinking — it enhances depth.
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Make-ahead friendly: Tastes even better the next day; refrigerate and gently reheat.
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Vegetable base: Can add mushrooms or parsnips for extra earthiness.
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Thicker sauce: Whisk in 1 tbsp cornstarch + 2 tbsp water slurry while reducing.
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Serving idea: Pairs beautifully with red wine, rosemary focaccia, or Parmesan polenta.
Health Benefits
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Lamb shanks: Rich in protein, iron, and vitamin B12 for energy and blood health.
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Garlic & herbs: Provide antioxidants and immune-boosting properties.
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Slow braising: Helps break down collagen, making the dish easier to digest.
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Balanced dish: When paired with vegetables and whole grains, it’s hearty yet wholesome.
Q&A
Q: Can I make this in a slow cooker?
A: Yes! Sear lamb and sauté vegetables first, then transfer to slow cooker with wine, stock, and herbs. Cook on low for 7–8 hours or high for 4–5 hours.
Q: Can I substitute the wine?
A: Replace with extra stock plus 2 tbsp balsamic vinegar or pomegranate juice for depth.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days or freeze for 2 months.
Q: What’s the best side dish?
A: Creamy mashed potatoes, risotto, or crusty artisan bread to soak up the sauce.