Tender Lamb Shanks Slowly Braised in a Rich Red Wine and Tomato Herb Reduction

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Description

This slow-braised lamb shank recipe creates fall-off-the-bone tender meat simmered in a luscious red wine and tomato herb reduction. The sauce is deeply flavored with garlic, onions, carrots, celery, and fresh herbs, making it rich and aromatic. Perfect for special occasions or cozy family dinners, it pairs wonderfully with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.

Ingredients For Tender Lamb Shanks Slowly Braised in a Rich Red Wine and Tomato Herb Reduction

  • 4 lamb shanks (about 1 lb each)

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 6 garlic cloves, minced

  • 2 tbsp tomato paste

  • 2 cups red wine (Cabernet Sauvignon or Merlot works best)

  • 2 cups beef or chicken stock

  • 1 can (14 oz) crushed tomatoes

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme (or 1 tsp dried thyme)

  • 2 bay leaves

  • 1 tsp smoked paprika (optional, adds depth)

  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 325°F (160°C).

  2. Season lamb shanks generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-proof pot. Sear lamb shanks on all sides until browned (about 8 minutes). Remove and set aside.

  3. Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened (5 minutes). Stir in garlic and tomato paste, cooking another 2 minutes.

  4. Deglaze with wine: Pour in the red wine, scraping up any browned bits. Let it simmer for 5 minutes until slightly reduced.

  5. Add remaining ingredients: Stir in crushed tomatoes, stock, rosemary, thyme, bay leaves, and smoked paprika. Return lamb shanks to the pot.

  6. Slow braise: Cover with lid and place in preheated oven. Cook for 2.5–3 hours, turning shanks once halfway, until meat is tender and nearly falling off the bone.

  7. Finish sauce: Remove lamb shanks. Discard herb stems and bay leaves. If sauce is thin, simmer on stovetop to reduce to desired consistency. Adjust seasoning.

  8. Serve lamb shanks over mashed potatoes, creamy polenta, or with crusty bread. Spoon rich sauce over the top.

Notes

  • Use bone-in lamb shanks for maximum flavor.

  • A dry, full-bodied red wine works best. Avoid sweet wines.

  • Can be made 1–2 days ahead; flavor deepens overnight. Reheat gently.

  • This dish freezes well for up to 3 months.

Tips

  • For extra richness, stir in 1 tbsp butter at the end.

  • Add mushrooms for more earthiness.

  • Skim off excess fat from the top after braising for a cleaner sauce.

  • Serve with a bold red wine for the perfect pairing.

Servings

  • Yield: 4 servings (1 lamb shank per person)

  • Serving size: 1 lamb shank with sauce

Nutritional Info (per serving, approx.)

  • Calories: 620

  • Protein: 47g

  • Fat: 34g

  • Saturated Fat: 12g

  • Carbohydrates: 18g

  • Fiber: 4g

  • Sugar: 6g

  • Sodium: 880mg

Health Benefits

  • High in protein – supports muscle repair and strength.

  • Rich in iron and zinc – promotes healthy red blood cells and immunity.

  • Tomatoes & vegetables – provide antioxidants and vitamins.

  • Slow cooking – makes the dish easier to digest and nutrient-rich.

Q & A

Q: Can I make this without wine?
A: Yes! Replace wine with extra beef stock plus 2 tbsp balsamic vinegar for acidity.

Q: How do I make this in a slow cooker?
A: After searing meat and veggies, transfer everything to the slow cooker. Cook on low for 8 hours or high for 5 hours.

Q: Can I use lamb shoulder instead of shanks?
A: Yes, but lamb shanks have more connective tissue, which makes the sauce richer. Shoulder works but may cook faster.

Q: What sides go best with lamb shanks?
A: Creamy mashed potatoes, polenta, couscous, or roasted root vegetables.

Q: Can I thicken the sauce more?
A: Yes, simmer uncovered on the stovetop for 10–15 minutes or stir in a cornstarch slurry.

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