If you’re looking for a deeply comforting dish that brings the rich flavors of tender meat, aromatic herbs, and vibrant vegetables all in one harmonious bite, then this Braised Lamb Shanks with Red Wine and Herb Vegetables Recipe is about to become your new favorite. Imagine lamb shanks slow-cooked until they’re fall-off-the-bone soft, bathed in a luscious red wine sauce enhanced by the earthiness of root vegetables and fresh herbs. This dish is perfect for those special dinners when you want to impress without stress, delivering layers of flavor that feel both sophisticated and soul-soothing.

Ingredients You’ll Need

The image shows raw pieces of meat placed in the center on a white marbled surface, surrounded by various ingredients. On the left, there are small round potatoes with a smooth skin and a bunch of celery stalks with a bright green color. Next to them, there are orange carrot slices cut into small sticks. At the top right, there is a whole onion with a light brown skin. Nearby, there is a glass of red wine and several small white bowls filled with colorful spices, including red, green, and brown powders, along with salt and seeds. Below that, there is a white bowl of red sauce and fresh green herbs scattered around. A clear liquid in a glass cup is placed at the bottom left corner. The image is bright with soft natural light, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role. From the robust red wine that adds depth and a subtle fruity complexity to the fresh herbs that brighten and elevate the dish, each element is essential in creating the perfect balance of taste, texture, and color.

Lamb shanks (4): The star of the dish, these become tender and succulent when braised slowly.
Olive oil (2 tablespoons): Helps develop a beautiful golden crust and prevents sticking.
Yellow onion (1, peeled & medium diced): Adds sweetness and a foundational flavor note.
Carrots (2, peeled & medium diced): Bring natural sweetness and soft texture to the vegetables.
Celery (2 medium ribs, diced): Offers a subtle crispness and an aromatic base.
Turnip (1, peeled & medium diced): Adds earthy undertones and hearty texture.
Parsnip (1, peeled & medium diced): Provides a sweet, nutty flavor that rounds out the vegetable mix.
Garlic cloves (4-5): Infuse the dish with a deep, fragrant savory note.
Thyme sprigs (12-15): Bring subtle herbaceousness that blends beautifully with lamb.
Rosemary sprigs (2): Offer piney, aromatic accents essential for lamb dishes.
Parsley (1 small bunch): Adds a fresh, green brightness at the end of cooking.
Red wine (2 cups): A critical ingredient that enriches the sauce with acidity and complexity.
Tomato paste (3 tablespoons): Boosts umami and thickens the sauce for a luscious finish.
Beef stock (48 ounces): Creates a hearty cooking liquid that infuses the lamb with deep flavor.
Sea salt and fresh cracked pepper: Essential for seasoning and enhancing all other flavors.

How to Make Braised Lamb Shanks with Red Wine and Herb Vegetables Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 350°F. While it warms up, generously season your lamb shanks with sea salt and fresh cracked pepper on all sides—this simple step ensures every bite hits full flavor right from the start.

Step 2: Sear the Lamb

In a heavy pot or Dutch oven, heat olive oil over medium-high heat. Sear each lamb shank until they develop a deep, golden crust on five sides; this usually takes about 3 to 4 minutes per side. This browning locks in flavor and creates a gorgeous base for the braise. Once seared, remove the shanks and set them aside.

Step 3: Sauté the Vegetables

Add your diced onion, carrots, celery, turnip, parsnip, and garlic to the pot. Allow them to brown gently for about 10 minutes, stirring occasionally. This step softens the vegetables and coaxes out their natural sweetness, building the flavor foundation of your sauce.

Step 4: Deglaze with Red Wine

Pour in 2 cups of red wine to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom—that’s flavor gold. Let the liquid simmer until it reduces by about half, concentrating the rich, fruity notes that will complement the lamb perfectly.

Step 5: Add Tomato Paste and Stock

Stir in the tomato paste and cook for another 1 to 2 minutes to deepen the sauce’s color and umami punch. Then pour in the beef stock, which will meld with the wine and vegetables to create an indulgent, savory broth.

Step 6: Introduce Herbs and Seasoning

Add the fresh parsley, thyme sprigs, rosemary, and adjust seasoning with salt and pepper. These herbs add layers of aroma and complexity, making the sauce a true partner to the rich lamb.

Step 7: Braise the Lamb

Return the lamb shanks to the pot, nestling them into the fragrant vegetable and wine bath. Cover the pot with a lid and transfer it to the oven. Let it cook low and slow for about 2 to 2 1/2 hours, until the meat is incredibly tender and nearly falling off the bone.

Step 8: Finish the Sauce

Once the lamb is done, remove the shanks and strain out the vegetables from the cooking liquid. Then simmer this liquid on the stove over high heat for 4 to 5 minutes until it reduces and thickens into a luscious sauce that will coat every bite of your lamb beautifully.

Step 9: Serve and Enjoy

Plate the tender lamb shanks with a generous ladle of the rich sauce poured over the top, and get ready to savor some of the best comfort food you can make at home.

How to Serve Braised Lamb Shanks with Red Wine and Herb Vegetables Recipe

The image shows a bowl with two large pieces of dark brown, slow-cooked meat on top of a thick layer of creamy white mashed potatoes. The meat is covered with a rich, glossy brown sauce which contains small chunks of orange carrots and bits of translucent onions, sprinkled with small green herbs. The bowl is white and sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or a few whole herb sprigs on top adds a fresh pop of color and fragrance to your serving plate. This simple touch brightens the richness of the hearty lamb shanks and makes the dish look restaurant-worthy.

Side Dishes

Classic creamy risotto or buttery mashed potatoes are stellar companions, soaking up the silky red wine sauce perfectly. Roasted root vegetables or a crisp green salad with vinaigrette also make excellent sides that balance the meal beautifully.

Creative Ways to Present

For a rustic yet elegant presentation, serve the lamb shanks on a large wooden board with sauce in a ladle alongside. Alternatively, plate on a bed of herb-infused polenta for a twist that still highlights the dish’s bold flavors.

Make Ahead and Storage

Storing Leftovers

Leftover lamb shanks and sauce should be cooled to room temperature and stored in airtight containers in the refrigerator. They will keep beautifully for up to 3 days, making it easy to enjoy this gourmet meal again soon.

Freezing

This Braised Lamb Shanks with Red Wine and Herb Vegetables Recipe freezes wonderfully. Place the cooled lamb and sauce in freezer-safe containers and freeze for up to 3 months. This lets you prepare ahead or save leftovers for a future indulgence.

Reheating

Reheat gently on the stove over low heat, adding a splash of stock or water if needed to loosen the sauce. Avoid microwaving to maintain the tender texture of the lamb and the integrity of the sauce.

FAQs

Can I use other cuts of lamb instead of shanks?

While lamb shanks are ideal for braising due to their connective tissue which breaks down beautifully, you can use lamb shoulder as an alternative. It will be just as tender and flavorful but might require slightly less cooking time.

What type of red wine works best for this recipe?

Opt for a dry red wine with good body like Cabernet Sauvignon, Merlot, or a robust Syrah. These wines add complexity without overpowering the lamb and help create a rich sauce.

Do I need to strain the vegetables before serving?

Straining the vegetables helps create a smooth sauce, but you can leave them in if you prefer a heartier, rustic texture. Both options taste amazing and it’s up to your personal preference.

Can this recipe be made in a slow cooker?

Absolutely! After searing the lamb and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 hours for tender, flavorful results.

What wine pairs well with serving this dish?

Serve this with the same red wine you cooked with or a similarly robust wine like a Malbec or Bordeaux blend. These wines complement the rich, savory notes of the lamb and herbs perfectly.

Final Thoughts

This Braised Lamb Shanks with Red Wine and Herb Vegetables Recipe is a celebration of slow-cooked comfort food at its finest. The combination of tender lamb, aromatic herbs, and a rich, silky sauce is simply irresistible. Trust me, once you try this, it will become one of those dishes you crave again and again, perfect for sharing warmth and joy at any gathering or special meal. Give it a go, and you’ll be amazed at how such simple ingredients come together for extraordinary results.