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Braised Lamb Shanks with Red Wine and Herb Vegetables Recipe

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4.2 from 27 reviews

This Braised Lamb Shanks recipe features tender, flavorful lamb shanks slowly cooked in a rich sauce of red wine, aromatic vegetables, fresh herbs, and beef stock. The lamb is first seared for a golden crust, then braised in the oven until meltingly soft, making it a perfect hearty meal for a special occasion or cozy dinner.

  • Total Time: 3 hours 15 minutes
  • Yield: 4 servings

Ingredients

Lamb and Seasoning

  • 4 lamb shanks
  • Sea salt and fresh cracked pepper, to taste

Searing and Braising Base

  • 2 tablespoons olive oil
  • 1 peeled and medium diced yellow onion
  • 2 peeled and medium diced carrots
  • 2 medium diced ribs of celery
  • 1 peeled and medium diced turnip
  • 1 peeled and medium diced parsnip
  • 4–5 garlic cloves, peeled
  • 12–15 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 small bunch of parsley

Liquids and Flavor Enhancers

  • 2 cups red wine
  • 3 tablespoons tomato paste
  • 48 ounces beef stock

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
  2. Season Lamb: Generously season the lamb shanks on all sides with sea salt and freshly cracked black pepper to enhance their flavor.
  3. Sear Lamb Shanks: In a large pot, rondeau, or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all five sides until they are golden brown, about 3–4 minutes per side. Remove the lamb from the pot and set aside.
  4. Sauté Vegetables: Add the diced onion, carrots, celery, turnip, parsnip, and whole garlic cloves into the same pot. Cook over medium heat, stirring occasionally until the vegetables are well browned, about 10 minutes.
  5. Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the liquid is reduced by half, concentrating the flavors.
  6. Add Tomato Paste: Stir in the tomato paste and cook for another 1 to 2 minutes to deepen the sauce’s color and flavor.
  7. Add Stock and Herbs: Pour in the beef stock and add the fresh parsley, thyme, rosemary, salt, and pepper. Stir everything together to combine.
  8. Braise the Lamb: Return the lamb shanks to the pot, cover it with a lid, and place the pot in the preheated oven. Braise the lamb for 2 to 2 ½ hours, or until the meat is very tender and falling off the bone.
  9. Finish Sauce: Remove the lamb shanks from the pot and strain out the vegetables. Place the remaining liquid over high heat on the stovetop and cook for 4 to 5 minutes until slightly thickened.
  10. Serve: Serve the braised lamb shanks with the reduced sauce spooned over the top. Optionally, pair with risotto or your choice of side dish.

Notes

  • Use a heavy-bottomed pot like a Dutch oven for even heat distribution.
  • For best results, brown lamb on all sides to develop maximum flavor.
  • You can substitute beef stock with lamb stock or vegetable stock if preferred.
  • Allow the lamb to rest briefly before serving to retain juices.
  • Pair with creamy mashed potatoes, polenta, or risotto for a complete meal.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://omgmakethis.com/braised-lamb-shanks-with-red-wine-and-herb-vegetables-recipe/