Tender Lamb Shanks in Red Wine Sauce
Lamb shanks develop a depth of flavor as they slowly braise in red wine, beef broth and aromatics. The liquids transform into a delicious red wine sauce as the shanks become melt-in-your-mouth tender. The meat literally slides off the bone. This is slow food at its best.
You would expect to find this meal in an upscale restaurant. However, it is very easy to prepare in your own kitchen. In fact, I believe that you will find the lamb shanks make a perfect dish for effortless entertaining.
If you are like me, when I’m planning a dinner for friends, I want a simple but impressive meal. To make it easier on myself, I prefer to do most of the cooking ahead of time. Lamb shanks are perfect for that reason. Their flavor improves when made a day ahead.
I suggest that you try cooking the lamb shanks a day in advance. On the evening of the dinner party, warm the shanks in the oven. You can do this while you visit with your friends. The aromas will have your dinner guests eagerly anticipating the dinner.
I served the lamb shanks with lemon orzo and green beans with tomatoes. It is reminiscent of a meal you might find at a Greek restaurant. The shanks would be equally good served with mashed potatoes, polenta or noodles along with a green vegetable or salad.
I recommend serving a full-bodied red wine with the lamb shanks. Try a wine like Merlot, Malbec, Cabernet Sauvignon or consider an Australian Shiraz. It has notes of blackberry, dark chocolate, plum, and jam. These flavors will stand up to the deeply flavored lamb. Use 1 cup of the wine for the recipe and enjoy the rest with your meal.
Lamb Shanks in Red Wine Sauce
Serves 2, adjust the recipe accordingly
Preheat the oven to 325 degrees
Ingredients
- 1 lamb shank per person, about 1 to 1 1/4 lb. each
- salt and pepper
- oil for browning
- 1 onion, coarsely chopped
- 1 celery stalk, cut in several pieces
- 1 carrot, peeled and cut into several pieces
- 4 – 5 cloves of garlic, peeled and cut in half
- 1 c. red wine
- 2 c. beef broth, preferably low sodium
- 1 c. water, more if needed
- 1 – 2 bay leaves
- 2 – 3 sprigs fresh thyme
- 2 – 3 sprigs of fresh rosemary
- 3 – 4 wide strips of lemon peel, yellow zest without the bitter white pith
- 1 Tbsp. tomato paste
- lemon zest or chopped herbs like mint or parsley for garnish
Directions
- Season the lamb shanks generously with salt and pepper. Heat 2 – 3 tablespoons of oil in a Dutch oven or heavy bottom oven proof pot over medium-high heat. When hot, add the lamb shanks and brown well on all sides. Remove to a plate.
- Drain excess oil from the pot. Add the onions, celery, and carrots. Cook them until they are soft and just starting to brown. Add the garlic and cook 1 minute.
- Add the red wine and stir, scraping up all the browned bits. Simmer until reduced by half.
- Add the remaining ingredients and bring to a boil. Put the shanks back into the pot. The meaty end of the shanks should be mostly submerged, if they are not, add more water. Cover and place in the oven.
- Braise for approximately 2 1/2 to 3 hours. The time depends on the size of the shanks. Turn them halfway through until the meat is tender.
- When the meat is tender, remove the pot from the oven. Carefully transfer the shanks to a plate. Cover them with foil to keep warm.
- Strain the braising liquid into a fat separator and let stand for a few minutes. Slowly pour the liquid back into the pot, leaving the accumulated fat behind. Simmer until the liquid has thickened to a sauce like consistency. Taste for extra seasoning. Add the shanks back to the pot and spoon sauce over the shanks until well coated..
- Transfer the shanks to serving plates. Spoon wine sauce over the shanks. and zest a lemon right over for a final citrusy pop. Garnish with chopped herbs like mint or flat leaf parsley, if you wish..
You will be reducing the beef stock. Be careful with how much salt you use in this recipe. This is particularly important if you’re using beef stock with sodium in it.
Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water.
If the lamb shanks are large, they may take longer to get tender. The meat should fall off the bone at the touch of a fork. If it does not, let the shanks cook another 20 – 30 minutes.
If you plan to prepare the lamb shanks a day ahead, strain the braising liquid. Discard the vegetables and herbs. Refrigerate the broth in a wide, shallow container. The next day, remove the solidified fat from the broth. Reheat the shanks in the broth and precede with the recipe from step 7.
NOTES FROM THE KITCHEN
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This easy to prepare recipe begins by searing the lamb shanks to deepen their flavor. Then they are braised in a red wine and beef broth to tender perfection. These delicious lamb shanks are wonderful anytime of the year. They are especially comforting when the weather is cool during the fall, winter and into spring.
Tell me, do you like easy entertaining? Do you serve dishes that can be prepared a day in advance? I find that it makes having a dinner with your friends much more enjoyable when I do.
Sounds delicious! Perfect for a Christmas gathering. Thank you!
Lovely recipe! The wine is a great addition.
Sounds divine. Happy Holidays!
At my age, easy entertaining , is the only way to go. I like lamb shanks on a rainy cold day. I do appreciate all your wonderful recipes. Thank you Karen , wishing you a Merry Christmas and a happy New Year.
That looks like you cooked them to perfection! Very good advice on cooking them beforehand. I went to a dinner party many moons ago and my host didn’t cook the shanks long enough – they were a tough as old boots!
I love lamb chops but haven’t ever had lamb shanks or seen them for sale, do you ask your butcher for them?
Jenna
lamp shanks are the best! I love how the meat just falls off the bone when it’s cooked just perfectly. Yours look beautiful, and Mark and I look forward to trying the recipe in the coming year.
My mouth was watering reading your recipe and thoughts, Karen.
You have presented probably my very favourite meal in the world! I just love lamb shanks, prepare them in quite a number of ways with your style being my ‘bestest’! Altho’ we supposedly live in the ‘lamb country’ the meat has become impossibly expensive . . . I remember way back cooking two a week for both of our dogs . . . no they are rarely on my plate . . . 🙁 !
Mom used to make lamb shanks. I haven’t thought of them in years! Thanks for this one.
Anything that is described as “fall off the bone tender” sounds good to me. Beautifully plated and looks quite delicious!
They are a huge favourite. Yours looks mouthwatering!
angiesrecipes
http://angiesrecipes.blogspot.com
These sound delicious, Karen! Your presentation with lemon orzo and green beans with tomatoes is perfect for the holidays!
Fantastic! I should cook shanks more often! I like chops because I can make them medium-rare, but fall-off-the-bone lamb is wonderful, too. Great recipe
Adding fresh herbs and lemon peel no doubts takes this dish to another level. Lamb shanks are indeed so perfect for easy entertaining. I’m all for preparing as much in advance as possible! 🙂
This makes me so very hungry!
Great flavours lemon is always a good touch in most all dishes and desserts! Thank you for the good ideas on plating and flavours! YUM! ❤️
God Karen, this looks delicious! A beautiful Sunday Supper or meal with family and friends. Love, Love.
I’ve never made (or had) lamb shanks, but I do love lamb. And I especially love that you recommend making them in advance!
Sooo good! I love lamb shanks, but haven’t made it for a long time.
That’s an interesting suggestion to make the lamb shanks the day before. It’s always difficult to time things right for a dinner party, so this is an excellent idea. And I haven’t made lamb shanks in ages…thanks for the reminder!!
These lamb shanks sound absolutely divine! Perfect for impressing guests without spending the whole night in the kitchen. Definitely adding this to my list for a cool-weather dinner party!
This is the type of dish I love to enjoy with a glass of Syrah in the wintertime. It is so hearty and so satisfying.
It’s been years since I’ve cooked lamb shanks, and I feel inspired by this recipe. In times past I only cooked them in the slow cooker, and I like this method better. I think it will add a deeper flavor than I achieved in the crock pot! This is a wonderful recipe, Karen.
It really does look like a restaurant-worthy meal. I’ve never cooked anything like this and thought it would be much more difficult. At least, you make it seem easy!
This is such a delicious looking classic way to serve lamb shanks that everyone will love! 😀
You have succeeded … in making my mouth water! Mm, thank you Karen for this delicious post. It makes me want to race out and buy some lamb shanks for dinner!!
This would be ideal for our Christmas lunch this year 🙂
this certainly sounds tasty Karen (not that we eat lamb) but i like a red wine sauce 🙂 Merry festive season.
cheers
sherry https://sherryspickings.blogspot.com/
Karen, this lamb look perfectly cooked – so tender and juicy. Loving this herbaceous red wine sauce. I bet your kitchen smelled amazing when you were making this!
Lamb is not something I gravitate towards, but this looks mouthwatering!
This looks like a fabulous meal, Karen, and if there is one piece of advice I would give my younger self, it would be to do as many things in advance so you could enjoy the evening with friends. One dinner I made, I spend 14 hours in the kitchen, I could barely keep awake to enjoy the meal!
Hope you and yours have a very Merry Christmas and a Safe and Healthy New Year. XOXO
I used to eat lamb shanks at a fine dining establishment in my youth–so good. I suppose I’d need to go to a butcher to find them now. Or maybe it’s time to get on the list for a freezer lamb again!