These Red Wine Braised Lamb Shanks are a truly impressive meal. The best part is that it only takes a couple minutes of hands on time. The magic happens during a three hour low roast in the oven. The technique of braising breaks down the collagen and connective tissue that is found in tough cuts of meat. When these shanks are done cooking the meat will fall apart under the light pressure of a fork!
- Lamb Shanks
- Salt and Pepper
- Cooking Oil
- Tomato Paste
- Tomato Sauce
- Beef Broth
- Red Wine (Cab Sav or Merlot)
- Dried Rosemary or Fresh
The Gist of It
- Brown the Shanks - Set Aside
- Sauté Vegetables
- Add Liquids and Seasonings
- Add Shanks back in
- Cover and Cook
FAQ about braising lamb shanks
You can! Be sure to sear the meat first and then add everything to a large slow cooker. Cook on low for 6.5 hours.
I serve these over Perfect Mashed Potatoes and steamed broccoli.
You can use celery, bell peppers, leeks and more in place of the carrots in this recipe.
Use ⅓ of a cup balsamic vinegar or red wine vinegar and add an extra cup of beef broth.
More Great Recipes:
Red Wine Braised Lamb Shanks
- 4 Lamb Shanks
- 1 teaspoon table salt
- 1 teaspoon pepper
- 1 teaspoon canola oil
- 2 Carrots Finely Diced
- 1 Large Yellow Onion Finely Diced
- 6 Cloves Garlic Diced
- 2 Tablespoons Tomato Paste
- 2 Cups Beef Broth
- 1 Cup Tomato Sauce
- 1 Cup Red Wine Cab Sav, Merlot
- 1 Tablespoon Rosemary or two sprigs
- Preheat oven to 300°F
Sear the Shanks
- Season all sides of the shanks with the salt and pepper
- In a large Dutch Oven, add the canola oil to create a non stick coating. Sear each side of the shanks until golden brown. It make be necessary to work in batches. Once the shanks are browned, remove to a plate and set aside.
- While the meat is searing: wash peel and chop your vegetables.
- In the Dutch Oven: Add the prepared onions, carrots and garlic. Sauté for a minute and then add the tomato paste. Stir to coat the vegetables.
- Now add in the beef broth. This will deglaze the pan. Run your spoon over the bottom of the pan to help get any of the caramelized bits stuck to the bottom. These are baby flavour bombs that you want in your braising liquid.
- Now add the rest of the ingredients; wine, tomato sauce, rosemary. Stir to combine and bring to a simmer.
- Add the shanks back into the pot and cover with the lid.
- Place the pot in the oven for three hours.
- When the meat is finished it will be easily pierced by a fork and if you twist the fork the meat will break.
- Serve over mashed potatoes.
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