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Slow-Cooked Lamb Shanks in Red Wine

This dish transforms tough lamb shanks into tender, fall-off-the-bone goodness through slow braising in red wine, garlic, and herbs. The process involves searing, simmering, and oven braising, resulting in a rich, aromatic sauce and melt-in-your-mouth meat. Perfect for cozy Sundays or special occasions, it offers a comforting, layered flavor profile and a rustic, hearty appearance.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces lamb shanks preferably bone-in
  • 2 tablespoons olive oil for searing
  • 2 large onions chopped
  • 4 cloves garlic crushed
  • 750 ml red wine good quality dry wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 cups beef or lamb broth enough to cover halfway up the meat
  • Salt and pepper to taste

Equipment

  • Dutch oven
  • Tongs
  • Sharp knife
  • Wooden spoon

Method
 

  1. Pat the lamb shanks dry with paper towels, then generously season them with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering, then carefully add the shanks and sear until they develop a deep golden-brown crust, about 4-5 minutes per side. Remove and set aside.
  2. Add chopped onions to the same pot, cooking until they become fragrant and golden, about 8 minutes. Stir occasionally, scraping up browned bits from the bottom to build flavor.
  3. Stir in crushed garlic, cooking for another minute until fragrant. Pour in the red wine, bringing it to a boil, then reduce the heat and let it simmer until the wine reduces by half, about 10 minutes. The mixture should smell rich and aromatic.
  4. Return the seared lamb shanks to the pot, nestling them among the onions and garlic. Tuck in sprigs of rosemary and thyme around the meat. Pour in enough broth to come halfway up the sides of the shanks.
  5. Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise at 160°C (320°F) for 2.5 to 3 hours, checking after the first hour to baste the meat with pan juices. The meat is ready when it is very tender and pulls apart easily.
  6. Carefully remove the lamb shanks from the pot and set them aside on a plate. Skim excess fat from the surface of the sauce, then simmer uncovered on the stovetop until slightly thickened, about 10 minutes. Taste and adjust seasoning as needed.
  7. Return the lamb shanks to the sauce, warming them gently. Let rest for 10 minutes before serving to allow the flavors to meld and the meat to reabsorb juices.
  8. Serve the lamb shanks hot, spooning the rich sauce over the meat. Garnish with fresh herbs if desired, and enjoy this hearty, comforting dish with rustic bread or mashed potatoes.

Notes

For an even richer flavor, let the dish rest overnight and reheat gently before serving. The meat becomes more tender and the flavors deepen with time.