If you’re hunting for a soul-warming dinner that feels like a big cozy hug, you’re going to adore this Braised Lamb Shanks with Red Wine and Vegetables Recipe. I absolutely love how the lamb falls off the bone, soaking up the rich flavors of red wine and aromatic veggies. When I first tried making braised lamb shanks, I was a bit intimidated by the long cooking time, but once I learned the right techniques, it became a favorite in my home. Stick with me, and I’ll walk you through every step so you can have your own delicious, tender lamb shanks on the table without any stress.
Why You’ll Love This Recipe
- Deep, Incredible Flavor: The combination of red wine, balsamic vinegar, and Worcestershire sauce creates a rich, savory sauce that coats every bite.
- Tender, Fall-Off-The-Bone Meat: Slow braising transforms lamb shanks into melt-in-your-mouth perfection.
- Comfort Food Made Elegant: Perfect for special occasions or a cozy weekend dinner, yet simple enough to prepare after work.
- Crowd-Pleaser: I promise, your family and friends will keep asking for this recipe once they’ve tried it.
Ingredients You’ll Need
Each ingredient in this Braised Lamb Shanks with Red Wine and Vegetables Recipe plays an important role to build layers of flavor and tenderize the meat beautifully. You’ll want to look for fresh, high-quality lamb shanks and a bold red wine that you enjoy sipping—because it really shines through in the final dish.
- Lamb shanks: Choose shanks with some marbling and trimmed fat; this adds flavor and keeps the meat juicy.
- Olive oil: Extra virgin is best for sautéing the veggies for a more robust taste.
- Onion: Finely chopped so it melts into the sauce, adding natural sweetness.
- Carrots: Chopped for texture and to complement the savory notes with mild sweetness.
- Shiitake mushrooms: Their earthy flavor really deepens the sauce; fresh ones if you can find them.
- Rosemary: Fresh or dried works; it’s classic with lamb for that piney aroma.
- Ground coriander: Adds a subtle warm spice that balances the richness.
- Salt and black pepper: Divided to season in stages, enhancing flavor without overpowering.
- Tomato paste: Gives a concentrated umami boost and thickens the sauce.
- Bay leaves: Infuse a subtle complexity in the braising liquid.
- Beef broth: The savory base liquid that melds all the ingredients together.
- Red wine: A dry, full-bodied wine like Cabernet or Merlot for rich flavor.
- Balsamic vinegar: Balances the savory with a touch of tangy sweetness.
- Worcestershire sauce: Adds depth and a slight tang, enhancing the meaty taste.
Variations
One of the things I love about this Braised Lamb Shanks with Red Wine and Vegetables Recipe is how versatile it is. You can easily tweak it based on what’s in your pantry or your family’s preferences. Don’t be afraid to make it your own!
- Vegetarian twist: I once swapped lamb for hearty portobello mushrooms and kept the same braising liquid—surprisingly comforting and full of flavor.
- Spice it up: Adding a pinch of smoked paprika or cinnamon can elevate the warmth and complexity of the dish.
- Different veggies: Try adding parsnips or celery root for an earthier tone, especially in winter months.
- Wine swap: Using a white wine makes for a lighter sauce, perfect if you want a less intense flavor profile.
How to Make Braised Lamb Shanks with Red Wine and Vegetables Recipe
Step 1: Preheat and Prepare the Shanks
Start by preheating your oven to 350°F (175°C). While it warms up, heat a large Dutch oven over medium-high heat, tossing in 1 tablespoon of olive oil. Now, pat your lamb shanks dry and season them generously with half of your salt and black pepper—that crust is what locks in flavor. Sear each shank on all sides until you get a beautiful golden-brown crust. This step is key because it adds a great depth of flavor you’ll love—don’t rush it! Then, transfer the shanks to a plate and set aside.
Step 2: Sauté Vegetables and Build the Base
Add the remaining tablespoon of olive oil to the pot and toss in your finely chopped onion, chopped carrots, and sliced shiitake mushrooms. Saute these for about 5-7 minutes until they start to soften and the onions turn translucent. This slow sauté brings out their natural sweetness. Sprinkle in the rosemary and ground coriander, stirring constantly for 30 seconds to toast the spices slightly. Next, stir in the tomato paste so it evenly coats the veggies—this really intensifies the richness of your sauce.
Step 3: Add Liquids and Return Lamb to the Pot
Pour in the beef broth, red wine, balsamic vinegar, and Worcestershire sauce, stirring to combine everything well. Add the remaining salt and black pepper along with your bay leaves. Now nestle the browned lamb shanks back into the pot, making sure they’re mostly submerged in the liquid. If not, feel free to add a splash more broth or wine. Cover the pot with its lid tightly.
Step 4: Braise Low and Slow
Place the Dutch oven on the lower rack of your preheated oven and let it braise for 2 hours. This slow cooking makes the meat incredibly tender and allows all those flavors to marry beautifully. Resist the temptation to peek too often—just let the magic happen undisturbed!
Step 5: Rest and Serve
When done, carefully remove the lamb shanks and let them rest covered in the pot for about 10 minutes. This lets the juices redistribute, keeping the meat juicy. Serve your braised lamb with the luscious sauce spooned over the top—I love it over creamy mashed potatoes to soak up every last drop.
Pro Tips for Making Braised Lamb Shanks with Red Wine and Vegetables Recipe
- Pat Your Meat Dry: I learned that drying the shanks before searing is crucial to getting that rich brown crust, so don’t skip it.
- Use Quality Red Wine: Since wine flavor shines through, I always pick one I’d happily drink—it makes a world of difference.
- Don’t Rush the Searing: Let the lamb sit untouched until it develops a nice crust to avoid steaming instead of browning.
- Low and Slow Braising: I avoided turning the oven too high to keep meat tender instead of tough, and it paid off beautifully.
How to Serve Braised Lamb Shanks with Red Wine and Vegetables Recipe
Garnishes
I like to sprinkle some freshly chopped parsley or a few thyme sprigs over the lamb before serving for a fresh punch of color and subtle herbal fragrance. Sometimes a light drizzle of extra virgin olive oil right at the end adds a nice silky finish.
Side Dishes
Mashed potatoes are my go-to because they soak up that luscious sauce perfectly, but creamy polenta or buttered egg noodles work wonderfully, too. Roasted root vegetables like parsnips or sweet potatoes round out the meal beautifully for a hearty, comforting plate.
Creative Ways to Present
For a dinner party, I like plating each shank on a wide shallow bowl with a generous ladle of the braising sauce and a colorful vegetable medley on the side. Adding a sprinkle of toasted pine nuts or pomegranate seeds on top gives an elegant touch with a bit of crunch and brightness.
Make Ahead and Storage
Storing Leftovers
After enjoying your lamb feast, I recommend refrigerating any leftovers in an airtight container for up to 5 days. When reheating, do it gently in a saucepan over low heat, stirring occasionally to avoid drying out the meat—this helped me keep the texture tender and juicy.
Freezing
This Braised Lamb Shanks with Red Wine and Vegetables Recipe freezes beautifully once fully cooled. I usually portion it into freezer-safe containers and it keeps well for about 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
When reheating, I prefer to warm the lamb gently on the stovetop with a splash of broth or water to loosen the sauce. Covering the pot helps retain moisture and keeps the meat taste fresh and tender—avoid the microwave if you can to preserve texture.
FAQs
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Can I use other cuts of lamb besides shanks?
Absolutely! While lamb shanks are ideal for braising because they become tender and flavorful, you can also use lamb shoulder or neck. Just adjust cooking times as needed since those cuts vary in thickness and fat content.
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What’s the best type of red wine to use?
Choose a dry, full-bodied red like Cabernet Sauvignon, Merlot, or Shiraz. The wine’s complexity impacts the sauce, so pick one you enjoy drinking. Avoid sweet or cooking wines as they can alter the flavor undesirably.
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Can I make this recipe in a slow cooker?
You sure can! After searing the lamb and sautéing the veggies on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours. The slow cooker makes the lamb incredibly tender, but the oven braise gives a more intense, caramelized flavor.
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How do I thicken the sauce if it’s too thin?
If your sauce is thinner than you like, remove the lamb once cooked and simmer the sauce on the stovetop uncovered for 10-15 minutes to reduce and thicken. Alternatively, whisk in a small slurry of cornstarch and water gradually until you reach your desired consistency.
Final Thoughts
This Braised Lamb Shanks with Red Wine and Vegetables Recipe has become one of those special dishes I turn to when I want to impress or just indulge in some comfort food magic. The tender meat, the rich sauce, and the cozy feel of a slow-cooked meal make it worth the time invested. I’m confident you’ll enjoy every step of making it as much as eating it. Give it a try sometime soon — your kitchen will smell amazing, and your taste buds will thank you!
Print
Braised Lamb Shanks with Red Wine and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This Braised Lamb Shanks recipe features tender, succulent lamb cooked slowly in a rich and flavorful broth made with red wine, balsamic vinegar, and aromatic herbs. Perfectly seared and then oven-braised with mushrooms, carrots, and onions, the shanks develop a deep, comforting flavor. Served with the luscious gravy over mashed potatoes, this dish is an ideal hearty meal for cozy dinners or special occasions.
Ingredients
Lamb and Seasoning
- 3-4 lamb shanks (about 1.5-2 pounds), trimmed of excess fat
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
Vegetables and Herbs
- 1 large onion, finely chopped
- 2 carrots, chopped
- 5 shiitake mushrooms, sliced
- 1/2 tablespoon rosemary (dried or fresh)
- 1 teaspoon ground coriander
- 3 bay leaves
Liquids and Sauces
- 2 tablespoons extra virgin olive oil, divided
- 3 ounces tomato paste
- 3 cups beef broth
- 1 cup red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Also, place a large Dutch oven on medium-high heat and add 1 tablespoon of olive oil.
- Season and Sear: Season the lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon black pepper on all sides. Sear the lamb shanks in the hot Dutch oven until a golden brown crust forms, then transfer them to a large plate.
- Sauté Vegetables and Herbs: Add the remaining 1 tablespoon olive oil to the pot. Add the finely chopped onions, chopped carrots, and sliced shiitake mushrooms. Sauté the vegetables until translucent, stirring occasionally. Then add rosemary and ground coriander and sauté for another 30 seconds, stirring constantly.
- Add Tomato Paste: Stir in the tomato paste with the vegetables until fully incorporated to build a rich base for the braising liquid.
- Add Liquids and Seasonings: Pour in the beef broth, red wine, balsamic vinegar, and Worcestershire sauce. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir everything together thoroughly.
- Return Lamb and Add Bay Leaves: Place the browned lamb shanks back into the pot, ensuring they are covered with the liquid. Add the bay leaves to the pot.
- Braise: Cover the Dutch oven with a lid and bake on the bottom rack of the preheated oven for 2 hours, allowing the lamb to become tender and infused with flavor.
- Rest and Serve: Remove the lamb shanks from the oven and let them rest, covered in the pot, for about 10 minutes. Serve hot with the rich gravy spooned over mashed potatoes or your preferred side.
Notes
- Store: Refrigerate leftovers for up to 5 days in an airtight container. Reheat by simmering the desired amount in a small pot over low heat, covering and stirring occasionally until warmed through.
- Freeze: Cool lamb completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For an enhanced flavor, use fresh rosemary if available instead of dried.
- Make sure to trim excess fat from the shanks to avoid greasy gravy.
Nutrition
- Serving Size: 1 lamb shank with sauce and vegetables
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
