Fall-off-the-bone tender lamb shanks in rich wine sauce
Braised Lamb Shanks
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Servings
4
4 lamb shanks
Difficulty
Medium
Cost
Premium
$$$
Braised Lamb Shanks
Fall-off-the-bone tender lamb shanks in rich wine sauce
★4.3(16)
Slow-braised lamb shanks in a red wine and tomato sauce until impossibly tender. A hearty, impressive dish perfect for cold-weather entertaining.
15m
Prep Time
180m
Cook Time
195m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
These lamb shanks braise low and slow until the meat falls off the bone into a rich, velvety sauce. The combination of red wine, aromatics, and tomatoes creates deep, complex flavor.
French cuisine teaches us that mastering a few fundamental techniques can transform simple ingredients into something extraordinary. This recipe proves that point beautifully.
Ingredients
- 4 lamb shanks (about 1 lb each)
- 1 cup dry red wine
- 1 can (14 oz) crushed tomatoes
- 2 carrots, diced
- 1 onion, diced
- 4 cloves garlic, smashed
Instructions
- 1
Season shanks with salt and pepper. Sear in a Dutch oven with oil over high heat until browned on all sides, about 8 minutes. Remove and set aside.
- 2
Saute onion, carrots, and garlic in the drippings for 5 minutes until softened.
- 3
Pour in red wine and scrape up browned bits. Simmer 2 minutes, then add crushed tomatoes and 1 cup water.
- 4
Return shanks to the pot, cover, and braise in a 325°F oven for 2.5-3 hours until fork-tender.
- 5
Remove shanks, skim fat from the sauce, and reduce on the stovetop if desired. Serve shanks with sauce spooned over.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside a fresh baguette and salted butter
Substitutions
Red wineBeef broth
Good for alcohol-free version
Crushed tomatoesTomato paste (3 tbsp) + 1 cup broth
Deeper tomato flavor
Tips & Storage
Pro Tips
Ask your butcher to french-trim the shanks for a nicer presentation.
Make a day ahead—the flavor improves overnight.
Serve over creamy polenta or mashed potatoes to soak up the sauce.
Storage
Refrigerate in sauce for up to 4 days. Freezes well for up to 3 months.
Reheating
Reheat gently in a covered pot over medium-low heat until warmed through, about 20 minutes.
Nutrition Facts
Per serving (140mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein48g
Carbohydrates22g
Fat12g
Fiber680mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a slow cooker?
- Yes, cook on low for 8 hours after browning the shanks on the stove.
- What wine should I use?
- A bold red like Cabernet or Merlot works best.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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