Red Wine-Braised Lamb Shanks Recipe
When it comes to the best cut of lamb you can buy, lamb shanks are pretty much the cream of the crop. This easy-to-make recipe yields tender lamb meat that falls off the bone and pairs well with the red wine sauce. Recipe developer Catherine Brookes says, "This recipe is so hearty, delicious and feels a little decadent too. Red wine and lamb are an amazing combination and lamb shanks are such a flavorful and tender cut."
This dish would be great to serve with a side like crusty bread so you can mop up any of the extra sauce because trust us — you don't want to waste a bit. Brookes raves, "This is perfect to serve for a big family meal on a weekend, or for any special occasion. It's definitely worth that extra bit of effort!"
Gather the ingredients for this red wine-braised lamb shanks recipe
To make this recipe, you will only need a handful of ingredients. To start, pick up some olive oil and four lamb shanks — the most important part of the dish. You will also need onion, carrot, garlic cloves, fresh thyme, fresh rosemary, tomato puree, chopped tomatoes, red wine, lamb stock, cornstarch, and salt and pepper to taste. You may substitute chicken or beef stock if you wish.
Once you have those items, you can make these red wine-braised lamb shanks.
Sear the lamb shanks
Take out a large frying pan and place it on your stove. Add the olive oil first to heat, and then throw in the four lamb shanks. Continue turning the lamb as it cooks, ensuring it gets nice and brown all over. It should only take about 10 minutes to sear. You may need to work in batches if your pan is not large enough.
Once cooked, remove the lamb from the heat and set it to the side since you won't need it quite yet.
Fry the onion and carrots
Preheat the oven to 350 F before you finish the rest of the prep work. Then, add the onion and carrot to the same pan you used to cook the lamb shanks. Continue frying the veggies until softened, which should take about 5 minutes.
Next up — add the spices, including the garlic, rosemary, and thyme and fry for another 2 minutes.
Add the tomato and other ingredients
Toss in the tomato puree and canned tomatoes and stir to combine. Next, add the wine, lamb stock, salt, and a little bit of pepper to taste and stir well. Then crank the heat up to bring the mixture to a boil.
Make a slurry
In a separate bowl, mix the cornstarch and a splash of water to make a slurry. Pour the cornstarch mixture into the pan and stir until slightly thickened. "The flavor is rich and savory, with the flavor of the veg and red wine coming through," Brookes explains of the sauce.
Bake the lamb shanks
Place the lamb shanks in a baking tin and pour the sauce from the pan over the top. Cover the baking tin with foil and pop it in the oven for 1 ½ hours. "With lamb shanks, it can be tricky to get the perfect amount of doneness," Brookes notes. "The exact cook time may depend on your oven and the size of the shanks. It can help to check the lamb with a meat thermometer which should read 145 F when it's ready."
Once your timer goes off, remove the lamb and pour the sauce into a large saucepan. Cook the sauce on the stove for about 15 minutes, making sure to stir frequently. Once the sauce reduces, pour it back over the lamb in the tin. "The sweet and tangy taste of red wine is a classic pairing with rich and flavourful lamb meat," Brookes shares.
Serve and enjoy
Once you add the sauce back over the lamb, you can serve and enjoy as you wish. This is a great main course, and Brookes shares a few of her favorite sides to serve it with. "It's great served with mashed potatoes and greens, or even fries or baby potatoes," Brookes says.
We hope this is a hit at your next dinner or dinner party!
- 2 tablespoons olive oil
- 4 lamb shanks
- 1 onion (diced)
- 1 large carrot (diced)
- 4 cloves garlic (minced)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon tomato puree
- 1 15oz can chopped tomatoes
- 1 cup red wine
- 2 cups lamb stock
- 2 tablespoons corn starch
- Salt and pepper to taste
- Heat the oil in a large frying pan. Sear the lamb until browned all over, turning as you go. This should take about 10 minutes. You may need to work in two batches depending on the size of your pan.
- Remove the lamb from the pan and set aside. Preheat the oven to 350 F.
- Add the onion and carrot to the pan and fry until softened -- about 5 minutes. Then add the garlic, rosemary and thyme and fry for another 2 minutes.
- Add the tomato puree and canned tomatoes. Stir.
- Add the wine, lamb stock, and some salt and pepper to taste. Stir and bring to a boil.
- Mix the corn starch with a splash of water to make a slurry, then pour this into the pan and stir until slightly thickened.
- Place the lamb shanks in a large baking tin and pour the sauce all over the top. Cover with foil and bake for 1 ½ hours.
- Remove the lamb and pour the sauce into a large saucepan. Cook on the stove for about 15 minutes, stirring frequently, until reduced. Then, pour the sauce back over the lamb in the tin.
| Calories per Serving | 1,105 |
| Total Fat | 68.5 g |
| Saturated Fat | 30.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 299.0 mg |
| Total Carbohydrates | 18.7 g |
| Dietary Fiber | 4.4 g |
| Total Sugars | 6.1 g |
| Sodium | 1,887.0 mg |
| Protein | 88.7 g |
