These braised lamb shanks are slow-cooked in the oven with red wine gravy. A delicious and simple recipe that needs only 20 minutes to prep and 2 hours to cook. Served over mashed potato and sides for a complete meal.
Table of Content
Lamb shank is from the shin of the lamb and is a very flavorful piece of meat. It is a strong hard-working muscle, which means it takes longer to break down.
Therefore, if not cooked correctly, lamb shank can be tough cuts of meat. The best way to cook it would be slow and on low heat until the meats fall off the bones. Either on the stovetop, oven, or slow cooker. Another option is pressure cooking in an instant pot or pressure cooker. This recipe can be modified for all types of cooking methods and I will provide the details for you in the notes.
Why make this recipe?
- This is my own recipe that is much simpler and easier than those found online and yet it produces fall-off-the-bone tender meat in just 2 hours.
- And the best part is, that there are fewer ingredients and not much chopping and sautéing.
- Also, I don't load the dish with plenty of veggies or cans of crushed tomatoes. As a result, the flavor of the meat in the red wine gravy is hearty and wholesome.
- The prep time for this dish is just about 20 minutes and the oven does the rest of the cooking. It takes close to 2 hours for the meat to cook and become fork-tender.
- And this dish gets better over time, which means making it a day ahead is in your favor and perfect for entertaining.
- We love lamb shanks with mashed potatoes but cauliflower mash or steamed rice works just as well.
- Leftovers will keep in an airtight container in the fridge for a few days.
Ingredients and substitutes
- Lamb shanks - These are inexpensive cuts of meat often left behind from the leg of lamb. Having said that, you can also use beef shanks or lamb stew meat for this recipe.
- Oil - lamb has a lot of fat so don't add too much oil. A little olive oil to saute the veggies or sear the meat is all you need. Since we sear on high heat I prefer not to use extra virgin olive oil.
- Veggies - Onion, carrots, celery, and garlic make the perfect aromatics for this dish. I've cut them into small dices so they cook down during the cooking resulting in a thick gravy. You can also add large carrots instead.
- Tomato paste - Concentrated tomato flavor with no fiber. It makes for a more potent gravy, perfect over mashed potatoes.
- Broth - You can use chicken broth or beef broth or beef stock too. If you don't have broth, use 1 tablespoon of chicken bullion with 2 cups of water.
- Balsamic - It's Italian vinegar that adds a distinct flavor and color. You can also add 2 tablespoon of apple cider vinegar.
- Red wine - Similar to my beef bourguignon, I like to use a merlot, pinot noir, cabernet sauvignon, or chianti. Most importantly, use dry red wine that you like to drink, no cooking wines or wine that you would not drink.
- Herbs - Alwys use fresh herbs when possible. I am using fresh thyme, fresh rosemary, and dried oregano which is always a great combination with lamb. Of course, a little fresh parsley to garnish is perfect.
Lamb shank recipe
- Preheat the oven to 325°F / 165°C / Gas Mark 3.
- Prep - Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper towels and pat them dry.
Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. Time permitting, I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out. - Season - Generously season the shanks on all sides with salt, pepper, paprika, and coriander powder.
Pro tip - You can tie each shank with kitchen twine to hold the meat to the bone so they do not fall apart during cooking. I did not do this today as you can see in the video.
- Sear - Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tablespoon oil. Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside.
Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
Saute
- Saute - In the same pan, add the remaining oil and saute the onion, carrots, celery, and garlic.
Pro tip - Don't make haste. Keep the heat on medium and let the onions sweat and the veggies get some caramelization. This will add so much flavor to the dish. - Gravy - Next, add the flour and combine well. Followed by the balsamic vinegar, tomato paste, bay leaves, thyme, rosemary, cinnamon, and oregano. Saute for another minute. Then, add the red wine and return the shanks to the pan. Bring to a boil and let simmer for two minutes on medium to high. Then add the broth and ensure the shanks are well tucked under.
Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol. They must be almost submerged under the cooking liquid so they cook evenly.
Oven
- Oven - Cover the pan with aluminum foil and transfer it to the oven on the middle rack. Cook covered for 1 ½ to 2 hours or until fork-tender.
Pro tip - I am using aluminum foil. But, if using a dutch oven you can also cover it with its own lid. - Garnish - When done garnish with chopped parsley before serving.
Tips for Success
- Cook the lamb shanks only when completely thawed or it will cook unevenly
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer it to the slow cooker and cook it for 6 to 8 hours on low.
- When searing the meat do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- Do not skip searing the meat as this will add a nice depth of flavor from the caramelization achieved.
- If you have excess moisture in the finished dish - you can remove the meat from the pan. Then cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't overcook the meat.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat
- If you need to thicken the gravy further - combine a teaspoon of cornstarch with ¼ cup water. Add this slurry to the pan and bring it to a boil until it thickens to the consistency you want.
How long will this lamb shanks recipe keep?
This braised lamb shank recipe will keep in the fridge for 4 to 5 days.
Can I make this recipe on the stovetop instead of in the oven?
Yes, you can continue to cook the beef shanks on the stovetop instead of transferring the pan to the oven. It will take about 11/2 to 2 hours to cook as well. Also, you will need to stir it often to ensure the bottom does not burn, and may need to add braising liquid if necessary.
What do lamb shanks taste like?
It's rich, saucy, and absolutely delicious. Compared to other slow-cooked meat this one has the marrow from the hollow bones that adds more flavor to the sauce. By the way, that marrow in the hollow is delicious. If you've never tasted this you will be in for a pleasant surprise.
What do you serve lamb shanks with?
Mashed potatoes, steamed rice, or buttered noodles are very popular. But you can also serve other potatoes like lemon rosemary roast potatoes, lemon dill potatoes, potato wedges. Below are my kids' favorites, mashed potatoes, rice, and couscous. Yes, my Rhea loves it over couscous! When I'm in a low-carb mood I usually serve it with cauliflower rice. In addition, you can also serve it with creamy polenta.
What side dish goes with lamb shanks?
Almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
Printable Recipe
Braised Lamb Shanks in the Oven
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas Mark 3
Difficulty: Easy
Calories: 415kcal
Adjust Servings Here: 4 servings
Description
These braised lamb shanks are slow-cooked in the oven with red wine gravy. A delicious and simple recipe that needs only 20 minutes to prep and 2 hours to cook. Served over mashed potato and sides for a complete meal.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 - 6 (1 kg) Lamb Shanks (trim of excess fat)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1 teaspoon Coriander powder ((optional) )
- 2 tbsp Oil
- 1 large Onion (diced finely)
- ½ cup Carrots (chopped finely4)
- ½ cup Celery (chopped finely)
- 1 cloves Garlic (sliced thinly)
- 2 tablespoon Flour ((all-purpose or gluten-free))
- 2 tablespoon Balsamic vinegar ((or white vinegar))
- 4 tablespoon Tomato paste
- 2 Bay leaves
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 1 tablespoon Oregano ((dried))
- 1 Cinnamon stick
- 2 cups (473 ml) Red wine ((Pinot Nori, Chianti, Merlot) )
- 2 cups (473 ml) Broth ((chicken or vegetable) )
- 2 tablespoon Parsley (chopped (for garnish))
Instructions
- Preheat the oven at 325°F / 165°C / Gas Mark 3.
- Prep - Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. Time permitting, I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
- Season - Generously season the shanks on all sides with salt, pepper, paprika, and coriander powder. Pro tip - You can tie each shank with kitchen twine to hold the meat to the bone so they do not fall apart during cooking. I did not do this today as you can see in the video.4 - 6 Lamb Shanks, 1 teaspoon Salt, 1 teaspoon Pepper, 1 teaspoon Paprika, 1 teaspoon Coriander powder
- Sear - Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tablespoon oil. Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.2 tablespoon Oil
- Saute - In the same pan, add the remaining oil and saute the onion, carrots, celery, and garlic. Pro tip - Don't make haste. Keep the heat on medium and let the onions sweat and the veggies to get some caramelization. This will add so much flavor to the dish.1 large Onion, ½ cup Carrots, ½ cup Celery, 1 cloves Garlic
- Gravy - Next, add the flour and combine well. Followed by the balsamic vinegar, tomato paste, bay leaves, thyme, rosemary, cinnamon, and oregano. Saute for another minute. Then, add the red wine and return the shanks to the pan. Bring to a boil and let simmer for two minutes on medium to high. Then add the broth and ensure the shanks are well tucked under. Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol. They must be almost submerged under the cooking liquid so they cook evenly.2 tablespoon Flour, 2 tablespoon Balsamic vinegar, 4 tablespoon Tomato paste, 2 Bay leaves, 2 sprigs Thyme, 2 sprigs Rosemary, 1 tablespoon Oregano, 1 Cinnamon stick, 2 cups Red wine, 2 cups Broth
- Oven - Cover the pan with aluminum foil and transfer it to the oven on the middle rack. Cook covered for 1 ½ to 2 hours or until fork-tender. Pro tip - I am using aluminum foil. But, if using a dutch oven you can also cover it with its own lid.
- Garnish - When done garnish with chopped parsley before serving.2 tablespoon Parsley
Recipe Notes & Tips
- Cook the lamb shanks only when completely thawed or it will cook unevenly
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer to the slow cooker and cook for 6 to 8 hours on low.
- When searing the meat do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- Do not skip on searing the meat as this will add a nice depth of flavor from the caramelization achieved.
- If you have excess moisture in the finished dish - you can remove the meat from the pan. Then cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't overcook the meat.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat
- If you need to thicken the gravy further - combine a teaspoon of cornstarch with ¼ cup water. Add this slurry to the pan and bring it to a boil until it thickens to the consistency you want.
Stovetop Lamb Shanks
- To cook the lamb shanks on the stovetop
- Follow all the processes as above but instead of covering with a foil and transferring it to the oven. Cover and continue to cook on low for 2 hours.
- Make sure to stir every 15 to 20 minutes making sure there is enough braising liquid. If necessary add ¼ to 12 cup water as needed
- The lamb shanks on the stovetop can take between 1.30 to 2.5 hours of cooking depending on the heat.
- Garnish with chopped parsley
Slow cooker Lamb Shanks
- To cook the lamb shanks in a slow cooker.
- Sear the meat on the stovetop and transfer it to the slow cooker.
- To the same pan, saute the veggies until tender then, add the flour and other ingredients except for the broth.
- Boil the red wine for two minutes then transfer to the slow cooker over the shanks.
- Top with the broth and any other ingredients.
- Cover and cook on low for 6 to 8 hours or until fork-tender.
- Garnish with chopped parsley
Instant pot Lamb Shanks
- To make lamb shanks in the instant pot
- Follow the same process but in the instant pot using the saute function.
- Once you add the broth, set the instant pot to manual mods.
- Cover the lid and close the valve. Pressure cook for 30 minutes on high.
- After cooking allow the pressure to release naturally (8 to 10 minutes)
- Put the instant pot back on saute and cook until the sauce thickens. (if necessary take the shanks out from the pot to prevent overcooking)
- Garnish with chopped parsley.
Nutrition Information
Calories: 415- kcalCarbohydrates: 17- gProtein: 42- gFat: 13- gSaturated Fat: 3- gPolyunsaturated Fat: 2- gMonounsaturated Fat: 7- gTrans Fat: 1- gCholesterol: 127- mgSodium: 960- mgPotassium: 892- mgFiber: 3- gSugar: 5- gVitamin A: 2433- IUVitamin C: 9- mgCalcium: 227- mgIron: 9- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sami
I love tge fact you used Red Wine in this recipe...just wondering would beef broth be good to use instead of chicken?
Veena Azmanov
Yes of course Sami. The beef gives a stronger meat flavor so yes, definitely use it. I always use chicken because I always have homemade on hand.
Hayley Dhanecha
I love spices, herbs, and good fats in my cooking, loving the rub you have used for this lamb shanks, What can I use to make a vegan version as I want to cook for my friend and I think she would love it.
Veena Azmanov
I think you can use the same rub on many other meat and veggies, Hayley. Try cauliflower, broccoli, or cabbage steaks.
Heidy Linn
This recipe for lamb shanks looks outstanding, and I am looking forward to making this today since I have all the ingredients on hand minus 1, I think!!! Have a great day! I will let you know how it turns out!
Heidy
Veena Azmanov
Can't wait to hear from you Heidy. Enjoy!
Loreto Nardelli
I am drooling! This is my kind of stick to your ribs meal. Those lamb shanks look so tender. What a lovely array of herds and spices, also like that you used tomato paste!?? I would totally add the coriander. Such a lovely fragrance and flavor perfect with lamb. I really want a spoon of lamb with the potato and a pool of that gravy, yum!??☝?❤