Braised Lamb Shanks in the Oven

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 3 hours to cook. Served over mashed potato and sides for a complete meal.

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The first time I had truly unforgettable lamb shanks was during a vacation with my husband in France. We stumbled upon a quaint little restaurant, the kind where the scent of slow-cooked meats and fresh herbs lingers in the air. I ordered the lamb shanks braised in red wine—something I had never dared to cook myself because I wasn’t confident about using wine in my dishes. But from the very first bite, I was completely blown away. The depth of flavor, the way the meat melted off the bone, and the richness of the sauce were unlike anything I had ever tasted.

That meal changed everything for me. Until then, I had always been hesitant about cooking with alcohol, unsure if I would get it right. But after that experience, I was determined to learn. I dove deep into understanding how wine enhances the natural flavors of meat, how different cuts pair with different wines, and how slow braising brings out something truly magical. It became a new culinary adventure for me, and I haven’t looked back since.

Today, my braised lamb shank recipes have become one of my signature dishes—one that friends and family always rave about and request over and over again. It’s incredible to think that a simple meal in a charming French restaurant sparked a whole new chapter in my cooking journey. And every time I make this dish, I’m reminded of that evening, that first taste, and how sometimes, the best inspiration comes from just one perfect bite.

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How to make Lamb shank in the oven (step by step)

Season & Sear the shanks

• 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 rather than sear. Time permitting, I like to leave them uncovered to thaw 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 tbsp of 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.

Sauté & Deglaze

• Sauté – In the same pan, add the remaining oil and saute the onion, carrots, celery, and garlic.
  Pro tip – Don’t rush. 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. Sauté 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.

Braise in the Oven

• Oven – Cover the pan with aluminum foil and transfer it to the oven on the middle rack. Cook covered for 2 to 3 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 lid.
• Garnish – When done, garnish with chopped parsley before serving.

Tips for Success for oven-cooked lamb shanks

• Choose well-marbled lamb shanks with a rich red color for tenderness.
• Use a Dutch oven or heavy pot (or slow cooker for 6–8 hours on low).
• Always sear lamb shanks before braising to lock in flavor.
• Season generously with salt, pepper, garlic, paprika, rosemary, or thyme.
• Add aromatics like onion, carrot, celery, and garlic to the braising liquid.
• Use broth, red wine, or both—enough to cover 2/3 of the shanks.
• Braise low and slow at 325°F (163°C) for 2–3 hours until meat is fall-off-the-bone tender.
• Turn and baste shanks occasionally for even cooking.
• Add potatoes or mushrooms in the last hour for a one-pot meal.
• Rest the shanks for 5–10 minutes before serving with the braising juices.

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Troubleshooting for moist braised lamb shanks

Problem	Possible Cause	Fix
Tough or dry lamb shanks	Not braised long enough, or the oven was too hot	Continue braising at a lower heat until the shanks are fork-tender
Lamb shanks lack flavor	Not enough seasoning or weak braising liquid	Season generously, add garlic, rosemary, or wine to deepen flavor
Too much fat in the braising liquid	Lamb shanks rendered excess fat	Skim off fat with a spoon, or chill the liquid to remove solidified fat
Braising liquid evaporates	Oven too hot or dish not sealed	Add more broth or wine; ensure the lid/foil is tightly sealed
Uneven cooking	Shanks crowded or different sizes	Rotate/turn shanks during cooking; keep in a single layer

More lamb marinades you may like

• Braised Lamb Shanks (Stovetop)
• Veal Shanks in Tomato Gravy
• Recipe for Osso Buco: Slow-Cooked in Red Wine
• Braised Lamb in Red Wine
• Elevate Your Dinner with Beef in Red Wine Gravy

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Frequently asked questions

• Braised Lamb in Red Wine
• Mini Lamb Pot Pies or Lamb Pot Pie with Biscuits
• Baked Leg of lamb, Roasted Leg of Lamb,
• Boneless leg of lamb or Lamb shoulder with red wine
• Balsamic Lamb chops or Grilled lamb chops
• See more lamb recipes

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