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.
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.
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.
Why you’ll love this shanks recipe?
- This is my own recipe, which 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.
- And this dish gets better over time, which means making it a day ahead is in your favor and perfect for entertaining.
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 dice 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 tbsp of chicken bullion with 2 cups of water.
- Balsamic Vinegar – This is an Italian vinegar that adds a distinct flavor and color. You can also add 2 tbsp 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 – Always 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.
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.
What side dish goes with lamb shanks?
Roasted or steamed vegetables such as quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks. Additionally, crusty bread or a fresh salad can complement the dish’s richness.
Braised Lamb Shanks in the Oven
Ingredients
- 4 – 6 (1 kg) Lamb Shanks trim of excess fat
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Coriander powder (optional)
- 2 tbsp Oil
- 1 large Onion diced finely
- ½ cup (65 g) Carrots chopped finely4
- ½ cup (50 g) Celery chopped finely
- 1 cloves Garlic sliced thinly
- 2 tbsp Flour (all-purpose or gluten-free)
- 2 tbsp Balsamic vinegar (or white vinegar)
- 4 tbsp (65 g) Tomato paste
- 2 Bay leaves
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 1 tbsp Oregano (dried)
- 1 Cinnamon stick
- 2 cups (473 ml) Red wine (Pinot Nori, Chianti, Merlot)
- 2 cups (473 ml) Broth (chicken or vegetable)
- 2 tbsp 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 them. Place them on clean paper towels and pat them dry.
- Season – Generously season the shanks on all sides with salt, pepper, paprika, and coriander powder.4 – 6 Lamb Shanks, 1 tsp Salt, 1 tsp Pepper, 1 tsp Paprika, 1 tsp Coriander powder
- Sear – Use a large oven-safe pan, such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil. Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside.2 tbsp Oil
- Saute – In the same pan, add the remaining oil and saute the onion, carrots, celery, and garlic.1 large Onion, ½ cup Carrots , ½ cup Celery , 1 cloves Garlic
- Gravy – Next, add the flour and combine well. Then, add 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.2 tbsp Flour, 2 tbsp Balsamic vinegar, 4 tbsp Tomato paste, 2 Bay leaves, 2 sprigs Thyme , 2 sprigs Rosemary, 1 tbsp 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 2 to 3 hours or until fork-tender.
- Garnish – When done, garnish with chopped parsley before serving.2 tbsp Parsley
Video
Notes
- 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 shanks for 5–10 minutes before serving with the braising juices.
Equipment
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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.
More lamb marinades you may like
- Braised Lamb Shanks (Stovetop)
- 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
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 |
Frequently asked questions
This braised lamb shank recipe will keep in the fridge for 4 to 5 days.
Yes, braised lamb shanks can be made ahead of time. In fact, the flavors tend to develop even more when the dish is allowed to sit for a while. After braising, cool the lamb shanks in their cooking liquid and refrigerate them. When ready to serve, gently reheat them in the oven or on the stovetop, basting them with the liquid to keep them moist.
Yes, you can. Follow my stovetop recipe for lamb shanks recipe
To cook the lamb shanks on the stovetop, follow all the processes as above, but instead of covering with foil, transfer them to the oven. Cover and continue to cook on low for 3 hours.
Make sure to stir every 15 to 20 minutes, ensuring enough braising liquid. If necessary, add 1/4 to 12 cups of water as needed.
The lamb shanks on the stovetop can take between 2 to 3 hours to cook, depending on the heat.
Garnish with chopped parsley.
To cook the lamb shanks in a slow cooker/crockpot.
Sear the meat on the stovetop and transfer it to the slow cooker.
In the same pan, sauté the veggies until tender, then add the flour and other ingredients, except for the broth.
Boil the red wine for two minutes, then transfer it 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
To make lamb shanks in the Instant Pot
Follow the same process in the Instant Pot using the sauté function.
Once you add the broth, set the Instant Pot to manual mode.
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 on sauté and cook until the sauce thickens. (If necessary, take the shanks out from the pot to prevent overcooking.)
Garnish with chopped parsley.
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, and potato wedges. My kids’ favorites are 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.
more braised recipes
- Osso Buco Recipe in Red Wine (Braised Shanks)
- Braised Chicken with Sweet Potatoes in under an hour
- Braised Lamb Ragu with Creamy Polenta
- Easy Braised Short Ribs with Red Wine
- Moroccan Braised Chicken with Potatoes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Delicious and just a bit different than standard shank recipes—the seasonings were wonderful and i used the coriander! Only difference—i used a whole bottle of wine and after baking 3 hrs added small whole shallots, large cubed potatoes and a bag of whole baby carrots. I adore lamb shanks and these were wonderful—the seasonings set it apart!
Thank you Chris
OH MY GOODNESS! I made this tonight and we are all licking our plates clean. I made no mods except adding a couple teaspoons of chicken better than bouillon to the sauce before it went into the oven. The flavor is absolutely divine and I didn’t think I was capable of producing a dish this good, which is a testament to your recipe and instructions. Thank you so much.
Thank you so much, Tanya, for the lovely feedback. I am so happy your family enjoyed this recipe so much.
This was so delicious. Love the recipe
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I tried your version of braised lamb shanks for my husband’s birthday. We were not disappointed. The seasoning was spot on and the meat was falling of the bone. The gravy was absolutely delectable. I served them with garlic and chive mashed potatoes, sweet green peas and hot buttered rolls. Thank you so much for sharing.
Thank you so much Sharon for the lovely feedback. I am so happy you enjoyed it. Your combination of meats and sides are spot on. Very impressive.