There is nothing I love more, than slow-cooked, melt in your mouth, kinda meals. And these braised lamb shanks, cooked slow and low in a red wine gravy, are just that. Rather than on the hob, I cook these in a cast iron casserole pot in the oven for a few hours over a very low heat. This creates a rich gravy, and meat that’s ready to fall off the bone.
In Australia, lamb is quite common and pretty easy to buy in different cuts. In the UK though, lamb tends to be more difficult to find. So when I found these lamb shanks (on Amazon Fresh of all places!) I couldn’t buy them fast enough. It’s been years since I had lamb shanks, so the moment they arrived I prepared my favourite recipe for dinner, braised lamb shanks in red wine.
In this recipe, I use shiraz for the red wine, although you could easily swap this for any dry red wine you have on hand. I also use lamb stock, though you can just as easily use beef stock instead. I like to serve these lamb shanks with buttery mashed potatoes, and honey roasted carrots. You could always serve these with roast potatoes, or green beans too. In fact, you could always add some baby potatoes to the pot and have them cook alongside the shanks!
Like most of my recipes, this recipe is incredibly forgiving. Feel free to add extra herbs or spices that you might enjoy, to really personalise it to you and your family’s taste. And if you’re not a fan of red wine? Just replace the wine with extra stock, alongside 2 tablespoons of red wine vinegar.
Finally, if you’re worried about the fattiness of your lamb, as the lamb cooks low and slow, this fat will render and create a thick and rich gravy. This fat also helps make the lamb soft, tender, and melt-in-your-mouth delicious.
Braised Lamb Shanks with Red Wine Recipe
Braised Lamb Shanks with Red Wine
Tender, slow-cooked, braised lamb shanks cooked to melt-in-your-mouth perfection in a red wine gravy.
- 2 tbsp olive oil
- 4 lamb shanks
- 4 echalion or banana shallots, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 4 cloves of garlic, crushed
- 2 tbsp tomato paste
- 2 tbsp cornflour
- 185ml dry red wine
- 2 cups lamb stock or broth
- 2 bay leaves
- Large sprig of rosemary
- Salt and pepper, to taste
- Preheat oven to 160C.
- Heat the oil in a large pot over medium heat. Sear the lamb shanks for a minute or so on each side, and then set aside.
- In the same pot, add the shallots, carrots, celery and garlic, and cook for about 4-5 minutes, or until the shallots have softened.
- Add the tomato paste, and cook for 1-2 minutes until it has deepened in colour. Add the cornflour, and stir through.
- Next, stir through the red wine and stock, before returning the lamb shanks to the pot. Add the bay leaves, rosemary, and season with salt and pepper.
- Cover the pot with its lid, transfer to the oven, and cook for 2 hours.
- Remove from the oven, and serve with buttery mashed potatoes and roasted vegetables.
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Amount Per Serving: Calories: 359Total Fat: 20.9gSaturated Fat: 7.2gTrans Fat: 0gCholesterol: 75mgSodium: 471mgCarbohydrates: 8.7gFiber: 1.1gSugar: 2.5gProtein: 25.4g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.