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Braised Lamb Shanks with Red Wine
Braised lamb shanks with red wine are my go-to when I want something slow-cooked, comforting, and deeply satisfying. I brown the shanks, then simmer them gently in red wine, garlic, and herbs until the meat falls off the bone. The sauce turns rich and silky, perfect for spooning over mash or creamy polenta. It’s a dish that feels special but doesn’t ask much of you – just time, patience, and a good bottle of wine to drink while it bubbles away.
Ingredients
- 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
Instructions
- 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.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
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Braised Lamb Shanks with Red Wine Recipe
Slow Days and Red Wine Gravy
There is nothing I love more than slow-cooked, melt-in-your-mouth, kinda meals. And these braised lamb shanks with red wine are exactly that. They’re not faffy, not fussy. Just rich, comforting, proper food. I don’t cook these on the hob – I tuck them into a cast iron casserole pot and let them do their thing in the oven for a few hours on a low heat. And that low and slow magic? It turns them into the kind of fall-apart dinner you dream about on rainy afternoons. The kind you serve with a generous pour of gravy and something starchy to mop it all up.
I stumbled across lamb shanks on Amazon Fresh, of all places. And let me tell you, I was so excited. They’re not easy to find here in Scottish supermarkets, which is a little strange? In Australia, lamb is a lot more common, but in the UK, it feels like a rare treat. I hadn’t had lamb shanks in years, so the moment those bad boys arrived, I went straight for my old faithful recipe – braised lamb shanks with red wine. And it’s a proper dinner, the kind that makes you feel like you’ve done something right, even if the rest of the day’s been a mess.
Honestly, it’s wild to think how much life has changed this year. One year into Covid, still stuck working from home every single day, and stuck doing it with a man I can’t stand. We’ve moved into a nicer flat with woodland views and a kitchen I genuinely love, but I still have to share it with him. At first, I was hurt that he never read my blog. All these stories, these pages, completely ignored. But now? I’m grateful. I don’t have to filter myself, I can write freely. And at a time when I feel trapped – trapped in my home, in my marriage, in my own bloody kitchen – being able to share recipes like this one gives me an anchor. Something to focus on when the rest of life feels a bit too much.
Serving Ideas for Cosy Dinners
This recipe is one of those big, hearty dinners that makes the kitchen smell like home. I like to serve my braised lamb shanks with buttery mashed potatoes – rich, creamy, the perfect base for soaking up every drop of that deep red wine gravy. Sometimes I roast up a tray of honey-glazed carrots to go with it. Something about the sweetness cuts through the richness just enough. But really, you’ve got options. Green beans? Absolutely. Roasted baby potatoes? Also yes. I’ve even chucked potatoes straight into the pot before so they bubble away in the gravy with the meat. No extra pans. No extra thought. Chefs kiss.
I love this sort of cooking. Not just the eating, but the knowing. Knowing dinner is sorted, knowing that all it needs is time, and knowing that it’ll taste even better tomorrow if you’ve made enough for leftovers and your piggy husband doesn’t eat three servings in one sitting. Ahem. That’s used to be my favourite part. Leftover lamb shank meat, shredded and piled onto a sandwich with a smear of mustard? Don’t even get me started.
And if you’re not drinking or don’t fancy red wine in the mix, just swap it out for extra stock. A splash of red wine vinegar helps mimic the acidity, so you won’t lose that depth. It’s a pretty forgiving dish, and honestly, I think that’s part of why I love it so much. It lets you show up however you are. With wine or without. With carrots or beans. Whether you’re cooking for guests or just trying to get through the week. It all works.
Little Adjustments That Go a Long Way
Like most of my recipes, this one isn’t precious. It doesn’t ask for perfection. Don’t have lamb stock? Use beef stock. No Shiraz? Any dry red will do. It’s the sort of meal that understands you’re probably not popping to the shops for one ingredient. It works with what you have. You can dress it up with fresh thyme, rosemary, bay leaves. Or you can keep it simple. I’ve made this dish a dozen different ways and every time, it turns out beautifully. I think the trick is just patience. Give it time, and it rewards you.
And if you’re worried about fattiness, don’t be. That fat renders down in the oven and turns the sauce into something rich and velvety. It’s not greasy, but it is indulgent, in the best way. That fat is also what makes the meat so incredibly tender. You’ll go to lift it out of the pot and the bone will slide straight out.
I often say food is my therapy, and this recipe – made in a time where I feel stuck and unsure – is exactly that. A reminder that I can still find joy in small things. That I can take something tough and transform it into something nourishing. It doesn’t solve everything, but it helps me hold on. And sometimes, that’s more than enough.
Ingredients Breakdown
The lamb shanks are the absolute heart of this dish. Rich, meaty, and packed with flavour, they slowly transform into fork-tender bites that slide off the bone the moment you look at them. You want them to have a bit of fat on them too, as that breaks down during cooking and gives you that glossy, rich gravy.
For your base, you’re using a mix of finely chopped shallots, carrot, celery, and garlic. It’s your classic aromatic base that softens into the background and gives the sauce a lovely depth. Tomato paste adds a little sweetness and umami richness, and cornflour thickens the sauce just enough to make it feel lush without being gloopy.
Then there’s the wine and stock combo. I love using Shiraz because it’s bold and brings a real warmth to the sauce, but any dry red will work just fine. If wine’s not your thing, just swap it for more stock with a bit of vinegar. I usually go for lamb stock if I can find it, but beef stock is just as good. Add a couple of bay leaves, a sprig of rosemary, and plenty of seasoning, and you’re sorted. It’s not complicated. It’s just good food.
