Easy Wine Braised Lamb Shanks Recipe - True Comfort Food! (2024)

These Wine Braised Lamb Shanks are so deliciously tender, they melt right off the bone. Serve them with the rich, velvety, perfectly seasoned red wine sauce for a truly deep and comforting family dinner.

Easy Lamb Shanks Recipe

Certain flavor combos just do it for me. Some are comforting, some are delicate, and others are bold. My favorite bold flavor combo is mushrooms, dry red wine, and fresh rosemary. This combo is so aromatic and flavorful, it’s hard not to love.

The red wine, mushroom, and rosemary flavor combo is absolutely perfect for braising! Also ideal for braising – lamb shanks! If you’re unfamiliar with braising, this is when you cook a somewhat tougher cut of meat in liquid, low, and slow. Low and slow could mean 3 hours in a 250˚F oven.

However, this recipe is more of a quick braise for those who might have a bit less time but still want that braised flavor! All you’ll need to do is a bit of slicing and searing, and then the oven does all the rest!

What Are Lamb Shanks?

The shank is the cut of meat taken from the lower section of the lamb’s legs. Lamb shank has a thin layer of fat and is leaner than the sirloin cut. The shank is also comparatively less expensive than other cuts of lamb.

The meat of the lamb shank can be tough because it has lots of connective tissue – but this is what brings all that flavor. Lamb shanks are perfect for slow cooking and especially braising! When braised just right, the meat will melt away from the bone in a delicious and flavorful meal experience.

Recipe Ingredients

This recipe is full of hearty ingredients. The flavors are robust and perfectly in sync when cooked together.

• olive oil
• lamb shanks: each shank should be about 1 to 1-1/4 pound
• salt and pepper
• yellow onions
• carrots
• celery ribs: each rib cut into about 2-inch pieces
• button mushrooms
• garlic
• low sodium chicken broth or vegetable broth
• dry red wine
• fresh rosemary
• fresh thyme

What is the Best Wine to Use?

For these Wine Braised Lamb Shanks, go for a dry red wine. Dry reds have a richness and depth of flavor that pairs nicely with the flavors of the meat. You’ll want to look for Merlot, Cabernet Sauvignon, or Pinot Noir. Steer clear of using a cooking wine. My rule of thumb when choosing a wine for your meal is this – if you wouldn’t drink it, you shouldn’t cook with it! ?

How to Cook Lamb Shanks

• Prep: Preheat the oven to 425˚F.
• Sear: Heat olive oil in a large dutch-oven skillet or a high-sided oven-proof skillet or pot.
• Season the lamb shanks with salt and pepper and add them to the hot oil. Make sure the oil is hot because you want that immediate sear on the lamb shanks.; sear on all sides until they are browned.
• Remove the lamb shanks from the skillet and set aside.
• Saute: Set the skillet back over medium-high heat and add in the remaining oil. Add the onions, carrots, celery sticks, mushrooms, and garlic to the skillet. Cook for 4 minutes, stirring frequently.
• Slowly pour in chicken broth and stir in wine. Stir to loosen all the browned bits on the bottom of the skillet. Bring the chicken broth and wine to a boil.
• Braise: Place the lamb shanks back inside the pot.
• Put the pot in the oven and cook for 1.5 to 2 hours. Turn the shanks over every 30 to 40 minutes until the meat is tender and internal temperature registers anywhere between 150˚F and 160˚F. Please use an instant-read thermometer to check for doneness.
• Remove: Remove your pot from the oven.
• Remove the shanks from the pot. Set them aside and keep covered.
• Sauce: Simmer the remaining sauce that’s in the skillet over medium heat until thickened to a desired consistency. This should take about 6 to 10 minutes. Skim off any additional fat that rises to the surface. Taste the sauce for seasonings and adjust it accordingly.
• Serve: Add the lamb shanks back into the pot. Garnish with fresh parsley and serve.

Serving Suggestions for Lamb

• The sauce you’ll make with these wine-braised lamb shanks is so tasty; it’s rich and flavorful. You are going to want every last drop of it. I like serving the shanks over mashed potatoes, mashed cauliflower, polenta, or lemon rice. Anything that can soak in the velvety smooth sauce without overpowering the ultra-tender meat.
• Also necessary is a crusty loaf of bread for all that sauce-sopping you’ll be doing. You can cook up any of your favorite veggie sides if you’d like – try my Oven Roasted Vegetables – but don’t forget this recipe is already packed with carrots and mushrooms.
• A nice big Mediterranean bulgur salad served family-style alongside these wine-braised lamb shanks is perfect!

How to Store and Reheat Leftovers

• When you finish dinner, allow the leftovers to come to room temperature. Then, pop it in an airtight container – juices and all – and store it in your fridge for up to 3 days or in your freezer for 2 months.
• When you’re ready to reheat, simply place the shank and sauce in a baking dish in a 350˚F oven until it is warm.

More Lamb Recipes

• Roasted Rack of Lamb
• Balsamic Braised Lamb Shanks
• Roast Leg of Lamb

ENJOY!