Fall-Apart Red Wine & Herb Slow Braised Lamb Shanks

 Fall-Apart Red Wine & Herb Slow Braised Lamb Shanks

Serves: 4
Prep: 20 min
Cook: 2½–3 hours (oven) or 6–8 hours (slow cooker)

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Ingredients

Lamb Shanks

• 4 lamb shanks (about 1–1½ lbs / 450–680 g each)

• 2 tbsp olive oil, divided

• 1 tsp salt

• ½ tsp black pepper

• ¼ cup all-purpose flour (for dredging)

Aromatics & Vegetables

• 1 large onion, diced

• 3 carrots, diced

• 3 celery stalks, diced

• 6 cloves garlic, smashed

• 2 tbsp tomato paste

Braising Liquid

• 2 cups (480 ml) full-bodied red wine (Cabernet Sauvignon, Merlot, or Shiraz)

• 3 cups (720 ml) beef or lamb broth (low sodium)

• 2 bay leaves

• 4 sprigs fresh rosemary

• 6 sprigs fresh thyme

• 2 sprigs fresh oregano (or 1 tsp dried)

• 1 strip orange zest (optional, brightens flavor)

• 1 tbsp Worcestershire sauce

Finish

• 2 tbsp cold butter (optional, for silky sauce)

• Fresh parsley, chopped, for garnish

• Salt & pepper to taste

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Method (Oven)

1. Prep & Sear

• Preheat oven to 160°C (325°F).

• Pat lamb shanks completely dry. Season with salt and pepper, then dredge lightly in flour, shaking off excess.

• In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Sear shanks 2–3 minutes per side until deep golden brown. Work in batches if needed. Transfer to a plate.

2. Sauté Vegetables

• Reduce heat to medium. Add remaining 1 tbsp oil. Sauté onion, carrots, celery for 5–7 minutes until softened.

• Add garlic and tomato paste. Cook 1–2 minutes until paste darkens slightly.

3. Deglaze & Reduce

• Pour in red wine, scraping up browned bits from bottom. Bring to a boil, then reduce heat and simmer 5–8 minutes until wine reduces by half and alcohol smell cooks off.

4. Braise

• Return lamb shanks to pot, nestling them into liquid.

• Add broth, bay leaves, rosemary, thyme, oregano, orange zest (if using), and Worcestershire sauce. Liquid should come about ⅔ up the shanks (add more broth if needed).

• Bring to a gentle simmer, then cover with lid slightly ajar.

• Transfer to oven. Braise 2½–3 hours, turning shanks every hour, until meat is fork-tender and nearly falling off the bone.

5. Finish Sauce

• Carefully remove shanks to a plate and cover loosely with foil.

• Strain braising liquid through a fine-mesh sieve into a saucepan (or remove herbs/veg with a slotted spoon and blend smooth for a thicker rustic sauce).

• Skim excess fat. Simmer sauce on stovetop until reduced to desired consistency (about 10–15 minutes).

• Whisk in cold butter for gloss and richness. Season with salt and pepper.

6. Serve

• Place lamb shank on a plate or shallow bowl. Spoon generous amount of sauce over top.

• Garnish with fresh parsley. Serve with mashed potatoes, polenta, or crusty bread.