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)
Ingredients
Lamb Shanks
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4 lamb shanks (about 1–1½ lbs / 450–680 g each)
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2 tbsp olive oil, divided
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1 tsp salt
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½ tsp black pepper
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¼ cup all-purpose flour (for dredging)
Aromatics & Vegetables
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1 large onion, diced
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3 carrots, diced
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3 celery stalks, diced
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6 cloves garlic, smashed
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2 tbsp tomato paste
Braising Liquid
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2 cups (480 ml) full-bodied red wine (Cabernet Sauvignon, Merlot, or Shiraz)
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3 cups (720 ml) beef or lamb broth (low sodium)
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2 bay leaves
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4 sprigs fresh rosemary
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6 sprigs fresh thyme
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2 sprigs fresh oregano (or 1 tsp dried)
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1 strip orange zest (optional, brightens flavor)
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1 tbsp Worcestershire sauce
Finish
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2 tbsp cold butter (optional, for silky sauce)
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Fresh parsley, chopped, for garnish
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Salt & pepper to taste
Method (Oven)
1. Prep & Sear
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Preheat oven to 160°C (325°F).
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Pat lamb shanks completely dry. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
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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
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Reduce heat to medium. Add remaining 1 tbsp oil. Sauté onion, carrots, celery for 5–7 minutes until softened.
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Add garlic and tomato paste. Cook 1–2 minutes until paste darkens slightly.
3. Deglaze & Reduce
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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
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Return lamb shanks to pot, nestling them into liquid.
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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).
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Bring to a gentle simmer, then cover with lid slightly ajar.
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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
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Carefully remove shanks to a plate and cover loosely with foil.
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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).
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Skim excess fat. Simmer sauce on stovetop until reduced to desired consistency (about 10–15 minutes).
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Whisk in cold butter for gloss and richness. Season with salt and pepper.
6. Serve
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Place lamb shank on a plate or shallow bowl. Spoon generous amount of sauce over top.
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Garnish with fresh parsley. Serve with mashed potatoes, polenta, or crusty bread.
