This slow-braised lamb shanks recipe is a rich and comforting dish that brings together tender meat, deep flavor, and a silky pan gravy that’s perfect for cool nights or special dinners. The lamb is slow-cooked in wine, stock, and herbs until it’s fall-off-the-bone tender, with vegetables adding complexity and depth to the sauce.
Why I Love This Recipe
I love how the lamb turns incredibly tender after a few hours of gentle braising. The combination of wine, stock, and herbs creates an aromatic gravy that’s so flavorful I could eat it with a spoon. Plus, the dish feels fancy without being overly complicated, which makes it great for entertaining or a cozy night in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large lamb shanks
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups beef or lamb stock
2 sprigs rosemary
3 sprigs thyme
2 bay leaves
Directions
I preheat the oven to 325°F (160°C).
I heat olive oil in a large Dutch oven over medium-high heat, then sear the lamb shanks on all sides until browned. I remove them and set aside.
I add the onion, garlic, carrots, and celery to the pot and cook for about 5 minutes, stirring occasionally.
I stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
I pour in the red wine, scraping up any browned bits from the bottom, and let it simmer for 5 minutes.
I return the lamb shanks to the pot and pour in the stock, then add rosemary, thyme, and bay leaves.
I bring everything to a simmer, then cover and transfer to the oven. I let it braise for about 2.5 to 3 hours, or until the meat is very tender.
Once cooked, I remove the lamb and strain the sauce if I want it smooth. I simmer the liquid on the stove to thicken it slightly into a silky pan gravy before serving.
Servings and Timing
This recipe serves 2 generously (or 4 smaller portions). Prep time: 15 minutes Cook time: 2.5 to 3 hours Total time: About 3 hours and 15 minutes
Variations
I sometimes add a splash of balsamic vinegar for a touch of sweetness in the gravy.
For a Mediterranean twist, I toss in olives and a bit of lemon zest during the last 30 minutes of cooking.
I’ve used lamb shoulder instead of shanks when I couldn’t find them—still delicious, though a bit less dramatic in presentation.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The flavor actually improves overnight. To reheat, I warm the lamb and gravy gently on the stovetop over low heat, adding a splash of water or stock if needed. It also reheats well in the oven at 300°F (150°C) covered, for about 20–30 minutes.
FAQs
How do I know when the lamb shanks are fully cooked?
When the meat is fork-tender and nearly falling off the bone, it’s ready. It usually takes about 2.5 to 3 hours of braising.
Can I make this dish ahead of time?
Absolutely. I often make it a day in advance—the flavors deepen overnight, and it’s easy to reheat.
What can I serve with these lamb shanks?
I like to serve them with creamy mashed potatoes, polenta, or crusty bread to soak up all that delicious gravy.
Can I use white wine instead of red?
Red wine gives a deeper, richer flavor, but if I want a lighter taste, I go for white. It works well but changes the flavor profile slightly.
Is it possible to cook this in a slow cooker?
Yes, I sear everything first, then transfer to a slow cooker and cook on low for 6–8 hours. The results are just as tender and flavorful.
Conclusion
This slow-braised lamb shanks recipe has become one of my favorite ways to enjoy lamb. The method is simple, but the result is a restaurant-quality dish with deep, developed flavors and a luxuriously smooth pan gravy. Whether I’m cooking for myself or hosting friends, this recipe always impresses.
Tender, fall-off-the-bone lamb shanks slow-braised with red wine, stock, and aromatic herbs, finished with a silky pan gravy. A comforting, elegant dish perfect for special dinners or cozy nights in.
Ingredients
2 large lamb shanks
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 cup red wine
2 cups beef or lamb stock
2 sprigs rosemary
3 sprigs thyme
2 bay leaves
Instructions
Preheat oven to 325°F (160°C).
Heat olive oil in a Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned. Remove and set aside.
Add onion, garlic, carrots, and celery to the pot. Cook 5 minutes, stirring occasionally.
Stir in tomato paste and cook 2 minutes.
Pour in red wine, scraping up browned bits. Simmer 5 minutes.
Return lamb shanks to pot. Add stock, rosemary, thyme, and bay leaves.
Bring to a simmer, then cover and transfer to oven. Braise 2.5–3 hours, until meat is very tender.
Remove lamb. Strain sauce if desired, then simmer liquid on stove to reduce slightly into a silky pan gravy.
Serve lamb shanks with gravy spooned over top.
Notes
Add a splash of balsamic vinegar for sweetness.
For a Mediterranean twist, add olives and lemon zest in the last 30 minutes.
Lamb shoulder can be substituted for shanks if needed.
Best served with mashed potatoes, polenta, or crusty bread.
