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

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Katerina

4.82 from 27 votes

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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 Wine Braised Lamb Shanks Recipe - True Comfort Food! (2)

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!

Easy Wine Braised Lamb Shanks Recipe - True Comfort Food! (3)

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
Easy Wine Braised Lamb Shanks Recipe - True Comfort Food! (4)

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.
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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!
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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!

Easy Wine Braised Lamb Shanks Recipe - True Comfort Food! (7)

Wine Braised Lamb Shanks

Katerina | Diethood

Delicious and tender melt-off-the-bone wine braised lamb shanks cooked and served in a flavorful, velvety wine sauce.

4.82 from 27 votes

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Ingredients

  • 4 tablespoons olive oil, divided
  • 4 lamb shanks, each shank should be about 1 to 1-1/4 pound
  • salt and fresh ground black pepper, to taste
  • 2 yellow onions, each cut into 4 wedges
  • 3 carrots, each cut into about 2-inch pieces
  • 3 celery ribs, each rib cut into about 2-inch pieces
  • 8 button mushrooms, each cut in half
  • 5 cloves garlic, cut in half, lengthwise
  • 4 cups low sodium chicken broth, or vegetable broth
  • 2 cups dry red wine, like Merlot, Pinot Noir, or Cabernet
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions

  • Preheat the oven to 425˚F.

  • Heat 3 tablespoons 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 the shanks on all sides until browned.

  • Remove the shanks from the skillet and set aside.

  • Set skillet back over medium-high heat and add in remaining oil.

  • Add 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 to a boil.

  • Place lamb shanks back inside the pot. Add in the fresh herbs.

  • Put the pot in the preheated oven and cook for 1.5 to 2 hours, turning the shanks over every 30 to 40 minutes, until meat is tender and internal temperature registers between 150˚F and 160˚F.

  • Remove pot from oven.

  • Remove the shanks from the pot; set them aside and keep them covered.

  • Simmer remaining sauce that’s in the skillet over medium heat until thickened to a desired consistency, about 6 to 10 minutes.

  • Skim off any additional fat that rises to the surface.

  • Taste the sauce for seasonings and adjust accordingly.

  • Add lamb shanks back into the pot.

  • Garnish with fresh parsley and serve over mashed potatoes, mashed cauliflower, polenta, or rice.

Notes

  • Lamb Shanksarefrom the bottom section of the leg just below the lamb’s knee. The meat of the lamb shank can be tough because it has lots of connective tissue, but this is also why they are so flavorful and why lamb shanks are perfect for slow cooking and braising.
  • Cooking Time: If your lamb shanks are bigger, they may need extra cooking time. Don’t worry; the longer they cook, the more tender (and delicious) they will be. A safe internal temperature for lamb shanks should register between 150˚F and 160˚F.
  • Red Wine: You’ll want to look forMerlot, Cabernet Sauvignon, or Pinot Noir. Steer clear of using a cooking wine.

Nutrition

Calories: 543 kcal | Carbohydrates: 19 g | Protein: 46 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 127 mg | Sodium: 277 mg | Potassium: 1092 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 7817 IU | Vitamin C: 11 mg | Calcium: 77 mg | Iron: 5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: American

Keyword: braised lamb shanks, comfort food, easy lamb recipe, lamb shanks recipe

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Categories:

  • Dinner Recipes
  • Holidays
  • Macedonian Cuisine
  • One Pot Meals
  • Recipes
Easy Wine Braised Lamb Shanks Recipe - True Comfort Food! (2024)

FAQs

What is the best cooking wine for lamb shank? ›

What is the Best Wine to Use? For this lamb recipe, use a dry red wine. Dry reds have a richness and depth of flavor that pairs nicely with the flavors of meat. Look for Merlot, Cabernet Sauvignon, or Pinot Noir.

Why aren't my lamb shanks tender? ›

Why are my lamb shanks tough? If your shanks are tough, they may need to be cooked for longer. In a slow cooker, they need to be cooked for 6-8 hours on low and 4 hours on high.

Which device do chefs often use to braise lamb shanks? ›

Lamb shanks are an ideal protein for braising, a combination-cooking method that starts with pan-searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker.

Why do lamb shanks take so long to cook? ›

If you're new to lamb shanks, here's a rundown: lamb shanks are from the lower leg of lambs, and they are an inexpensive, tough cut of meat. Because of this, lamb shanks need to be slow cooked – either braised or roasted – to break down the tough meat to soften into succulent tenderness.

Which cooking method is best for the shanks? ›

However, beef shanks can become extremely tender, as in: eat-it-with-a-spoon-tender if it is cooked for a long time in moist heat (like simmering it all day in your crockpot). Therefore, braising or slow cooking beef shank is ideal.

How to cook lamb like Gordon Ramsay? ›

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Does lamb get more tender the longer you cook it? ›

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

Is lamb better cooked slow or fast? ›

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

How do you get the gamey taste out of lamb shanks? ›

Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.

Why are my lamb shanks tough? ›

Lamb shanks are a very tough cut and need to be cooked slowly for a period of time. The fats and sinews in this cut need to render down, making for beautifully tender meat that's full of flavour. You can cook it low and slow for up to 8 hours which is great for slow cookers.

Is lamb shank worth it? ›

Lamb shank, a cut from the shin of the lamb, is one of the most flavorful cuts of lamb. The connective tissue, which gives lamb shank its flavor, also leads to toughness if not prepared correctly. Lamb shank needs to be cooked over low heat for a long time to become velvety, flavorful, and fall-off-the-bone juicy.

What is the best cut of lamb for braising? ›

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising.

Should you wash lamb shanks before cooking? ›

There is no need to rinse raw lamb before cooking because this creates a cross-contamination hazard and is not necessary.

Do you have to remove the Silverskin from lamb shanks? ›

When preparing lamb shanks, remove the silverskin -- that whitish membrane on the outside of the meat –- and any large fatty deposits. This will lessen any gamey flavor as the meat is cooked. Use a small, sharp knife to loosen the silverskin, making it easier to pull off.

Why do my lamb shanks smell? ›

Lamb shanks have a fair bit of surface fat, and lamb fat contains lanolin, which is also in wool and gives it a distinctly sheepy smell.

What is the best wine to cook lamb with? ›

Cooking with wine intensifies the flavor so cooking with a bad wine will only make the flavor worse. As far as varietals, it depends on the dish but a lighter more fruity wine would be better for lamb than a deep dark cab. A Merlo, Zinfandel, Chianti, Pinot, or Syrah would all be good though.

What wine is best to cook with lamb? ›

Bordeaux reds are a safe bet for lamb, particularly a rump or rack of lamb, whereas the bolder style of Malbec or Rioja suits a braised or slow-cooked shoulder. For casseroles, look for Côtes du Rhônes or Rioja Crianza, and where there are fattier cuts of lamb in a spicy curry or tagine, try a Riesling.

What wine to cook lamb with? ›

The absolute best pairings for lamb are found in red wines, including a rich cabernet sauvignon, a classic Bordeaux, and Chianti. White wine lovers are not shut out here, though. A good gewürztraminer or even a California chardonnay will make a fine addition to the meal as well.

Should I cook lamb with red or white wine? ›

The tried-and-true tradition is to pair red meat with red wine, as many white wines are not intense enough to complement the rich flavor of lamb. Pairing wine with meals is for your personal enjoyment, however, so if you prefer white wine to red, go ahead and have them together!

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