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.
This Easy Lamb Shank Recipe is Pure Comfort Food
There’s certain flavor combos that 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 perfect 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 250F oven. This recipe is more of a quick braise for those who might have a bit less time but still want all that braised flavor! All you’ll need to do is a bit of slicing, searing, and then the oven does all the rest!
What is Lamb Shank?
The shank is the cut of meat taken from the lower section of the lamb’s legs. Lamb shank has an ultra 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 also brings the flavor. Lamb shank is perfect for slow cooking, and especially braising! When braised just right, the meat will melt away from the bone in a uniquely delicious and flavorful meal experience.
Recipe Ingredients
This recipe is full of hearty, earthy flavors and ingredients. The flavors are powerful but really sing together.
Here’s what you’ll need:
- olive oil
- lamb shanks (each shank should be about 1 to 1-1/4 pound)
- salt and fresh ground black pepper
- yellow onions
- carrots
- celery ribs, each rib cut into about 2-inch pieces
- button mushrooms
- cloves garlic
- low sodium chicken broth or vegetable broth
- dry red wine
- fresh rosemary
- fresh thyme
What is the Best Wine to Use?
For this Wine Braised Lamb Shank, I go for a dry red wine. Dry reds have a real richness and depth of flavor that pairs nicely to the meat flavor.
You’re going to 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 Shank
- 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 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 preheated 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
The sauce you’ll make with these wine braised lamb shanks is seriously unreal. It is so rich and flavorful. You are going to want every last drop of it. I love to serve this over mashed potatoes, mashed cauliflower, polenta, or rice. Anything really that can soak in this velvety smooth sauce without overpowering the ultra tender meat.
Also necessary, 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, but don’t forget it’s already packed with carrots and mushrooms.
A nice big Mediterranean salad served family style alongside these wine braised lamb shanks is perfect!
How to Store and Reheat Leftovers
- When you’re done with dinner, let your leftover braised lamb shank come to room temp. Then, pop it in an airtight container – juices and all – and store it in your fridge for up to 3 days or 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
ENJOY!
Tools Used in this Recipe
Wine Braised Lamb Shank
Ingredients
- 4 tablespoons olive oil, divided
- 4 lamb shanks, each shank should be about 1 to 1-1/4 pound
- salt and fresh ground 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
- 3 2-inch sprigs fresh rosemary
- 3 3-inch sprigs fresh thyme
Instructions
- Preheat 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 lamb shanks with salt and pepper and add to hot oil. Make sure oil is hot because you want that immediate sear on the lamb shanks.
- Sear the shanks on all sides until browned.
- Remove lamb shanks from 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 pot in the preheated oven and cook for 1.5 to 2 hours, turning 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 aside and keep 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 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.
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.
I served this recipe with mashed potatoes and a simple homemade tabouli salad . Amazing
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
This was so simple to make with most items already on hand , and turned out so delicious. Thank you for this recipe.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
can i use a leg of lamb for this? i cant find lamb shanks anywhere. thanks!
You can, but I would suggest to use my recipe for leg of lamb because of the difference in cooking time and temp. You can find that recipe here: https://diethood.com/roast-leg-of-lamb/
I hope this helps.
so I actually found 2 yesterday that were the last ones in the store! it is just my boyfriend and I, each is about 1-1.5 lb, it should be enough? thank you for your reply and i will save your leg of lamb recipe too!
This was a really lovely recipe and easy to make. I just added some balsamic and cinnamon sticks while I was reducing the souce at the end as we like a slightly sweeter souce.
I’m glad you enjoyed it! Thank YOU! 🙂
Hi there! Can I make this with leg of lamb cut into squares? That was all my store had.
Hi!
Can you tell me if the lamb squares are boneless? Is it like lamb steaks?
WOW! This was the most delicious Lamb Shank Recipe I have ever eaten in my life. YUMMO! Easy to make. I did it exactly as she described. I used my own Chicken Stock I had in the freezer and I used a beautiful South Australian Shiraz for the wine. The meal was simply delectable. Initially I was hesitant when I read the oven temperature. Because usually I cook lamb shanks with a slow oven. Also I wondered if there should be a lot more liquid. But it was perfect as is. AND I usually cook them with a tin of tomatoes in the sauce. BUT this recipe was out of this world. Don’t change a thing!! Trust it. Do it as she describes. My own chicken stock and the very good wine helped I think. But then a meal is always best if you use beautiful ingredients. THANK YOU SO MUCH. I have subscribed.
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
Do you cook this covered or uncovered in the Dutch Oven? Does it matter?
Hi!
Yes, it matters, and it should be cooked uncovered for a couple of hours, turning shanks over every 30 minutes. The ingredients and directions are located toward the bottom in a recipe card. Just follow that and hopefully you’ll love the results. 😊
Hello. The recipe sounds delicious! Just wondering if you ever add diced tomatoes, sauce, or paste. So many lamb shanks have something tomatoey and I love that flavor.
This sounds so amazing. I have a wonderful tasty merlot wine I can use in it that I got from Trader Joe’s. I love it. The best part is that it only costs around $2. Perfect to use in this meal and to drink on the side.
I am very glad you enjoyed it! Thank YOU! 🙂
I’m still cooked right now, but I can tell it’s going to be amazing! The issue is that I used a large pot, but with all the liquid, it’s more like the shanks are boiling, as they are almost entirely submersed, even after letting a lot of liquid boil off. I take it a much wider pan is required? Is it okay that they’re almost entirely under the liquid? I guess I’m going to find out! Thank you
It says “freezer friendly;” could you add some instructions for that as well? I’d love to do as much beforehand as possible for a dinner party.
Hi 👋
I put it in freezer bags, together with the sauce, seal it and freeze it. You can also use airtight containers. To reheat, first you will need to thaw the lamb shanks in the fridge overnight, and when ready, place the shanks and sauce in a baking dish and reheat in a preheated oven – about 350˚F – until warmed through.
Are the rosemary and thyme just for garnish?
Also, I think it would be better to put a lid on the pot when it goes in the oven. The liquid dried too fast in my oven.
I’m also wondering where the Thyme and Rosemary come in…?
The fresh herbs should be added in together with the wine.
Would this be good with just the broth alone?
Would love to use the wine, but can’t.
Hi!
Yep, you can just use broth. I would even try it with beef broth because it has a deeper color and flavor than vegetable or chicken broth.
This will be a sure hit at my house! Really amazing!
Thank YOU! I hope you enjoy it! 🙂
I love lamb so much I can eat it every day!
I love how comforting this dinner is for everyone. It’s hearty, comforting, and delicious any night of the week.
Thank YOU! I hope you enjoy it! 🙂
I highly recommend this recipe to everyone!
These Wine Braised Lamb Shanks sound delicious! Dangerously good…
Talk about a great looking meal! That wine sauce looks and sounds amazing!
Thank you so much, Dorothy! I hope you enjoy it! 🙂
These look amazing. The pictures got my mouth watering. I am loving the seasonings you have in here too. I look forward to trying this recipe.
Thank you, Krissy! I hope you enjoy it! 🙂
The flavor in this is seriously incredible! We’re obsessed! Thanks for sharing!
Thank YOU, Chelsea! I am very happy you enjoyed it! 🙂
This is perfect for an Easter or holiday dinner! Putting this in my back pocket for when I need to impress someone 😉
THANK YOU! I hope you enjoy it! 🙂
This lamb turned out exceptional! Great recipe for Sunday dinner or a special occasion!
That’s wonderful! I am very happy you enjoyed it! Thank YOU! 🙂