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 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!
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
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.
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!
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
ENJOY!
Wine Braised Lamb Shanks
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 Shanks are from 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 for Merlot, Cabernet Sauvignon, or Pinot Noir. Steer clear of using a cooking wine.
Nutrition
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 made this for my mom and I today & it was delicious! The house smelled so good while it was cooking in the oven. Such a rich sauce that I served it over polenta. I did add a can of San Marzano diced tomatoes to it. The meat was falling off of the bone. Had so much sauce left that I’ll freeze it for another time. Thanks for this recipe that I will definitely make again!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I made this as directed. My husband and I loved it. Such a flavorful dish. I will definitely make it again.
That’s wonderful! I’m very glad you and your husband enjoyed it! Thank YOU! 🙂
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! 🙂