This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Braised lamb shanks in red wine sauce are rich, hearty, and fall-apart tender. They simmer low and slow in a broth of red wine, herbs, and vegetables until the meat practically melts off the bone. This isn’t a rush job. It’s the kind of dish that takes its time, and you taste it in every bite. The payoff? Tender lamb, a deep, velvety sauce, and full-on comfort.
Here’s Why This Red Wine Braised Lamb Shank Recipe Works
Deep browning builds flavor: Searing the lamb shanks first locks in juices and gives the sauce a rich, meaty base.
Aromatic vegetable blend: Onion, carrot, celery, fennel, and garlic create a savory backbone that balances the wine’s acidity.
Layered wine addition: Using wine in both the braise and reduction sauce adds complexity and keeps the flavor from flattening out.
Flour-butter paste = velvety sauce: This simple finishing trick thickens the sauce without clumps, giving it a silky, glossy finish.
If you’re leaning more Mediterranean, my Greek lamb shanks bring a totally different vibe. Lemony, herb-packed, and finished with a punchy garlic sauce.
Recipe Tips
Get a good sear: Brown the lamb well on all sides for the best flavor. Don’t crowd the pot. Work in batches.
Trim fat but don’t go lean: Some fat is necessary for richness. Just remove excess surface fat before browning.
Use a dry, bold red: Cabernet Sauvignon, Syrah, or Côtes du Rhône all hold up to long braising.
Don’t skip the straining step: Pressing the cooked vegetables through a sieve ensures a smooth, refined sauce.
Serve with something starchy: Truffle mashed potatoes or creamy polenta soak up the sauce and complete the dish.
Let the wine cook off: After adding the wine, give it a minute to simmer before covering and transferring to the oven. It burns off the harsh edge and deepens the flavor.
Check the liquid level: The shanks should stay mostly submerged during braising. Top off with a little water or broth if needed halfway through.
For something heartier and more rustic, my lamb shank cassoulet layers rich, slow-cooked flavor with creamy white beans and a crisp breadcrumb topping.
If you’re cooking for a smaller crowd or want something a little fancier, my mini beef Wellingtons are a fun, elegant recipe.
Slow Cooked Lamb Shanks in Red Wine Sauce
This isn’t a Tuesday night toss-together. It’s a slow braise that delivers serious payoff. Braised lamb shanks in red wine sauce take time, but the result is pure comfort: tender, flavorful meat wrapped in a deep, wine-rich gravy. Worth every minute.
If you’re into slow-cooked, wine-rich dishes like this, try my Red Wine Braised Beef Short Ribs next. They’re just as cozy, with a deeper, beefier vibe.
Pin this now to find it later!
Pin It
Red Wine Braised Lamb Shanks
If you make this recipe, please leave a star rating and comment.
Ingredients
- 4 lamb shanks, 1 to 1¼ pounds each
- Salt and pepper
- 4 tablespoons olive oil
- 1 large onion, coarsely chopped
- 3 stalks celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 1 fennel bulb, coarsely chopped
- 6 garlic cloves, crushed or grated
- 4 sprigs Fresh thyme
- 2 tablespoons fresh chopped parsley
- 2-3 tablespoons chopped fresh rosemary
- 4 bay leaves
- 3 cups beef broth
- 3 cups red wine, divided
- 1 tablespoon Worcestershire
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- ½ cup fresh chopped parsley
Instructions
- Preheat the oven to 325°F
- Season the lamb shanks generously with salt and pepper. Heat the oil in a large Dutch oven, or a brasier pot over medium-high heat. Add 2 of the lamb shanks and brown well on all sides, about 2-3 minutes. Transfer to a plate and set aside and repeat with the remaining 2 lamb shanks.
- In the same pot add the onion, celery, carrot, fennel, garlic, thyme, rosemary and the bay leaves and cook just until the onions are soft. Return the browned lamb shanks to the pot and add the beef broth and 2 cups of wine. The liquid should nearly cover the shanks, add more broth or water if necessary, and bring the pot to a boil.
- Lower the heat, cover the pot, and transfer it to the oven. Let the lamb braise for 2½ to 3 hours, until the meat is fork-tender and nearly falling off the bone. Once done, carefully lift the shanks out of the pot, set them on a platter, and tent loosely with foil to keep warm.
- Pour the cooking liquid through a fine mesh strainer into a saucepan, pressing down on the vegetables to extract every bit of flavor. Discard the solids, then skim off as much fat as you can from the surface. Set the pan over medium-high heat, add the remaining cup of wine and the Worcestershire sauce, and bring it to a boil. Let it simmer until reduced to about 2 cups, 5 to 10 minutes.
For the Sauce:
- Meanwhile, mash the softened butter and flour together in a small dish to form a paste. Once the braising liquid has reduced to about 2 cups, take the pan off the heat and whisk in the butter-flour mixture. Return it to the stove and cook for another 2 to 3 minutes, just until the sauce thickens slightly and the flour is fully cooked.
- Serve the lamb shanks in individual shallow bowls on top of mounds of mashed potatoes and garnished with chopped parsley.
- Transfer the sauce to a serving pitcher or dish to be served over the lamb shanks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Have you made these braised lamb shanks? We would love to see a picture. Tag us on Instagram.
Can this dish be made a day ahead and warm up the next day?
Yes, To reheat the lamb shanks, place them in a covered dish with some of the cooking juices and warm them in a 325°F oven for 20 to 30 minutes.
I made this for my wife on mother’s day. She love lamb dishes but never had braised shanks previously. This came out amazingly good! I will definitely make it again. I changed just a few things. We left out the fennel and did not make the rue since lactose is not my friend. Instead I removed the shanks and used a hand held blender to liquify the veggies. I then thicknd the sauce using corn starch. Easy piesy. I didn’t add the additional wine at the end. The gravy was excellent. Thank you.
Hi, Tom: I am so happy you enjoyed these Braised Herb Lamb Shanks, this is one of my favorite lamb recipes. Your inspirational ideas sound amazing. Thanks for your comments…:)
Thank you for this delicious recipe! I had 2 shanks, so I cut the recipe down a bit. It was soooo tender, we just loved it! Oh, and the beurre manie, Awesome!!! It is the only thickener I use anymore. Thanks again.
Hi, Kathleen: I am so pleased that this recipe worked well for you. It is one of my favorites. 🙂
Oh, that featured image looks amazing! So delicious! and your pictures are gorgeous. I am getting hungry just looking at them! I am saving this recipe to try later.
Your gravy shot is beautiful! Saving grace for something that otherwise isn’t very attractive in photos!
Thank you, Michelle 🙂
Such comforting food it is and love your clicks!
Thank you, Prasanna 🙂
OH my! I could just jump into these pics, that lamb shank looks absolutely delicious!!
Thank you, Jehan….:)
Braising is probably my favorite cooking technique, especially when the liquid is transformed into an AMAZING gravy like yours. I didn’t know about Beurre Manié before reading this: I will definitely give this a try.
Thank you, Michelle….I bet you will like the Beurre Manié method….it has been a life-saver in many of my stews and sauces. 🙂
Your photos are really making me so hungry, I adore braised lamb too. Looks soo good!
Thank you, Kavey, what a nice compliment that is! I really appreciate it 🙂
Hey, Connie..That is a nice roundup, thanks for including Savor the Best <3