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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.
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Red Wine Braised Lamb Shanks
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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.
Do you have to use shanks for this recipe or can you use a different part of the lamb? Thank you! ?
Thanks for this great question, Andrea! I have not made this with anything but the shank. It is a tougher, more muscular cut of the lamb and need a long, slow cook but I am sure that with all the supporting flavors you would not go wrong if you used any part of the lamb. The cook time would need to be adjusted for the more tender cuts like the leg for instance.
I was able to find shanks ? And tried the recipe this weekend for Easter with my husband. The meat was very tender and goes well with mashed potatoes and salad. Thanks for sharing this recipe!
Hi, Andrea…I am so happy you enjoyed this recipe! It is one of my favorite lamb dishes 🙂
Hello, I have recently been learning how to cook. My boyfriend knows everything that you need to know about food and cooking. I want to impress him with a home cooked meal next week. He has been out of of country for a week, and I want something that will be awesome to come home to. As a new cook, I need all of the tips and critiques I can get. Do you have any tips in preparing this meal? (Especially since I have never cooked lamb). I would greatly appreciate it! Thank you!
Hi, Ashlee….We are honored that you selected our recipe of Braised Herb Lamb Shanks for this special dinner! 🙂 One tip I can think of is to buy the whole un-cut shank. Usually the packaged shanks are cut at the joint so you may need to ask the butcher for the un-cut shanks, they make a much better presentation. Also, as per the post narrative, you can brown the shanks and sauté the aromatics either the day before or earlier in the day which will save time and stress. Also, use a good red wine, one that you would enjoy to drink. Make it easy on yourself, just some mashed potatoes for the sauce and a nice salad, simple dessert and of course the rest of the wine. Enjoy! Thanks for your response, let me know how it all transpires. 🙂
P.S. Be sure to add a garnish of chopped parsley or some microgreens as a finishing touch to the plated entree.
Wow Pat, these shanks look absolutely mouth-watering!
Thank you, Sabrina, the shanks are so tender and there is probably enough juicy meat on one shank for two servings.;)
Oh myyyy. Would you just look at that money shot of a featured image? It totally drew me right in. These lamb shanks look to die for tender – I have to try them really soon!
Thank you, Jo…these lamb shanks were so tender and tasty. My husband was so happy 🙂
I don’t cook lamb shanks a lot but every time I do I know it’s going to be a feast. Your braised lamb shanks look so juicy and flavorful. Love all the ingredients you put in the sauce. I’ll have to try out the recipe soon. Thanks a lot for sharing!
Hi, Yi! Thanks for your comments. You are right, lamb shanks are always a feast, hope you try the recipe soon 🙂
Love lamb shanks! And agree braising is a great way to prepare them. I’ve made something similar before, but it’s been ages! Now, of course, you have me craving lamb shanks. 🙂 Really good — thanks so much.
Thanks, John…oven-braising is my personal favorite as it also frees up stove-top for other uses. You should have smelled the wonderful fragrance in my kitchen as these lamb shanks cooked! 🙂
Beautiful fall dish. Gorgeous photos. I can almost smell the lamb’s aroma!
Thanks, Dan….Wish you could have gotten a whiff of my kitchen as this was in the oven! So good!! 🙂
Such a good comfort food for the winter months.
Thanks, Julie, they are so delicious!
Your photos are gorgeous, I want to dive right in!
Hi, Allison….thanks for the comments. These lamb shanks are so flavorful, great for a special occasion. 🙂
Love all those veggies in that sauce!
Hi, Anjali, it always surprises me how much flavor the veggies add to the sauce. Thanks for the comments 🙂