Lamb Shanks Slow-Cooked in Rich Red Wine Sauce Recipe

Why You’ll Love This Lamb Shanks

If you’re looking for a hearty meal that brings everyone together, this lamb shanks recipe is a fantastic choice. It’s simple to prepare, taking just a bit of hands-on time before the oven does most of the work. The slow-cooking process creates tender meat that’s packed with flavor, making it perfect for beginner cooks or anyone with a busy schedule.

Health benefits make this dish even more appealing, as lamb provides key nutrients like iron, zinc, and B vitamins. These elements support muscle health and overall wellness, turning a comforting meal into something nourishing. Plus, the rich red wine sauce adds depth without overwhelming the natural taste of the meat.

One of the best parts is its versatility for different diets, allowing you to tweak ingredients for gluten-free or low-calorie options. Whether you pair it with sides like polenta or rice, this recipe adapts to your needs and creates memorable dinners. For more on adapting recipes, you can check out our guide on basic cooking techniques to make adjustments even easier.

The distinctive flavor comes from slow braising, which lets herbs and spices shine through. You’ll end up with a dish that’s not just tasty but also forgiving if you’re multitasking in the kitchen. It’s no wonder this becomes a go-to for family meals or special occasions.

Essential Ingredients for Lamb Shanks

Gathering the right ingredients is key to making this lamb shanks recipe a success, as they create a rich, flavorful dish that’s slow-cooked to perfection. This recipe focuses on simple, accessible items that build a hearty tomato and red wine sauce. Below is a complete list extracted from the recipe instructions, ensuring every measurement is precise for the best results.

• 4 lamb shanks, about 400g (13 oz) each
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 to 3 tablespoons olive oil (separated)
• 1 finely diced onion (brown, yellow, or white)
• 3 minced garlic cloves
• 1 cup peeled, finely diced carrot
• 1 cup finely diced celery
• 2 1/2 cups full-bodied red wine
• 800 grams (28 ounces) canned crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups low sodium chicken stock or water
• 5 sprigs thyme (tied together) or 2 teaspoons dried thyme
• 2 dried bay leaves or 4 fresh bay leaves

Don’t forget items for serving, which include polenta, mashed potato, or rice, along with optional fresh thyme leaves for garnish. This structured list makes it easy to shop and measure everything accurately, just like the original recipe details.

For special dietary options, you can swap things around while keeping the core elements intact. If you’re aiming for a vegan version, large portobello mushrooms or seitan work well in place of lamb. Always check for gluten-free labels on broth and wine to accommodate various needs.

How to Prepare the Perfect Lamb Shanks: Step-by-Step Guide

Getting started with this lamb shanks recipe is straightforward, and it all begins with preheating your oven to 180°C / 350°F. First, season the 4 lamb shanks with 1 teaspoon salt and 1 teaspoon pepper for that essential flavor base. Heat 2 tablespoons of olive oil in a large heavy pot over high heat, then brown the lamb shanks in batches for about 5 minutes until they’re nicely seared.

Once browned, remove the shanks and set them aside. Lower the heat to medium-low and add the remaining 1 tablespoon of olive oil to the pot. Sauté the finely diced onion and 3 minced garlic cloves for 2 minutes, then toss in 1 cup of peeled, finely diced carrot and 1 cup of finely diced celery, cooking for another 5 minutes until softened.

Next, pour in 2 1/2 cups of full-bodied red wine, 2 cups of low sodium chicken stock, 800 grams of canned crushed tomatoes, and 2 tablespoons of tomato paste. Add 5 sprigs of thyme and 2 dried bay leaves, stirring everything together to combine. Return the lamb shanks to the pot, making sure the meaty parts are mostly submerged.

Bring the mixture to a simmer, cover the pot, and transfer it to the oven for 2 hours. After that, remove the lid and cook uncovered for an additional 30 minutes until the lamb is tender and pulls away from the bone. Take out the lamb and keep it warm, then discard the bay leaves and thyme sprigs before straining the sauce and pressing the vegetables to extract more liquid.

Finally, return the sauce to the pot and reduce it over medium heat to a syrupy consistency if needed, seasoning to taste. Serve the lamb shanks over polenta, mashed potatoes, or rice, garnished with fresh thyme if you like. For more on searing techniques, you can explore our searing meat guide to enhance your skills. This whole process takes about 20 minutes of prep and 3.5 hours of total cooking time.

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Dietary Substitutions to Customize Your Lamb Shanks

Making this lamb shanks recipe work for your diet is simple with a few smart swaps. For protein alternatives, you can replace the lamb with large portobello mushrooms or seitan if you’re going vegan. If you’re watching calories, try lean cuts like lamb leg steaks to keep things light without losing flavor.

When it comes to vegetables and sauce, feel free to mix in seasonal options like parsnips or sweet potatoes for added texture. For a lighter sauce, swap the wine reduction with a tomato base or use coconut aminos instead of traditional seasonings for a gluten-free twist. These changes help the dish fit various preferences while maintaining its rich taste.

Seasonings are easy to play with too, swapping rosemary for thyme or adding smoked paprika for a smoky note. Remember, the goal is to keep the slow-cooked goodness intact. With these adjustments, everyone at the table can enjoy a personalized version of the meal.

Mastering Lamb Shanks: Advanced Tips and Variations

To take your lamb shanks to the next level, start with pro techniques like marinating overnight in red wine and herbs for extra tenderness. Using a slow cooker or pressure cooker can give you precise control, making the meat fall-off-the-bone perfect. Here’s a quick table of alternate cooking methods to consider:

For flavor variations, try spice blends like Moroccan ras el hanout or add citrus zest for a fresh kick. Presentation is key too, so serve on creamy mashed potatoes and garnish with herbs for a polished look. If you’re prepping ahead, cook fully, cool, and refrigerate for up to 3 days, then reheat gently to keep everything juicy.

Browning the meat well at the start really boosts the taste, and using full-bodied red wine makes the sauce shine. Leftover sauce and veggies can be turned into soups or stews, adding more value to your meal prep. Remember, a little experimentation goes a long way with this dish.

How to Store Lamb Shanks: Best Practices

Proper storage keeps your lamb shanks tasty and safe for leftovers. Put cooked shanks in an airtight container in the fridge for up to 3-4 days, and keep the sauce separate to avoid sogginess. This simple step helps maintain the dish’s texture for enjoyable reheating.

For longer keeps, freeze the shanks by wrapping them tightly in plastic wrap and foil, or use a freezer-safe container for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven at 300°F covered with foil to lock in moisture. Avoid the microwave to keep that tender feel.

Meal prep is a breeze with this recipe; portion out the shanks and sauce for quick meals. Store sides like rice or veggies separately and warm them just before serving. With these tips, you’ll have delicious meals ready without much fuss.

FAQs: Frequently Asked Questions About Lamb Shanks

Lamb Shanks

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🍷 Indulge in tender lamb shanks slow-cooked in a rich, flavorful red wine and tomato sauce.
🍽️ This hearty recipe is perfect for a comforting meal that pairs beautifully with mashed potatoes, polenta, or rice.

• Total Time: 3 hours 50 minutes
• Yield: 4 servings 1x

Ingredients

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4 lamb shanks, about 400g (13 oz) each

1 teaspoon salt

1 teaspoon pepper

2 to 3 tablespoons olive oil (separated)

1 finely diced onion (brown, yellow, or white)

3 minced garlic cloves

1 cup peeled, finely diced carrot

1 cup finely diced celery

2 1/2 cups full-bodied red wine

800 grams (28 ounces) canned crushed tomatoes

2 tablespoons tomato paste

2 cups low sodium chicken stock or water

5 sprigs thyme (tied together) or 2 teaspoons dried thyme

2 dried bay leaves or 4 fresh bay leaves

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Instructions

1-Getting started: with this lamb shanks recipe is straightforward, and it all begins with preheating your oven to 180°C / 350°F. First, season the 4 lamb shanks with 1 teaspoon salt and 1 teaspoon pepper for that essential flavor base. Heat 2 tablespoons of olive oil in a large heavy pot over high heat, then brown the lamb shanks in batches for about 5 minutes until they’re nicely seared.

2-Once browned, remove the shanks and set them aside. Lower the heat to medium-low and add the remaining 1 tablespoon of olive oil to the pot. Sauté the finely diced onion and 3 minced garlic cloves for 2 minutes, then toss in 1 cup of peeled, finely diced carrot and 1 cup of finely diced celery, cooking for another 5 minutes until softened.

3-Next, pour in 2 1/2 cups of full-bodied red wine, 2 cups of low sodium chicken stock, 800 grams of canned crushed tomatoes, and 2 tablespoons of tomato paste. Add 5 sprigs of thyme and 2 dried bay leaves, stirring everything together to combine. Return the lamb shanks to the pot, making sure the meaty parts are mostly submerged.

4-Bring the mixture to a simmer, cover the pot, and transfer it to the oven for 2 hours. After that, remove the lid and cook uncovered for an additional 30 minutes until the lamb is tender and pulls away from the bone. Take out the lamb and keep it warm, then discard the bay leaves and thyme sprigs before straining the sauce and pressing the vegetables to extract more liquid.

5-Finally, return the sauce to the pot and reduce it over medium heat to a syrupy consistency if needed, seasoning to taste. Serve the lamb shanks over polenta, mashed potatoes, or rice, garnished with fresh thyme if you like. For more on searing techniques, you can explore our searing meat guide to enhance your skills. This whole process takes about 20 minutes of prep and 3.5 hours of total cooking time.

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Notes

🔥 Brown lamb shanks well to deepen flavor.
🍷 Use a full-bodied red wine to enhance the richness of the sauce.
⏲️ Alternate cooking methods: slow cooker or pressure cooker can be used for convenience.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cooking Time: 3 hours 30 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Western

Nutrition

• Serving Size: 1 lamb shank with sauce
• Calories: 650 kcal
• Sugar: 8 g
• Sodium: 550 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 65 g
• Cholesterol: 140 mg