Lamb Shanks with Rich Red Wine and Herb Sauce Recipe

Why You’ll Love This Slow Cooked Lamb Shanks

Imagine coming home to a meal that’s tender, flavorful, and requires little effort that’s exactly what slow cooked lamb shanks offer. This recipe is simple and quick to prepare, requiring minimal hands-on time which is perfect for busy days like yours as a working parent or student. The slow cooking method allows flavors to develop fully without constant supervision, making it ideal for anyone wanting a hearty dinner without the fuss.

Beyond ease, slow cooked lamb shanks come with some great health benefits. They’re packed with rich protein and essential nutrients, and the gentle cooking process helps retain moisture, turning it into a nourishing and wholesome meal. Whether you’re a diet-conscious individual or a food enthusiast, this dish provides a balance of flavors while keeping things balanced for your lifestyle.

Plus, its versatility shines through as it can be easily adapted to fit different dietary needs, such as gluten-free or low-calorie options. This means seniors, newlyweds, or even travelers can tweak it to suit their preferences, making slow cooked lamb shanks a standout choice for creating memorable meals around the table. If you’re looking to try something new, this recipe might just become your go-to comfort food.

Essential Ingredients for Slow Cooked Lamb Shanks

Gathering the right ingredients is key to making slow cooked lamb shanks turn out just right. Below is a complete list based on the recipe, formatted clearly so you can follow along easily. Each item includes the precise measurement to help you shop and cook without guesswork.

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

Don’t forget a few extras to serve: creamy mashed potato, polenta, or pasta, along with fresh thyme leaves as an optional garnish. This list covers everything you need for a delicious outcome, ensuring your slow cooked lamb shanks are full of flavor.

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

Getting started with slow cooked lamb shanks is straightforward and fun. First, prepare all ingredients by chopping the onion, mincing the garlic, and dicing the carrot and celery just like in the directions provided. Then, pat the lamb shanks dry and season them with salt and pepper to help them brown nicely.

Next, heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. Brown the lamb shanks in batches for about 5 minutes to seal in those juicy flavors remember, a good browning makes a big difference. After that, reduce the heat to medium-low, add the remaining olive oil, and sauté the onion and garlic for 2 minutes before tossing in the carrot and celery; cook for 5 minutes until the onion is translucent.

Now, add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves; stir everything together to create that rich base. Return the lamb shanks to the pot, making sure the meaty ends are mostly submerged. Bring it to a simmer on the stove, cover it up, and pop it in the oven preheated to 180°C/350°F for 2 hours. For the final touch, remove the lid and cook uncovered for another 30 minutes until the meat is ultra-tender and clinging to the bone; if it’s not quite there, cover and keep going.

Once done, take out the lamb shanks and keep them warm while you discard the bay leaves and thyme. Strain the sauce by pressing the vegetables to extract all those tasty juices, then return it to the pot and simmer gently to reduce it to a syrupy consistency. Finally, season the sauce to taste and serve the lamb shanks over creamy mashed potatoes, polenta, or pasta, topped with plenty of sauce and a sprinkle of fresh thyme if you like. This whole process, from prep to plate, takes about 20 minutes of prep and 3 hours 30 minutes of cooking, giving you time to relax.

To make this even easier, you can adapt the cook time for other methods, like simmering on the stove for 2-3 hours or using a slow cooker for 8 hours on low. It’s one of those recipes that benefits from being made ahead, so feel free to prepare it the day before and reheat for even better flavors. For more ideas on slow cooking, check out our guide to slow cooking tips on the blog.

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Dietary Substitutions to Customize Your Slow Cooked Lamb Shanks

One of the best parts about slow cooked lamb shanks is how flexible it is for different needs. For protein and main component alternatives, you can replace lamb shanks with beef shanks, pork shoulder, or even plant-based options like seitan or jackfruit to suit vegan diets. If you’re watching your fat intake, go for leaner cuts to keep things lighter without losing that tender texture.

When it comes to vegetables, sauce, and seasoning modifications, swap carrots with parsnips or sweet potatoes for a fresh twist based on what’s in season. You could adjust the tomato base with something like pumpkin puree for added sweetness, or experiment with herbs such as thyme or sage instead of the usual ones. For low sodium diets, simply reduce the salt and opt for low-sodium broth it’s all about making the dish work for you, whether you’re a busy professional or a baking enthusiast exploring new flavors.

A non-alcoholic alternative to wine is combining 1 1/2 cups low sodium beef broth, 1 cup water, and 1 tablespoon Worcestershire sauce, which keeps the depth without the alcohol. These swaps ensure everyone, from students to seniors, can enjoy this hearty meal. For more on healthy eating, check out our collection of lamb recipes that include various adaptations.

Mastering Slow Cooked Lamb Shanks: Advanced Tips and Variations

Taking your slow cooked lamb shanks to the next level starts with pro cooking techniques like browning the lamb shanks thoroughly to boost that Maillard reaction for deeper flavors. Try searing them with a bit of butter and garlic for an extra rich taste that makes the dish pop. Once you have the basics down, flavor variations can include adding spices like cumin, cinnamon, or smoked paprika to bring in some warmth and complexity.

Presentation is key too serve your lamb on a bed of creamy polenta or roasted root vegetables to make it look as good as it tastes. Add a garnish of fresh herbs or a drizzle of balsamic reduction for that wow factor. If you’re planning ahead, prepare the sauce and lamb a day in advance so the flavors meld together beautifully, and reheat gently to keep everything tender.

Straining the sauce gives it a glossy texture, while blending it creates a thicker version with veggie bits for added heartiness. Suitable red wines like cabernet sauvignon, merlot, or shiraz work wonders, and if you want a touch of sweetness, toss in some redcurrant jelly. Remember, lamb shanks don’t need to be fully submerged in the pot, just fitting comfortably for even cooking little tips like this can make all the difference in your kitchen adventures.

How to Store Slow Cooked Lamb Shanks: Best Practices

Storing your slow cooked lamb shanks properly keeps them tasty for later. Put them in airtight containers and chill in the fridge for up to 3-4 days to maintain freshness without any waste. If you’re freezing, portion them into vacuum-sealed bags or airtight containers and keep them for up to 3 months; just defrost overnight in the fridge before reheating.

When it’s time to reheat, do it gently on low heat or in the microwave while covered to lock in moisture and avoid drying out the meat. For meal prep, make a big batch and divide it up for easy grabs during the week, always following these guidelines to keep quality high. This way, even busy parents or working professionals can enjoy a homemade meal anytime.

FAQs: Frequently Asked Questions About Slow Cooked Lamb Shanks

Slow Cooked Lamb Shanks

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🍖 Enjoy the rich, tender texture of slow-cooked lamb shanks complemented by a deep red wine and herb sauce.
🌿 This recipe delivers a flavorful, comforting dish perfect for elegant dinners or hearty family meals.

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

Ingredients

Scale 1x2x3x

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

1 teaspoon salt (cooking/kosher)

1 teaspoon pepper

2 to 3 tablespoons olive oil, divided

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

3 minced garlic cloves

1 cup peeled and finely diced carrot

1 cup finely diced celery

2 1/2 cups full-bodied red wine (affordable variety)

800g (28 oz) crushed tomatoes (canned)

2 tablespoons tomato paste

2 cups low sodium chicken stock or water

5 sprigs thyme (tied) or 2 teaspoons dried thyme

2 dried bay leaves or 4 fresh bay leaves

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Instructions

1-Getting started: with slow cooked lamb shanks is straightforward and fun. First, prepare all ingredients by chopping the onion, mincing the garlic, and dicing the carrot and celery just like in the directions provided. Then, pat the lamb shanks dry and season them with salt and pepper to help them brown nicely.

2-Next, heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. Brown the lamb shanks in batches for about 5 minutes to seal in those juicy flavors remember, a good browning makes a big difference. After that, reduce the heat to medium-low, add the remaining olive oil, and sauté the onion and garlic for 2 minutes before tossing in the carrot and celery; cook for 5 minutes until the onion is translucent.

3-Now, add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves; stir everything together to create that rich base. Return the lamb shanks to the pot, making sure the meaty ends are mostly submerged. Bring it to a simmer on the stove, cover it up, and pop it in the oven preheated to 180°C/350°F for 2 hours. For the final touch, remove the lid and cook uncovered for another 30 minutes until the meat is ultra-tender and clinging to the bone; if it’s not quite there, cover and keep going.

4-Once done, take out the lamb shanks and keep them warm while you discard the bay leaves and thyme. Strain the sauce by pressing the vegetables to extract all those tasty juices, then return it to the pot and simmer gently to reduce it to a syrupy consistency. Finally, season the sauce to taste and serve the lamb shanks over creamy mashed potatoes, polenta, or pasta, topped with plenty of sauce and a sprinkle of fresh thyme if you like. This whole process, from prep to plate, takes about 20 minutes of prep and 3 hours 30 minutes of cooking, giving you time to relax.

Last Step:

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Notes

🍲 Lamb shanks should fit comfortably in the pot; full submersion is not required.
🔥 Thoroughly browning the shanks enhances flavor depth.
🍷 Suitable wines include cabernet sauvignon, merlot, or shiraz; non-alcoholic substitute: beef broth with Worcestershire sauce.
✨ Strain sauce for glossy texture or blend for thicker consistency.
⏲️ Adapt cooking time for stove (2-3 hours simmer), slow cooker (8 hours low), or pressure cooker (40 minutes high).
🥘 Preparing a day ahead enhances flavor.
🍇 Optional: add redcurrant jelly to sauce for a touch of sweetness.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Dish
• Method: Braising
• Cuisine: European

Nutrition

• Serving Size: 1 serving
• Calories: 624
• Sugar: 16 g
• Sodium: 1260 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Carbohydrates: 31 g
• Fiber: 6 g
• Protein: 42 g
• Cholesterol: 117 mg