Lamb Shanks Slow-Cooked with Rich Red Wine Sauce Recipe

Why You’ll Love This Slow Roasted Lamb Shanks

Slow roasted lamb shanks offer a comforting meal that’s perfect for any home cook looking for something hearty and flavorful. This recipe stands out because it’s straightforward, with minimal prep that fits into busy schedules, making it ideal for busy parents, working professionals, or students. You’ll appreciate how the slow-cooking process melds the rich red wine sauce with the lamb, creating tender meat that’s full of depth and taste.

Beyond the ease, slow roasted lamb shanks provide great health benefits, like a good dose of protein and minerals that support everyday energy needs for diet-conscious individuals and food enthusiasts. The versatility shines through, as you can tweak it for various diets, including gluten-free options, while keeping the dish adaptable for family meals or special gatherings. Whether you’re a newlywed experimenting in the kitchen or a senior enjoying familiar flavors, this recipe promises a satisfying experience that brings people together around the table.

For those exploring new tastes, the distinctive flavor from this slow roasted lamb shanks recipe comes from the caramelized edges and aromatic herbs, making it a go-to for travelers seeking home-cooked comfort. Ruby Bennett shares her passion for simple, accessible recipes on her blog, inspiring readers to cook with joy and create memorable moments. This dish not only fits different dietary needs but also elevates everyday dinners into something special, like serving it over mashed potatoes for a complete meal.

Essential Ingredients for Slow Roasted Lamb Shanks

Gathering the right ingredients is key to mastering this slow roasted lamb shanks recipe. Each item plays a role in building the rich red wine sauce and tender meat that make this dish unforgettable. Below is a structured list of all the ingredients needed, based on the precise measurements provided, to ensure your cooking goes smoothly.

• 4 lamb shanks, about 400g (13 oz) each
• 1 teaspoon cooking/kosher salt
• 1 teaspoon pepper
• 2 to 3 tablespoons olive oil, separated
• 1 onion, finely diced (brown, yellow, or white)
• 3 garlic cloves, minced
• 1 cup carrot, peeled and finely diced
• 1 cup celery, finely diced
• 2 1/2 cups full-bodied red wine
• 800g (28 oz) 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

This list covers everything for a complete slow roasted lamb shanks dish, making it easy for home cooks to prepare. For special dietary options, you can swap lamb for vegan alternatives like seitan or king oyster mushrooms to keep the flavors intact without gluten issues.

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

Getting started with slow roasted lamb shanks is simple and rewarding. First, preheat your oven to 180°C (350°F) to ensure even cooking. Pat the lamb shanks dry and season them with salt and pepper for that essential flavor base, as mentioned in the recipe summary.

Next, heat 2 tablespoons of olive oil in a large heavy pot over high heat and brown the lamb shanks in batches for about 5 minutes until they’re nicely colored on all sides. This step is crucial for developing the rich taste. After browning, 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 to cook for another 5 minutes until the onion softens and sweetens.

Then, stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to create the braising liquid. Return the lamb shanks to the pot, making sure they’re mostly submerged, and bring everything to a simmer on the stove. For more on healthy ingredient choices, check out health benefits of lamb. Cover the pot and transfer it to the oven to cook for 2 hours, then uncover and cook for an additional 30 minutes until the meat is tender but still on the bone.

Once done, remove the lamb on a separate warm plate, and discard the bay leaves and thyme sprigs. Strain the sauce, pressing the vegetables to extract maximum flavor, and reduce it in the pot if needed for a syrupy consistency. Finally, adjust the seasoning and serve the lamb shanks over mashed potatoes, polenta, or pasta, garnished with fresh thyme. This slow-cooked lamb method takes about 20 minutes of prep and 3 hours 30 minutes of cooking, perfect for busy schedules. For related ideas, explore simple recipes on our blog that pair well with this dish.

Subheading for Detailed Steps

To make sure the meat stays moist, baste it occasionally during roasting. This technique enhances the flavors from the red wine sauce, making your slow roasted lamb shanks even better.

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Dietary Substitutions to Customize Your Slow Roasted Lamb Shanks

Adapting slow roasted lamb shanks for different needs is straightforward and fun. For protein swaps, consider using beef short ribs or pork hocks to keep that hearty texture while fitting various budgets. If you’re going vegan, hearty options like seitan or jackfruit work well to absorb the seasonings and maintain the dish’s essence.

When it comes to vegetables and seasonings, try swapping onions for shallots to add a milder sweetness. For the red wine, a non-alcoholic mix of low sodium beef broth, water, and Worcestershire sauce can be a great alternative, as noted in the tips. These changes help develop the sauce’s depth while catering to diet-conscious individuals or those with restrictions.

Incorporating herbs like oregano or sage can bring seasonal twists, and adding crushed red pepper offers a bit of heat. Remember, sautéing the vegetables first, as per the recipe, helps build that sweet foundation in the sauce for a personalized slow roasted lamb experience.

Mastering Slow Roasted Lamb Shanks: Advanced Tips and Variations

Taking your slow roasted lamb shanks to the next level involves a few smart techniques. Start by marinating the lamb overnight with herbs and garlic for extra tenderness, and always use a heavy pot for even heat distribution. Basting the shanks during cooking keeps them juicy and helps create that glossy crust everyone loves.

Experiment with flavors by adding Moroccan spices like cumin or Mediterranean herbs such as oregano for a fresh twist on this slow-cooked lamb recipe. Incorporating carrots into the mix, as in the ingredient list, adds natural sweetness learn more about their benefits via nutritious carrot options. For a complete meal, include root vegetables in the liquid to enhance texture and taste.

Presentation matters too top with fresh herbs for a pop of color. Make ahead by preparing the day before and reheating; it’s ideal for busy weeknights or dinner parties, and leftover vegetables can be pureed for other dishes like pasta.

How to Store Slow Roasted Lamb Shanks: Best Practices

Proper storage keeps your slow roasted lamb shanks tasty for later. Cool the shanks first and place them in an airtight container with some sauce to retain moisture, then refrigerate for up to 3-4 days. This method works well for meal prep, helping busy parents and working professionals save time.

For longer storage, freeze the lamb and sauce in a freezer-safe bag, labeling it with the date, and they can last up to 3 months. When reheating, thaw overnight in the fridge and warm gently in the oven at 300°F covered, or on the stovetop with a bit of broth to avoid drying out. These steps make the dish versatile for batch cooking and weekly meals.

FAQs: Frequently Asked Questions About Slow Roasted Lamb Shanks

Slow Roasted Lamb Shanks

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🍷 Savor tender lamb shanks slow-cooked in a rich red wine sauce, delivering deep savory flavors with every bite.
🍽️ This recipe creates a hearty, comforting meal perfect for special occasions or a cozy dinner at home.

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

Ingredients

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

– 1 teaspoon cooking/kosher salt

– 1 teaspoon pepper

– 2 to 3 tablespoons olive oil, separated

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

– 3 garlic cloves, minced

– 1 cup carrot, peeled and finely diced

– 1 cup celery, finely diced

– 2 1/2 cups full-bodied red wine

– 800g (28 oz) 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 slow roasted lamb shanks is simple and rewarding. First, preheat your oven to 180°C (350°F) to ensure even cooking. Pat the lamb shanks dry and season them with salt and pepper for that essential flavor base, as mentioned in the recipe summary.

2-Next, heat 2 tablespoons of olive oil in a large heavy pot over high heat and brown the lamb shanks in batches for about 5 minutes until they’re nicely colored on all sides. This step is crucial for developing the rich taste. After browning, 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 to cook for another 5 minutes until the onion softens and sweetens.

3-Then, stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to create the braising liquid. Return the lamb shanks to the pot, making sure they’re mostly submerged, and bring everything to a simmer on the stove. For more on healthy ingredient choices, check out health benefits of lamb. Cover the pot and transfer it to the oven to cook for 2 hours, then uncover and cook for an additional 30 minutes until the meat is tender but still on the bone.

4-Once done, remove the lamb on a separate warm plate, and discard the bay leaves and thyme sprigs. Strain the sauce, pressing the vegetables to extract maximum flavor, and reduce it in the pot if needed for a syrupy consistency. Finally, adjust the seasoning and serve the lamb shanks over mashed potatoes, polenta, or pasta, garnished with fresh thyme. This slow-cooked lamb method takes about 20 minutes of prep and 3 hours 30 minutes of cooking, perfect for busy schedules. For related ideas, explore simple recipes on our blog that pair well with this dish.

5-To make sure the meat stays moist, baste it occasionally during roasting. This technique enhances the flavors from the red wine sauce, making your slow roasted lamb shanks even better.

Last Step:

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Notes

🔥 Properly browning lamb shanks is essential for developing rich flavor.
⏳ Lamb shanks become more tender with longer cooking and remain moist.
🍷 Use a good quality, full-bodied red wine for the best depth of taste.
🍲 Non-alcoholic alternative: substitute red wine with beef broth, water, and Worcestershire sauce.
👩‍🍳 Sauce can be strained for a smooth finish or blended for a thicker texture.
♨️ Vegetables can be pureed from leftovers for other dishes like pasta or lasagna.
⏲️ Slow cookers or pressure cookers can be used after browning shanks.
🕒 Adjust cooking time based on shank size between 2.5 to 3 hours.
🥘 Sautéing vegetables before adding liquids enhances sweetness and sauce depth.

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

Nutrition

• Serving Size: 1 lamb shank with sauce
• Calories: 650 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 40 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 50 g
• Cholesterol: 150 mg