Description
Red Wine Braised Lamb Shanks are fall‑off‑the‑bone tender, simmered in a rich red wine and tomato sauce that’s glossy, deep, and comforting. Perfect for special nights yet easy enough for cozy dinners at home.
Ingredients
Scale
- 3 lamb shanks (about 2.5 lbs)
- 2 tsp salt
- 1½ tsp black pepper
- 3 Tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 5 cloves garlic, minced
- 3 cups dry red wine
- 3 cups chicken broth
- 4 bay leaves
- 7 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 28 oz can crushed tomatoes
- 2 Tbsp tomato paste
Instructions
- Brown lamb shanks: Pat shanks dry, season with salt and pepper. In a Dutch oven, heat olive oil over medium‑high. Sear lamb shanks on all sides, about 7 minutes per side. Remove and set aside.
- Sauté vegetables: Add onion, carrots, and celery to the pot. Cook about 6 minutes, scraping up browned bits. Add garlic and cook 2 more minutes.
- Build braising liquid: Pour in wine, broth, bay leaves, thyme, rosemary, crushed tomatoes, and tomato paste. Stir to combine.
- Return shanks: Nestle lamb shanks into the liquid, adding more wine/broth if needed to almost cover.
- Braise: Bring to a boil, then reduce to a simmer, cover, and cook 2.5 hours (or bake at 350°F covered for 2.5 hours).
- Reduce sauce: Remove shanks, strain and discard vegetables. Return sauce to pot and simmer uncovered until thickened, about 15–30 minutes.
- Serve: Plate over mashed potatoes or polenta and spoon sauce generously on top.
Notes
For extra richness, make this a day ahead—flavors deepen overnight. Substitute beef shanks if lamb isn’t available. The sauce keeps beautifully in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 shank
- Calories: 650
- Sugar: 6g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 185mg