Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. Perfect for a cozy dinner in and a great alternative for roast lamb at Easter.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Lamb shanks.
- Onions.
- Carrots.
- Celery.
- Garlic.
- Rosemary.
- Bay leaf.
- Tomato paste.
- Red wine. Shiraz or Cabernet Sauvignon, something full-bodied.
- Stock. Lamb/beef.
- Salt and pepper.
How to make slow braised lamb shanks
- Sear the lamb shanks: Heat a large, oven-proof deep pan/pot over medium-high heat and sear the lamb until well-browned on all sides. In the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible. Add the wine and stock then cover with a lid.
- Braise: Place the pan in a preheated oven. Allow to braise for 2-3 hours until the lamb shanks are tender and the gravy has reduced. Serve with mashed potatoes, rice or polenta.
When are lamb shanks done?
Lamb is safe to eat at 62ºC/145ºF. It will be cooked to medium-rare at that temperature. As lamb shanks are a cut of meat filled with connective tissue, it needs low, slow cooking to break all of that down. Therefore, the temperature of lamb shanks is less important. You will know they are cooked when the meat comes away from the bone easily.
Can I cook lamb shanks in a slow cooker?
Yes, you definitely can. I would still brown them in a pan/skillet before adding to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours, depending on the size of the lamb shanks.
What to serve with braised lamb shanks
- Cheesy mashed potatoes
- Maple butter mashed sweet potatoes
- Garlic parmesan mashed potatoes
- Soft polenta
- Steamed rice or pilaf
Lamb recipes
- Easy sticky lamb ribs
- Slow roasted Greek lamb
- Lamb ragu with cauliflower gnocchi
- Irish lamb stew
- Easy lemon-garlic lamb chops
Slow braised lamb shanks
Ingredients
- 2 tbsp olive oil
- 4 lamb shanks
- 1 large onion finely chopped
- 2 large carrots peeled and finely chopped
- 2 celery ribs/sticks finely chopped
- 4 garlic cloves thinly sliced
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tbsp tomato paste
- 1½ cups red wine
- 2 cups lamb/beef stock
- salt and pepper to taste
Instructions
- Pre-heat the oven to 160ºC/320ºF.
- Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
- In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
- Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
- Remove from the oven and serve.
Delicious! I’m making it again for Easter.
Can you substitute lamb for beef?
You could, yes.
Just made this yesterday for diner on a cold, snow night. It came out absolutely perfect and was so, so delicious!! Thank you for a flavorful, easy to make recipe. Loved it!
hi can i leave the tomato puree out as i am allergic to tomatoes thanks
Yes, absolutely. Just add more stock.
Going to try this recipe on the weekend..as I will be using my slow cooker, I’ll brown the shanks first however do you recommend browning the carrots, celery and onion also or I can add them straight into the slow cooker raw pls? I plan to cook it on low for 8 hrs. Thanks so much
I would brown everyone off before adding to the slow-cooker and then deglaze the pan you browned everything in with stock or water and pour that in as well.
Hi this looks amazing! I can’t eat tomato paste or bay leave. Do you think I could just use the red wine & flour to thicken if necessary? Any other substitutes? Thanks!
Absolutely!
Hi! How long did you cook them in the slow cooker?
6-8 hours.
If I don’t have red wyn what else can I use.
Beef stock + 1 tbsp Balsamic vinegar will work well.
I made these last week and they were amazing. My husband doesn’t usually eat lamb but he devoured this. So making them today again for Easter dinner. Thanks for the recipe!!!
Found your recipe so we broke out if our tried and true method because yours sounded so flavorful. Glad we did! A new favorite!!
I’m so happy to hear that. 🙂
Used this recipe with goat shanks, the sauce was stunning over polenta. I cut my shanks in 3 pieces, as they were large.
My wife and I loved. The recipe. Neither of us are big on rosemary so left it out.
Had friends over for lunch and made your lamb shanks. Everyone loved it and can’t wait to make again. 10/10!
So pleased to hear that.
I know it says full bodied red wine, but do you have any specific brand/suggestion? I’ve never cooked with red wine so I’m a little nervous! Thinking to make this over the weekend! Any help will be appreciated, thank you ?
I would go for a Merlot or Cabernet Sauvignon. It doesn’t need to be an expensive wine but try to not go for the cheapest bottle either. Hope you love this recipe!
Absolutely delicious. The lamb was so soft and the sauce so delicious, we fought over the last bit in the pan. Thanks!
So glad that doesn’t only happen in our house. 😉
Yum Yum Yum! Looks delicious!
Thanks Lisa!
These look absolutely mouthwatering Alida! Still comfort food season here. Need to get these on the menu!
You’ll love them Mary Ann. They’re a classic!