Lamb shanks are the king of all lamb cuts!! Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this recipe is worthy of fine dining restaurants yet is completely straightforward to make. Serve it over creamy mashed potato with a side of peas or sautéed spinach, with crusty bread to mop your bowl clean!
* Here for the cookbook version? Find it here -> the elegant Restaurant Lamb Shanks in Red Wine Sauce.
Slow Cooked Lamb Shanks
I have a real soft spot for slow cooked lamb shanks. I just love the look of a hunk of meltingly tender meat wrapped around the bone. Hits my carnivore sweet-spot, every time.
Honestly, if you put this and a towering frosted cake in front of me, this would win every day of the week and twice on Sunday:
Cooking lamb shanks is easy!
Being a tough cut of meat that needs slow cooking to make it fall-off-the-bone tender, lamb shanks are actually very forgiving so it’s a real easy cut to cook with.
You literally cannot overcook lamb shanks.Leave it in for an hour too long, and the meat is still succulent and juicy. The worst that will happen is that the meat falls off the bone when you go to serve it.
And if you pull it out too early and the meat isn’t fork tender, just add more liquid and keep cooking!
The only key tip I have is to brown that shank as well as you can. It is a hard shape to brown evenly, but do what you can. Browning is the key flavour base for any protein that’s slow cooked in a braising liquid, like Beef Stew, Pot Roast, Chicken Stew. If you ever see a slow cooked stew recipe that doesn’t call for browning the meat before slow cooking, proceed with caution!
I love slow cooking meat on the bone. Lamb Shanks, Beef Short Ribs and Osso Buco – better flavour more succulent!
What are lamb shanks?
If you’re new to lamb shanks, here’s a rundown: lamb shanks are from the lower leg of lambs, and they are an inexpensive, tough cut of meat.
Because of this, lamb shanks need to be slow cooked – either braised or roasted – to break down the tough meat to soften into succulent tenderness.
The meat itself is full of flavour which adds to the flavour of the sauce.
BONUS: The marrow in the bone melts into the sauce, deepening the flavour and richness. We love freebies around here!!
Classic Red Wine Sauce for Lamb Shanks
Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb.
The red wine sauce is super simple to make but after hours of slow cooking, it transforms into an incredible rich, deeply flavoured sauce that’s silky and glossy, and looks totally posh-restauranty.
Just a quick note on the wine – I do not use expensive wines for slow cooking. I truly believe from the bottom of my heart that even the snobbiest of all food snobs would not be able to tell the difference if you made this with a discount end-of-bin $5 bottle or a $50 bottle. (And the New York Times agrees….)
Maybe you could tell the difference using a $100 bottle. But that’s not within my budget….
Non alcoholic sub for wine?
The wine is a key flavour for the broth in this recipe. So if you cannot consume alcohol, it is best to substitute with non-alcoholic red wine.
Please do not use more beef or chicken stock/broth, even if it’s low sodium. This sauce has amazing flavour in it because it is massively concentrated down (essentially into a jus). So if you use more stock then it will end up too salty.
This is one of those recipes that truly is terrific to make in the oven, stove, slow cooker or pressure cooker, as long as its started on the stove to brown the shanks and saute the onion etc. Right now, being winter here in Sydney, I choose the oven so it keeps my house nice and warm! – Nagi x
Slow cooked lamb shanks
Watch how to make it
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Lamb Shanks in Red Wine Sauce
Ingredients
- 4 lamb shanks , around 13 oz / 400g each (Note 1)
- 1 tsp EACH cooking/kosher salt and pepper
- 2 – 3 tbsp olive oil , separated
- 1 onion , finely diced (brown, yellow or white)
- 3 garlic cloves , minced
- 1 cup carrot , peeled, finely diced (Note 2)
- 1 cup celery , finely diced (Note 2)
- 2 1/2 cups red wine (full bodied (good value wine, not expensive! Note 3)
- 800 g / 28oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups chicken stock , low sodium (or water)
- 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
- 2 dried bay leaves (or 4 fresh)
To Serve:
- Mashed potato , polenta or pureed cauliflower
- Fresh thyme leaves , optional garnish
Instructions
- Preheat the oven to 180°C/350°F (all oven types – fan and standard).
- Season shanks – Pat the lamb shanks dry and sprinkle with salt and pepper.
- Brown – Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
- Sauté aromatics – Turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
- Braising liquid – Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
- Add shanks – Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
- Oven 2 hours covered – Turn stove up, bring liquid to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).
- Uncovered 30 minutes – Remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender – if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.
- Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
- Sauce – Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. If needed, bring to a simmer over medium heat and reduce slightly to a syrupy consistency (see video) – I rarely need to. Taste then add salt and pepper to taste (Note 5 on sauce taste).
- Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.
Recipe Notes:
Nutrition Information:
Originally published August 2015, updated with new photos, video and a slightly refined recipe in 2018. Previously the base recipe said to blitz the sauce at the end. It looks much posher (ie fine dining style) and actually does taste nicer just to strain it because the sauce stays glossy – if you blitz, sauce becomes more matte and is not as smooth. 🙂 Recipe then further improved when it was decided to include this lamb shanks in my debut cookbook Dinner – that “restaurant” version is exclusive to my cookbook!
Life of Dozer
And I stuck my tongue right back at him….
Unfortunately not the rich flavour that I was after. It was okay but I wouldn’t be bothered making it again. We had the most gorgeous lamb shanks in red wine at The Froize in Suffolk and I can’t find that magic ingredient to make them as heavenly. I’ll keep searching.
I should add that lamb shanks are very expensive atm here in Perth.
So I used a leg of lamb as it was much cheaper.
It just took longer to cook in the oven – 4 and a half hours.
The meat was falling off the bone – it was perfect.
I’ve actually made it twice with the leg.
A big hit with guests. Loads of compliments.
This is the best recipe! Super easy. Restaurant quality for sure!
Thank you!
Nagi
In the oven now. My other half is drooling with the smell I can’t wait to get away from corporate finance and just cook. I retire next year!
I cannot wait for your cookbook because this Christmas will be super easy. I have you and Suzi from Mediterranean Dish. I’m torn because I know your site will explode but I will be happy for you!
Cooked this several times. Dead easy recipe and so tasty. Thanks for inspiring me to be a better cook, Nagi.
Followed ingredients as stated and turned out perfectly! So simple and perfect for winter
Followed all instructions, divine shanks, used sieved veg to make a pasta sauce with mushrooms that needed to be used – had pasta last night & was told it was restaurant quality. Yet another Nagi success, thank you 🙂
Wow, this turned out every bit as good and better than lamb shanks I’ve had in restaurants. We ended up having the strained vegies on the side they were so flavoursome…lol. So proud of myself lol, thanks again Nagi!
So delicious. Once again you don’t disappoint Nagi. Always my go to recipes. Thank you 😊
This is really good and easy. I think I’d put about half as much wine in next time. Too strong for my taste! I also dumped in uncooked brown rice the last 1 hour. I wouldn’t suggest doing that. It isn’re pretty when you plate up. 🙂
Hi Nagi, loved this recipe. I’ve been uncertain about the oven temperature though- usually I see a lower temp in your recipes for fan forced. Should I drop this to 160° for fan forced like with your lamb shoulder recipe? Thanks 🙂
Delicious, nutritious and simple to make. Perfect for slow cooker. A family favourite.
Wow .I have done the lamb shanks recipe and it is the bomb. Tonight I tried it in the slow cooker without the onion and potatoes. Put in a teaspoon of onion powder and garlic powder and used 8 skinless chicken thighs , 400 gram can of coconut cream instead of milk and only one cup of stock . After eight hours I stirred through 440 grams of Hokkien wok ready noodles too warm. Devine. Just thought I would share a variation.
Nagi, your recipes are so easy to follow and the food ends up like it looks in your videos unlike those of some celebrity chefs. They are so well laid out and I love the tips. You’re my guru.
THIS IS AMAZING! I’m not a huge lamb lover/eater, but this is incredible! Definitely will make for my husband again in the future!!!! Thank you!
Fabulous recipe! We love roast leg of lamb but hadn’t made slow cooked lamb shanks at home before. Great meal to prepare for family or guests in my opinion. Most prep work is on the front end leaving lots of time to mingle with guests.
This is a great one for prepping ahead for sure!! N x
Wow! Did this one last night while on holiday in NZ at my best friend’s house. Nagi this was absolutely perfect, served with creamy mashed potato, Broccoli and Cauli with cheese sauce. A nice wintry dinner, devoured by everyone. Your recipes are my go-to every time!
My partner and l have just finished eating this amazing meal.
Must say it looked just as good as yours Nagi.
Followed recipe, perfectly
can this be done in the slow cooker ?
Yes you can Lucy – see Note 6 under the recipe! N x
If you made this the day before what would be the best way to reheat?
Thanks
Hi nagi I’ve made this lamb shanks and it was divine!!
Could I sub the lamb for beef short ribs to make it a ragu?
The sauce is so divine I think it’d pair well with pasta
You can reheat it covered in the oven Emma. Enjoy! N x