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….
Just had this for our Easter Sunday dinner ~ it was delicious!! Loved by my 7 year old and 5 year old too. Halved the recipe, 2 lamb shanks was plenty for 2 adults & 2 kids. Pureed the sauce which was lovely with rice.
We also served with your roasted sweet potato wedges, very very tasty. Thanks Nagi!
Wahoo, that’s great to hear Hj! N x
Oh meant to say, only changes I made was that I used lamb stock (I am in the UK) and left out the celery cos I had none in my fridge 😉
Hey, it’s me again! We have just had the leftover sauce with cheese on jacket potatoes for lunch today ..mmmmmm!
Hi Nagi! 2 questions I made this recipe before and it was delicious. I’m going to make it again for Easter but the only size the local butcher had was 600g each. How much longer do you think I should cook them for and what about leftovers? Can I reheat? Best wishes!
Hi Nagi! Thank you for the beautiful website with video. And your pet is so beautiful, too. Looks so happy.
I have read that wine substitute Worcestershire sauce ie. I am not religious but I hate anything alcoholic because of its taste-I don’t like the taste. To me, it’s like drinking a ‘bad vinegar’ 🙂 I like using vinegar because its healthy benefits. And also don’t mind the taste comparing to alcohol. I also don’t like Worcestershire sauce. I was thinking maybe instead of using Worcester sauce, or alcohol, I can substitute it with vinegar with mother. I will try. Thank you. All the best.
This is how we cook lamb shanks in Tasmania! About the third time I’ve made them.Put a few dried pepperberry leaves in, too. Delicious. Thanks for all the work you’ve put in regarding Covid, must have taken you an age. Appreciated by many, I’m sure x
Sounds perfect Diane!!
Sorry, the photo won’t load, it’s on the wood stove in the lounge, potatoes will join them later for mash
Hi Nagi, in the video you only put one ton of tomatoes in even though though have four lamb shanks. Which is correct – the video or the recipe? Many thanks, it looks delicious.
Hi Howard, yes I put 1 x 800g tin (as per the recipe) N x
Sorry for the typos in the comment above!
Can I make this with beef stock instead of chicken stock?
I think this is the best thing I’ve ever made. The sauce alone is to die for and the meat fell off the bone so perfectly. You are a godsent for posting this.
I cook a lot of lamb and game meat. I have used this recipe twice now. It has come out absolutely perfect both times. It is a real family pleaser. Makes good use of the 40# box of New Zealand lamb shanks we bought at COSTCO a few months ago.
Love this lamb shanks recipe, I am a very senior lady who has never made this recipe,, and my husband can’t stop raving!!! Truly, thank you Nagi, this is amazing Love Dozer, ❤️
That’s lovely Jen, I’m so glad you both enjoyed it! N x
I’m allergic to alcohol, (lots of Chinese are – we lack an enzyme needed to digest it). When cooking with wine, boil the sauce for a couple of minutes, that evaporates the alcohol and leaves the flavor.
Hi Elizabeth, yes any dish that is simmered means that the alcohol cooks off 🙂
Great- made two shanks for Valentines Day dinner. Only change didn’t have bay leaves so used some basil leaves. Used a stick blender and ended with a nice thick tomato sauce (couldn’t really taste the wine). Can’t wait to make again.
I’m so glad you loved it Stu!
The lamb I buy in Virginia comes from Australia and so should the recipe. Plus a learned a new meaning of “blitz”.
Delicious recipe. I made it in the slow cooker. Lot is sauce. I think I might cut the amount of wine and crushed tomatoes the next time. Yummy though.
I do like mine saucy! Nothing like mopping up those delicious flavours with some crusty bread 🤤
Love this recipe. Now make it often but usually with a half leg of lamb in a slow cooker. The smell while it is cooking is divine!
Fabulous recipe – the right balance of ingredients for a delicious meal. I have used this recipe multiple times and experiment by first coating the shanks in honey, molasses or maple syrup before browning. Super yum! Thanks for the recipe Nagi 🙂
Oh that sounds great David!
I made this for dinner last night, and I can’t wait to have leftovers for lunch! This recipe is fantastic – the sauce truly does transform and take on a flavor that perfectly complements the lamb. Thanks for sharing this recipe! I’ll definitely be making this again soon!
That’s great to hear Jess!
Hi Nagi,
I’m cooking this for our Christmas dinner and would like to ask – for the crushed tomatoes, do you add the liquid in the tin? Or do you strain them?
Thanks 😊
Nancy
I could tell by the ingredients that this was a winner, so I use the same ingredients to make lamb stew… Fabulous!
Perfect Linn!
Can I do this in a slow cooker?
Im going to be out and about with the kids…
Hi John, yes it’s all in the recipe notes 🙂
Growing up in Great Britain I have been eating lamb all my life, from British roasted, stews, Greek roasted. This is by far my favourite and go to lamb recipe. Trying your stuffing recipe for Christmas. But have to substitute bread for gluten free. As everyone in my family is Celiac. I will keep you posted on the family reviews..
Hi Nagi, i love all your recipes😊
Can this recipe be doubled because i have guests coming over and we will be 6 total.
Thank you😊
Sure can Marie – just use the servings slider scale and all the other ingredients will adjust for you!
Wonderful! Thank you very much😊
Hi Nagi,
I plan to make this tomorrow for my husband 🙂 If I use just 2 lamb shanks, do I have to halve all the other ingedients? I’m reading the comments on how good the sauce is but dont want to compromise the flavor if I’m using half the lamb. Using crock pot method btw.
Thank you! Will report back with the results!
Hi Pan, just scale the recipe down using the “Serving slider scale” and all the ingredients will adjust for you 🙂
Thank you, Nagi! The meal was delicious (served it with your dorothy’s carrot cake as well) and I’m normally not a huge fan of lamb. I ended up doubling the sauce and it was so yummy. We lazily poured the leftover sauce today over some pasta and it was great, so thank you for that tip!