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….
Hi Nagi
I just wanted to say thank you so much for all of the wonderful recipes you post for us all. I discovered you some time ago and have made you my go-to blog for new ideas and inspiration. I’m pleased to say that my family meal repertoire has increased dramatically over the past 12 months due to your delicious meals. My children (especially my fussy 10 year old) are now much more adventurous with Asian flavours which my husband and I are really pleased about. I don’t normally write or comment in these types of formats, but I really just wanted to say hi and thank you again for being so passionate about food and providing these wonderful, thorough and well planned meals.
Cheers
Marisa
You’re so welcome Marisa, I”m glad you are enjoying my recipes! Thank you for taking the time to write in, I love hearing from readers! N x
Nagi, I like all of your recipes, but would read your posts even without them, just to keep up with Dozer! Love him!
I LOVE HEARING THAT!!! 😂
Awww …look at him cute as ever! 😂
Loving the recipe…
I have been reading about the drought, but the info you have shared, has me very concerned. It’s sad and I hope it changes for the better soon. 😔
Hugs 😊
I don’t think I’ve ever seen him NOT be cute. It’s his biggest asset.. 😂
I’m not a fan of lamb, but this would be great with a different cut of meat! Lol. I haven’t heard that saying, ” twice on Sundays” in a long time! I’m laughing so hard bc I can just picture you sticking your tongue right back at Dozer!
Have a great weekend coming up Nagi!
And I looked ridiculous doing it, the shop assistant was looking at me like I had a second head! 😂
😂
Mmmm, I have some shanks in my freezer just waiting for this sauce. I usually make one with cranberry sauce and red wine but I’m definitely going to try this one!
Oooh I love that idea of adding cranberry sauce!! N xx
I love lamb shanks and this recipe looks divine. Unfortunately, wine triggers migraines for me so I’ve avoided recipes calling for wine.
Years ago I heard there are 2 red wines that don’t trigger migraines but I can’t remember what they were. I’m wondering if any of your readers happen to know what they are?
I might try replacing the wine with cranberry juice and see if that would work.
Love your recipes!! I’ve made several since I discovered you. Thanks for sharing your talent with us!!!
Thank you for these tips, Wendy, Jan and Kat! I love cooking with wine but it’s not worth the migraine! I’ll have to try your suggestions and see if it’s sulfates or tannin that are the triggers for me.
Non alcoholic wine is worth a try, too.
Esther….this may be hard to find however ask at the local liquor store for a red wine “without” sulfates. The sulfates are what gives one a headache.
I didn’t know that! Thanks so much for sharing that tip Kat! 🙂 N x
Hi Esther,
Avoid dry red wines, the dryer the wine the more tannin it has; a well known migraine trigger.
Also if you can find a local wine producer who doesn’t use sulphates in his wine that would help too. Sulphates is a preservative used to give wine shelf life but a small grower whose wine is sold and consumed quickly might not use it. You could try a sweet rose like moscatel and add a little gravy browning to the finished dish. Hope this helps, I get migraines too and sometimes I want to just die from the pain.
Jan
That’s so generous of you to share the information Jan. I’m sorry to hear you suffer from migraines 🙁 N x
What about the wine without alcohol in it that you can buy at the supermarket? Is it the alcohol or something else that triggers the migraines?
Now THAT is a great sub for this recipe!
sometimes I can find Pork Shanks reasonable….do you think that would work????
YES this would be wonderful with pork shanks! 🙂 N x
I am not a lamb lover but this looks delicious! Can I substitute the lamb for another cut of meat?
Absolutely! I make pretty much the same recipe using beef ribs 🙂 Also works as a red wine stew using large beef cubes too!
First time I’ve made lamb shanks and this was a real winner! I made the ow cooker version and my red-meat-loving hubby was super impressed! Thank you!
I’m glad you enjoyed this Estelle! Thank you for letting me know 🙂 N x
Made this last night for dinner for 4 and it was absolutely perfect! Made it according to the crockpot version and didn’t change a thing. Also made the cauliflower puree, which along with steamed green beans was the perfect accompaniment. The cauliflower and green beans were a lower carb/calorie side to go with the richness of the lamb and sauce. Our guests were suitably impressed and yet it was a breeze to make. I prepared it the night before and had it cook all day in the crockpot. Thank you so much for this recipe. It is a keeper for sure!
That’s so great to hear Caroline! I’m so happy to hear that! N x ❤️
Hi I want to cook this tomorrow but don’t have bay leaves. Is it necessary? What can I substitute with???
It will be fine to leave out Andrea! 🙂
I made this for friends when they came over a few weeks ago and wow!!!! So much flavour! It was absolutely delicious, not a shred of lamb was left. That sauce was incredible. Anyway, you can tell I’m a fan. I’ve got another 4 lamb shanks ready to go and do this again! Thanks!
Nagi,
All l can say is THANK YOU! What a fantastic recipe. No other lamb shank recipe I’ve made has come close to this. This is going to be my winter warmer!
Jen
Wonderful to hear Jen! Thank you for letting me know you enjoyed this – N x
Hi from Sarasota, Florida!
This will be my second time making this recipe. I used my crock pot and the dish was restaurant quality. It was perfect. Also, I usually don’t bother to read the chefs intro before I choose my recipes online. I have to say, your commentary was entertaining and informative.
Kudos to you, Nagi.
Hi Laurie! I’m pleased to hear you enjoyed this – and even read the commentary! 😂 I do know what you mean though. If it helps, I have “Jump to recipe” buttons at the top of every post! N x
I’m so making this tonight, but using my instant pot and serving with polenta!
Thank you
Oooh! DELISH!!! N xx
Hi, would I need to make any adjustments to triple this recipe? Maybe cook it all day? I got a heap of shanks on special and have been waiting for the right time (and recipe) to cook them up.
If you can split them across 2 big pots then it will take about the same on the stove. If you put them in the oven across 2 pans on different shelves, it will take about 1 extra hour, swapping the trays halfway (I am guessing…. maybe and extra 1.5 hours??) 🙂 N xx
Made it. Absolutely fantastic
That’s terrific to hear Jan! So glad you enjoyed this – N x
Looks lovely!! Can’t wait to make this for easter. Just wondering if it can be made a day ahead? I know that’s the case with some lamb shanks recipes. Thanks!
Gosh YES! I swear anything slow cooked is even better the next day 🙂 N x
Why would you pour off the lovely lamb fat and add olive oil instead? The fat gives so much more flavor.
Hi Charles! You’re right, the fat has intense lamb flavour 🙂 It’s because of this reason I pour it off – because lamb drippings can overwhelm sauces. It’s for this reason that you don’t find, for example, lamb broth sold at stores. Chicken, beef, vegetable and fish stock but no lamb broth. 🙂 So by removing the drippings, it makes the sauce flavour cleaner – and believe me, there is still plenty of lamb flavour from the slow cooking!
I have it in the oven now. I have a little over two pound of shank, but I made the same amount of sauce for your recipe. Will it brown o.k. ?
Hi Theresa! It will work fine – you’ll end up with more sauce than you need for the shanks but that’s a GOOD problem to have! Try tossing pasta through leftover sauce – great side for another night! N x