Braised Lamb Shanks Recipe

I made Wine Braised Lamb Shanks that fall off the bone into a glossy red wine gravy so ridiculous you’ll keep scrolling for the recipe.

I’m obsessed with these braised lamb shanks. I love how the meat melts off the bone and that glossy wine gravy clings to every bite.

I make them Lamb Shanks Oven Easy or go Wine Braised Lamb Shanks vibes when I want loud and serious. I love the way freshly ground black pepper, to taste snaps against the rich sauce, and 2 sprigs fresh rosemary peek through like bratty friend that improve the party.

Big on texture, big on flavor. Rich, messy, saucy.

You want a plate you need a fork and no regrets. Eat it now.

No shame. Seriously.

Ingredients

• 4 bone in lamb shanks — hearty protein, rich meat that falls off the bone.
• Salt, to taste — brings out the lamb’s natural savoriness, simple and necessary.
• Freshly ground black pepper, to taste — little bite and warmth, it livens things up.
• 2 tablespoons olive oil — sears and adds a silky, slightly fruity fat.
• 1/4 cup all purpose flour — light dredge for a golden crust and gentle thickening.
• 1 large yellow onion, chopped — sweet backbone, it softens and adds depth.
• 2 medium carrots, peeled and chopped — earthy sweetness and color, nice texture contrast.
• 2 stalks celery, chopped — grassy crunch, it rounds out the mirepoix.
• 4 garlic cloves, minced — sharp, cozy punch that makes it feel homemade.
• 2 tablespoons tomato paste — concentrated tomato punch, it really anchors the sauce.
• 14 ounces crushed tomatoes — bright tomato body, gives the braise heartiness.
• 1 1/2 cups dry red wine — acidic, fruity lift that cuts through richness.
• 2 cups beef or lamb stock — deep savory base, it keeps the sauce meaty.
• 2 sprigs fresh rosemary — piney, aromatic notes that match lamb well.
• 4 sprigs fresh thyme — subtle herbiness, it’s quietly fragrant.
• 2 bay leaves — mellow, slightly floral background nuance.
• 1 teaspoon brown sugar or honey — optional sweetness to tame acidity.
• 1 tablespoon Worcestershire sauce — optional umami boost, a savory shortcut.
• 1 tablespoon unsalted butter — finish with glossy richness and smooth mouthfeel.
• Chopped fresh parsley, for garnish — bright green freshness, cleans the palate.

Ingredient Quantities

• 4 bone in lamb shanks (about 3 to 4 lb total)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil (or vegetable oil)
• 1/4 cup all purpose flour (for light dredge)
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 14 ounces crushed tomatoes (1 can)
• 1 1/2 cups dry red wine (cabernet or merlot work well)
• 2 cups beef or lamb stock
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon brown sugar or honey (optional, to balance acidity)
• 1 tablespoon Worcestershire sauce (optional)
• 1 tablespoon unsalted butter (to finish)
• Chopped fresh parsley, for garnish

How to Make this

1. Pat lamb shanks dry, season well with salt and lots of freshly ground black pepper, then lightly dredge in the flour shaking off excess.

2. Heat oil in a large heavy pot or Dutch oven over medium high heat until shimmering, then brown the shanks in batches, 4 to 5 minutes per side, getting a good crust; transfer browned shanks to a plate.

3. Reduce heat to medium, add chopped onion, carrots and celery to the same pot and cook until softened, about 6 minutes, scraping up browned bits from the bottom.

4. Stir in minced garlic and tomato paste and cook 1 to 2 minutes until fragrant and the paste darkens a bit.

5. Pour in the red wine to deglaze, scraping the pan, and simmer 3 to 4 minutes to reduce slightly and burn off most alcohol.

6. Add crushed tomatoes, stock, browned shanks back to the pot, tuck in rosemary, thyme and bay leaves, then stir in brown sugar or honey and Worcestershire sauce if using; bring to a simmer.

7. For oven braise: cover and transfer to a 325 F oven for 2 to 2 1/2 hours until meat is falling off the bone. For stovetop: cover and simmer very gently on low for about the same time. For slow cooker: transfer everything to the slow cooker and cook on low 6 to 8 hours. For Instant Pot: cook on high pressure for 45 minutes and natural release 15 minutes.

8. When shanks are tender, remove them to a platter and skim fat from the surface of the sauce; discard bay and woody herb stems.

9. If you want a thicker, glossy gravy, simmer the sauce on the stovetop until reduced, then swirl in the butter off heat to finish; taste and adjust salt and pepper.

10. Serve the shanks spooned with the red wine gravy, sprinkle chopped parsley over top and enjoy while it’s hot with mashed potatoes or polenta.

Equipment Needed

You’ll need the basics, plus a few extras. don’t overthink it.

1. Large heavy pot or Dutch oven with lid (for browning and braising)
2. Tongs (for turning and transferring shanks)
3. Chef’s knife and cutting board (for veg and herbs)
4. Large rimmed plate or shallow pan (to hold dredged/browned shanks)
5. Wooden spoon or heatproof spatula (to scrape browned bits)
6. Measuring cups and spoons (for wine, stock, tomato paste, sugar, etc)
7. Ladle (for serving and skimming sauce)
8. Fine mesh sieve or small fat skimmer (to remove excess fat for a cleaner gravy)
9. Oven mitts or pot holders (for moving hot pot to and from the oven)

FAQ

Braised Lamb Shanks Recipe Substitutions and Variations

• 4 bone in lamb shanks → beef short ribs or pork hocks: similar slow braise, just a bit fattier. Veal shanks work too if you want milder flavor.
• 1 1/2 cups dry red wine → equal amount beef stock or pomegranate juice: keeps acidity and depth without alcohol. If you still want wine flavor use a cooking wine or reduced grape juice.
• 14 ounces crushed tomatoes → 1 can diced tomatoes blended or 1 1/2 cups tomato passata: same tomato body, just adjust cooking time to break down chunks.
• Fresh rosemary and thyme → 1 teaspoon dried rosemary plus 1 teaspoon dried thyme or 1 tablespoon herbes de Provence: dried herbs are more concentrated so add a little less, and tie in a bay leaf for extra flavor.

Pro Tips

– Brown the shanks well and don’t rush it. A good crust gives you flavor, so get the pan hot and brown in batches so they sear instead of steam. If the pan smokes a bit thats fine, just lower heat a touch if it starts to burn.

– Save and skim the fat, but use some for flavor. After braising chill the sauce or skim the obvious fat, then taste. Swirling a bit of the reserved fat or a small pat of butter into the reduced sauce at the end makes it glossy and richer, but don’t overdo it or the sauce will feel greasy.

– Use a sturdy red wine you’d actually drink, not the cheapest. Cheap wine can taste flat; a mid-range cabernet or merlot adds real depth. If you want less acidity, stir in the teaspoon of brown sugar or honey toward the end and taste.

– If you have time, make it a day ahead. Rewarming slowly concentrates the sauce and the meat firm up enough to shred nicely. Reheat gently on low, adding a splash of stock if it’s too thick, and finish with fresh parsley right before serving.