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Lamb shanks with red wine sauce recipe

Lamb shanks with red wine sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb shank

A warm and hearty slow-cooked lamb dish. Hope you enjoy!

65 people made this

IngredientsServes: 6

  • 6 lamb shanks, trimmed
  • 2 medium carrots, finely chopped
  • 2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp finely chopped fresh rosemary
  • 2 tbsp finely chopped fresh thyme
  • 1 bay leaf
  • 375ml beef stock
  • 250ml red wine

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Preheat oven to 200 degrees C / gas mark 6.
  2. Place shanks, carrots, onions, garlic and herbs in a large ovenproof dish.
  3. Combine stock and wine and pour over shanks and vegetables. Cover and cook in oven for 30 minutes.
  4. Reduce oven to 150 degrees C and cook for a further 1 1/2 hours or until shanks are tender.
  5. Remove shanks; strain and reserve liquid. Place strained liquid into a medium saucepan. Bring to the boil; simmer, uncovered, until reduced by half.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (3)

They don't come much easier than this; chop some veg, add lamb shanks and some liquid, and stick in the oven. Amazing, how such an easy recipe can be quite so delicious. I've had a couple of tough joints of lamb recently which shook my faith in lamb – not by this recipe, this recipe makes tender and lovely meat every time. Garlic mash to go along with it works very well (again, easy; mash some spuds and mash a couple of cloves of crushed garlic into them.)Easy doesn't always mean nasty-12 May 2013

Lamb Shanks Braised With Red Wine & Rosemary

Our Easter celebration was a little different this year. We usually always spend it with family, but this year it was just my husband and myself, along with little Zoe (our little Yorkie pup). I spent the day cleaning out cupboards in anticipation of our return to Umbria in a few weeks, and then my husband and I shared our dinner preparation. I love lamb for Easter though since some our family members do not care for lamb we rarely prepare it on holidays. I looked at lamb roasts, but with just the two of us eating it, we’d have leftovers for days! We do grill lamb chops from time to time, so that didn’t seem special enough for a holiday meal, so we settled on lamb shanks. My husband loves any braised meats, and it appears that just about any meat can become fall off the bone tender when slow cooked in of sauce.

Usually, I’d serve braised lamb shanks on a bed of soft polenta, risotto, or even mashed potatoes, but I am trying to reduce grains in my diet this month. Instead, I decided I’d serve our lamb with some roasted fingerling potatoes, braised fresh artichokes, and cauliflower gratin. The lamb is cooked for three hours in the sauce, creating a tender shank that just about melted in your mouth. My husband had bought such large pieces of meat that we had lots of leftovers, so I pulled the meat off the bone, shredding it with my fingers, then mixed it in the sauce. I served the sauce on top of whole grain pasta the next day, and it was just as, if not more, tasty! I always serve braised meats topped with a little gremolata, a chopped herbal accompaniment that adds a brightness to hearty meats cooked in this manner such as Osso Buco Milanese. Gremolata is usually a mixture of fresh parsley, garlic, and lemon zest, all chopped together finely, then sprinkled on top of the dish just before serving.


6 pounds lamb shanks , about 6 shanks, excess fat removed

1/4 cup canola oil , or vegetable oil

1 1/2 cups red wine , divided

5 garlic cloves , slightly crushed

2 medium celery ribs, chopped

1 large carrot , peeled and chopped

1 cup canned diced tomatoes , liquid included

5 cups beef stock , or lamb stock

6 whole black peppercorns

1/4 teaspoon kosher salt , or to taste

Mashed potatoes , optional, for serving

Red Wine Sauce Rack of Lamb

A rack of lamb always makes a fabulous dinner and an elegant centerpiece for a special occasion. Our succulent rack of lamb is roasted and served with an easy red wine and herb pan sauce that pairs beautifully with the gamy flavor of the lamb. The sauce is also delicious with side dishes like creamy mashed potatoes and silky risotto that soak up the sauce, making every bite simply delicious. Roasted Brussels sprouts or steamed green beans are great choices for a vegetable side.

Lamb is a delicious protein that carries a lot of great nutrition. Besides a hefty dose of protein—23 grams in a 4-ounce serving of lean lamb—lamb also has great levels of iron, magnesium, potassium, and vitamins B6 and B12. Find lamb that is locally raised and organically fed for greater flavor. Online butcher shops deliver great quality game to your doorstep, and local butchers always carry beautiful cuts that you can order in advance. The choice of frenching the racks or not is up to you, both presentations are great and equally flavorful.

For the red wine sauce, use a wine that you'd drink by the glass. The better the wine, the better the sauce. For the best flavor, use fresh and organic herbs if possible. Rosemary, thyme, and chives all pair deliciously with lamb. To find the perfect wine pairing, go for a bottle similar to the dry red wine you use for the sauce. If you use a good-quality pinot, merlot, or cabernet sauvignon for the sauce, the rack will go nicely with a similar type of wine.

Recipe Summary

  • 6 lamb shanks
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 3 large carrots, cut into 1/4 inch rounds
  • 10 cloves garlic, minced
  • 1 (750 milliliter) bottle red wine
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 (10.5 ounce) can beef broth
  • 5 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.

Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Lamb shanks in a red wine sauce recipe

Set the oven to gas mark 3/160°C. Put the lamb shanks in a frying pan and brown them all over as best you can, for about 5 mins. Transfer to a casserole dish. Add the oil to the pan, along with the shallots, carrots, celery and garlic. Cover and cook for 5 mins, shaking the pan occasionally.

Add rosemary and red wine. Let it reduce for 2 mins. Pour in the stock. Season and bring to the boil. Pour into the casserole, cover and cook for 2½ hrs.

Add the butter beans and redcurrant jelly, and cook for another 30-40 mins.

Meanwhile, cook the potatoes and swede together until soft. Drain well, reserving the water for cooking the cabbage. Add some milk, butter and seasoning to the potatoes and swede, then mash well. Cook the cabbage for a few minutes.

Serve the lamb shanks with the beans and vegetables in the stock as it is, or pour the stock into a pan over a high heat and reduce it, to thicken it before serving.

Put all ingredients except carrots in the bowl of a 5.7L slow cooker.

Stir to roughly mix together then place bowl in appliance.

Cover with lid and cook on low setting for 8 hours.

Remove lid and add carrots. Cover with lid and cook on high for a further 30 minutes.

Remove bowl from appliance, remove lid and season to taste. Serve with extra tomato chutney and your side dish of choice, whether it be mashed potato, potato bake, steamed beans or the best ever green vegetable bake.

Braised Lamb Shanks Recipe

A classic lamb shank recipe cooked in a red wine sauce.


4 lamb shanks (+/- 400g each), either whole or cut in chops

1 teaspoon salt and pepper

1 cup red onion, finely diced

1 cup carrots, finely diced

1 cup green pepper, finely diced

625 ml dry red wine (use a good quality wine)

410 grams chopped tomatoes

5 sprigs of thyme or 2 teaspoons dried thyme

2 small sprigs rosemary (optional)


  • Preheat oven to 180° Celsius / 356 °Fahrenheit .
  • Heat olive oil in a pot over medium high heat. Season lamb with salt and pepper. Sear lamb in hot oil until browned, approximately 2 minutes per side. Remove the meat and drain on paper towel. Repeat until all the meat has been seared.
  • Sauté onion and garlic in the same pan for two minutes.
  • Add carrot and green pepper. Cook for another five minutes until onion is translucent and sweet.
  • Add the red wine, chicken stock, chopped canned tomato, tomato puree, thyme, bay leaves and rosemary.
  • Stir to combine.
  • Place the lamb shanks into the pot, squeezing them in so they all fit and are mostly submerged in the sauce. Cover the pot and bring to a simmer. If you need more liquid, add another cup of chicken stock.
  • Transfer to the oven dish and place in the oven.
  • After an hour, reduce the oven temperature to 170° Celsius and leave in the oven for another 30 minutes. After 30 minutes reduce the oven down to 150° Celsius.
  • After two hours cooking time in total, check to see if the meat is tender and falling apart. If it is not ready, return to oven and cook until tender.
  • Remove the lid and braise for 30 minutes .
  • Discard bay leaves, rosemary, and thyme.
  • Strain the sauce into a bowl, pressing to extract all the juice out of the vegetables.
  • Pour the sauce back into a pot, bring to the simmer over medium heat. Cook until the sauce has slightly thickened. Add the sauce back into the meat dish and serve.

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Related Video

We tend to like our lamb with a sweet red currant sauce, so I added some red currant sauce with port in addition to the wine. Two to three TBSP of it worked well with about a cup of wine for added volume for braising - I halved the recipe as we only needed 2 lamb shanks. It was very good - right balance of acidity from tomatoes and sweetness of currants.

I chose this recipe for it's simplicity and it sure was. The hubby really liked it, so I am glad. The children did not and they usually love my lamb. I am the lamb lover and thought it was boring. Mildly tasty.

Excellence and Ease. Pair it with Mashed Potatoes with Lemon and Chives and some Rice Pilaf and it makes for a sensational meal. Will definitely add it to my entertainment favorites!

Might make it again, probably not.

This dish was as simple as it was tasty and delicious. I had no marjoram, so I used a "sweet" mix of Herbes de Provence that included marjoram and lavender. I browned the meat as in the recipe and used my pressure cooker to cook it (20 mins instead of 2 hours) and it worked wonderfully. 20 more minutes to reduce the sauce and voila! I had it with piping hot polenta with porcini, and of course a glass of that wine.

This recipe represents the path of least resistance to lamby goodness. It isn't exciting to someone who enjoys creative cooking. I took the lamb out and warmed it up for an hour before I seared it. It took twenty to thirty minutes to develop a golden crust on the shanks. Your choice of wine is crucial to the success of this dish since it is about the only thing that carries it off. I chose to oven braise this covered in an 8 qt dutch oven for two hours at 325 degrees. The texture was perfect.

So easy to make, and so tasty (try fresh marjoram). Goes great with polenta.

This dish is very good. My friend who doesn't like shank very much thought it was very good as well.

This was really amazing. Very easy. I added 2 chopped eggplants for the last half of the cooking time. They shrunk down and made kind of a ratattouille (sp?). My friends loved it. Even I was impressed. Much easier than I thought it would be.

I never made lamb shanks before, so thanks a million to the cook who suggested Steven Raichlens' "fat removal method" for the shanks. It was faBULOUS. I also increased the amount of garlic and wine (a red cabernet) taking into account the size of the shanks. I used herbes de provence while braising, but added fresh chopped thyme before serving. The cooking time was about 21/2 hours. My guests raved, even those who were not crazy about lamb. I served w/tiny bolied potatoes and baby carrots. I will definately make again.

I made these last nite and my husband said this is now his favorite dish---I added about 2 handfuls of baby carrots and used Fresh thyme --and then finished baking in the oven at 325 - no need to thicken gravy it was perfect -- I made 2 lamb shanks for the two of us and used about 1/2 of the other ingredients ---absolutely delicious---I'm forwarding this recipe on to my daughter, she was at a fine restaurant last nite and her husband ordered lamb shanks and she was telling me how tender and delicious it was--could not be any better than this recipe.

Delicious! I added carrots, onions and potatoes to the broth the last 1/2 hour and served it as a stew. The next time I make this, I'll braise the lamb a day ahead to enhance the wonderful flavors.

Have never tried cooking lamb shanks before, just enjoyed them at good restaurants. Followed the recipe verbatim, but added a little more garlic (can never have too much!). Tried this recipe out last night before my dinner party next week and I'm now looking forward to knocking my guests' socks off!!

This was a delicious dish with a lot of promise, although I wish the author would have given a measurement for the salt instead of saying to "use it generously". It's possible that I didn't add enough salt at the beginning or maybe I didn't use a rich enough wine, but it somehow tasted a bit flat. Thanks a million to the cook who suggested Steven Raichlens' "fat removal method" for the shanks. It worked like a dream & the end result was a rich lamb dish w/o grease. I doubled the garlic and used a combo of lamb shanks & neck bones. Other than that, I followed the recipe "verbatim", a rarity for me. For those who said that this is a "labor intensive" recipe, I have to wonder HOW that's possible - I left it cooking on the stove for 4 hours - how easy is THAT?! Since we're on Atkins, I served this over cooked spaghetti squash, but I kept wanting a deeper flavor. Again, lack of salt could be the culprit. Perhaps the flavor will improve overnight.

My favorite dish! Keep cooking until lamb starts to fall off the bone, it's worth it! Could be 3 hours depending on size of shanks, so start early. Add more wine or liquid to keep meat from drying out. I keep this recipe on hand for very special occasions! Definately a treasure!

this was super but use steven Raichlens method to get rid of the fat. Put shanks in cold water and bring to boil and cook 3 min. rinse under cold water. cool..and I use akitchen shears to cut off the fat..then continue with the recipe

Absolutely delicious and easy to prepare. It's rather rich, so be prepared!

This was a fabulous recipe! I didn't have any dried marjoram handy so I used fresh oregano and basil from my garden. I served this to my boyfriend and company over mash potatoes and got raves! The lamb took more than 2 hours for the meat to fall off the bones but it was worth the wait!

I made this for my husband last night. He thought the sauce was wonderful. I cook it for just over 2 hours. It could have gone for a bit longer. Will heat up the leftovers for him tonight and cook for another 1/2hour. Served with cheesy polenta and couscous.

This is delicius! Easy to make. Few ingredients-fab flavor! Added carrots & quartered, unpeeled red potatoes the last half hour. Had some lo-fat sour cream from another dinner and served it on the side. Nice touch. Will deifnatly serve it for company.

I am easily intimidated by recipes in Bon Appetit. But I LOVE lamb shanks and wanted to give it a try. OH MY GOODNESS. It was Faaaabulous! A simple recipe with an incrediable ending. I totally recommend it. I used Burgandy Wine. I also added a little corn starch to thicken up the sauce. I used my husband as a guinee pig, and he was impressed and thinks I should make it again for company. I WILL.

This is one of my all-time faves. I use herbs de provence instead of marjoram, and put in up to a head of whole garlic cloves. I have never tasted a better lamb shank in a restaurant and I order it a lot! I often serve it with thymed orzo.

Tastier the second day after the ingredients have blended together. It seemed like more work than it was worth. The lamb shanks were pretty unattractive after cooking so I cut the meat off the bone. That was a bit time-consuming.

Ho-hum. I used the immersion blender to puree the sauce, leaving a few chunks, but thickening it more than it was after reducing. Nice if you like a slightly more up-scale version of mom's pot roast. Yawn.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.