Slow-Cooked Red Wine Lamb Shanks
Fall-off-the-bone tender lamb shanks slowly braised in rich red wine with herbs and vegetables — pure comfort food.
Ingredients (Serves 2–4)
2 lamb shanks
Salt & black pepper, to taste
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups red wine (dry red like Cabernet or Merlot)
1 ½ cups beef broth
2 tbsp tomato paste
2 sprigs fresh thyme
1 bay leaf (optional but recommended)
Instructions
Season & Sear
Pat lamb shanks dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear shanks on all sides until deeply browned (about 3–4 minutes per side).
Remove and set aside.
Sauté Vegetables
In the same pot, add onion, carrots, and celery.
Cook 5–7 minutes until softened.
Add garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1–2 minutes to deepen flavor.
Deglaze with Wine
Pour in red wine, scraping up browned bits from the bottom.
Let simmer 5–7 minutes to reduce slightly.
Braise
Return lamb shanks to the pot.
Add beef broth, thyme, and bay leaf.
Liquid should come about ¾ up the shanks (add a little water if needed).
Bring to a gentle simmer.
Slow Cook
Oven Method (Best Flavor):
Cover and cook at 325°F (160°C) for 2½–3 hours, until fork-tender.
Stovetop:
Cover and simmer very gently for about 2½ hours, turning occasionally.
Slow Cooker:
Transfer everything after deglazing. Cook on LOW 7–8 hours or HIGH 4–5 hours.
Finish the Sauce
Remove shanks carefully.
Simmer sauce uncovered 10–15 minutes to thicken if needed.
Taste and adjust seasoning.
For a silky sauce, strain vegetables or blend part of it.
Serve With
Creamy mashed potatoes
Buttered egg noodles
Polenta
Crusty bread
Spoon plenty of that rich wine sauce over the top.