Braised Lamb Shanks with Red Wine and Vegetables – A Comfort Food Classic
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Braised Lamb Shanks: A Classic, Hearty Comfort Dish
Few dishes satisfy like a slow-cooked, fork-tender lamb shank, bathed in a deeply savory red wine broth and surrounded by soft vegetables. This Braised Lamb Shanks recipe is the definition of comfort food—rich, flavorful, and soul-warming. Whether you’re hosting a dinner party or just craving something cozy, this dish delivers with depth and rustic elegance.
Why I Love This Recipe
Lamb shanks are underrated. When braised slowly, they become meltingly tender and soak up every bit of flavor from the cooking liquid. The combination of garlic, red wine, beef broth, and mushrooms is unbeatable. This is a low and slowkind of recipe that rewards patience with gourmet results, perfect for cold nights or special occasions.
Ingredients
For the Seasoning:
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
For the Braise:
- 4 lamb shanks (approx. 680g each)
- 4 tbsp olive oil
- 4 carrots, peeled and diced
- 4 celery stalks, chopped
- 4 shallots or 1 large onion, thinly sliced
- 450g (1 lb) mushrooms (crimini or button), sliced
- 500 ml low-sodium beef broth
- 250 ml red wine
- 4 tbsp tomato paste
- 4 garlic cloves, minced
- 2 bay leaves
To Finish:
- 1 tbsp butter
- 1 tbsp all-purpose flour
Step-by-Step Instructions
1. Season the Lamb
In a small bowl, combine salt, pepper, and thyme. Pat lamb shanks dry with paper towels and rub generously with the seasoning mix.
2. Sear the Meat
Preheat oven to 150°C (300°F). Heat 2 tbsp olive oil in a large cast iron Dutch oven. Brown the lamb shanks on all sides for 7–9 minutes per batch. Set aside.
3. Sauté the Vegetables
Add the remaining oil to the pot. Sauté carrots and celery for 5 minutes, then stir in mushrooms and shallots. Cook an additional 4–5 minutes until softened.
4. Add Liquids and Aromatics
Stir in broth, red wine, tomato paste, garlic, and bay leaves. Nestle the lamb shanks back into the pot, ensuring they’re mostly submerged.
5. Braise Low and Slow
Cover and place the pot in the preheated oven. Braise for 2.5 hours, or until the lamb is fall-apart tender.
6. Chill and Degrease
Cool the pot to room temperature, then refrigerate for several hours or overnight. Once chilled, spoon off the solidified fat from the top.
7. Make the Sauce
In a small bowl, mix butter and flour to form a paste (a beurre manié). Reheat the braise on the stove over medium heat, then remove lamb shanks to a plate. Bring the liquid to a boil, stir in the butter-flour mix, and cook for 1–2 minutes until thickened. Adjust seasoning to taste.
8. Serve
Serve lamb shanks with sauce and vegetables spooned over the top. This dish is perfect over mashed potatoes, mashed cauliflower, or buttered polenta.
Tips for Success
- Sear the lamb well: Browning boosts flavor, so don’t rush it.
- Degrease for balance: Chilling makes removing fat easy and avoids greasy results.
- Use good wine: Choose a red wine you’d drink—something dry like Cabernet Sauvignon or Merlot.
- Make ahead: The flavors deepen beautifully overnight.
Perfect Pairings
Round out your meal with these comforting, flavor-packed recipes:
- These Easy Turkey Wings
- This Cajun Chicken Sausage Gumbo
- This Tomato Skillet with Okra and Sausage
- A Light Tangy Chicken Salad (for contrast)
- These Sheet Pan Quesadillas for a more casual spread
Final Thoughts
This Braised Lamb Shanks recipe is rich, tender, and deeply satisfying—the kind of meal that turns a quiet evening into something memorable. It’s an old-world classic with modern soul, and I know you’ll be making it again and again.
If you cook it, I’d love to see it! Tag @chefmaniac on Instagram and show off those golden shanks. 🍷🍖
Braised Lamb Shanks with Red Wine and Vegetables – A Comfort Food Classic
Braised Lamb Shanks: A Classic, Hearty Comfort Dish
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- For the Seasoning:
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
- For the Braise:
- 4 lamb shanks (approx. 680g each)
- 4 tbsp olive oil
- 4 carrots, peeled and diced
- 4 celery stalks, chopped
- 4 shallots or 1 large onion, thinly sliced
- 450g (1 lb) mushrooms (crimini or button), sliced
- 500 ml low-sodium beef broth
- 250 ml red wine
- 4 tbsp tomato paste
- 4 garlic cloves, minced
- 2 bay leaves
- To Finish:
- 1 tbsp butter
- 1 tbsp all-purpose flour
Instructions
- Season the Lamb: In a small bowl, combine salt, pepper, and thyme. Pat lamb shanks dry with paper towels and rub generously with the seasoning mix.
- Sear the Meat: Preheat oven to 150°C (300°F). Heat 2 tbsp olive oil in a large cast iron Dutch oven. Brown the lamb shanks on all sides for 7–9 minutes per batch. Set aside.
- Sauté the Vegetables: Add the remaining oil to the pot. Sauté carrots and celery for 5 minutes, then stir in mushrooms and shallots. Cook an additional 4–5 minutes until softened.
- Add Liquids and Aromatics: Stir in broth, red wine, tomato paste, garlic, and bay leaves. Nestle the lamb shanks back into the pot, ensuring they're mostly submerged.
- Braise Low and Slow: Cover and place the pot in the preheated oven. Braise for 2.5 hours, or until the lamb is fall-apart tender.
- Chill and Degrease: Cool the pot to room temperature, then refrigerate for several hours or overnight. Once chilled, spoon off the solidified fat from the top.
- Make the Sauce: In a small bowl, mix butter and flour to form a paste (a beurre manié). Reheat the braise on the stove over medium heat, then remove lamb shanks to a plate. Bring the liquid to a boil, stir in the butter-flour mix, and cook for 1–2 minutes until thickened. Adjust seasoning to taste.
- Serve: Serve lamb shanks with sauce and vegetables spooned over the top. This dish is perfect over mashed potatoes, mashed cauliflower, or buttered polenta.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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