If you have ever dreamed of a dish that combines rich flavors, tender meat, and the comforting aroma of herbs and vegetables, this Braised Lamb Shanks in Red Wine with Herbs and Vegetables Recipe is exactly what you need. Imagine lamb shanks slow-cooked to perfection, bathing in a luscious sauce made from hearty red wine, fragrant rosemary and thyme, and a vibrant mix of vegetables that add both texture and depth. It’s a flawless dish for impressing guests or treating yourself to a gourmet experience right at home. The long, slow braise unlocks intense flavors and meltingly tender meat that falls off the bone, making every bite unforgettable.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to achieving the soul-satisfying taste of this recipe. Each element, from the savory herbs to the vibrant vegetables, plays a crucial role in developing the complex flavor profile and creating that perfect braising liquid.
- 6 lamb shanks (around 5 pounds): The star of the dish, these large cuts offer rich, succulent meat perfect for braising.
- 2 tablespoons extra-virgin olive oil: Provides a smooth base for browning the meat and sautéing vegetables, enhancing flavor.
- 2 medium onions, diced: Adds sweetness and depth as they caramelize during cooking.
- 3 large carrots, peeled and sliced into 1/4-inch rounds: Bring subtle earthiness and color to the dish.
- 10 cloves garlic, minced: Infuses a robust aromatic punch that complements the lamb beautifully.
- 1 bottle (750 ml) dry red wine: The heart of the braising liquid, it tenderizes the meat and imparts rich berry and spice notes.
- 1 can (28 ounces) diced tomatoes with their juice: Adds acidity and body to the sauce, keeping it vibrant.
- 1 can (14.5 ounces) low-sodium chicken broth: Balances the flavors while keeping the sauce light and savory.
- 1 can (14.5 ounces) beef broth: Deepens the meaty richness in the braise.
- 5 teaspoons freshly chopped rosemary: Provides piney, pine-like herbal notes central to lamb dishes.
- 2 teaspoons freshly chopped thyme: Gives a subtle earthiness that rounds out the aroma.
- 2 teaspoons lemon zest: Adds a bright, fresh contrast to the hearty ingredients.
- Salt and pepper to taste: Essential for seasoning and enhancing every part of the dish.
How to Make Braised Lamb Shanks in Red Wine with Herbs and Vegetables Recipe
Step 1: Prepare and Season the Lamb Shanks
Start by seasoning your lamb shanks generously with salt and pepper. This simple step is crucial because it helps build flavor from the very beginning. Proper seasoning will ensure the meat doesn’t taste bland after hours of cooking.
Step 2: Brown the Lamb Shanks
Heat the extra-virgin olive oil in a heavy, large pot over medium-high heat. Browning the shanks in batches for about 8 minutes ensures they develop a beautiful caramelized crust. This process locks in juices and adds a deep, savory flavor to the final dish. Once browned, set the lamb aside to make room for the vegetables.
Step 3: Sauté the Vegetables
In the same pot, add your diced onions, sliced carrots, and minced garlic. Cook these for about 10 minutes until they turn golden and fragrant. The caramelization from the vegetables will complement the lamb’s richness perfectly, building a foundation of flavor for your sauce.
Step 4: Add Liquids and Herbs
Pour in the dry red wine, diced tomatoes with their juice, and both the chicken and beef broths. Then stir in the freshly chopped rosemary, thyme, and a hint of lemon zest. These herbs and zest give your sauce complexity and freshness, balancing the bold meatiness with herbal brightness and citrusy zing.
Step 5: Simmer the Lamb Shanks
Return the browned lamb shanks to the pot, making sure they are mostly submerged in that rich liquid. Bring everything to a boil before reducing the heat to medium-low. Cover and simmer for about 2 hours until the lamb becomes tender and nearly falling off the bone. This slow cooking process is what transforms the dish into an indulgent comfort meal.
Step 6: Finish the Braise
Remove the lid, allowing the shanks to cook uncovered for an additional 30 minutes. This step lets the sauce reduce and thicken slightly around the tender meat, concentrating flavors and creating that irresistible glossy finish you’ll love.
Step 7: Prepare to Serve
Transfer the lamb shanks to a serving platter and cover with foil to keep warm. Bring the remaining liquid back to a boil and allow it to reduce for about 15 minutes until thickened. Taste and adjust seasoning before spooning this luscious sauce generously over the shanks before serving.
How to Serve Braised Lamb Shanks in Red Wine with Herbs and Vegetables Recipe
Garnishes
Simple fresh garnishes can elevate this rustic dish. Sprinkle chopped parsley or additional fresh rosemary over the plated shanks to add a burst of color and herbaceous scent. A few lemon zest strips on top can brighten the presentation and enhance the lemon notes in the sauce.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes, polenta, or buttery egg noodles which soak up the rich sauce beautifully. For something lighter, serve alongside steamed green beans or sautéed spinach to balance the meal with fresh green crispness.
Creative Ways to Present
For a special occasion, arrange the lamb shanks on a large platter with a bed of roasted root vegetables or herb-infused couscous. You can also serve the braising juices as a warm sauce in small ramekins at the table to let guests add as much as they please. This adds an interactive, inviting touch.
Make Ahead and Storage
Storing Leftovers
Braised lamb shanks taste even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the shanks and the sauce together for the best texture and taste.
Freezing
If you want to keep this delicious meal for longer, freeze the cooled lamb shanks along with the sauce in a freezer-safe container for up to 3 months. Thaw slowly overnight in the fridge before reheating gently to retain tenderness.
Reheating
Reheat in a covered pot over low heat on the stove, stirring occasionally until warmed through. Avoid the microwave if possible to prevent drying out the meat. Add a splash of broth or water if the sauce has thickened too much during storage.
FAQs
Can I use a different cut of lamb for this recipe?
While lamb shanks are ideal for this braise because of their rich connective tissue that breaks down beautifully, you can use lamb shoulder chops or even a leg cut if shanks are unavailable. Adjust cooking time accordingly to ensure tenderness.
What type of red wine works best?
A dry full-bodied red wine like Cabernet Sauvignon, Merlot, or Shiraz provides the right balance of acidity and flavor complexity to complement the lamb. Avoid sweet or overly tannic wines for a balanced sauce.
Is it necessary to brown the meat first?
Yes, browning the lamb shanks is essential to develop depth of flavor and a beautiful color. Skipping this step results in a less rich and flavorful dish.
How do I know when the lamb shanks are done?
The meat should be fork-tender and falling off the bone after the slow braise. If it resists, continue cooking and check every 15-20 minutes until it reaches that perfect melt-in-your-mouth texture.
Can I make this recipe in a slow cooker?
Absolutely! After browning the shanks and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. This method will also yield tender, flavorful results.
Final Thoughts
This Braised Lamb Shanks in Red Wine with Herbs and Vegetables Recipe is a soul-warming hug on a plate that you will want to make again and again. The combination of tender meat, aromatic herbs, and rich sauce creates a truly special meal loved by family and friends alike. So grab your pot and get ready to fill your kitchen with mouthwatering aromas — you won’t regret it!
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Braised Lamb Shanks in Red Wine with Herbs and Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Description
This classic Braised Lamb Shanks recipe features tender, slow-cooked lamb shanks in a rich and savory sauce made from red wine, tomatoes, herbs, and aromatic vegetables. Perfect for a comforting dinner, the lamb becomes fall-off-the-bone tender after a long, slow simmer, infused with deep flavors from rosemary, thyme, and lemon zest.
Ingredients
Main Ingredients
- 6 lamb shanks (around 5 pounds)
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, diced
- 3 large carrots, peeled and sliced into 1/4-inch rounds
- 10 cloves garlic, minced
Liquids & Broths
- 1 bottle (750 ml) dry red wine
- 1 can (28 ounces) diced tomatoes with their juice
- 1 can (14.5 ounces) low-sodium chicken broth
- 1 can (14.5 ounces) beef broth
Herbs & Seasonings
- 5 teaspoons freshly chopped rosemary
- 2 teaspoons freshly chopped thyme
- 2 teaspoons lemon zest
- Salt and pepper to taste
Instructions
- Season the lamb shanks: Generously season the lamb shanks on all sides with salt and pepper to enhance their natural flavor.
- Brown the shanks: Heat the extra-virgin olive oil in a large heavy pot over medium-high heat. Brown the shanks in batches, cooking for about 8 minutes total until they develop a deep golden crust on all sides. Remove the browned shanks and set aside.
- Sauté vegetables: In the same pot, add the diced onions, sliced carrots, and minced garlic. Sauté the vegetables for about 10 minutes or until they become golden and aromatic, allowing them to absorb the remaining oil and browned bits.
- Add liquids and herbs: Pour in the dry red wine, diced tomatoes with their juice, chicken broth, and beef broth. Stir in the freshly chopped rosemary, thyme, and lemon zest. Mix thoroughly to combine the flavors.
- Return lamb to pot: Place the browned lamb shanks back into the pot, ensuring they are mostly submerged in the liquid mixture. Bring the entire pot to a boil to start the cooking process.
- Simmer covered: Reduce the heat to medium-low, cover the pot with a lid, and let the lamb shanks simmer gently for about 2 hours until the meat is tender and begins to separate from the bone.
- Reduce liquid uncovered: Remove the lid and continue simmering uncovered for an additional 30 minutes, allowing the sauce to thicken and the lamb to become very tender.
- Finish and serve: Transfer the lamb shanks to a serving platter and cover loosely with foil to keep warm. Increase the heat to high and boil the remaining liquid for about 15 minutes until it reduces and thickens into a rich sauce. Season the sauce with salt and pepper to taste, then spoon it over the lamb shanks before serving.
Notes
- For extra depth of flavor, brown the lamb shanks in batches without overcrowding the pot.
- You can prepare this dish a day ahead; flavors tend to improve after resting overnight.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Make sure to simmer gently to avoid toughening the meat.
- If a thicker sauce is desired, continue to reduce the liquid after removing the lamb shanks.
