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Lamb shanks in red wine sauce recipe

Lamb shanks in red wine sauce recipe

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

The preparation for this lamb shanks in red wine dish is incredibly simple and you can sit back, relax and let the slow cooker do all the work! Serve with steamed potatoes, or mashed potatoes, and green vegetables of your choice. Absolutely scrumptious, enjoy.

843 people made this

IngredientsServes: 4

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 2 sticks of celery, diced
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 mushrooms, sliced
  • 1 bay leaf
  • 1 heaped tablespoon dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 100ml red wine
  • 2 tablespoons tomato puree
  • 1 beef stock cube - dissolved in 150ml hot water
  • 1 tablespoon cornflour

MethodPrep:15min ›Cook:8hr ›Ready in:8hr15min

  1. In a frying pan, brown the lamb shanks lightly in the olive oil.
  2. Place all the vegetables and the bay leaf in the base of the slow cooker.
  3. Place shanks on top, and sprinkle with sugar and salt and ground pepper.
  4. Add the wine and tomato puree to the prepared stock, combine well and pour over the shanks.
  5. Place lid on cooker, turn to low, and cook for 8 hours. The lamb should be tender and juicy and break apart with a fork.
  6. When cooking time is complete, lift the lamb shanks out of the cooker onto a dish and place in a warm oven.
  7. Pour the liquid from the slow cooker into a small saucepan, and add corn flour to the liquid in the slow cooker, stirring well to blend over a low heat until sauce thickens slightly. Serve the shanks and veggies with the sauce poured over.

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Reviews & ratingsAverage global rating:(50)

Reviews in English (47)

Luv the recipe, but what do you do with the BROWN SUGAR ,Please let me know-29 Apr 2012

Very tasty dinner. There was no need to thicken the gravy as there was not much there. I will definately add more stock next time as I like to drown my mash in the gravy-10 Oct 2011

Simply brilliant! I cooked this dish when experimenting with my first slow cooker and it worked out pretty much perfectly. The meat was better then I had hoped, however I will use less sugar next time as I found the sauce too sweet. Otherwise, it was lovely and I am a heroine in my household.-18 Jun 2010

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.


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

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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.

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 With Red Wine Sauce

For the Marinade:
• ¼ cup olive oil
• 5 cloves garlic, gently smashed • ¾ tsp. salt • ½ tsp red pepper flakes • 5 sprigs thyme • 1 bay leaf • 4 whole cloves
For the Meat:

• 4 lamb shanks • 2 cups beef or vegetable stock (both recipes below) • 1 cup red wine • 1 tbsp. butter, cold

  1. Combine all the marinade ingredients and place in a sealed bag with the lamb shanks. Refrigerate from a few hours to overnight.
  2. Preheat the oven to 300⁰F
  3. Place the lamb shanks and all the herbs from the marinade in a roasting pan and pour the stock and the wine over them. Cover the pan first with parchment paper, then with aluminum foil over the paper, and cook for about 2 ½ hours or until the meat is tender when pierced with a fork.
  4. Transfer the lamb shanks to a serving platter and discard all the solids from the sauce Transfer the sauce to a saucepan, bring to a simmer, skim the fat from the top, and reduce by half. Remove from heat, whisk in the cold butter, and serve over the lamb shanks.

OPTIONAL: Serve with about 1 tablespoon of gremolata on top of each portion (recipe below).

Chubby Veal & Beef Stock
Makes 1 gallon

• 2 lb. beef or veal knuckles or rib bones
• ⅓ cup olive oil • 3 carrots, roughly chopped • 2 onions, roughly chopped • 2 celery stalks, roughly chopped • 4 cups red wine • 2 gallons water, cold • 3 tbsp. tomato paste • 1 bunch parsley • 2 tbsp. salt • ½ tsp. whole black peppercorns

  1. Preheat the oven to 425⁰F.
  2. Toss the knuckles or rib bones with the olive oil and place in a large roasting pan with the carrots, onions, and celery. Roast for about 30 minutes in the oven.
  3. Transfer the entire contents of the pan to a large stockpot, add the wine, and reduce it on the stovetop over medium heat until it is almost gone. Add the water, tomato paste, parsley, salt and peppercorns and bring to a simmer over high heat. Lower the heat to maintain a gentle simmer for about 3 hours, until the flavor is extracted from the bones and the liquid has been reduced by half.
  4. Skim any fat from the top, then strain the stock and freeze in pint bags fr easy use. It will last for up to a year in the freezer.

Vegetable Stock
Makes 1 gallon

• 3 carrots, roughly chopped
• 2 onions, roughly chopped • 2 stalks of celery, roughly chopped • 1 shallot, roughly chopped • 4 tomatoes, cut in half • 6 tbsp. olive oil • 1 bunch parsley • 2 tbsp. salt • ½ tbsp. whole black peppercorns • 2 gallons water

  1. Preheat the oven to 400⁰F.
  2. Put the carrots, onions, celery, shallots and tomatoes in a roasting pan with 3 tablespoons of the olive oil. Roast for 45 minutes.
  3. Transfer the vegetables to a large stockpot and add the remaining 3 tablespoons of olive oil. Turn the heat to high and sauté for about 10 minutes. Add the parsley, salt, peppercorns, and 2 gallons of water and bring to a simmer over high heat. Reduce the heat and simmer until the liquid has reduced by half, about 1-2 hours.
  4. Strain the stock and freeze in pint bags for easy use. It will last for up to a year in the freezer.

My Grandma’s Gremolata:

• 1 cup parsley, finely minced
• 4 small to medium cloves garlic, very finely minced • ½ cup lemon peel, finely minced • ¼ cup capers, finely minced • 1 tbsp. extra-virgin olive oil

Mix all the gremolata ingredients together in a bowl and place the bowl in the refrigerator.


Preheat the oven to 350ºF/180ºC.
Pat the lamb shanks dry and sprinkle with salt and pepper.
Heat 2 tablespoons of olive oil in a heavy based pot over high heat. Sear the shanks in 2 batches until brown all over, about 5 minutes.
Remove shanks onto a plate.
Turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.

Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged.
Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours
Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender – if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.
Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
Strain the sauce into a bowl, pressing to extract all sauce out of the veggies
Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency . Taste, then add salt and pepper to taste.
Serve the lamb shanks on mashed potato with plenty of sauce!
Garnish with thyme leaves if desired.

Recipe: Lamb Shanks in Herbed Red Wine Sauce

Winter might be coming, but autumn is here. I can’t say I’m a fan of the sun setting before I’m home from work each day but I do dig into fall food and drink with gusto. During this dimmer, cozier time of year, Sundays are sacred for two things: Seahawks and slow-cooking.

A method that requires patience and commitment, slow-cooking meats at low temperatures allows the meat to tenderize and for extra flavor to be expressed over a longer period of time — much of which you have very little to do with. Braising also allows the meat to meld with whatever additional flavors it is cooking in, like red wine, a textbook cooking liquid for lamb.

In this classic recipe, I grabbed a $12 bottle of a Bordeaux-style red blend from Washington and dumped it on top of seared lamb shanks and braised them for three hours in the oven. In between the fourth quarter and episodes “Stranger Things,” I’d check in with the meat to find it was doing just fine on its own.

I also thick-sliced up a couple parsnips, covered and simmered them milk and cream, then pureed the whole thing (plus butter) into the side for the lamb. Throw in some pan-seared green beans and you’ve got a complete meal, approved for hallowed low-key Sundays.

Red Wine Braised Lamb Shanks
Serves 4

4 lamb shanks, about 1 pound each
Salt and pepper, to taste
3 tablespoons olive oil, separated
4 large carrots, peeled and diced
4 large celery stalks, diced
5 large crimini mushrooms, diced
1 medium onion, diced
3 garlic cloves, minced
1 bottle (750ml) red wine
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1 sachet thyme and oregano, 6-7 sprigs each and tied together
3 bay leaves

Preheat the oven to 325° F. With a paper towel, pat the lamb shanks dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the shanks on all sides, until browned, about 8-10 minutes. Do not overcrowd the pot, you can do this in batches and set the finished shanks on a plate. Place the shanks on a plate when finished and dump whatever is left in the pan.

On medium-low heat, add 1 tablespoon of olive oil to the same Dutch oven then add the carrot, celery, mushrooms and onion, cooking until the onion is tender and translucent, about 10 minutes. Add the garlic in for the final 3 minutes.

Pour in the bottle of red wine and bring the heat up to medium-high. Simmer for 5-10 minutes, until the wine has cooked down to at least half its original amount, stirring to scrape up any browned pieces from the bottom of the pot. Add the tomatoes, tomato paste, chicken stock and herbs, then stir to combine. Season with salt and pepper, and place the shanks into the pot. Depending on the size of your Dutch oven, you might be able to fully submerge the shanks but aim to have at least 75 percent of each covered by the liquid. Bring the heat back up to medium-high to a simmer, then cover the pot and transfer to the oven for 1-½ hours.

Turn the shanks, cover and return the pot to the oven for the final 1-½ hours, when the meat should be falling off the bone and very tender.

Move the lamb to a clean plate and remove the herbs from the sauce. Use a hand blender to puree the sauce to your liking (I went pretty smooth), then season also to your preference.

Slow Cooked Lamb Shanks in Red Wine

These succulent lamb shanks falling off the bone, slowly cooked in a delicious red wine and tomato sauce are so quick and easy to make. You can literally throw them in the slow cooker before you walk out the door in the morning, and come home to the most amazing aroma. Simply add some cauliflower mash and a side serve of green beans, and dinner is ready.

Slow Cooked Convenience

Slow cooker meals like this are brilliant because they are literally one pot recipes that can slow simmer while you are busy getting on with life’s duties. If you struggle a bit in the mornings to get organised, or are too rushed, simply make the recipe the night before and refrigerate. When you get up in the morning, put it in the slow cooker and dinner will be ready when you get home.

Slow cookers can cause a lot of condensation which can make sauces watery. Try using the ‘tea towel trick’, to reduce the condensation. Place a large tea towel over the cooker, add the lid and use it to keep the tea towel in place. The tea towel will get wet and take on the aroma of the dish, but it all comes out in the wash.

To Cook In The Oven

You can roast these in the oven as well. Place all of the ingredients in a baking tray. Add 2 tablespoons of olive oil and 1/4 cup stock. Cover baking dish with foil and cook at about 160 C/320 C for 3 hours or until the lamb is completely tender. Raise the oven temperature to 220°C/420 F. Remove the foil and baste the lamb with the sauce. Cook the lamb, uncovered, for 20 mins or until heavily caramelized. You may wish to turn the lamb half way through for browning on both sides.

To Serve

Serve these delicious slow cooked lamb shanks in red wine on top of a bed of creamy cauliflower mash. Add a serve of steamed green beans in butter and you have the most amazing tasting, delicious meal. If you are catering for carb lovers, simply add some mashed potato to keep everyone happy.

This recipe is perfect to freeze so even if only cooking for 2, I suggest cooking 4 and you’ll have amazing left overs. The flavors actually improve with age so if you have left overs, they will taste divine the next day.

I hope you enjoy this dish. Don’t forget to rate the dish using the star rating system in the recipe. Share to your hearts content on social media as well, as it helps me to get this recipe out there.

Red Wine Braised Lamb Shanks

This is a simple recipe to make at home, and it makes an elegant dish for Easter or a family dinner! This recipe requires only 30 minutes of hands-on time, under 2 hours of hands-off cook time, and the result is lamb that's tender and full of flavor!

Keyword Easter Dinner, Family Dinner Recipes

Cook Time 1 hour 45 minutes


  • 1 TBSP olive oil
  • 4 lbs lamb shanks
  • salt + pepper
  • 1 medium yellow onion, diced
  • 3 large carrots, chopped
  • 4 large cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 and 1/2 cups red wine No need to buy anything expensive or fancy!
  • 14 ounce can of tomato sauce
  • 1 tsp fresh rosemary, chopped
  • 2 bay leaves Find these in the spice aisle


Prep: Preheat oven to 350 degrees F. Let the lamb shanks sit out for 10 minutes before beginning to brown them. This is a good time to chop your carrots, onion, and garlic.

Prepare the Lamb: Add 1 tbsp olive oil to a large dutch oven over medium heat. Season the lamb shanks all over with salt and pepper, and brown them on all sides, working in batches if necessary to make it easier. Set aside on a plate.

Add the onion and carrots, and cook, stirring, for a few minutes, until the onion is soft and translucent. Add the garlic and cook a minute more.

Coat the lamb shanks in the flour - don't worry about making it perfectly even. Add them on top of the veggies, and pour in the red wine, beef broth, and tomato sauce. Try to make sure all the meat is covered with the liquid, or covered as much as possible. Add the rosemary and bay leaves, and bring to a simmer over medium heat on the stove. Once it's simmering, turn off the heat, cover with the lid, and place in the oven.

Cook: Cook for 1 hour at 350 degrees, and rotate any pieces of meat that are sticking out above the level of liquid in the pot. Return to the oven, turn the oven temp down to 325 degrees, and cook 35-45 more minutes. The meat should be fork-tender and should shred easily when done.

Serve + Store: Enjoy immediately! Serve with couscous, mashed potatoes, orzo, or any other side you might have on hand. Store leftovers in an airtight container in the fridge for up to 5 days.