Tender Red Wine Braised Lamb Shanks Recipe | Elegant Dinner

I have to say, making this Tender Red Wine Braised Lamb Shanks recipe was one of the most satisfying kitchen moments I’ve had in a while. The aroma of herbs, red wine, and slow-cooked lamb filled my home with pure comfort. I love how the meat turns so soft that it practically falls off the bone, while the sauce becomes velvety and deeply flavored.

It’s the kind of dish that makes you slow down, savor each bite, and feel proud of what you’ve made. If you’re looking for something cozy yet elegant, this recipe is pure perfection — or you can also enjoy the comforting flavors of the Cranberry Rosemary One Pan Chicken Recipe for another one-pan dinner idea.

Ingredients Section

Here’s what you’ll need — plus a few pro tips for getting the best results.

Lamb shanks (whole bone-in, 1 lb each): Bone-in shanks give richer flavor and more tenderness after braising.
Kosher salt (1 tsp): Seasoning before cooking helps the meat absorb flavor deeply.
Black pepper (¼ tsp): Freshly cracked adds a clean, mild heat.
Dried thyme (¼ tsp): Adds a subtle earthy aroma that pairs perfectly with lamb.
Dried tarragon (¼ tsp): Slightly sweet and aromatic, balances the red wine.
Dried rosemary (¼ tsp): A must for lamb, adds piney depth.
Dried marjoram (¼ tsp): Brings mild floral notes to round out the herbs.
Olive oil (2 Tbsp, divided): For searing the meat and sautéing vegetables.
Unsalted butter (2 Tbsp): Adds richness and depth to the base.
Carrot (1 large, small dice): Sweetness that balances the savory sauce.
Onion (1 medium, diced): Forms the aromatic foundation of the braise.
Garlic (2 cloves, minced): Boosts aroma and flavor.
Tomato paste (2 Tbsp): Adds color and umami intensity.
All-purpose flour (2 Tbsp): Helps thicken the sauce for a glossy finish.
Dry red wine (1 bottle): Use a full-bodied wine like Cabernet or Shiraz; it builds the sauce’s depth and color.
Bay leaves (2): Add that traditional braised aroma.
Cinnamon stick (1 small): Gives a warm spice note that complements lamb beautifully.
Star anise (1 whole): A surprising touch that enhances the wine’s richness.
Fresh parsley (¾ cup, chopped): Used in the gremolata for brightness.
Fresh mint (¼ cup, chopped): Refreshes and lightens the final dish.
Lemon zest (from 2 lemons): Adds citrus fragrance to cut through the richness.
Lemon juice (2 tsp): Brightens the gremolata.
Garlic (1 clove, minced – for gremolata): Adds a little zing to the topping.
Kosher salt (½ tsp – for gremolata): Brings all the fresh flavors together.

Note: Serves about 2–4 people depending on portion size.

Variations

If you’d like to adapt this recipe, here are a few great options:

Dairy-free: Skip the butter and use extra olive oil instead.
Alcohol-free: Replace the wine with non-alcoholic red wine or rich beef broth.
Spicy twist: Add a pinch of chili flakes or smoked paprika for heat.
Lighter version: Try white wine for a softer flavor profile.
Protein swap: Use beef shanks, pork shanks, or short ribs — same braising technique, same tender results.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 4 hours
Total Time: 4 hours 30 minutes

Equipment You Need

Large Dutch oven or heavy pot: For searing and slow braising evenly.
Tongs: To turn and remove the shanks easily.
Wooden spoon: For stirring and scraping up flavorful brown bits.
Fine mesh strainer: To strain the sauce for a smooth texture.
Small saucepan: To reduce and finish the sauce before serving.

How to Make Tender Red Wine Braised Lamb Shanks

Let’s break it down into simple steps for a perfect result every time.

Preheat and Sear the Lamb

Start by preheating your oven to 300°F (150°C). Pat the lamb shanks dry with paper towels and season them with salt, pepper, and herbs. Heat one tablespoon of olive oil in your Dutch oven over medium-high heat and sear the shanks on all sides until they’re nicely browned. This step locks in flavor and adds a beautiful caramelized crust. Remove the lamb and set aside.

Build the Flavor Base

Add the remaining olive oil and butter to the pot. Sauté the diced carrot and onion for a few minutes until softened and fragrant. Add the minced garlic and tomato paste, stirring until the tomato paste deepens in color. Sprinkle in the flour and cook for a minute to remove its raw taste — this will later help thicken the sauce.

Add Wine and Braise

Pour in the full bottle of red wine, scraping up any brown bits from the bottom of the pot. Add bay leaves, cinnamon stick, and star anise. Return the lamb shanks to the pot, ensuring the liquid comes about halfway up their sides.

Bring to a gentle simmer, cover the pot, and transfer to the oven. Braise for 3 ½ – 4 hours, checking halfway through to ensure the liquid level remains sufficient. Add a splash of water or wine if it reduces too much.

Make the Gremolata

While the lamb finishes cooking, prepare the gremolata. Combine chopped parsley, mint, lemon zest, lemon juice, minced garlic, and salt in a bowl. Mix well and let it sit at room temperature for about 20 minutes — this helps the flavors meld beautifully.

Finish the Sauce

Once the lamb is fall-off-the-bone tender, remove the shanks and set aside. Strain the braising liquid through a fine mesh strainer into a saucepan. Discard the solids and simmer the liquid until it thickens slightly and becomes glossy. Taste and adjust seasoning with salt and pepper.

Plate and Serve

Place each lamb shank on a plate, spoon the rich sauce generously over it, and top with a sprinkle of fresh gremolata. The contrast of rich sauce and bright herbs makes every bite divine — and if you love flavorful sides, try pairing it with crispy Garlic Parmesan Sweet Potato Wedges Recipe for a perfect complement.

Additional Tips for Making This Recipe Better

Here’s what I learned while making it:

I always dry the lamb thoroughly before searing — moisture prevents browning.
Use a sturdy cast-iron Dutch oven; it keeps the temperature stable for hours.
Check the liquid halfway through braising — if it drops below halfway up the shanks, add more wine or broth.
I like to make the gremolata early — letting it rest really brings out the lemon and herb notes.
Letting the cooked shanks rest under foil for 10 minutes before serving keeps them juicy and tender.

How to Serve Tender Red Wine Braised Lamb Shanks

For a restaurant-style presentation, serve each lamb shank on a wide shallow bowl or plate. Spoon the glossy sauce around the meat instead of over it — it looks more elegant and lets the gremolata stand out.

Pair with creamy mashed potatoes, buttery polenta, or roasted garlic cauliflower mash. Add a side of steamed green beans or broccolini for freshness. Garnish with a few extra mint leaves or lemon zest for a pop of color.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 850–900 kcal
Protein: 60 g
Carbohydrates: 8–10 g
Fat: 55 g

A satisfying balance of protein and healthy fats — perfect for a hearty dinner.

Make Ahead and Storage

Storage

Cool the lamb completely before transferring it to an airtight container. Store the shanks and sauce separately in the fridge for up to 4 days.

Freezing

This dish freezes beautifully! Place cooled lamb and sauce in freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months.

Reheating

Thaw overnight in the refrigerator. To reheat, place in an oven-safe pot, cover with foil, and warm at 325°F for 25–30 minutes until hot. The sauce can be reheated separately on the stove until smooth.

Why You’ll Love This Recipe

There are so many reasons this dish will win you over:

Rich, full flavor: The red wine, herbs, and spices create an unbelievably deep sauce that tastes gourmet.
Effortless cooking: Once it’s in the oven, you can relax — the braise does the work for you.
Elegant yet comforting: It’s fancy enough for dinner parties, but comforting enough for a cozy night in.
Versatile and forgiving: Works beautifully with other meats or herbs; the slow cooking method ensures tenderness every time.
Great leftovers: The flavors deepen overnight, making reheated portions even more delicious.

I can honestly say this recipe is worth every minute it spends in the oven. The result is melt-in-your-mouth lamb in a sauce so luxurious you’ll want to serve it with something to soak it all up. Whether it’s for a special dinner or a quiet weekend meal, these Tender Red Wine Braised Lamb Shanks are a guaranteed showstopper.

Ash Tyrrell