Lamb Shanks Braised With Red Wine Rosemary Recipe

Picture this: A cozy weekend evening, your kitchen filled with the heartwarming aroma of slowly braised lamb shanks, a symphony of red wine, rosemary, and a touch of balsamic tang dancing through the air—it’s the kind of comforting meal that feels like a warm hug in a bowl.

I love the flavors of lamb shanks braised with red wine and rosemary. They are as good as the braised lamb shanks I make myself.

The meat becomes so tender, so deeply infused with the kind of aromatic herbs that you don’t get in every meal—herbs like rosemary and bay leaves. The sauce, if you could even call it that, is base of full-bodied red wine and beef stock.

This is a hearty dish, a rich one, a meal that could only be made better by adding absolutely no garnish, which—in my opinion—is a garnish in and of itself because of the extra protein and nutrients in the vegetables that married with the lamb.

Ingredients

• Lamb Shanks: Rich in protein, tender, flavorful, perfect for slow-cooking.
• Red Wine: Adds depth, rich flavor, and enhances savory taste.
• Garlic: Aromatic, boosts flavor, offers antioxidants and health benefits.
• Fresh Rosemary: Fragrant herb, infuses dish with earthy, pine-like aroma.
• Olive Oil: Heart-healthy fat, enhances richness, promotes smooth cooking.
• Tomato Paste: Concentrated tomato flavor, adds richness and a slight tang.
• Balsamic Vinegar: Provides a hint of sweetness and tangy depth to dish.
• Parsley: Fresh herb, brightens flavors, adds color and freshness as garnish.

Ingredient Quantities

• 4 lamb shanks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh parsley, chopped (for garnish)

How to Make this

1. Set your oven to 325°F (165°C) to begin the preheating process. Take the lamb shanks and give them a good coating of salt and freshly ground black pepper, making sure to cover them thoroughly.

2. In a large ovenproof pot or Dutch oven, medium-high heat the olive oil. On all sides, sear the lamb shanks until browned, about 8-10 minutes total. From the pot, remove the shanks and set them aside.

3. In the same pot, combine the diced onion and carrots. Cook, stirring occasionally, until the onion is translucent and the carrots are tender, about 5 minutes.

4. Toss the minced garlic into the pot and cook for about a minute more, or until it becomes wonderfully fragrant.

5. Add the red wine. Use a wooden spoon to scrape up any brown bits clinging to the bottom of the pot. Allow the wine to reduce for 2-3 minutes, letting the alcohol evaporate and the flavors concentrate.

6. Combine the beef stock, tomato paste, rosemary, bay leaves, and balsamic vinegar in the pot. Place the lamb shanks in the pot with their shankness submerged and continue cooking until the meat is nearly falling off the bone.

7. Place a snug lid on the pot and move it to the hot oven. Braise the lamb shanks in there for 2 to 2 1/2 hours or until they are fork-tender and the meat is falling off the bones.

8. Take the pot out of the oven. Throw away the rosemary sprigs and bay leaves. If needed, remove any leftover sauce fat from the top.

9. Alter salt and pepper to match personal preference. Present the lamb shanks at a high temperature, with the braising liquid spooned atop.

10. Before serving, top it off with newly diced parsley. Then dig into your tasty lamb shanks, red-wine-and-rosemary-braised.

Equipment Needed

1. Oven
2. Ovenproof pot or Dutch oven
3. Stove or cooking range
4. Tongs
5. Wooden spoon
6. Cutting board
7. Chef’s knife
8. Measuring cups
9. Measuring spoons
10. Ladle

FAQ

• Can I use a different cut of meat instead of lamb shanks?Certainly, lamb shanks can be replaced with either beef short ribs or pork shanks. Just be sure to adjust the cooking time to ensure that all cuts of meat are fork-tender when the dish is done.
• What type of red wine is best for this recipe?A red wine with body, such as Cabernet Sauvignon, Merlot, or Pinot Noir, is a good choice to intensify the flavors of the braise.
• Can I make this recipe in a slow cooker?Affirmative. First, brown the lamb and sauté the vegetables. Next, transfer everything to a slow cooker and set it to low. Allow the mixture to cook for 6-8 hours, and when you return, the tender lamb will be ready.
• Is it possible to make this recipe ahead of time?This dish is ideal for preparing in advance. Allow it to cool, then transfer it to the refrigerator. When it’s time to serve, reheat it gently and enjoy.
• Can I omit the wine from the recipe?Although adding wine gives depth to the sauce, you can replace it with extra beef stock and a little grape juice for a non-alcoholic version.
• How should I serve the braised lamb shanks?Present them with a side of creamy mashed potatoes, polenta, or just some crusty bread to sop up the sauce.

Lamb Shanks Braised With Red Wine Rosemary Recipe Substitutions and Variations

You might substitute beef short ribs for lamb shanks, using them instead for a different flavor and texture.
Avocado oil or canola oil can replace olive oil for a neutral flavor.
If you don’t have red wine, substitute it with a same amount of beef broth combined with a tablespoon of red wine vinegar to achieve acidity.
If needed, 1 teaspoon of dried rosemary can be substituted for fresh rosemary sprigs.
Red wine vinegar can be used in place of balsamic vinegar, but it may not be as sweet.

Pro Tips

1. Marinate the Lamb For enhanced flavor, consider marinating the lamb shanks in the fridge for a few hours or overnight with olive oil, garlic, rosemary, salt, and pepper before cooking.

2. Brown Thoroughly Make sure to brown the shanks evenly on all sides. This not only develops a rich color but also adds depth to the overall flavor of the dish.

3. Deglaze with Care When adding the red wine, be sure to scrape up all the browned bits from the bottom of the pot. These bits contribute significant flavor to the sauce.

4. Strain the Sauce Before serving, strain the braising liquid to achieve a smoother sauce. You can reduce it further on the stovetop for a richer, more concentrated flavor if desired.

5. Rest Before Serving After removing the pot from the oven, let the lamb shanks rest in the pot for 15 minutes before serving. This allows the meat to absorb more flavors from the sauce and improves overall tenderness.