All the flavors of Northern California come together with this recipe for Fall-Apart Braised Lamb Shanks with Red Wine and Herbs. From the locally raised lamb shanks from our Five Marys Meat Club to the Napa Valley wine and CSA veggies, this is a dish so comforting that it's worth the effort to make this for a weeknight date-night at home.
Scroll down to see how we make these super easy and incredibly flavorful braised lamb shanks and don't forget to pin or print the recipe card to make this for dinner!
What You'll Love About These Braised Lamb Shanks with Red Wine and Herbs
When it comes to the bridge between winter and spring, this is a dish I like to think of that highlights the beauty of Napa Valley food. Slow roasted or braised meets with seasonal greens and sides paired with a jammy glass of red wine feels like we're bringing a little bit of Napa to our home kitchens and tables. I think for that reason, you'll love this dish.
I also love how this dish blends the fresh flavors of early spring produce but we still use the slow cooking techniques that helped us through the doldrums of winter in cozy and indulgent comfort.
Ingredients for this Red Wine Braised Lamb Dish
We're using a number of ingredients from our recent CSA deliveries to make this delicious dish. Here's what we'll need to make this dish:
- 2 lamb shanks, bone in. These came in with a recent meat CSA delivery and because we've opted for a variety box I'm cooking with lamb more than I ever have. I've also got leg of lamb and more shanks to cook through so stay tuned for what we make with those.
- 1 cup diced carrot, peeled and diced from 1 large or 2-3 small-medium carrot
- ½ cup diced celery from 1 medium celery stalk
- 1 cup diced shallot from 1 large shallot
- 6 garlic cloves, peeled and minced
- 2 tablespoons olive oil
- 1 bay leaf
- 1 tablespoon tomato paste. Our umami accent to add depth to our braising liquid for our slow braised lamb shanks.
- ¼ cup red wine such as Cabernet Sauvignon. This helps to deglaze the pan as we prepare for the braising of our lamb shanks. When it comes to choosing the wine to use, use the one you will also enjoy drinking. This week, I opted for an old-vine field blend from Post & Vine that is absolutely delicious. There's a deep berry fruitiness with a hint of spice that I felt like brightened our braising liquid beautifully.
- 1.5 cups stock (poultry, beef, or veggie). Homemade or store bought work well. I've used poultry stock each time I've made this.
- Fresh Herbs. I've rotated through a mix of fresh thyme, parsley, and rosemary. 3 sprigs fresh thyme along with 2 sprigs fresh rosemary work wonderfully here as their hearty stems infuse the braising liquid adding more flavor to the dish.
- Seasonings: We'll use 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon Herbs de Provence to season our lamb shanks before searing them. I personally like the crust the dried herbs help to create and add more flavor to the dish.
How To Make This Classic Lamb Shank Recipe
These braised lamb shanks in red wine will take just under 2 hours to make from start to finish. Here's how we prepare them in four simple steps:
Step 1: Searing the Lamb Shanks
- Preheat oven to 375 degrees Fahrenheit and place oven rack in the center of oven.
- Heat 2 tablespoons of olive oil in a large dutch oven or 3.5 quart braised on medium heat.
- Season lamb shanks with 1 teaspoon herbs de Provence, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Sear the shanks on all sides—about 3 minutes on each side. Remove shanks to a plate and set aside.
Step 2: Build our Flavor Base for the Braising Liquid
- Next, to the same pot add the carrots, shallots, celery, and garlic to the pot and cook, stirring occasionally, until vegetables are translucent, about 5 minutes.
- Add the tomato paste and stir until the vegetables are evenly coated in the tomato paste.
How To Make This Classic Lamb Shank Recipe
Step 3: Deglaze the Pan with Red Wine
- Add in your red wine and begin to deglaze the pot, using a wooden spoon to scrape up the brown bits that have collected at the bottom of the pot. Next, add in the chicken stock followed by the bay leaf, thyme/rosemary bunch, and crushed red pepper flakes (if using).
Step 4: Braise Lamb Shanks Low and Slow
- Allow braising liquid to come to a slow simmer before adding the lamb shanks back to the pot. Place dutch oven into the preheated oven and roast for 1 hour and 30 minutes, until the shanks are fork tender and meat starts to fall off the bone. Internal temperature should register between 145 and 150 degrees Fahrenheit.
What to Serve With these Braised Lamb Shanks
These one-pot lamb shanks braised in red wine are the perfect Sunday Dinner recipe. My favorite way to serve them is with some type of mash or puree. Some ideas that come to mind include: Roast Cauliflower Puree, Herby Polenta, a Brown Butter Colcannon, and of course mashed potatoes.
You can also serve these delicious garlic and herb lamb shanks with roasted seasonal vegetables, crusty sourdough bread or baguette, or alongside a fresh seasonal salad.
Did you try this braised lamb shanks with red wine recipe? Leave a comment and rate the recipe below. Don’t forget to tag me on Instagram (@franceskellar) to share your creation!
Frequently Asked Questions
For the most tender results, you should aim to braise your lamb shanks in a 375 degree Fahrenheit oven for about 2 hours. Braise lamb shanks until internal temperature reads between 145 to 150 degrees for medium-well doneness. The meat should separate from the bone easily. Depending on your oven settings this can take 1 hour and 30 minutes to 2 hours and 30 minutes. An internal thermometer reader is also handy, if you have one, to track the temperature of your lamb shanks for doneness.
For sure! You'll still want to sear the lamb shanks to get that yummy crust. Once seared, transfer everything to your crock pot. Add all remaining ingredients and cook on low for up to 8 hours.
Fall-Apart Braised Lamb Shanks with Red Wine and Herbs
Equipment
- 1 4 quart dutch oven or 3.5 quart braiser
Ingredients
- 2 lamb shanks bone in
- 1 cup diced carrot from 1 large or 2-3 small-medium peeled carrots
- ½ cup diced celery from 1 medium stalk
- 1 cup finely diced shallot from 1 large shallot
- 6 garlic cloves peeled and minced
- 2 tablespoons olive oil
- 1 bay leaf
- 1 tablespoon tomato paste
- ¼ cup red wine such as Cabernet Sauvignon
- 1.5 cups stock poultry, beef or veggie
- 3 sprigs fresh thyme + 2 sprigs fresh rosemary tied with unbleached kitchen twine
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon herbs de Provence
Instructions
- Preheat oven to 375 degrees and place oven rack in the center of oven.
- Heat 2 tablespoons of olive oil in a large dutch oven or 3.5 quart braised on medium heat.
- Season lamb shanks with 1 teaspoon herbs de Provence, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Sear the shanks on all sides—about 3 minutes on each side. Remove shanks to a plate.
- Next, add the carrots, shallots, celery, and garlic to the pot and cook, stirring occasionally, until vegetables are translucent, about 5 minutes. Add the tomato paste and stir until the vegetables are evenly coated in the tomato paste.
- Add in your red wine and begin to deglaze the pot, using a wooden spoon to scrape up the brown bits that have collected at the bottom of the pot. Next, add in the chicken stock followed by the bay leaf, thyme/rosemary bunch, and crushed red pepper flakes (if using).
- Allow braising liquid to come to a slow simmer before adding the lamb shanks back to the pot. Place dutch oven into the preheated oven and roast for 1 hour and 30 minutes, until the shanks are fork tender and meat starts to fall off the bone. Internal temperature should register between 145 and 150 degrees Fahrenheit.
- Serve with mashed potatoes or herby polenta and roasted or sautéed seasonal veggies.
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