Braised Lamb Shank with Red Wine and Tomato Sauce Recipe

Introduction

Lamb shanks are a hearty and flavorful cut, perfect for slow braising to tender perfection. This recipe combines fresh herbs, vegetables, and a rich tomato and red wine sauce for a comforting meal that melts in your mouth.

Ingredients

• 4 lamb shanks (about 1.5 lb each, excess fat removed)
• 2 tsp sea salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)
• 2 tbsp olive oil
• 2 medium Roma tomatoes (diced)
• 1/2 small red onion (diced)
• 2 medium carrots (peeled and sliced)
• 1 cup dry red wine (such as Cabernet, Pinot Noir, or Merlot)
• 1 1/2 cups water
• 14 oz tomato puree
• 4 medium beef stock cubes (crushed)
• 3 cloves garlic (minced)
• 2 tbsp fresh herbs (2 tsp each thyme, rosemary, and parsley)
• 3 medium bay leaves (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Pat the lamb shanks dry with paper towels and season them with sea salt and black pepper.
2. Step 2: Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the lamb shanks for 2-3 minutes on each side until browned. Remove the shanks, leaving the juices in the pan, and set them aside.
3. Step 3: Add the diced tomatoes, red onion, and carrots to the skillet. Cook for 3-5 minutes until the onions become translucent.
4. Step 4: Stir in the minced garlic and sauté for about 1 minute until fragrant.
5. Step 5: Pour in the red wine, water, tomato puree, and add the crushed beef stock cubes. Bring the mixture to a gentle boil, then reduce heat and simmer for 2-3 minutes. Taste and adjust the seasoning with salt and pepper if needed.
6. Step 6: Return the lamb shanks to the skillet. Scatter the fresh herbs and bay leaves around the meat.
7. Step 7: Cover the skillet tightly with foil and place it in the lower part of the preheated oven. Cook for 2.5 hours, occasionally basting the lamb with the tomato sauce, until the meat is fall-apart tender.

Tips & Variations

• For an extra layer of flavor, sear the lamb shanks in batches to avoid overcrowding the pan.
• If you don’t have fresh herbs, dried thyme and rosemary can be used; reduce the quantity by half.
• Serve the lamb shanks over creamy mashed potatoes or polenta to soak up the rich sauce.
• Bay leaves are optional but add a subtle earthiness; remove them before serving.

Storage

Store any leftover lamb shanks and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the meat tender. You can also freeze the cooked lamb in a sealed container for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after searing the lamb shanks and preparing the sauce on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.

What wine works best for this recipe?

Dry red wines like Cabernet Sauvignon, Pinot Noir, or Merlot work well. The wine adds depth and richness but you can use any dry red wine you enjoy drinking.

Braised Lamb Shank with Red Wine and Tomato Sauce Recipe

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★★★★★

4.9 from 64 reviews

This classic Lamb Shank recipe features tender, fall-apart meat slow-cooked in a rich tomato, red wine, and fresh herb sauce. Perfectly seared lamb shanks are braised in the oven with aromatic vegetables and herbs, resulting in a deeply flavorful and comforting dish ideal for special occasions or cozy dinners.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Lamb Shanks

• 4 lamb shanks (1.5 lbs each, excess fat removed)
• 2 tsp sea salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)
• 2 tbsp olive oil

Vegetables & Herbs

• 2 medium Roma tomatoes, diced
• 1/2 small red onion, diced
• 2 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 tbsp fresh herbs (2 tsp each of thyme, rosemary, and parsley)
• 3 medium bay leaves (optional)

Liquids & Seasoning

• 1 cup dry red wine (Cabernet, Pinot Noir, or Merlot)
• 1 1/2 cups water
• 14 oz tomato puree
• 4 medium beef stock cubes, crushed

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the lamb shanks.
2. Season Lamb: Pat the lamb shanks dry with paper towels, then season generously with sea salt and black pepper.
3. Sear Lamb: Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear each lamb shank for 2-3 minutes per side until browned evenly. Remove shanks and set aside, leaving the pan juices in the skillet.
4. Sauté Vegetables: Add diced tomatoes, onions, and carrots to the skillet. Cook for 3-5 minutes until onions become translucent and vegetables soften.
5. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant.
6. Add Liquids and Seasoning: Pour in the dry red wine, water, and tomato puree. Sprinkle in the crushed beef stock cubes and bring the mixture to a gentle boil. Let it simmer for 2-3 minutes to blend flavors. Remove from heat and adjust salt and pepper as needed.
7. Combine Lamb and Herbs: Return the seared lamb shanks to the skillet. Arrange the fresh herbs (thyme, rosemary, parsley) and bay leaves around the lamb.
8. Braise in Oven: Cover the skillet tightly with foil to trap moisture and place it on the lower rack of the oven. Cook for 2.5 hours, occasionally basting the lamb with the tomato sauce, until the meat is incredibly tender and falling off the bone.

Notes

• Removing excess fat from shanks helps reduce greasiness in the final dish.
• Searing the lamb locks in juices and adds deep flavor through browning.
• Using a dry red wine like Cabernet Sauvignon or Merlot complements the richness of the lamb.
• Braising low and slow in the oven ensures tender meat and a flavorful sauce.
• If bay leaves aren’t available, omit them—herbs still provide excellent aroma.
• This dish pairs wonderfully with mashed potatoes, polenta, or crusty bread to soak up the sauce.

Keywords: Lamb shank, braised lamb, oven-braised lamb, tomato sauce, red wine, slow-cooked lamb, Mediterranean lamb recipe