I just made Wine Braised Lamb Shanks that fall off the bone in a ridiculously silky red wine gravy, and if you don’t scroll you’re missing serious dinner-level drama.

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I can’t shut up about these braised lamb shanks. I adore how the meat falls away from the bone, soaked in a glossy red wine gravy that makes me actually want to lick the plate.

I love using dry red wine and simple aromatics so the flavors sing without being fussy. I’m obsessed with the way Lamb Shanks Oven Easy or Wine Braised Lamb Shanks look like effort but taste like luxury.

But it’s honest food, big and loud and messy. It’s the kind of dish I make when I want something slow, ridiculous, and totally worth it.

I swoon.

Ingredients

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Rich protein, falls-off-the-bone comfort.
Basic seasoning, it’s waking up the meat.
Browns meat, adds fruity olive richness.
Basically adds silkiness and extra richness.
Helps form a caramelized crust on seared meat.
Sweet foundation, melts into the sauce.
Plus, earthy sweetness and body.
Aromatic backbone, subtle savory notes.
Pungent kick, it warms the whole sauce.
Concentrated tomato depth and color.
Bright acidity and chunky tomato texture.
Adds tannins, it’s deep and bold.
Rich braising liquid and meaty base.
Fresh, herby pops throughout the stew.
Lifts with piney, woodsy aroma.
Subtle herbal background, slow-release flavor.
Umami boost, sneaky savory depth.
Balances acidity with gentle sweetness.
Plus, bright finish and fresh green color.

Ingredient Quantities

4 lamb shanks (about 3 to 4 pounds total, 1 per person)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter (optional but really nice)

1/3 cup all purpose flour for dredging

2 medium yellow onions, roughly chopped

3 carrots, peeled and cut into 1 inch pieces

2 celery stalks, chopped

4 garlic cloves, smashed

2 tablespoons tomato paste

1 (14 ounce) can crushed tomatoes

1 1/2 to 2 cups dry red wine (cabernet sauvignon or shiraz work great)

2 to 3 cups beef or lamb stock (enough to mostly cover shanks)

3 to 4 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

1 tablespoon Worcestershire sauce (optional but adds depth)

1 teaspoon brown sugar or honey (to balance acidity, optional)

Fresh chopped parsley for garnish, a small handful

How to Make this

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1. Pat the lamb shanks dry, season well with salt and lots of black pepper, then dredge each shank lightly in the flour, shaking off excess.

2. Heat the olive oil and butter in a large heavy pot or Dutch oven over medium high heat until shimmering; brown the shanks in batches, 4 to 5 minutes per side, until deeply browned. Transfer shanks to a plate.

3. Turn heat down to medium, add the onions, carrots and celery and a pinch of salt; cook, stirring, until the onions are soft and starting to color, about 6 to 8 minutes. Add the garlic and cook 30 seconds more.

4. Stir in the tomato paste and cook a minute to take the raw edge off, then add the crushed tomatoes and scrape up any browned bits from the bottom of the pot.

5. Pour in 1 1/2 cups of red wine and bring to a simmer, scraping the pan; let it reduce by about a third, 3 to 5 minutes. Add enough beef or lamb stock to mostly cover the shanks (about 2 to 3 cups total).

6. Return the shanks to the pot, nestle in the thyme, rosemary, bay leaves, and add Worcestershire sauce and the teaspoon of brown sugar or honey if using. Bring to a gentle simmer.

7. Choose your cooking method: for oven, cover and braise at 325 F for 2 to 2 1/2 hours until fall off the bone; for stove top, cover and simmer gently for similar time; for slow cooker, transfer everything to the slow cooker and cook on low 6 to 8 hours; for Instant Pot, seal and cook high pressure for 45 minutes with natural release.

8. When shanks are fork tender remove them to a platter and keep warm. Skim fat from the surface of the sauce, discard herb stems and bay leaves.

9. If you want a thicker, glossy gravy, simmer the sauce until reduced to desired thickness or whisk in a little butter and/or a slurry of flour or cornstarch mixed with cold water and simmer until thickened. Taste and adjust salt and pepper.

10. Serve the shanks spooned with the rich red wine gravy and vegetables, sprinkle with chopped parsley, and enjoy with mashed potatoes, polenta or crusty bread to soak up every last drop.

Equipment Needed

1. Large heavy pot or Dutch oven for browning and braising
2. Rimmed baking sheet or plate to hold browned shanks while you cook the veggies
3. Shallow bowl or pie plate for the flour dredge
4. Tongs for turning the shanks (trust me you want good ones)
5. Chef’s knife and cutting board to chop onions, carrots and celery
6. Wooden spoon or sturdy spatula to scrape up those browned bits
7. Measuring cups and spoons for wine, stock and seasonings
8. Ladle plus a fine mesh skimmer or large spoon to remove fat from the sauce

FAQ

Q: How long do I braise the lamb shanks so they are fall off the bone?

A: Plan for about 2 to 2 1/2 hours at 325 F (160 C) in a covered oven. Start checking at 1 hour 45 minutes; they are done when a fork slides in easily and meat pulls away from the bone.

Q: Can I skip dredging the shanks in flour?

A: Yes, you can skip it, but dredging helps get a richer brown crust and slightly thickens the sauce. If you skip it, reduce the heat a bit when searing to avoid sticking.

Q: I don’t want to use wine. What can I substitute?

A: Use an equal amount of extra beef or lamb stock plus 1 tablespoon red wine vinegar or balsamic to add acidity. You can also use non alcoholic red wine or pomegranate juice diluted with stock.

Q: How do I make the sauce thicker and more flavorful?

A: Remove the shanks, simmer the sauce on the stove to reduce until syrupy, then whisk in a knob of butter or a little cornstarch slurry if you want faster thickening. Taste and add salt, pepper, or 1 tsp brown sugar or honey to balance acidity.

Q: Can I braise this on the stovetop or in a slow cooker?

A: Yes. On the stovetop keep a low, steady simmer for 2 to 3 hours with the pot covered. In a slow cooker, brown the shanks first, then cook on low for 6 to 8 hours. Finish by reducing the sauce on the stove.

Q: How do I reheat leftovers without drying them out?

A: Reheat gently in a covered pot over low heat, submerged in the sauce, until warmed through. You can also reheat in a 325 F oven for 20 to 30 minutes covered. Frozen leftovers thaw overnight in the fridge before reheating.

Braised Lamb Shanks Recipe Substitutions and Variations

Lamb shanks: swap for beef short ribs or pork shanks if you cant get lamb. Bone in chicken thighs will also work for a quicker, lighter dish, but cook time drops a lot.
Dry red wine: use extra beef or lamb stock plus 1 to 2 tablespoons balsamic vinegar or red wine vinegar to mimic acidity and depth, or use unsweetened pomegranate juice diluted with stock for a fruitier note.
All purpose flour for dredging: use cornstarch for a lighter crust, or skip dredging and brown the meat well on its own if you want less coating.
Fresh thyme and rosemary: 1 teaspoon each of dried thyme and dried rosemary can replace fresh (use about a third to a half the amount in weight), or substitute 1 teaspoon herbes de Provence for a more Provençal flavor.

Pro Tips

1. Brown well and don’t crowd the pan — get a deep, almost crusty color on each shank before you remove them. That browned stuff is flavor, so take your time and do it in batches. If you rush it you’ll miss that rich base.

2. Deglaze and reduce the wine until it’s noticeably thicker before adding stock. That concentrates flavor and cooks off harsh alcohol. Taste the reduction for balance and add the brown sugar or honey only if the tomatoes still taste too sharp.

3. Low and slow is your friend. Gentle heat for a long time makes the meat fall apart and keeps the sauce silky. If using a slow cooker, brown first; if using Instant Pot, give it a few minutes natural release so the shanks don’t toughen from a sudden pressure change.

4. Finish the sauce right — skim fat, remove herb stems, then either reduce it on the stove or whisk in cold butter for a glossy sheen. If you need to thicken fast, mix a little cornstarch or flour with cold water first so you don’t get lumps.