I make these Slow Cooked Lamb Shanks until the meat is meltingly tender and braised in a rich red wine sauce that works equally well in the slow cooker or on the stove.

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I never thought a meal could make me rethink what home cooking even means, until I slow cooked lamb shanks that turned into something almost scandalous. These Wine Braised Lamb Shanks have a dark, deep flavor that pulls you in, you want to know what secret made it so good.

The red wine gives it a backbone, like it’s whispering classy things while the meat just keeps getting more tender. I messed up a few times testing it, but those mistakes taught me tricks I still use, so trust me when I say this one is worth the fuss.

Ingredients

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Lamb shanks: Rich in collagen and protein, gives deep meaty richness when slow cooked.
Olive oil: Healthy monounsaturated fat, adds silky mouthfeel and gentle savory flavor.
Onion: Adds sweet and savory base, contains fiber and antioxidants, carmelizes well.
Carrots: Sweet root vegetable, adds natural sweetness and beta carotene, vitamin A.
Garlic: Pungent, adds depth and umami, may help immune system, lots of flavor.
Crushed tomatoes: Acidic tomato tang balances wine, provides lycopene and body to sauce.
Red wine: Adds tannin and acidity, deepens flavor, helps tenderize meat while braising.
Beef stock: Boosts savory depth and mouthfeel, adds saltiness and gelatin from bones.
Rosemary and thyme: Herbs add piney and earthy notes, aromatic, brightens rich lamb flavors.

Ingredient Quantities

4 lamb shanks (about 3 to 4lbs / 1.4 to 1.8 kg)

Salt and freshly ground black pepper to taste

2 tbsp olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 tbsp tomato paste

1 1/2 cups dry red wine (about 375 ml)

1 can (14oz / 400g) crushed tomatoes

1 to 1 1/2 cups beef stock (250 to 375 ml)

2 bay leaves

2 sprigs fresh rosemary

3 sprigs fresh thyme or 1 tsp dried thyme

1 to 2 tbsp plain flour (optional)

1 tbsp Worcestershire sauce (optional)

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Pat the 4 lamb shanks dry with paper towels and season generously with salt and freshly ground black pepper.

2. Heat 2 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the shanks on all sides, 3 to 4 minutes per side, do it in batches so the pan doesn’t get crowded. Transfer browned shanks to the slow cooker or a large pot and set aside.

3. In the same pan reduce heat to medium and add the chopped onion, carrots and celery. Sauté until softened, about 6 to 8 minutes. Stir in 4 minced garlic cloves and 2 tbsp tomato paste and cook 1 to 2 minutes to take the raw edge off.

4. Pour in 1 1/2 cups dry red wine to deglaze the pan, scraping up all the brown bits, and let it bubble for 2 to 3 minutes to reduce a bit. Add the can of crushed tomatoes, 1 to 1 1/2 cups beef stock, 2 bay leaves, 2 sprigs rosemary and 3 sprigs thyme (or 1 tsp dried thyme). If you like, stir in 1 tbsp Worcestershire sauce.

5. Pour the sauce over the lamb shanks in the slow cooker or return everything to the pot so the shanks are mostly covered with liquid. If needed add a touch more stock to come up the sides.

6. Slow cooker method: cook on low 6 to 8 hours or high 3 to 4 hours until meat is falling off the bone. Stove method: bring to a gentle simmer, cover and keep at a low simmer for
2.5 to 3 hours, turning the shanks once or twice, until fork tender. Check liquid occasionally and add stock or water if it’s getting too low.

7. When the shanks are done remove them to a platter and keep warm. Take out and discard bay leaves and herb stems. Skim off excess fat from the surface of the sauce, or spoon sauce into a fat separator if you have one.

8. To thicken the sauce: mix 1 to 2 tbsp plain flour with an equal amount of cold water to make a smooth slurry and whisk it into the simmering sauce, or return sauce to a pan and reduce over medium heat until it coats the back of a spoon. Cook 2 to 3 minutes after adding flour so the raw taste cooks out. Taste and adjust salt and pepper.

9. Spoon the glossy red wine sauce over the lamb shanks, sprinkle with chopped fresh parsley if you like, and serve.

Equipment Needed

1. Large heavy skillet or Dutch oven for browning and sautéing
2. Slow cooker or large heavy pot with lid for braising
3. Chef’s knife, gotta be sharp
4. Cutting board
5. Tongs for turning the shanks
6. Wooden spoon or silicone spatula for stirring
7. Measuring cups and spoons
8. Small bowl and whisk for the flour slurry
9. Paper towels to pat the shanks dry
10. Ladle and slotted spoon or a fat separator for skimming and serving

FAQ

Q: How long and at what temperature should I cook the shanks? A: For oven braise, preheat to 325°F (160°C) and cook covered for about 2 1/2 to 3 1/2 hours until the meat is falling off the bone. In a slow cooker cook on low for 6 to 8 hours or high for 3 to 4 hours. Don’t rely only on a thermometer, the shank is done when it’s super tender and pulls away from the bone easily.

Q: Can I skip the red wine or use something else? A: Yes. A dry red wine adds richness, but you can swap with equal parts beef stock plus 1 tablespoon red wine vinegar or balsamic for acidity, or use non alcoholic red wine. If you skip wine completely taste and adjust seasoning, it may need a little extra salt or Worcestershire sauce for depth.

Q: My sauce is thin, how do I thicken it? A: Two easy ways: simmer uncovered on the stove to reduce and concentrate flavors, or make a slurry with 1 teaspoon cornstarch mixed into cold water and stir in until it thickens. You can also dust 1 to 2 tablespoons plain flour on the shanks while browning to help thicken the sauce as it cooks. If using flour, cook a minute or two after adding so it doesnt taste raw.

Q: Can I make this ahead or freeze it? A: Totally. Cool completely, store in the fridge for up to 3 days or freeze up to 3 months. Reheat gently in a low oven (about 300°F / 150°C) covered, or on the stovetop over low heat. If sauce separates in the fridge, whisk or blend it briefly when reheating to bring it back together.

Q: Any tips for better flavor or texture? A: Brown the shanks well in batches so they get a deep crust, don’t crowd the pan. Deglaze the pan with the wine and scrape up the browned bits, they’re flavor gold. Tie rosemary and thyme together for easy removal, and add a splash of Worcestershire sauce near the end if you want extra umami.

Q: Can I use other cuts of meat or change the sides? A: Yes, lamb shoulder or beef short ribs work fine, but cooking times may vary. Serve with creamy mashed potatoes, polenta, buttered noodles, or a hunk of crusty bread to soak up the sauce. A little chopped parsley on top brightens it up.

Slow Cooked Lamb Shanks In Red Wine Sauce Recipe Substitutions and Variations

Lamb shanks: swap for beef shanks, oxtail or bone in short ribs. Beef shanks are the closest match, same braise time, short ribs are richer and may need a little longer cause they’re fattier.
Dry red wine: use an equal amount beef stock plus 1 to 2 tbsp balsamic or red wine vinegar, or try non alcoholic red wine or unsweetened pomegranate juice for fruitiness. If you use stock + vinegar start with 1 tbsp vinegar and taste.
Crushed tomatoes: replace with tomato passata, canned diced tomatoes (give them a quick mash or longer simmer) or regular tomato sauce thinned with a little water.
Plain flour (thickener) and Worcestershire: use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water per tbsp flour), arrowroot, or just reduce the sauce by simmering. For Worcestershire try soy sauce plus a squeeze of lemon or use tamari for gluten free.

Pro Tips

– Brown properly and do it in batches, dont crowd the pan or the shanks will steam instead of getting that crust. Give the pan time to heat back up between batches and wipe out any burned bits before starting the veg, those brown bits are gold.

– Deglaze good with the red wine and reduce it a bit so the sauce isnt thin or bitter. Use a wine you’d drink, not some cheap cooking wine, and scrape the bottom well so all that flavor gets into the sauce.

– Use whole herb sprigs tied together or just bundle them up so you can grab them out easy, and always pull out stems before serving. For extra depth stir in a small spoon of Worcestershire, anchovy paste, or a little mushroom powder while the sauce simmers, it wont make it taste fishy it just boosts umami.

– Make it a day ahead if you can, the flavors gets better overnight. Chill it, scoop off the hardened fat, then gently reheat and reduce to your desired thickness or whisk in a slurry if you need it thicker fast.