Red Wine Braised Lamb Shanks
This is the easiest way to make red wine braised lamb shanks. You can use a dutch oven or braise the lamb in a slow cooker with red wine, and rosemary.
The other day I met a fellow Nashville Blogger, Luv Cooks, at Bare Bones Butcher, because she needed bones to make bone broth. I was so impressed with what they do and how they do it, and I immediately set my eyes on lamb, specifically the lamb shanks.
It’s easy to find local pork and beef in Nashville, but lamb is another matter. Thanks to Palmer Farms, I was able to bring home local pastured lamb shanks. I had never made lamb shanks before and Laura, who works at Bare Bones Butcher, suggested I think classically French and braise in red wine.
I’m not sure how classical this is, because I had no carrots, but I did have dried plums. I learned this trick from making the extremely popular Hunger Games Lamb Stew, One of our personal top ten recipes here.
I added onions, garlic and lots of red wine. And, I have a dutch oven and lots of herbs laying around.
I browned the shanks, sweated the onion, added the garlic, added the red wine. After that cooked down for a bit, I added the broth.
Use a Good Wine for Red Wine Braised Lamb Shanks
You can purchase very decent wines to cook with in the $15 range, such as a Louis Jadot Beaujolais and you don’t always need to use the whole bottle. I added two cups of organic chicken broth to the wine. You may need more to add more, as you want the liquid about halfway up the meat.
I cooked this very slow and low for several hours, placing the dutch oven in my oven at 300 degrees. This would work well in a slow cooker also.
The red wine braised lamb was fork tender. I cooked down the sauce to get it thicker and it was absolutely delicious. It’s not the prettiest of meats, but it’s so tasty, as anything falling off of a bone is.
Serve with no-lump Mashed Potaotes.
Serve with Tuscan Kale Salad.
Disclosure: This site contains Amazon affiliate links, which earn Spinach Tiger a small commission but does not increase prices.
Lamb Shank in Red Wine
- 1 tablespoon olive oil
- 4 lamb shanks
- salt and pepper
- 1 large onion large diced
- 4 carrots large dice (or 4 dried plums)
- 4 garlic cloves sliced
- 4 cups chicken or beef broth organic
- 1 sprig rosemary see notes
- 1/2 bottle of red wine approximately 2 cups
- bay leaf
- Season lamb shanks with salt and pepper
- Heat oil in heavy bottomed pan. I used a dutch oven.
- Brown lamb on all sides. Remove from pan.
- Add in carrots, onion and soften about five minutes. I didn't have carrots and I used dried plums. They add a bit of sweetness and I used them for a lamb stew that is quite popular..
- Add in sliced garlic.
- Add in red wine, and simmer for about 5 minutes.
- Add in 2 to 4 cups of broth. I used chicken broth. You can use beef broth.You want the liquid about half way up the shanks.
- Add in lamb, rosemary, bay leaf.
- If using a dutch oven, place in oven with lid for 3 to 4 hours at 300 degrees. You can turn down to 250 degrees after three hours or if the liquid is boiling. Keep it at a simmer.
- If using a slow cooker, you can cook on low all day.
You can also use two teaspoons of herb de provence.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo