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.
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- 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)
- ½ 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.