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Braised Lamb Shank in Red Wine
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4.50 from 8 votes

Lamb Shank in Red Wine

Lamb Shanks braised in red wine.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

  • 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

Instructions

  • 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.

Notes

In place of fresh rosemary, use 1 teaspoon of dried.
You can also use two teaspoons of herb de provence.