Description
Slow Cooked Lamb Shanks in Red Wine Sauce bring tender, fall-off-the-bone meat and a glossy, savory sauce. Browning the lamb builds deep flavor, while slow cooking melts the marrow into the pot for a rich finish.
Ingredients
4 lamb shanks (about 1 lb each), patted dry
2 tbsp olive oil
1 large onion, diced
2 carrots, chopped
2 celery sticks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 cups red wine (Cabernet, Shiraz, or Merlot)
2 cups low-sodium beef stock
1 can (14 oz) crushed tomatoes
2 bay leaves
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
Optional for serving: mashed potatoes, polenta, or cauliflower purée
Optional garnish: chopped parsley
Instructions
1. Season lamb shanks generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear shanks on all sides until deeply browned. Transfer to a plate.
3. Add onion, carrot, and celery to the pot. Cook, stirring, until softened.
4. Stir in garlic and tomato paste. Cook 1 minute until fragrant.
5. Pour in red wine. Scrape up browned bits. Simmer 5 minutes to reduce slightly.
6. Add crushed tomatoes, beef stock, bay leaves, rosemary, and thyme. Return shanks to the pot. Liquid should mostly cover the meat.
7. For oven: cover and braise at 325°F for 2.5 to 3 hours until fork tender.
8. For slow cooker: transfer everything and cook on low for 8 hours.
9. For pressure cooker: cook on high pressure for 40 minutes, then natural release.
10. Remove shanks. Choose your sauce finish: strain for silky, blend for thicker, or keep rustic. Season to taste.
11. Serve shanks over mashed potatoes, polenta, or cauliflower purée. Spoon sauce over the top and garnish with parsley.
Notes
Wine swap: use 1 cup low-sodium beef broth + 1 cup water + 1 tbsp Worcestershire if avoiding alcohol.
Do not use only stock for the wine swap or the sauce may taste too salty.
Flavor base: browning the shanks creates fond that boosts sauce depth.
Make-ahead: cool, refrigerate overnight, and reheat gently. Sauce thickens and flavor deepens.
Herbs: fresh rosemary and thyme shine here. Dried works in a pinch (use 1 tsp each).
Sauce options: strained and glossy, blended and full-bodied, or rustic with tender veg.
Serving: mashed potatoes, creamy polenta, or smooth cauliflower purée catch every drop.
Storage: refrigerate up to 3 days or freeze up to 2 months.
Yield note: 1 shank per serving is satisfying with sides.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Slow Cooker Recipes
- Method: Braise
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 624
- Fat: 25
- Carbohydrates: 31
- Protein: 42