Red Wine Braised Lamb Shanks

Slowly simmered in a red wine sauce with cinnamon, nutmeg, rosemary, and thyme, this simple braised lamb shanks recipe is the perfect make-ahead centerpiece for holidays and dinner parties.

Lamb shank is a cut of meat that comes from the well-exercised lower section of the lamb leg. It’s a tougher, more budget-friendly portion of the lamb, but it is also one of the most flavorful. It greatly rewards patience: Simmer it slowly, and it will become fall-off the bone tender and so deliciously rich.

For this lamb shank recipe, I drew inspiration from classics like Persian Mahiche and Moroccan Tagine for the seasoning blend. Lamb’s richness really shines with warming spices like cinnamon and nutmeg. As a bonus, it will make your house smell incredible!

If you’d like a stress-free holiday or a dinner party, this easy recipe is your answer. You can make it the night before, it’s nearly impossible to mess up, and it brings all the fancy festive vibes to the party. Serve with something to soak up the delicious sauce, like Lebanese rice, creamy polenta, or cooked orzo pasta.

Table of Contents

1. Ingredients for this Lamb Shank Recipe
2. How to Cook Lamb Shanks
1. Sear the Lamb and Make the Braising Liquid
2. Braise the Lamb Shanks
3. Slow Cooker Option
4. What to Serve with Lamb Shanks
5. More Slow Cooked Lamb Recipes
6. Red Wine Braised Lamb Shanks Recipe
7.  

Ingredients for this Lamb Shank Recipe

A dry red wine and beef broth make the base of the robust braising sauce. Red wine evaporates as it cooks, adding richness and depth of flavor. (Keep in mind that the alcohol in red wine will cook off, so the sauce will not taste boozy.) Here’s what you’ll need to make this oven-braised lamb shank recipe:

• Lamb shanks: You’ll need 6 lamb shanks, one per person.
• Herbs and spices: Paprika, garlic powder, nutmeg, cinnamon sticks, fresh rosemary, and fresh thyme add an aromatic, cozy quality. Kosher salt and black pepper draw out all the flavor.
• Vegetables: Onions, celery, carrots, potatoes, and whole peeled canned tomatoes. (I like San Marzano tomatoes. I find them to be less sour than other whole canned tomatoes.) 
• Broth: I love the richness of beef broth, but vegetable broth or chicken stock will also work in a pinch.
• Red wine: I’ve made this recipe with a variety of dry red wines at different price points and did not notice a difference in the flavor. Merlot and Cabernet Sauvignon are two great options.  If you don’t use alcohol in your cooking, substitute an equal amount of beef broth.
• Olive oil: Use a high quality extra virgin variety.

How to Cook Lamb Shanks

One tip: while braising lamb shanks is mostly hands-off, you don’t want to skip the searing step. The golden crust makes all the difference, adding depth and texture before the slow braise begins. Here are the steps:

• Get ready. Preheat the oven to 350°F. In a small bowl, mix together 2 1/4 teaspoon garlic powder, 1 teaspoon sweet Spanish paprika, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 3/4 teaspoon ground nutmeg. Pat the lamb shanks dry and season all over with the spice mix.
• Prep the veggies. Roughly chop 1 medium yellow onion and 2 celery ribs. Peel and cut 3 large carrots into large pieces. Scrub 1 pound of baby potatoes.

Sear the Lamb and Make the Braising Liquid

• Sear the lamb. In a large Dutch oven over medium-high, heat 2 tablespoons olive oil. Working in batches, brown 6 lamb shanks until golden on all sides (about 8 mins or so). Transfer to a large tray or bowl for now. 
• Saute the veggies. Carefully pour off any excess fat and return the pot to medium-high heat. Add the onions, celery, carrots, and potatoes. Saute until the vegetables gain some color, 5-7 minutes. 
• Make the braising liquid. Add 2 cups red wine and scrape up any brown bits stuck to the bottom of the pot. Cook briefly so that the wine reduces a bit, then add 3 cups beef broth, 1 (28-ounce) can peeled tomatoes, 2 cinnamon sticks, 4 sprigs fresh thyme, and 2 sprigs of fresh rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn the heat off.

Braise the Lamb Shanks

• Oven-braise the lamb. Cover the pot and transfer to the hot oven for 2 1/2 hours. (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
• Serve. Serve the lamb shanks hot on a bed of Lebanese Rice, polenta, or orzo with a little of the veggies and braising sauce on top. Enjoy!

Slow Cooker Option

You can absolutely make this lamb shanks recipe in your slow cooker! Here is how:

• Sear the lamb shanks: Season and sear the lamb shanks on the stove-top per recipe instructions until a nice brown crust forms on all sides of the lamb.
• Braise the lamb shanks in the slow cooker: Transfer the lamb shanks to a large slow cooker. Add the vegetables, 1 cup of red wine instead of 2, beef broth, and the remaining ingredients. Cover and set the Crockpot to Low for 8 hours or High for 5 to 6 hours or until the lamb shanks are cooked through to tender.

What to Serve with Lamb Shanks

I don’t like to waste any of the delicious red wine sauce, so I love to serve the shanks on top of Lebanese rice, creamy polenta, or cooked orzo pasta.

To kick off a dinner party or special occasion, use a few extra sprigs of rosemary for these blood orange cocktails. Round out the meal with a bright and crisp radicchio salad, which will nicely balance the richness of the lamb. And for dessert, a couple pieces of crispy homemade baklava with hot tea would be just perfect.

More Slow Cooked Lamb Recipes

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Persian Braised Lamb Shanks (Mahiche)

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Mediterranean-Style Roasted Leg of Lamb

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Kleftiko (Greek Lamb in Parchment)

Moroccan and Tunisian

Easy Moroccan Lamb Stew Recipe

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*This post has recently been updated with new information for the readers’ benefit.