Go Back
–+ servings
a plate filled with mashed potatoes and braised lamb shank, on a table

The Best Wine Braised Lamb Shanks Recipe (video)

20 minutes prep + 3 hours cook
4 servings
Super tender, fall-off-the-bone wine braised lamb shanks, slow-cooked in a fragrant tomato, herb and red wine sauce.

Ingredients 
US Customary - Metric

  • 2 to 3 lamb shanks
  • salt and pepper, for seasoning
  • cooking oil, for browning
  • 1 tbsp salted butter
  • 1 small onion, diced
  • 5 to 6 garlic cloves, finely minced
  • 3/4 cup red wine
  • 1 1/2 cups diced canned tomatoes
  • 1 cup tomato sauce
  • 1 cup beef broth
  • 1/4 teaspoon fennel seeds, optional
  • 1 tablespoon fresh chopped rosemary
  • 2 to 3 sprigs fresh rosemary
  • 1 to 2 tsp salt, to taste
  • ground black pepper, to taste

Optional (for serving)

  • 1 lb packaged gnocchi

Instructions

Preparing the Lamb:

  • You'll want to start this recipe with the lamb shanks. Remove them from the packaging they come in, then rinse with cold water and pat them dry with paper towels.
  • Season the lamb shanks generously with salt and pepper all over, massaging the seasonings into the meat.
  • Preheat a large sauté pan or braiser over medium-high heat and add in a drizzle of cooking oil (I prefer avocado oil). Brown the lamb shanks well on all sides, turning every 4 to 5 minutes. Once the lamb is well-browned all over, remove the shanks on a tray and set aside.

Making the Sauce:

  • Reduce the heat on the pan to a medium and add a tablespoon of butter. Add in the diced onion and sauté it for 5 to 6 minutes, until it's tender and translucent. Add in the garlic next and cook for 30 seconds.
  • Pour in the red wine next. Bring it up to a simmer, then allow the wine to reduce and evaporate, about 3 to 4 minutes. Add in the beef broth, fresh herbs, salt, pepper, and tomatoes next and mix everything together.

Braising Instructions:

  • Return the browned lamb shanks back into the pan and settle them into the sauce. The meat should be about half way submerged. Bring the sauce up to a good simmer over medium-high heat, then cover and reduce the heat to low.
  • Braise the lamb for 2 to 2 1/2 hours, turning every 30 minutes, until the meat is super tender. If the sauce becomes too thick, add more beef broth. Once done cooking, cover, remove from heat, and let the meat rest for another 30 minutes.

Serving Suggestions:

  • There are a few ways you can enjoy this delicious slow-braised lamb!
  • Option 1: Buttery Mashed Potatoes
    Use my recipe for the best mashed potatoes for serving the lamb shanks. Prepare the potatoes during the last 30 minutes of the recipe and keep the potatoes hot. Plate a generous amount of potatoes for every serving, then top with the braised lamb shank and several spoonful's of the braising sauce.
  • Option 2: Gnocchi
    Another great option is serving the lamb with gnocchi. For this option, you'll want to remove the lamb from the pan and keep it warm on a separate tray. Cook a package of gnocchi according to package instructions, then add them into the braising sauce. Toss to coat in the sauce, then serve with the lamb!
  • I also like to grate fresh parmesan over the lamb right before enjoying.

Note:

  • Nutritional facts calculated for lamb and sauce only, with no gnocchi or potatoes.

Nutrition

Calories: 289kcal | Carbohydrates: 12g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 1653mg | Potassium: 594mg | Fiber: 2g | Sugar: 5g | Vitamin A: 761IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg