Name: Lamb Shanks with Red Wine Sauce
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 4 pieces lamb shanks (bone-in preferred for richer flavor); 2 tbsp olive oil (good quality extra virgin); 1 yellow onion (chopped); 2 cloves garlic (crushed or minced); 2 carrots carrots (finely chopped or sliced); 1 cup red wine (preferably fruity, medium-bodied like Grenache or Merlot); 2 cups beef or chicken broth (to partially cover the shanks); 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 bay leaf bay leaf

This recipe for lamb shanks with red wine sauce is about more than just dinner; it’s a quiet ritual that demands patience and presence. There’s something soulful about braising meat until it’s fall-apart tender, the aroma filling the kitchen with deep, roasted notes and a hint of wine’s tang. It’s a dish that asks you to slow down, to enjoy each step and savor the transformation of simple ingredients into something rich and comforting.

I find that the unspoken act of simmering lamb slowly in red wine becomes a moment of pause amid chaos—an invitation to reconnect with tradition and each other. The sauce, thick and glossy with a burst of fruity acidity, sticks to the tender meat as a reminder that good things take time. It’s a dish that’s perfect for sharing, for celebrating small victories or just soaking in the quiet warmth of a home-cooked meal.

Focusing on the unspoken ritual of slow-cooking lamb shanks with red wine, this recipe is about reclaiming a moment of pause in a busy life. It’s a reminder that the simplest ingredients, when treated patiently, can create a rich tapestry of flavor and memory.

Finding solace in slow braising

Cooking this dish always takes me back to family Sunday dinners, where patience was the secret ingredient.
There’s a quiet joy in watching the sauce thicken and cling to the meat, like a little culinary victory.
I love how the rich aroma of red wine and lamb fills the house—it’s both nostalgic and oddly calming.
Sometimes, I mess up the searing step, but a quick splash of broth and a longer simmer fixes it right up.
Sharing this meal feels like a slow, deliberate act of love—worth every extra minute in the kitchen.

The story behind this recipe

This dish came about after a long day when I craved something hearty but didn’t want to rush. I remember the first time I braised lamb shanks in red wine—it was an act of stubborn patience, waiting hours for the meat to loosen from the bone and soak up all that deep, fruity richness. That slow, unhurried process became a kind of meditative ritual, a moment to slow down and really savor the act of cooking. Now, it’s become my go-to for weekends when I want to make something special without fussing over it.
There’s a quiet pleasure in watching the sauce reduce into a glossy, fragrant glaze that clings to the meat. It’s about reclaiming that slow-cooked magic, the kind that fills the house with warm, smoky, wine-soaked notes. Every time I make this, I remind myself that good things happen when you give ingredients the time they deserve. It’s a dish that celebrates patience, tradition, and those small moments of culinary calm.
heading: The story behind this recipe

Historical & Cultural Tidbits

Lamb shanks have been a staple in Mediterranean cuisine for centuries, valued for their rich, gelatinous meat.
Red wine braising is believed to have originated in French and Italian kitchens, where slow-cooked stews celebrate the wine’s depth.
The term ‘shank’ comes from Old English, referring to the leg part of the animal, prized for its flavor and tenderness when cooked slowly.
In many cultures, slow braised meats like lamb shanks symbolize celebration and communal gathering, often served during festivals.

Key ingredients breakdown

Lamb shanks: The star of the show, their rich, gelatinous texture becomes tender and fall-apart with slow braising. If you prefer leaner meat, try beef short ribs, but the lamb offers a uniquely deep flavor.
Red wine: The backbone of the sauce, I prefer a fruity, medium-bodied wine like Grenache or Merlot. Skip the cheap stuff—quality really shows in the depth of the sauce. For a non-alcoholic version, substitute with beef or vegetable broth infused with a splash of balsamic vinegar.
Onions: They melt into the sauce, adding sweetness and body. Yellow onions work well, but shallots lend a more delicate, nuanced flavor—go for those if you have them.
Garlic: Essential for that aromatic punch, I love crushing cloves and letting them mellow into the sauce. If you’re sensitive to garlic’s punch, add it later or reduce the quantity—sometimes a little less is more.
Herbs: Rosemary and thyme are classic, but I also toss in a bay leaf or two for complexity. Fresh herbs give a brighter, more vibrant flavor—you can swap with dried, but use less to avoid overpowering.
Carrots: They add a subtle sweetness and balance the acidity. Use finely chopped or sliced, and if you prefer a thicker sauce, mash some cooked carrots into it near the end. Carrots also absorb the wine’s richness, making the sauce more velvety.
Olive oil: For searing and sautéing, I use a good extra virgin olive oil. If you want a milder flavor, vegetable oil works too, but don’t skip the initial sear—it’s where much of the flavor begins.

Spotlight on key ingredients

Lamb shanks:

The gelatinous, tender meat that transforms into melt-in-your-mouth goodness with slow braising. Its rich flavor deepens as it absorbs the wine and herbs.
Red wine: The sauce’s backbone, offering fruity acidity and a smoky undertone. When simmered, it reduces into a glossy, flavorful glaze that clings to the meat.

Red wine:

Its vibrant, fruity aroma intensifies as it reduces, adding depth to the sauce. A good-quality wine makes a noticeable difference in flavor.
Herbs (rosemary & thyme): Fresh herbs release fragrant oils into the sauce, brightening the richness and adding a subtle pine and earthiness that balances the dish.

Notes for ingredient swaps

Meat: Bone-in lamb shanks give richer flavor, but boneless or beef shanks work if you prefer easier carving. Expect slightly different texture and cooking times.
Red wine: Use a dry, fruity wine like Merlot or Grenache for depth. For non-drinkers, substitute with beef broth infused with a splash of balsamic vinegar.
Onions: Yellow onions add sweetness, but shallots lend a more delicate, nuanced flavor—try those for a subtle upgrade.
Garlic: Fresh cloves are best, but roasted garlic adds a mellow, smoky sweetness if you prefer less punch.
Herbs: Fresh rosemary and thyme are classic, but dried herbs can be used—use half as much to avoid overpowering the sauce.
Carrots: Use finely chopped carrots for sweetness, or parsnips for a similar texture with a slightly earthier flavor. Both absorb the wine’s richness.
Olive oil: Extra virgin olive oil adds a fruity note, but vegetable oil is a neutral swap if you want a milder base for searing.

Equipment & Tools

Dutch oven: braise the lamb evenly in the oven
Tongs: turn and handle the hot shanks
Wooden spoon: deglaze and stir vegetables
Sharp knife: prep vegetables and seasonings

Step-by-step guide to lamb shanks

Gather your equipment: a heavy Dutch oven or ovenproof pot, tongs, a wooden spoon, and a sharp knife. Preheat your oven to 160°C (320°F).
Pat the lamb shanks dry with paper towels. Season generously with salt and pepper. Heat a tablespoon of olive oil in the Dutch oven over medium-high heat until shimmering.
Sear the shanks: place them in the hot oil. Cook for 4-5 minutes per side until deeply caramelized, a rich brown. Adjust heat if they start to burn or stick—add more oil if needed.
Remove the shanks and set aside. Reduce heat to medium. In the same pot, add chopped onions, carrots, and garlic. Sauté until fragrant—about 5 minutes, they should soften and develop a bit of color.
Deglaze with red wine: pour in 1 cup (240 ml), scraping up browned bits. Let the wine simmer until reduced by half, about 8 minutes, smelling fruity and slightly smoky.
Add herbs: toss in sprigs of rosemary and thyme, along with a bay leaf. Return the shanks to the pot, nestling them among the vegetables. Pour in enough beef or chicken broth to nearly cover the meat—about 2 cups.
Bring to a simmer, then cover with a lid. Transfer to the oven. Cook for 2.5 to 3 hours, or until the meat is fall-apart tender and the sauce is thick and glossy.
Check occasionally: if the sauce reduces too much, add a splash more broth. If it’s too thin, uncover and simmer on the stovetop for last 15-20 minutes to thicken. The meat should jiggle easily when done.
Remove from oven. Rest the shanks in the sauce for 10 minutes, uncovered, to allow flavors to meld and sauce to thicken slightly further. Gently turn the meat to coat.
Serve hot: spoon the sauce over the lamb shanks, garnish with fresh herbs if desired. Pair with crusty bread or mashed roots for a hearty finish.

Let the lamb rest uncovered for 10 minutes to settle juices. Serve with sauce spooned over, garnished with herbs. For a richer presentation, spoon some sauce onto the plate before plating the meat.

How to Know It’s Done

Meat easily pulls away from the bone with a gentle jiggle.
Sauce is thick, glossy, and clings to the meat without being watery.
A probe thermometer inserted into the meat reads around 85°C (185°F).