Slow Cooked Lamb Shanks in Red Wine

There’s something deeply comforting about the aroma of lamb shanks braising in red wine. I remember the first time I made this dish; it was a cold winter evening, and the house was filled with the rich, savory scent of slowly simmered lamb, herbs, and wine. As the lamb became impossibly tender, falling off the bone with the slightest touch, I knew I had discovered a dish that would become a staple in my kitchen, a perfect centerpiece for cozy family dinners and special occasions alike.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Servings: 4
• Yield: 4 lamb shanks with sauce
• Dietary Type: Not specified (see variations for adjustments)

Ingredients

• 4 (1 1/2 lb) lamb shanks
• 2 large carrots, roughly chopped
• 1 onion, sliced
• 3 garlic cloves, roughly chopped
• 2 bay leaves
• 2 sprigs rosemary
• 750 ml (1 bottle) full-bodied red wine
• 2 cups beef stock
• 1 tablespoon soft brown sugar
• 1-2 teaspoon cornflour (cornstarch)
• Olive oil, for cooking
• Salt & pepper

Equipment Needed

• Large frying pan
• Large casserole dish or Dutch oven

Instructions

1. Preheat your oven to 325°F (160°C). This slow cooking method ensures the lamb becomes incredibly tender.
2. Season the lamb shanks generously with salt and pepper on all sides. Don’t be shy – this is your chance to build the initial flavor.
3. Heat a generous amount of olive oil in a large frying pan over medium-high heat.
4. Brown the lamb shanks on all sides in the hot olive oil, creating a rich, caramelized crust. This step is crucial for developing deep flavor and a beautiful presentation. Remove the browned lamb shanks from the pan and place them into a large casserole dish or Dutch oven to keep warm.
5. In the same frying pan, add the roughly chopped carrots, sliced onion, roughly chopped garlic cloves, bay leaves, and rosemary.
6. Cook the vegetables slowly over medium heat until they are nicely colored and softened, about 8-10 minutes. This process, known as sweating the vegetables, draws out their natural sweetness and creates a flavorful base for the sauce.
7. Pour the full-bodied red wine, beef stock, and soft brown sugar into the frying pan with the vegetables. Stir gently to combine, scraping up any browned bits from the bottom of the pan – these are packed with flavor!
8. Bring the wine mixture to a low boil, then reduce the heat and simmer for a few minutes to allow the flavors to meld together.
9. Pour the simmering wine mixture over the lamb shanks in the casserole dish or Dutch oven. If needed, add water to ensure the lamb shanks are mostly submerged in liquid.
10. Cover the casserole dish or Dutch oven tightly with a lid.
11. Place the covered dish in the preheated oven and cook for 2 1/2 – 3 hours, or until the lamb shanks are very tender and easily pull away from the bone. The cooking time may vary depending on your oven, so check the lamb for tenderness after 2 1/2 hours.
12. Once the lamb shanks are cooked, remove them from the casserole dish and set them aside to keep warm.
13. Skim the excess fat off the top of the red wine juices in the casserole dish. This step will help create a cleaner, more refined sauce.
14. In a small bowl, mix together the cornflour (cornstarch) with a bit of cold water to form a smooth slurry.
15. Whisk the cornflour mixture into the red wine juices in the casserole dish. Stir continuously over medium heat until the sauce thickens to your desired consistency. Add more cornflour slurry if needed, but be careful not to over-thicken.
16. Serve the lamb shanks on individual plates, spooning the rich red wine sauce generously over each shank.

Expert Tips & Tricks

• Browning is Key: Don’t rush the browning of the lamb shanks. A good sear is crucial for developing a deep, rich flavor in the final dish.
• Wine Selection: While any full-bodied red wine will work, consider using a Cabernet Sauvignon, Merlot, or Shiraz for the best flavor profile. Avoid wines that are overly sweet or fruity.
• Low and Slow: The slow cooking process is essential for tenderizing the lamb shanks. Be patient and allow the lamb to cook until it is fall-off-the-bone tender.
• Make-Ahead Option: This dish can be made a day ahead of time. Simply follow the recipe up to the point of thickening the sauce. Store the cooked lamb shanks and sauce separately in the refrigerator. The next day, skim the fat off the sauce, thicken it with cornflour, and reheat the lamb shanks in the sauce before serving.
• Salt your water and season generously! As with all dishes, salt is what makes it taste delicious.

Serving & Storage Suggestions

Serve the slow-cooked lamb shanks hot, accompanied by a generous spoonful of the luscious red wine sauce. This dish pairs beautifully with creamy mashed potatoes, polenta, roasted root vegetables, or a simple green salad.

Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb shanks and sauce in a saucepan over low heat, or in a preheated oven at 300°F (150°C) until heated through. You can also freeze it for up to 2 months. Make sure the meat is completely cool before freezing. Thaw overnight in the fridge, then reheat as above.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	850 kcal	43%
Total Fat	55g	85%
Saturated Fat	20g	100%
Cholesterol	150mg	50%
Sodium	600mg	25%
Total Carbohydrate	20g	7%
Dietary Fiber	3g	10%
Sugars	8g
Protein	60g	120%

Variations & Substitutions

• For a richer sauce: Add a tablespoon of tomato paste to the vegetables while they are cooking.
• For a sweeter sauce: Increase the amount of brown sugar to taste.
• For a vegetarian option: Substitute the lamb shanks with large portobello mushrooms. Marinate the mushrooms in the red wine mixture before baking.
• For a gluten-free version: Ensure your beef stock is gluten-free, and use a gluten-free cornstarch or tapioca starch to thicken the sauce.
• For a dairy-free side: Pair with roasted vegetables instead of mashed potatoes.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wine?
A: Yes, you can use any full-bodied red wine that you enjoy drinking. Cabernet Sauvignon, Merlot, and Shiraz are all excellent choices.

Q: Can I cook this in a slow cooker instead of the oven?
A: Yes, you can cook the lamb shanks in a slow cooker. Brown the lamb shanks and vegetables as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or until the lamb is very tender.

Q: How do I know when the lamb shanks are done?
A: The lamb shanks are done when the meat is very tender and easily pulls away from the bone.

Q: Can I make this dish ahead of time?
A: Yes, this dish can be made a day ahead of time. Simply follow the recipe up to the point of thickening the sauce. Store the cooked lamb shanks and sauce separately in the refrigerator. The next day, skim the fat off the sauce, thicken it with cornflour, and reheat the lamb shanks in the sauce before serving.

Q: What if my sauce is too thin?
A: If your sauce is too thin, whisk together another teaspoon of cornflour with a bit of cold water, and gradually whisk it into the sauce while simmering, until desired consistency is achieved.

Final Thoughts

This recipe for Slow Cooked Lamb Shanks in Red Wine is more than just a meal; it’s an experience. The rich, savory flavors, the tender, fall-off-the-bone lamb, and the comforting aroma will transform your kitchen into a haven of culinary delight. So, gather your ingredients, embrace the slow cooking process, and prepare to be amazed by the results. I encourage you to try this recipe, experiment with your favorite wines and herbs, and share your culinary creations with loved ones. Bon appétit!