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Red Wine Lamb Shanks Recipe

Red Wine Lamb Shanks make for a hearty and comforting dish, perfect for a cosy evening at home. This recipe involves low and slow cooking and results in tender, falling-off-the-bone lamb with a rich sauce that is amazing drizzled over a bed of silky smooth mashed potatoes. Add whatever green veggie you like to complete the meal; I like peas here. This is the perfect dish for entertaining during the cooler months, with a “wow” factor that will impress your guests. Even better, it’s super easy to prepare since the oven does most of the work.

Can you substitute the wine in the recipe?

Yes, use tomato passata or 800 g (28 oz) crushed canned tomatoes as a substitute if you prefer not to use red wine. Add it at the same time as the chicken stock.

Can you make Red Wine Lamb Shanks ahead of time?

Red Wine Lamb Shanks are best cooked completely and refrigerated in an airtight container or frozen to be reheated when ready to eat. See below.

Are Red Wine Lamb Shanks suitable for leftovers?

Red Wine Lamb Shanks leftovers can be refrigerated in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave until piping hot. Hot tip: freeze in small or individual portions to aid in reheating evenly.

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Red Wine Lamb Shanks Recipe

Red Wine Lamb Shanks

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5 from 2 reviews

  • Total Time: 3 hours 5 mins
  • Yield: 4

Ingredients

Scale
  • 3 tbsp extra-virgin olive oil
  • 4 lamb shanks
  • ½ tsp sea salt flakes
  • 2 onions, finely diced
  • 2 garlic cloves, roughly chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 tbsp tomato paste (concentrated puree)
  • 2 cups (500 ml) red wine (see note 1 for substitutes)
  • 2 cups (500 ml) chicken stock
  • 6 thyme sprigs
  • Mashed potato and steamed peas, to serve

Instructions

Oven method:

  1. Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced). 
  2. Heat 2 tablespoons of the olive oil in a heavy-based ovenproof frying pan over medium–high heat.
  3. Sprinkle the lamb shanks with salt, then sear on all sides for 3–5 minutes. Set aside.
  4. Add the remaining 1 tablespoon of olive oil to the same pan (if your pan is very sticky, see note 2).
  5. Add the onion, garlic, carrot and celery and cook for 3–4 minutes until softened. Stir in the tomato paste.
  6. Return the lamb shanks to the pan, along with the red wine. Cook for 5 minutes until the red wine has reduced by half, scraping up any caramelised bits on the bottom of the pan.
  7. Add the chicken stock and thyme to the pan, place the lid on (or cover tightly with two layers of foil) and bake for 2½ hours. The meat should fall off the bone easily. If not, continue cooking in 20-minute intervals until it is tender. Remove the thyme sprigs before serving.
  8. Serve with mashed potatoes and steamed peas.

Slow-cooker method:

  1. Sear first for flavour (optional but recommended) – Heat the olive oil in a pan, season and brown the lamb shanks on all sides for 3–5 minutes. Remove and set aside on a plate. To the same pan, add the onion, garlic, carrot and celery. Cook for 3–4 minutes until softened, then stir in the tomato paste. Deglaze with the red wine and cook until reduced by half. (If you’re short on time, you can skip the searing step and just add everything straight into the slow-cooker, but the flavour will be deeper if you take 10 minutes to sear/reduce.)
  2. Transfer to the slow-cooker – Place the lamb shanks in the slow-cooker. Pour over the reduced wine mixture, then add the chicken stock and thyme.
  3. Cook – Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the lamb is tender and falling off the bone.
  4. Finish the sauce – If the sauce looks thin at the end, remove the shanks and reduce the sauce in a saucepan on the stove for 10–15 minutes until rich and glossy. Alternatively, stir through a cornflour slurry (1 tablespoon of cornflour/cornstarch + 2 tablespoons of water) and simmer on High in the slow-cooker for 15 minutes.
  5. Serve – As for the oven method, serve with creamy mashed potatoes and peas.

Notes

Note 1 – Use tomato passata or 800 g (28 oz) canned crushed tomatoes as a substitute if you prefer not to use red wine. Add it at the same time as the chicken stock.

Note 2 – If your pan is sticky after searing the lamb shanks, wipe it down with a paper towel and deglaze with ¼ cup (60 ml) of water if needed.

MAKE AHEAD

This dish is best cooked completely and refrigerated in an airtight container, or frozen to be reheated when ready to eat. See below.

LEFTOVERS

Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave until piping hot. Hot tip: freeze in small or individual portions to aid in reheating evenly.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 3 hours
  • Category: lamb
  • Method: bake
  • Cuisine: British

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