Lamb Shanks with Red Wine Sauce Recipe
If you’ve ever fancied a dish that feels like a warm, comforting hug on a plate, then Lamb Shanks with Red Wine Sauce is exactly what you need. This dish is a beautiful marriage of tender, slow-braised lamb shanks infused with a rich, deeply flavorful red wine sauce that’s as luxurious as it is heartwarming. It’s a showstopper that’s perfect for dinner parties or cozy nights in, with every bite offering a melt-in-your-mouth experience alongside a vibrant sauce that pulls it all together. Once you master these lamb shanks, you’ll find yourself reaching for this recipe again and again.
Ingredients You’ll Need
This recipe is proof that you don’t need a long list of fancy ingredients to create a spectacular dish. Each component plays a key role in building layers of flavor, tender texture, and that gorgeous color that makes this dish irresistible.
- 2 Lamb Shanks: The star ingredient, perfect for slow cooking to achieve succulent tenderness.
- Salt and Pepper: Simple seasoning that enhances the natural flavor of the lamb.
- 3 Tbsp Olive Oil: Essential for sautéing vegetables and giving the dish a rich base.
- 1 Onion (Finely chopped): Adds sweetness and depth as it softens in the braise.
- 2 Carrots (Peeled and finely chopped): Brings subtle sweetness and texture to the flavor base.
- 2 Celery Stalks (Finely chopped): Offers an aromatic freshness that balances the richness.
- 4 Garlic Cloves (Finely chopped): Infuses a warm and robust flavor that complements the lamb.
- 2 Sprigs Fresh Rosemary: Adds an earthy, piney touch to the overall aroma.
- 1 Bay Leaf: Imparts a subtle herbal note to enhance complexity.
- 2 Sprigs Fresh Thyme: Brings delicate floral flavors that marry well with lamb.
- 1 Dried Ancho Chili Pepper: Offers a gentle smokiness and subtle heat without overpowering.
- 3 Tbsp Tomato Paste: Provides intense tomato flavor and thickens the sauce beautifully.
- 0.5 Can Chopped Tomatoes: Adds freshness and a bit of acidity.
- 300 Ml Red Wine: The heart of the sauce, giving it depth, richness, and that gorgeous red color.
- 300 Ml Vegetable Stock: Helps balance the flavors with subtle savoriness.
- 200 Ml Beef Stock: Deepens the sauce’s meatiness for a satisfying finish.
How to Make Lamb Shanks with Red Wine Sauce
Step 1: Prepare the Lamb Shanks
Start by trimming away any silverskin and thick fat deposits from the lamb shanks to ensure they cook evenly and look appealing. For a neat presentation, sever any tough tendons at the narrow end of each shank. Don’t skimp on seasoning—generously salt and pepper the lamb, then let it come to room temperature for around 30 minutes to an hour; this helps the meat cook more evenly and absorb flavors better.
Step 2: Sear the Lamb Shanks
Heating up your BBQ or stovetop pan until it’s really hot, give those shanks a good sear on all sides. This step is crucial because it locks in juicy flavors and develops a beautiful golden crust that will elevate the taste and presentation. Once well browned, set them aside while you prepare the braising base.
Step 3: Build the Braise Foundations
In a preheated Dutch oven, warm the olive oil before adding your finely chopped onion, carrot, celery, and garlic. Let them cook gently for about 5 minutes, stirring occasionally until they’ve softened and become fragrant. This veggie mixture creates a savory foundation that’ll soak up all the wonderful flavors during the slow braise.
Step 4: Slow Braising with Herbs and Wine
Now it’s time to add the magic herbs—fresh rosemary, thyme, and the bay leaf—alongside the dried ancho chili for a whisper of smoky heat. Stir in the tomato paste, chopped tomatoes, then pour in the red wine, vegetable stock, and beef stock. Bring this mixture up to a gentle simmer. Nestle the seared lamb shanks into the liquid, cover the pot with its lid, and let everything braise away slowly for two hours at 160°C. Don’t forget to turn the shanks halfway through so they cook evenly and absorb every bit of the sauce.
Step 5: Final Cooking and Resting
After 2.5 hours of braising, check the tenderness by piercing the meat—it should be falling apart effortlessly. Aim for an internal temperature around 82°C to ensure it’s perfectly cooked to tender bliss. Remove the lamb shanks from the pot, wrap them loosely in foil, and allow them to rest for about 15 minutes. This resting period lets the juices redistribute, keeping the meat moist and flavorful.
Step 6: Reduce and Strain the Sauce
With the lamb resting, remove the lid from your Dutch oven to let the sauce reduce for about 15 minutes until it’s thick, glossy, and intensely flavorful. For an elegant finish, strain the sauce through a sieve into a jug—this removes any herb stalks or vegetable bits, giving you a silky sauce ready to drizzle generously over your shanks.
How to Serve Lamb Shanks with Red Wine Sauce
Garnishes
Fresh herbs like sprigs of rosemary or thyme make for a perfect, simple garnish that echoes the flavors within the dish. A sprinkle of chopped flat-leaf parsley adds a pop of color and a fresh bite that complements the richness beautifully. For a bit of crunch and contrast, try toasted pine nuts or a few microgreens on top.
Side Dishes
Serving Lamb Shanks with Red Wine Sauce alongside creamy garlic mashed potatoes is a classic match—the smooth and buttery potatoes soak up the luscious sauce perfectly. Charred Mediterranean vegetables like zucchini, eggplant, and bell peppers bring smokiness and vivid color, balancing the dish and elevating its rustic charm. Rustic bread or polenta would also be wonderful, ready to mop up every last drop of that delicious sauce.
Creative Ways to Present Lamb Shanks with Red Wine Sauce
If you want to impress guests, plate the lamb shanks standing upright over a bed of mashed potatoes with a generous pool of red wine sauce around. Try layering roasted root vegetables beneath the lamb for added texture and to highlight spring’s bounty. For a restaurant-worthy touch, drizzle infused oil or a dollop of herbed yogurt on the side for extra flavor contrasts.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Lamb Shanks with Red Wine Sauce keep beautifully covered in the fridge for up to three days. The flavors actually deepen overnight, making reheated portions even more delicious the next day. Just be sure to store the lamb and sauce together to keep everything moist.
Freezing
This dish freezes wonderfully for up to three months. Package the lamb shanks and sauce separately in airtight containers or freezer bags to preserve their textures and flavors. When you’re ready, thaw slowly in the fridge before reheating gently.
Reheating
Warm leftovers gently on the stovetop over low heat to prevent drying out. Adding a splash of water, stock, or extra wine can help revive the sauce if it has thickened too much in the fridge. Avoid microwaving for best texture, but if you must, reheat in short bursts and stir often.
FAQs
Can I use a slow cooker instead of a Dutch oven?
Absolutely! Just follow the initial searing steps on the stove, then transfer everything to a slow cooker. Cook on low for about 6 to 8 hours until the lamb is perfectly tender. The slow cooker allows for excellent flavor development and hands-off cooking.
What kind of red wine works best for the sauce?
A dry, full-bodied wine like Cabernet Sauvignon, Shiraz, or Merlot works perfectly, as their rich flavor profiles complement the lamb wonderfully. Avoid sweet wines since they can alter the intended savory balance.
Can I prepare this dish for more people?
Definitely! The recipe scales beautifully. Simply multiply the lamb shanks and other ingredients accordingly. Just ensure your Dutch oven or cooking vessel is large enough, or cook in batches for best results.
Is this recipe suitable for beginners?
While the cooking is largely hands-off slow braising, the searing and layering of flavors require a bit of attentiveness, so it’s best suited for those comfortable with intermediate cooking. The rewarding results make it worth the effort!
What can I substitute for ancho chili if I don’t have it?
If ancho chili is not available, a mild smoked paprika or a pinch of cayenne can add some smokiness or heat. Just adjust the quantity to suit your spice tolerance, as ancho chili offers a unique flavor without overwhelming heat.
Final Thoughts
If you’re craving a dish that brings both warmth and wow-factor to your table, Lamb Shanks with Red Wine Sauce is your answer. It’s a recipe that rewards your time and attention with unforgettable flavors and tender, succulent meat that melts off the bone. Whether you’re sharing it with friends or making a special meal for yourself, this recipe is sure to become a beloved classic in your cooking repertoire. Give it a go—you’ll thank yourself with every delicious bite!
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Lamb Shanks with Red Wine Sauce Recipe
- Total Time: 3 hrs 45 mins
- Yield: 2 servings 1x
- Diet: Halal
Description
This Lamb Shanks with Red Wine Sauce recipe offers a rich and flavorful slow-braised dish perfect for an intimate dinner or special occasion. Tender lamb shanks are seared to develop a deep crust and then slow-cooked with aromatic vegetables, herbs, and red wine in a Dutch oven until falling off the bone. The resulting sauce is reduced to a luscious, glossy finish, making it perfect to serve with creamy mashed potatoes and charred Mediterranean vegetables. This recipe showcases classic Australian BBQ influences with rustic techniques for a comforting yet elegant meal.
Ingredients
Lamb Shanks
- 2 Lamb Shanks
- Salt and Pepper to taste
Braise Foundations
- 3 Tbsp Olive Oil
- 1 Onion, finely chopped
- 2 Carrots, peeled and finely chopped
- 2 Celery Stalks, finely chopped
- 4 Garlic Cloves, finely chopped
Slow Braise
- 2 Sprigs Fresh Rosemary
- 1 Bay Leaf
- 2 Sprigs Fresh Thyme
- 1 Dried Ancho Chili Pepper
- 3 Tbsp Tomato Paste
- 0.5 Can Chopped Tomatoes (approx. 200g)
- 300 Ml Red Wine
- 300 Ml Vegetable Stock
- 200 Ml Beef Stock
Instructions
- Preparation: Trim any silverskin and thick fat deposits from the lamb shanks and sever any tendons at the narrow end to improve presentation. Season the shanks generously with salt and pepper and allow them to come to room temperature.
- Searing: Preheat your BBQ or stove to medium-high heat. Sear the lamb shanks on all sides until they develop a deep golden-brown crust, about 3-4 minutes per side. Remove and set aside.
- Braise Foundations: In a preheated Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic, cooking gently for about 5 minutes until softened and fragrant but not browned.
- Slow Braise: Add the rosemary, bay leaf, thyme, ancho chili pepper, tomato paste, chopped tomatoes, red wine, vegetable stock, and beef stock to the Dutch oven. Stir to combine and bring to a simmer. Return the seared lamb shanks to the pot, ensuring they are partially submerged. Cover with a tight-fitting lid and braise in the oven or on low heat for 2 hours, turning the lamb halfway through for even cooking.
- Final Cooking: After 2.5 hours, check the lamb shanks for tenderness; the internal temperature should reach approximately 82°C. Remove the shanks from the braising liquid and loosely wrap them in foil to rest for 15 minutes.
- Reduce Sauce: Leave the Dutch oven uncovered and simmer the braising liquid for about 15 minutes to reduce until thickened and glossy. Strain the sauce through a fine sieve into a jug to achieve a smooth consistency.
- Serving: Serve the lamb shanks drizzled with the rich red wine sauce. Accompany with creamy garlic mashed potatoes and charred Mediterranean vegetables for an authentic Australian BBQ-inspired dinner.
Notes
- Holding Option: Keep the lamb shanks warm by placing them in an oven set to a low heat (around 90°C) if your guests are not ready to serve immediately.
- For best results, allow the lamb to rest to redistribute the juices and enhance tenderness.
- The ancho chili adds subtle depth without overpowering the dish—adjust or omit based on your preferred spice level.
- This recipe uses a combination of vegetable and beef stock to add layers of savory flavor.
- Red wine choice can influence the flavor—opt for a robust dry red such as Cabernet Sauvignon or Shiraz.
- Leftover lamb and sauce can be refrigerated and taste even better the next day.
- Prep Time: 1 hr
- Cook Time: 2 hrs 30 mins
- Category: Dinner
- Method: Dutch Oven Cooking, Searing
- Cuisine: Australian BBQ
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 700 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 60 g
- Cholesterol: 110 mg
Keywords: Lamb Shanks, Red Wine Sauce, Slow Braised Lamb, Dutch Oven Recipe, Australian BBQ, Comfort Food, Dinner Recipe, Braised Meat
