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
Scale
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
