Slow-Cooked Lamb Shanks in Red Wine Sauce
Lamb shanks are slowly braised in red wine, tomatoes, herbs and vegetables until tender, then served with a glossy sauce.
By Cookin' Kitchen
- Total: 3 hours 50 minutes
- Servings: 4 servings
Recipe
Slow-Cooked Lamb Shanks in Red Wine Sauce
Lamb shanks are slowly braised in red wine, tomatoes, herbs and vegetables until tender, then served with a glossy sauce.
Cookin' · https://cookin.club/recipes/slow-cooked-lamb-shanks-in-red-wine-sauce
- Prep
- 20 minutes
- Cook
- 3 hours 30 minutes
- Total
- 3 hours 50 minutes
- Servings
- 4
Ingredients
For 4 servings
Lamb and sauce
To serve
Instructions
Oven method
Step 1: Preheat the oven to 180°C/350°F. This temperature applies to fan and standard ovens.
Step 2: Pat the lamb shanks dry and sprinkle with salt and pepper.
Step 3: Heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. Sear the lamb shanks in 2 batches until browned all over, about 5 minutes. Transfer the lamb to a plate and drain excess fat from the pot, if needed.
Tip: Brown the shanks as well as you can.
Step 4: Reduce the heat to medium-low. Heat the remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic and cook for 2 minutes. Add the carrot and celery and cook for 5 minutes, until the onion is translucent and sweet.
Step 5: Add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme and bay leaves. Stir to combine.
Step 6: Put the lamb shanks into the pot, fitting them snugly so they are mostly submerged.
Step 7: Turn up the stove heat and bring the liquid to a simmer. Cover the pot and transfer it to the oven for 2 hours.
Step 8: Remove the lid and return the pot to the oven for another 30 minutes. Check that the lamb is very tender; if it is not, cover and continue cooking. The meat should be tender but still just holding onto the bone.
Step 9: Transfer the lamb to a plate and keep it warm. Pick out and discard the bay leaves and thyme.
Step 10: Strain the sauce into a bowl, pressing the vegetables to extract their juices. Pour the strained sauce back into the pot. If needed, bring it to a simmer over medium heat and reduce it slightly until syrupy. Taste and add salt and pepper as needed.
Step 11: Serve the lamb shanks over mashed potato or cauliflower puree with plenty of sauce. Garnish with thyme leaves if desired.
Notes
Other cooking methods
For a slow cooker, follow the recipe through bringing the sauce to a simmer and scraping the browned bits from the pot into the liquid. Transfer the shanks and sauce to the slow cooker and cook on low for 8 hours. Strain the sauce and reduce it on the stove if needed.
For a pressure cooker, use the slow-cooker preparation and cook on high for 40 minutes. Release the pressure according to the manufacturer’s directions.
To cook on the stove, simmer on low for about 2 hours. Check after 1 hour and then every 30 minutes to make sure there is enough braising liquid and the pot is not catching on the bottom. Turn the shanks twice.
Make ahead and substitutions
The shanks can be cooked a day ahead and reheated to serve. Keep them covered in the pot to stay warm.
For an alcohol-free version, use non-alcoholic red wine. Another listed alternative is 1 1/2 cups low-sodium beef broth, 1 cup water and 1 tablespoon Worcestershire sauce.
If the sauce tastes sour, add a little honey or sugar and simmer for a few minutes.
Nutrition per serving
- Calories
- 624 kcal
- Fat
- 25 g
- Saturated fat
- 5 g
- Carbohydrates
- 31 g
- Sugar
- 16 g
- Fiber
- 6 g
- Protein
- 42 g
- Sodium
- 1,260 mg
- Cholesterol
- 117 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Brown the lamb shanks well, then braise them in red wine, chicken stock, tomatoes and herbs until tender. Strain the sauce and serve the shanks over mashed potato or cauliflower puree.
The oven method is below. The recipe also includes slow-cooker, pressure-cooker and stovetop options.
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