Red Wine Braised Lamb Shanks (Fall-Apart Tender)

The kind of rich, cosy, slow-cooked lamb dinner that makes everyone go quiet at the table.

These Red Wine Braised Lamb Shanks are the ultimate comfort dish – slow-cooked in the oven until the meat is impossibly soft and surrounded by a deep, velvety red wine sauce. It’s elegant enough for entertaining yet simple enough for a relaxed Sunday dinner, and most of the magic happens hands-off. With its rich, savoury flavours and melt-in-the-mouth texture, this is the kind of recipe that becomes a cold-weather favourite fast.

There’s something timeless about lamb shanks simmering away in the oven. That slow braise fills the kitchen with the kind of aroma that makes people wander in, peek under the lid, and ask how long until dinner. I started making these for long, lazy weekends — the kind where you open a bottle of red, throw everything into a heavy pot, and let the oven do the heavy lifting. Rob loves this one especially; the sauce is so smooth and glossy he always insists on extra mash just to scoop up every last bit. It’s rustic, comforting, and honestly so simple — but the end result tastes like something you’d order at a cosy bistro.

Why You’ll Love these Red Wine Braised Lamb Shanks

• Fall-apart tender meat with almost no effort – the oven does the slow work.
• A luxurious red wine sauce created by pureeing the braising liquid until silky.
• Restaurant-style results using simple, accessible ingredients.
• Perfect for entertaining – the flavour gets even better after resting.
• Freezer-friendly for easy meal prep or cook-ahead gatherings.

Ingredients at a Glance

• Lamb shanks
• Onion, carrot, celery, garlic
• Red wine
• Tomato paste + tinned chopped tomatoes
• Bay leaves, rosemary, thyme
• Beef stock
• Olive oil, flour, water
• Mash and steamed greens for serving

Tips for the Perfect Shanks

• Brown the shanks deeply – it’s the foundation of a flavour-packed sauce.
• Choose a drinkable wine – nothing fancy, just something you’d sip.
• Blend the sauce for that glossy, restaurant-style finish.
• Make sure the shanks are mostly submerged while braising.
• Add extra time if needed – all shanks have different personalities, but they should be spoon-soft.

Serving Suggestions

These Red Wine Braised Lamb Shanks are made for buttery mashed potato – the kind that can hold a generous pool of that velvety wine sauce. Add steamed greens like beans, broccolini or baby peas to cut through the richness.

Some other delicious pairings:

• Creamy Parmesan polenta
• Garlic butter rice
• Cauliflower mash for a lighter option
• Toasted sourdough to mop up the sauce

Finish with chopped parsley or a whisper of lemon zest to brighten things up.

Make-Ahead & Reheating

This dish is phenomenal the next day. As it rests, the sauce deepens in flavour and becomes even more luscious. Reheat slowly on the stove or in the microwave on 50% power until hot all the way through.

Storage

Fridge:
Store any leftover lamb and sauce in airtight containers for 3–4 days. Reheat gently until piping hot.

Freezer:
Freeze cooked lamb shanks in a container with plenty of sauce spooned over the top. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQ’s

More recipes you may enjoy:

• Slow-Braised Lamb Shoulder in Pale Ale & Honey
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• Easy Spaghetti + Meatballs
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• Moroccan Chicken Tagine (Slow Cooker or Stovetop)