Cozy Braised Lamb Shanks with Red Wine Sauce

Braised Lamb Shanks with Red Wine Sauce is a cozy, hearty meal that’s better than takeout. After making this many times, I’ve discovered the trick to tender, flavorful lamb every time. The rich, red wine sauce creates a comforting, warm atmosphere perfect for winter nights. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cookies and Cream Cake Recipe and Easy Strawberry Lemonade Cookies with Fresh Fruit Zest.

What You'll Need for Cozy Braised Lamb Shanks with Red Wine Sauce

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 lamb shanks
• 1 bottle red wine
• 4 carrots
• 4 celery stalks
• 1 onion
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves
• Optional: Fresh parsley, chopped
• Optional: Crusty bread

How to Make Cozy Braised Lamb Shanks with Red Wine Sauce

1. Brown the lamb: Season lamb shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear lamb on all sides until browned. Remove lamb and set aside.
2. Sauté vegetables: In the same pot, add chopped carrots, celery, and onion. Cook until softened. Add minced garlic and cook for another minute.
3. Deglaze the pot: Pour in red wine and scrape up any browned bits from the bottom of the pot. Add rosemary, thyme, bay leaves, and lamb shanks back to the pot.
4. Braise the lamb: Cover the pot and transfer to a 325°F oven. Cook for 2.5 to 3 hours, or until lamb is tender and falls off the bone.
5. Reduce the sauce: Remove lamb shanks from the pot and strain the sauce into a saucepan. Bring to a boil and reduce by half. Season with salt and pepper to taste.
6. Serve: Spoon lamb shanks over mashed potatoes or egg noodles. Pour red wine sauce over the top. Garnish with chopped parsley and serve with crusty bread.

Storing & Reheating Cozy Braised Lamb Shanks with Red Wine Sauce

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Braise lamb up to 2 days ahead. Reheat in a 300°F oven for 20-25 minutes.

Freezing Cozy Braised Lamb Shanks with Red Wine Sauce

Freeze individual portions for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F oven for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: Browning the lamb first adds depth of flavor to the sauce.
• Best substitution: Beef short ribs can be substituted for lamb shanks.
• Make-ahead: Braise lamb up to 2 days ahead. Reheat in a 300°F oven for 20-25 minutes.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If sauce is too thin, simmer uncovered until reduced.

Cozy Braised Lamb Shanks with Red Wine Sauce

⏱

Prep

15 mins

🍳

Cook

3 hours

⏳

Total

3 hrs 15 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 4 lamb shanks
• 1 bottle red wine
• 4 carrots
• 4 celery stalks
• 1 onion
• 4 cloves garlic

Seasonings

• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves

Optional Toppings

• Fresh parsley, chopped
• Crusty bread

Instructions

1. Brown the lamb: Season lamb shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear lamb on all sides until browned. Remove lamb and set aside.
2. Sauté vegetables: In the same pot, add chopped carrots, celery, and onion. Cook until softened. Add minced garlic and cook for another minute.
3. Deglaze the pot: Pour in red wine and scrape up any browned bits from the bottom of the pot. Add rosemary, thyme, bay leaves, and lamb shanks back to the pot.
4. Braise the lamb: Cover the pot and transfer to a 325°F oven. Cook for 2.5 to 3 hours, or until lamb is tender and falls off the bone.
5. Reduce the sauce: Remove lamb shanks from the pot and strain the sauce into a saucepan. Bring to a boil and reduce by half. Season with salt and pepper to taste.
6. Serve: Spoon lamb shanks over mashed potatoes or egg noodles. Pour red wine sauce over the top. Garnish with chopped parsley and serve with crusty bread.

Notes

• Chef tip: Browning the lamb first adds depth of flavor to the sauce.
• Best substitution: Beef short ribs can be substituted for lamb shanks.
• Make-ahead: Braise lamb up to 2 days ahead. Reheat in a 300°F oven for 20-25 minutes.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If sauce is too thin, simmer uncovered until reduced.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months.
• Oven reheat: Reheat in a 300°F oven for 20-25 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Braise lamb up to 2 days ahead. Reheat in a 300°F oven for 20-25 minutes.

Nutrition Per Serving

• Calories: 650
• Protein: 55g
• Fat: 25g
• Carbs: 15g
• Fiber: 2g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 160mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Braised Lamb Shanks with Red Wine Sauce FAQs

A Warm Final Note

I can’t wait for you to try Cozy Braised Lamb Shanks with Red Wine Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!