Red Wine Braised Lamb Shank Recipe: Fall-Apart Tender in 3 Hours

Lamb Shank Braised to Perfection

This lamb shank recipe is an unforgettable dinner treat, slow-cooked in a rich red wine sauce with rosemary, garlic, and tomatoes until fall-apart tender.

Ingredients for Braised Lamb Shanks

• 6 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 1 can (14 oz) diced tomatoes
• 2 cups dry red wine
• 1 cup beef or chicken broth
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Instructions to Achieve Fall-Apart Tender Lamb

1. Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Brown the lamb shanks on all sides, about 4–5 minutes per side. Transfer to a plate.
3. Reduce heat to medium, add onions and garlic. Sauté until translucent, about 5 minutes.
4. Stir in diced tomatoes, red wine, and broth, scraping up any browned bits from the bottom.
5. Return lamb shanks to the pot and nestle in rosemary sprigs and bay leaf.
6. Bring liquid to a gentle simmer, then cover and transfer to the oven. Braise for 2½ to 3 hours, or until meat is tender and falling off the bone.
7. Remove lid for the last 30 minutes to thicken the sauce.
8. Discard rosemary sprigs and bay leaf. Taste and adjust seasoning.
9. For extra depth, swirl in a pat of butter just before serving.
10. Serve hot over creamy mashed potatoes or polenta. Garnish with fresh rosemary.

Tips for the Best Lamb Shank Dinner

• Choose Quality Meat: Opt for well-marbled shanks for richer flavor.
• Brown Well: A deep sear locks in juices and builds a flavorful base.
• Low and Slow: Braise at low heat to get that melt-in-your-mouth texture.
• Rest Before Serving: Let the meat rest in its sauce for 10 minutes off heat.

From first bite to last, every forkful of this braised lamb shank is pure comfort food magic. Enjoy!

Nutrition (per serving): 481 kcal; Carbs 18 g; Protein 30 g; Fat 22 g; Fiber 3 g; Sugar 7 g; Cholesterol 93 mg; Sodium 759 mg.

Recipe adapted from Allrecipes