Red Wine Lamb Shanks are the epitome of comfort food, bringing warmth and richness to your dinner table on chilly evenings. Slow-cooked to tender perfection, the meat falls off the bone, infused with deep flavors from aromatic vegetables and robust red wine.
This dish transforms simple ingredients into a luxurious, hearty meal that invites you to relax and savor each bite, making it perfect for family dinners or intimate gatherings.
- Succulent lamb shanks slow-cooked until tender, bursting with rich red wine flavors.
- Aromatic vegetables enhance the sauce, creating comforting and well-balanced depth.
- Pairs perfectly with creamy mashed potatoes and vibrant steamed peas for a wholesome meal.
Ingredients
- Extra-Virgin Olive Oil: Provides a healthy fat base to brown lamb shanks, adding a subtle fruity aroma and richness.
- Lamb Shanks: Well-marbled cuts that become tender and flavorful when slow-cooked in the red wine sauce.
- Sea Salt Flakes: To season the lamb shanks and enhance their natural flavors throughout cooking.
- Onions: Finely diced to release sweetness and deepen the sauce’s flavor profile during sautéing.
- Garlic Cloves: Roughly chopped to add pungent aromatics that complement the richness of the lamb.
- Carrots: Diced for a subtle sweetness and added texture in the aromatic base.
- Celery Stalks: Diced to bring earthiness and balance the dish with fresh vegetal notes.
- Tomato Paste: Adds acidity and deep umami to thicken and enrich the red wine sauce.
- Red Wine: A robust option that tenderizes the meat and infuses complex flavors; can be substituted with tomato passata for non-alcoholic version.
- Chicken Stock: Preferably low-sodium to build a savory sauce without overpowering saltiness.
- Thyme Sprigs: Fresh herbs to add fragrant, subtle earthiness complementing lamb and vegetables.
- Mashed Potatoes: Creamy and smooth, ideal to soak up the luscious sauce and serve as a comforting base.
- Steamed Peas: Bright, sweet peas provide color contrast and fresh flavor to balance the rich meat.
Instructions
- Prepare and Brown the Lamb Shanks
-
Heat extra-virgin olive oil in a large pot over medium heat to create a hot surface for browning. Season lamb shanks generously with sea salt flakes and brown them on all sides, about 5-7 minutes. This step seals in juices and develops the rich, caramelized flavor that forms the dish’s base.
- Sauté the Aromatic Vegetables
-
After removing the lamb, add diced onions, garlic, carrots, and celery to the same pot. Sauté for 5 minutes until softened and fragrant, which releases their natural sugars, giving the sauce its depth and balance. Using the same pot captures all browned bits for extra flavor.
- Build the Sauce with Tomato Paste and Liquids
-
Stir in tomato paste to intensify the sauce’s color and body. Then pour in red wine and chicken stock, scraping the bottom to deglaze and incorporate all flavors. Add fresh thyme sprigs for aromatic complexity that complements the lamb’s richness.
- Simmer Lamb Shanks Slowly
-
Return the browned lamb shanks to the pot. Cover tightly and place in a preheated 350°F oven for 3 hours, or alternatively, transfer to a slow cooker on low heat. Slow cooking breaks down connective tissue, transforming the meat into a tender, melt-in-your-mouth texture.
- Final Touches and Serving
-
After cooking, remove lamb shanks and herbs from the pot. Serve the succulent meat over creamy mashed potatoes with a side of steamed peas, spooning the flavorful sauce over the top. This presentation ensures all components harmonize beautifully with each bite.
- Using well-marbled lamb shanks is essential for tender and rich meat after slow cooking.
- Red wine adds depth but can be substituted with tomato passata for non-alcoholic results without compromising flavor.
- Slow cooking at low temperatures ensures the meat becomes fall-off-the-bone tender.
Storage Tips
Store leftover lamb shanks and sauce in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to maintain tenderness and flavor.
Serving Suggestions
This dish is best enjoyed with creamy mashed potatoes to absorb the sauce and sweet steamed peas for freshness. A simple green salad or crusty bread alongside can also complement the meal perfectly.
- Brown the shanks in batches to avoid overcrowding the pot ensuring even caramelization.
- Deglazing the pot after sautéing vegetables lifts flavorful bits that enrich the sauce.
- Fresh thyme brings the best aroma; avoid substitutes with dried herbs to keep authentic flavors.
FAQs
- Can I use other cuts of lamb instead of shanks?
-
Yes, but lamb shanks offer the best texture for slow cooking. Other cuts like shoulder can work but may differ in tenderness and cooking time.
- How can I make this recipe non-alcoholic?
-
Substitute the red wine with tomato passata or additional chicken stock for depth without the alcohol content.
- What sides pair well with these lamb shanks?
-
Creamy mashed potatoes and steamed peas are classic sides, but roasted root vegetables or polenta also complement nicely.
- Can I prepare this recipe in a slow cooker only?
-
Absolutely, after browning the meat and sautéing aromatics on the stove, transfer everything to a slow cooker on low for about 6-8 hours.
- How do I know when the lamb is properly cooked?
-
The meat should be tender and easily pulled apart with a fork, indicating the connective tissues have fully broken down.
- Is it possible to freeze leftovers?
-
Yes, store lamb shanks and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- What wine pairs best with this dish for serving?
-
A medium to full-bodied red wine like Cabernet Sauvignon or Merlot complements lamb beautifully alongside this meal.
Red Wine Lamb Shanks Comfort
Equipment
- 1 large pot
- 1 slow cooker
- 1 oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 pieces lamb shanks well-marbled cuts
- 1 teaspoon sea salt flakes or to taste
- 2 medium onions finely diced
- 4 garlic cloves roughly chopped
- 2 medium carrots diced
- 2 stalks celery diced
- 2 tablespoons tomato paste
- 750 ml red wine or tomato passata for non-alcoholic
- 500 ml low-sodium chicken stock
- 4 fresh thyme sprigs
- 4 cups mashed potatoes
- 2 cups steamed peas
Instructions
- Heat the olive oil in a large pot over medium heat.
- Season lamb shanks with sea salt flakes, then brown them on all sides in the hot oil for 5 to 7 minutes.
- Remove browned lamb and set aside. In the same pot, sauté onions, garlic, carrots, and celery for about 5 minutes.
- Stir in tomato paste, then add red wine and chicken stock. Add thyme sprigs and mix well.
- Return lamb shanks to the pot, cover, and either simmer in a 350°F oven for 3 hours or transfer to a slow cooker on low.
- Serve lamb shanks over creamy mashed potatoes and steamed peas.
Notes
- Brown lamb well for deeper flavor.
- Substitute red wine with tomato passata for non-alcoholic option.
- Leftovers store well refrigerated up to 3 days.
