Nothing says comfort like Slow Cooked Lamb Shanks in Red Wine Sauce. The tender meat falls off the bone, soaked in a rich, velvety sauce bursting with flavor. It’s an easy, soul-warming dish perfect for weekends or special dinners.
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Why This Slow Cooked Lamb Shanks in Red Wine Sauce Works
Slow cooking turns lamb shanks in red wine sauce into fall-apart perfection. As the meat gently simmers, collagen breaks down, creating incredible tenderness. The red wine adds deep, robust notes while tomatoes and herbs build a savory base. Every layer of flavor develops slowly, making the sauce thick, glossy, and full-bodied. It’s comfort food at its finest, yet easy to make ahead for stress-free entertaining. In fact, the flavors taste even better the next day.
Ingredients You’ll Need
To make Slow Cooked Lamb Shanks in Red Wine Sauce, gather four bone-in lamb shanks, aromatic vegetables like onion, carrot, and celery, and a good full-bodied red wine for depth. Add crushed tomatoes, tomato paste, thyme, and bay leaves for flavor layering. Use chicken stock to create a balanced base for the sauce. If you’re skipping wine, mix broth with Worcestershire sauce for a similar richness. Fresh, quality ingredients truly make this dish shine
Choosing the Right Lamb Shanks
Select shanks about 400g each, with the bone in. The bone adds flavor and helps keep the meat moist while cooking. Check that they fit snugly in your pot or slow cooker to allow even cooking. Smaller shanks cook faster, while larger ones may need extra time.
Best Wine for Cooking
Full-bodied reds like Cabernet Sauvignon, Merlot, or Shiraz work beautifully. These wines create a rich, deep sauce with complex flavor. Avoid light wines like Pinot Noir. For a non-alcoholic option, use a mix of low-sodium beef broth, water, and a splash of Worcestershire sauce for savory balance.
Step-by-Step: How to Make Slow Cooked Lamb Shanks in Red Wine Sauce
Start by seasoning and searing the lamb until golden brown. This step locks in juices and creates the base for a flavorful sauce. Then sauté onion, garlic, carrot, and celery until soft. Pour in the red wine to deglaze the pan, scraping up those tasty browned bits. Add crushed tomatoes, tomato paste, stock, herbs, and the lamb. Cover and slow cook until the meat is fork-tender. Finally, strain or simmer the sauce to your preferred consistency before serving.
Searing for Maximum Flavor
Searing gives the shanks a caramelized crust that adds depth and richness to the final dish. Don’t rush this part. Brown the meat well on all sides before simmering—it makes a big difference in taste.
Building the Red Wine Sauce
After searing, sauté the aromatics until fragrant. Pour in the wine to deglaze, letting it reduce slightly. Then add tomatoes, tomato paste, herbs, and stock. This creates a savory base that slowly infuses into the meat during cooking.
Slow Cooking Methods
For oven cooking, simmer on the stove, then cover and bake for about 2.5 to 3 hours until the lamb is tender. In a slow cooker, cook on low for 8 hours after simmering. In a pressure cooker, cook for 40 minutes on high, then let pressure release naturally. On the stovetop, simmer gently for 2 hours, turning the shanks occasionally and adding liquid as needed.
Sauce Perfection Tips
Straining the sauce gives it a smooth, elegant finish, while blending makes it thicker with a rustic texture. If your sauce tastes sharp, add a bit of sugar or honey to balance the acidity. To thicken, simmer uncovered until glossy. Don’t toss the strained vegetables—they’re delicious in pasta or soups. These small touches turn a good dish into a stunning one.
Serving Suggestions
Serve your lamb shanks over creamy mashed potatoes, buttery polenta, or light cauliflower puree. Spoon the luscious sauce over the top, letting it pool around the edges. Add a sprinkle of fresh thyme for a pretty finish. A slice of crusty bread helps soak up every drop of that rich, red wine sauce.
Make Ahead, Storage & Reheating
This dish tastes even better the next day. Let it cool completely, then store it in the fridge for up to 3 days. Reheat slowly on the stove or in the oven until hot. You can also freeze it for up to two months. Always reheat gently to keep the meat tender and juicy.
Nutrition & Dietary Notes
Each serving packs around 624 calories with 42g of protein and a hearty 31g of carbs. It’s a rich, satisfying meal ideal for dinner. To lighten it up, use low-sodium stock and skip the added salt. You can also serve smaller portions with extra vegetables on the side.
Recipe Variations & Substitutions
Skip celery or carrot if you don’t have them, or use parsnip for sweetness. For a non-wine version, use broth and Worcestershire sauce. Swap thyme for rosemary or oregano for a twist. Adjust seasoning with a touch of paprika or chili for extra warmth.
Troubleshooting & Common Questions
If the meat isn’t tender, cook it longer. Lamb shanks need time to break down. If the sauce is too thin, simmer uncovered until it thickens. For sour notes, stir in a little sugar or honey. If you’re reheating, warm it slowly so the meat stays juicy. Always taste before serving to adjust salt or acidity.
Other Recipes You May Enjoy
- tender and flavorful Slow Cooker Texas Pulled Pork
- comforting and hearty Slow Cooker Mexican Chicken Soup
- rich and creamy Slow Cooker Beef Stroganoff Stew
- cozy Crock Pot Bourbon Chicken for weeknight dinners
Conclusion
This Slow Cooked Lamb Shanks in Red Wine Sauce recipe tastes like a restaurant favorite but cooks effortlessly in your kitchen. It’s comforting, flavorful, and perfect for any special occasion or cozy weekend meal. Each bite is tender, flavorful, and deeply satisfying. Serve it for a special occasion or a cozy weekend meal—it’s guaranteed to impress every time. For more cozy dinner ideas, visit my Pinterest page.
Slow Cooked Lamb Shanks in Red Wine Sauce
Equipment
- Large heavy pot or Dutch oven Oven-safe lid preferred
- Tongs
- Fine mesh strainer or blender For sauce texture
- Slow cooker (optional)
- Pressure cooker (optional)
Ingredients
- 4 lamb shanks (about 400g each)
- 1 tsp salt
- 1 tsp black pepper
- 2-3 tbsp olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 cup carrot, finely diced
- 1 cup celery, finely diced
- 2 ½ cups full-bodied red wine
- 800 g canned crushed tomatoes
- 2 tbsp tomato paste
- 2 cups low sodium chicken stock (or water)
- 5 sprigs thyme (or 2 tsp dried)
- 2 dried bay leaves (or 4 fresh)
- To serve: mashed potato, polenta, or cauliflower puree; fresh thyme leaves (optional)
Instructions
- Preheat oven to 180°C/350°F. Pat lamb shanks dry. Season all over with salt and pepper.
- Heat 2 tbsp oil in a large heavy pot over high heat. Sear lamb in two batches until well browned on all sides, about 5 minutes total. Remove and set aside. Drain excess fat if needed.
- Reduce heat to medium-low. Add 1 tbsp oil, then onion and garlic; sauté 2 minutes. Add carrot and celery; cook 5 minutes until softened.
- Pour in red wine and scrape the browned bits. Add crushed tomatoes, tomato paste, stock, thyme, and bay leaves; stir well.
- Return lamb to the pot, mostly submerged. Bring to a simmer, cover, and transfer to the oven for 2 hours. Remove lid and cook 30 minutes more, until very tender.
- Transfer lamb to a warm plate. Discard bay leaves and thyme. Strain sauce, pressing on solids, then return liquid to pot. Simmer to thicken if needed. Season to taste.
- Serve lamb shanks over mashed potato, polenta, or cauliflower puree. Spoon over plenty of red wine sauce and garnish with fresh thyme.
- Slow Cooker: After simmering the sauce and adding lamb, transfer to slow cooker and cook on LOW for 8 hours.
- Pressure Cooker: 40 minutes on HIGH pressure, then natural release.
- Stovetop: Simmer gently for ~2 hours, turning shanks and checking liquid; add more stock/water as needed.
