Braised Lamb Shanks With Red Wine Sauce Recipe

Name: Braised Lamb Shanks With Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 lamb shanks, about 12 oz. each; salt and black pepper; 4 garlic cloves, whole; 1 Spanish onion, coarsely chopped (medium); 1 large carrot, coarsely chopped; 1 large stalk celery, coarsely chopped; 3 anchovy fillets (optional); 1 cup dry red wine; 3 cups low sodium chicken broth (or broth); 14 1/2 ounces plum tomatoes, drained and coarsely chopped; 8 sprigs fresh thyme; honey, to taste; 1/4 cup flat leaf parsley, finely chopped

Servings: persons

2 tablespoons olive oil
4 lamb shanks, about 12 oz. each
salt and black pepper
4 garlic cloves, whole
1 Spanish onion, coarsely chopped (medium)
1 large carrot, coarsely chopped
1 large stalk celery, coarsely chopped
3 anchovy fillets (optional)
1 cup dry red wine
3 cups low sodium chicken broth (or broth)
14 1/2 ounces plum tomatoes, drained and coarsely chopped
8 sprigs fresh thyme
honey, to taste
1/4 cup flat leaf parsley, finely chopped

1
Preheat oven to 325 degrees F.
2
Heat the oil in a large dutch oven on high until it simmers. Pat lamb shanks dry with paper towels. Season meat with salt and pepper; brown on both sides, in batches, 4 minutes per side. Remote meat to a platter.
3
Reduce heat to low and cook garlic cloves until slightly soft, 10 minutes. Remove garlic to the plate with the meat. Increase heat to high, add the onion, carrot and celery to the pan and cook until soft and golden brown, 8 minutes. Add anchovies and cook for 1 minute. Add red wine and cook until almost completely reduced. Add chicken stock, tomatoes and thyme. Bring to a boil; season with salt and pepper. Return the meat, accumulated juices and the garlic cloves. Cover and transfer to the oven. Cook until meat is tender, 1-1/2 to 2 hours. Remove meat to a bowl; tent with foil.
4
Strain sauce through a mesh strainer and return liquid to the dutch oven. Cook over high heat until slightly reduced, 10 minutes. Season to taste with honey, salt, and pepper, and stir in the parsley.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 lamb shanks, about 12 oz. each, salt and black pepper, 4 garlic cloves, whole, and more.

Yes, Braised Lamb Shanks With Red Wine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks With Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions