Tender Fall-Off-The-Bone Lamb Shanks Braised in Luxurious Red Wine Sauce
Recipe
Ingredients:
4 lamb shanks, trimmed
2 tbsp olive oil
Salt and black pepper, to taste
1 large onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
2 tbsp tomato paste
1½ cups red wine (Cabernet Sauvignon or Shiraz recommended)
2 cups beef broth
1 tbsp Worcestershire sauce
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1 tbsp cornstarch (optional, for thickening)
Chopped fresh parsley, for garnish
Directions:
Oven Method:
Preheat oven to 325°F (160°C).
Season lamb shanks with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks until browned on all sides. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, and celery until softened. Stir in tomato paste and cook for 2 minutes.
Pour in red wine, scraping up any browned bits. Add broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Return shanks to the pot, ensuring they are mostly submerged.
Cover and transfer to oven. Braise for 2.5 to 3 hours, until meat is fall-off-the-bone tender.
(Optional) To thicken gravy, mix cornstarch with water and stir into simmering liquid until desired consistency is reached. Garnish with parsley before serving.
Slow Cooker Method:
Sear lamb shanks and sauté vegetables as above. Transfer everything to the slow cooker.
Add remaining ingredients and cook on low for 8 hours or high for 5-6 hours.
Stovetop Method:
Follow same steps as oven method using a heavy-bottomed pot.
Cover and simmer on low for 2.5–3 hours, turning lamb occasionally.
Instant Pot Method:
Sear lamb using Sauté mode. Deglaze with wine, then add remaining ingredients.
Pressure cook on high for 45 minutes. Let pressure release naturally.
Prep Time: 20 minutes | Cooking Time: 2.5–3 hours | Total Time: approx. 3 hours 20 minutes
Kcal: ~540 kcal per serving | Servings: 4 servings