Lamb Shank in Red Wine
Lamb shank in red wine needs only 15 minutes of work before the oven takes over for two and a half hours, turning a tough cut into meat that slides off the bone. Browned shanks braise with carrots, onion, rosemary and plenty of wine, then the cooking liquid is reduced to a glossy sauce. Serve it with creamy mash for a winter Sunday lunch or a dinner for two.
- Total
- 3 h 15 min
- Prep
- 15 min
- Cook
- 2 h 50 min
- Serves
- 2
- Per serving
- 700kcal
Getting a good crust on lamb shank in red wine
Brown the shanks properly before anything else goes in the pot. Dry meat and a hot pan give a deep brown crust, which adds flavour to the sauce. Pale, grey meat will not. Do not crowd the pan, and let each side colour before turning.
Beef stock is easy to find and works well, but lamb stock is a good alternative if you have it. Thyme can replace the rosemary, though rosemary stands up better to the long cooking.
How to braise lamb shank in red wine
Tap a time to start a timer.
- Brown the shanks Heat the oven to 160°C (140°C fan), gas 3. Pat the shanks dry with kitchen paper and season well. Heat the oil in the casserole dish over a medium-high heat and brown the shanks for , turning them with tongs, until deep brown all over. Lift them onto a plate.
- Soften the vegetables Turn the heat down to medium. Tip off all but 1 tbsp of the fat if there is a lot, then add the onion and carrots and cook for , stirring. Add the garlic and tomato puree and cook for .
- Add the wine and stock Pour in the wine, scraping up the browned bits from the base of the pan, and boil for . Add the stock, rosemary and bay leaf, then return the shanks and any juices from the plate. The liquid should come about three-quarters of the way up the meat. Bring to a simmer and put the lid on.
- Braise Cook in the oven for 2 hours. Turn the shanks over, take off the lid and cook for more, until the meat is very tender and starting to pull away from the bone.
- Rest and reduce the sauce Lift the shanks onto a plate and cover with foil. Remove the rosemary and bay leaf, skim the fat from the surface and boil the sauce on the hob for , until slightly syrupy. Taste and season. Serve the shanks with the sauce spooned over.
What to serve with it
Creamy mashed potato is the classic partner, and it soaks up the sauce. Buttered green beans, cabbage or a swede and carrot mash make good side dishes. For a roast on the same theme, try roast leg of lamb, or Indian lamb stew for a spicier slow-cooked option.
Common problems and fixes for Lamb Shank in Red Wine
- The meat is still tough at the bone.
- Shanks vary in size and ovens vary in heat. If a fork does not slide in easily, return the lid and cook for another 30 minutes, then check again.
- The sauce looks thin or greasy.
- Skim the fat off the surface with a spoon, then boil the sauce hard until it coats the back of a spoon. Shanks release a lot of fat, so do not skip this step.
- The sauce tastes sharp.
- A cheap or very young wine can taste harsh once reduced. Stir in 1 tsp redcurrant jelly or a pinch of sugar at the end, and taste again.
Frequently asked questions about Lamb Shank in Red Wine
How long do lamb shanks take to cook?
Lamb shanks take about 2½ hours at 160°C (140°C fan), gas 3. They are ready when the meat is very tender and pulls away from the bone.
What wine is best for lamb shanks?
A dry, full-bodied red such as Malbec, Shiraz, Rioja or Merlot. Choose one you would be happy to drink, as the flavour concentrates as the sauce reduces.
Can you make it the day before?
Yes, and it tastes even better. Cool it quickly, keep it covered in the fridge and eat within 2 days. Reheat gently until steaming hot all the way through.
Can you make it without red wine?
Yes. Replace the wine with 500ml extra beef stock and add 1 tbsp red wine vinegar. The flavour will be lighter and less rich, but still good.
How did you like the recipe?
4.7 / 5 · 8 ratings
