Lamb Shanks Braised in Red Wine

Method

1. Sear the shanks. Season generously with salt and pepper. Heat oil in a Dutch oven over high heat. Sear shanks on all sides — 3–4 minutes per side — until deeply browned. Work in batches to avoid crowding. Remove to a plate.

2. Build the base. Reduce heat to medium. Add onion, carrots, and celery. Cook for 6–8 minutes until softened. Add garlic and tomato paste. Cook for 2 minutes, stirring, until the paste darkens.

3. Deglaze with wine. Pour in the red wine and scrape up all the fond. Let it reduce by half — about 3 minutes.

4. Add the liquid. Pour in broth and diced tomatoes. Add rosemary, thyme, and bay leaves. Return the shanks to the pot — the liquid should come 2/3 up the sides.

5. Braise at 325°F for 2.5–3 hours with the lid on. The meat is done when it pulls away from the bone and a fork slides through with no resistance.

6. Rest for 10 minutes. Remove the shanks. Skim fat from the surface of the sauce. If the sauce is thin, simmer uncovered on the stovetop for 10 minutes to reduce. Remove bay leaves and herb stems.

7. Serve the shanks over creamy polenta, mashed potatoes, or with crusty bread. Spoon the sauce generously over the top.

Equipment

• Dutch oven with lid Recommended: Lodge 6-Quart Enameled Cast Iron Dutch Oven · Also good: Lodge 6-Quart Enameled Cast Iron Dutch Oven
• Tongs Also good: Wok Spatula

Chef Notes

• The most important thing: Sear the shanks until deeply browned on all sides — 3–4 minutes per side. This is not optional. The Maillard reaction on the surface creates hundreds of flavor compounds that dissolve into the braising liquid. Pale, unseared shanks produce a flat, one-dimensional braise.
• Lamb shanks are the ultimate braising cut — packed with collagen that converts to gelatin over hours of gentle cooking. The result is meat that falls off the bone and a sauce that's naturally thick and silky.
• Cook the tomato paste for 2 minutes before adding liquid. This caramelizes the sugars in the paste and removes the raw, tinny taste. The paste should darken and smell sweet.
• The braising liquid should come 2/3 up the shanks, not cover them. The exposed top develops a glaze as the liquid reduces. Fully submerged shanks are boiled, not braised.
• These are even better the next day. The flavors meld and the sauce thickens as it cools. Reheat gently.

Common Substitutions

Ingredient	Substitution	Notes
Lamb shanks	Beef short ribs	Same technique, different flavor
Red wine	Beef broth + 1 tbsp red wine vinegar	Less complex but works
Tomato paste	2 tbsp sun-dried tomato paste	More concentrated
Fresh herbs	1 tsp each dried rosemary and thyme	Less aromatic
Dutch oven	Slow cooker (8 hrs on low)	Easier but no sear

What You're Practicing

Braised lamb shanks teach you the complete braising workflow — sear, build aromatics, deglaze, add liquid, cook low and slow. This is the most important technique for tough, collagen-rich cuts. The same method produces osso buco, coq au vin, and beef bourguignon. Visit Techniques for more on braising.

You're also learning fond development — building layers of flavor on the bottom of the pot through searing and caramelizing, then dissolving those flavors into the braising liquid. Explore more at Pan and Daughter Sauces.