Red Wine Braised Lamb Shanks FallOffTheBone

Sunday Comfort Starts Here: Unlocking the Secret to Tender Lamb Shanks

Okay, let’s be honest. Have you ever spent money on a lovely cut of meat, only for it to come out tough and chewy? I certainly have! That’s why I swear by this classic recipe for Bone-in lamb shanks .

It relies entirely on a precise, managed braise. We are going to transform this humble cut into the culinary equivalent of a cosy winter blanket—so intensely satisfying, it’s guaranteed to be a hit.

Why This Recipe Is Your New Best Friend

This isn't a complex recipe. It’s more of a patience challenge, relying on the magic of low and slow cooking methods .

Think of it as a British Sunday roast meets rich, flavourful Osso Buco style recipes . While the total time clocks in near four hours, you are only actively cooking for about 45 minutes.

The oven does the rest!

We use a proper heavy-bottomed Dutch oven recipe here. That equipment is key to maintaining a consistent, controlled braising temperature .

Mastering Braising Techniques

The real secret to success lies in two steps we need to manage : the sear and the simmer. I remember the first time I rushed the searing process—it meant my sauce didn't have that crucial depth of flavour later on.

Seriously, don’t skip how to manage searing meat ; it builds your entire foundation.

Once the searing is done, we move onto building that epic liquid. We focus hard on the red wine reduction process to concentrate the flavour before we even think about adding stock.

This is crucial for developing rich sauce flavour that sticks to your ribs.

Guaranteed Fall-Off-The-Bone Result

This is the ultimate comfort meal, perfect for when the weather is miserable outside. Plus, lamb shanks are a fantastic source of iron and protein, making this a surprisingly hearty, nutritious dish.

By dedicating yourself to mastering braising techniques , you unlock the kind of flavour usually reserved for fancy restaurants. When you pull this dish out of the oven, you'll understand the payoff.

That careful management guarantees gorgeous, luscious, fall-off-the-bone tender lamb every single time. It literally melts away from the bone.

Ready to stop wishing for tender meat and start making it? Let’s grab the ingredients!

Red Wine Braised Lamb Shanks FallOffTheBone Recipe Card

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Preparation time:25 Mins

Cooking time:03 Hrs 15 Mins

Servings:4 servings

Ingredients:

• 4 large Lamb Shanks (approx. 300-400g / 12-14 oz each, bone-in)
• 2 tbsp Olive Oil (30 ml), plus extra for searing
• 1 tbsp Kosher Salt (15 g)
• 1 tsp Freshly Ground Black Pepper (5 g)
• 2 tbsp All-Purpose Flour (30 g), optional, for dredging
• 1 large Yellow Onion (approx. 200 g), diced finely
• 2 medium Carrots (approx. 150 g), peeled and diced
• 2 ribs Celery (approx. 100 g), diced
• 4 cloves Garlic, minced
• 2 tbsp Tomato Paste (30 g)
• 375 ml Dry Red Wine (1 ½ cups), such as Cabernet Sauvignon or Merlot
• 750 ml Beef or Lamb Stock (3 cups), low sodium
• 2 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 2 Bay Leaves (dried)
• 1 tbsp Cornstarch (15 g)
• 2 tbsp Cold Water (30 ml)

Instructions:

• Prepare the Lamb: Pat the shanks thoroughly dry with paper towels. Season generously with salt and pepper. Lightly dredge in flour for deeper colour and thicker sauce, if desired.
• Manage the Heat: Heat 2 tablespoons of olive oil in the Dutch Oven over medium-high heat until shimmering.
• Sear the Shanks: Sear the shanks in batches (do not crowd the pot—this lowers the temperature). Sear for 3–4 minutes per side until deep golden brown. Remove and set aside.
• Sauté the Mirepoix: Reduce the heat to medium. Add the onion, carrots, and celery to the pot (add a splash more oil if needed). Cook for 8–10 minutes, scraping up any brown bits from the searing, until the vegetables soften and caramelize slightly.
• Develop Umami: Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens and becomes fragrant.
• Deglaze and Reduce: Pour in the red wine. Bring to a rolling simmer and scrape the bottom of the pot vigorously. Allow the wine to reduce by half (approximately 5–7 minutes); this concentrates the flavor.
• Combine and Submerge: Return the seared lamb shanks to the pot. Add the beef or lamb stock, bay leaves, rosemary, and thyme. The liquid should nearly cover the shanks; top up with water or stock if necessary.
• Preheat and Seal: Bring the liquid to a gentle simmer on the hob. Meanwhile, preheat the oven to 150°C / 300°F.
• Braise: Cover the Dutch Oven tightly and transfer it to the preheated oven. Cook for 3 hours, or until the meat is fork-tender and pulls easily away from the bone.
• Rest the Meat: Carefully remove the shanks from the pot and place them on a platter; tent loosely with foil and allow to rest for 10 minutes.
• Finish the Sauce: Skim any excess fat from the surface of the braising liquid. Remove the herb sprigs and bay leaves.
• Thicken (If desired): If the sauce is too thin, bring the liquid to a simmer on the hob. Combine the cornstarch and cold water to form a slurry, then whisk into the simmering liquid. Cook until the sauce is glossy and slightly thickened.
• Serve: Place the shanks back into the sauce briefly to reheat, then serve immediately, spooning the rich reduction over the top.

Nutrition Facts

Calories:700 kcal

Protein:55 g

Fat:40 g

Carbs:17.5 g

Fiber:4 g

Sodium:700 mg

Recipe Info

Category:Main Course

Cuisine:French

Prepping for Perfection: Achieving the Ultimate Braise

Honestly, achieving that beautiful, Fall-off-the-bone tender lamb doesn't start in the oven. It starts right here, with the quality of your prep.

We are treating these big, beautiful Bone-in lamb shanks like gold. If you get the ingredients right, you are halfway to Mastering braising techniques .

We are turning a humble cut into something resembling the richest Osso Buco style recipes .

Main Ingredients: The Foundation of Flavour

You need four chunky shanks, around 300–400g / 12–14 oz each. Pat them bone dry. Seriously, get rid of all that moisture before you season.

Use plenty of salt and pepper—we are talking 1 tbsp Kosher Salt . This long cooking process sucks up seasoning, so don't be shy.

For the vegetables, a classic mirepoix of onion, carrot, and celery is vital. Chop them small so they melt into the sauce later.

Then we hit the liquid. This is where we start Developing rich sauce flavour .

The star here is the wine: 375 ml (1 ½ cups) of a dry red. Use something decent. If the wine is vinegar-y now, it will be even worse after the long Red wine reduction process .

I learned that the hard way. I ruined a whole Sunday dinner with cheap cooking wine once. Never again!

Seasoning Notes and Substitutions

We need earthy herbs to stand up to the lamb. Fresh rosemary and thyme are non-negotiable for me. They add that beautiful woody aroma. Throw in two bay leaves as well.

If you don't have fresh rosemary, dried works, but use half the amount. A tiny splash of balsamic vinegar at the end can boost the richness if you find the sauce a little flat.

It’s a great little flavour enhancer.

Essential Gear: Controlled Braising Temperature

This entire operation relies on one piece of kit: the pot. You absolutely need a heavy-bottomed pan, ideally a Heavy-bottomed Dutch oven recipe .

That weight is key. It helps you maintain a stable 150° C / 300° F temperature in the oven.

A thick pot ensures a perfect, Controlled braising temperature . This prevents scorching. I once tried to cheat with a thin metal stock pot.

The bottom burned and the meat was dry on the outside. A disaster!

Sturdy tongs are also essential. Why? Because the very first step—the sear—must be perfectly managed . This is How to manage searing meat .

You need to handle the hot shanks carefully without piercing them. This seals in the goodness. If you manage your initial searing heat and use the right pot, the Low and slow cooking methods take care of the rest.

It's all about starting strong.

Mastering Braising Techniques: The Secret to Fall-Off-The-Bone Tender Lamb

Honestly, who doesn't love a meal that makes you feel like a culinary genius? This recipe is the absolute business.

We are taking tough, humble cuts—our fantastic bone-in lamb shanks —and transforming them. Forget tough, chewy meat. We are aiming for that glorious, truly fall-off-the-bone tender lamb that barely needs a knife.

The key to this success is patience. Every stage must be carefully managed . This is proper, classic comfort food.

Did you know that braising is one of the oldest cooking techniques? It uses wet heat to break down tough connective tissue.

This is why we rely on low and slow cooking methods .

Prepping for Success: How to Manage Searing Meat

Before anything, let's nail the prep. This is your essential mise en place . Chop your onions, carrots, and celery into small, even pieces.

My old chef used to say, “Prep is half the meal.” He wasn’t wrong.

Now, let's talk searing. This creates the base flavour. You absolutely need a heavy, thick-based pot. I swear by my Le Creuset; it's the perfect heavy-bottomed Dutch oven recipe tool.

Pat those shanks completely dry. I mean, bone dry. If they are wet, they steam. We want a crust, not a sauna.

Season them heavily with salt and pepper.

Developing Rich Sauce Flavour

Get that Dutch oven screaming hot over medium-high heat . Add a glug of oil. This is the critical step of how to manage searing meat .

Sear the shanks in small batches. Never crowd the pan! This drops the temperature immediately. Sear them for 3– 4 minutes per side until they look dark golden brown.

You are building serious flavour right now. Remove them and set them aside.

Now, reduce the heat to medium. Add your chopped vegetables. Scrape up all those beautiful brown bits stuck to the bottom of the pot.

Those bits are liquid gold for developing rich sauce flavour . Cook the veg until soft. Then, stir in the tomato paste for two minutes.

This little bit of cooking enhances the tomato’s natural sweetness.

Controlled Braising Temperature and Red Wine Magic

Time for the liquid! Pour in the dry red wine. Bring it up to a bubble. Vigorously scrape the bottom again to lift any remaining stuck bits.

This is the start of the crucial red wine reduction process . Let that wine reduce by about half. It concentrates the flavour, making the sauce deep and complex.

Now, add the stock and the herbs. Return the shanks to the pot. They should be mostly submerged. We are shifting now to the gentle phase.

Set your oven to a gentle 150° C / 300° F . This guarantees a perfectly controlled braising temperature . Cover that pot tightly and transfer it to the oven for 3 hours .

This slow cooking is what gives us that amazing Osso Buco style recipe tenderness. The meat should pull away from the bone with just a fork.

Trust the process!

This is the part where we talk about the good stuff. You know, once you've successfully wrestled the shanks out of the heavy-bottomed Dutch oven recipe and the whole house smells amazing.

Serving Up the Fall-Off-The-Bone Tender Lamb

Oh my gosh, the smell alone is a victory. The secret to serving this is maximising that incredible sauce created during the red wine reduction process .

We spent hours developing rich sauce flavour , so don't let it go to waste!

When plating your bone-in lamb shanks , put a generous spoonful of mash or polenta down first. Honestly, you don't want to lose a drop.

Then, nestle the shank right on top. Ladle plenty of that glossy sauce over the meat. The fall-off-the-bone tender lamb doesn't need much fuss.

For presentation, I always sprinkle a little fresh parsley—it makes the plate pop.

To balance the richness, serve something sharp and green. We Brits love a bit of cabbage or maybe some steamed asparagus.

That acidic little green side cuts through the fat beautifully. This whole meal is the definition of comfort food perfection.

How to Keep That Rich Flavour Managed

Leftovers? Are you sure you'll have any? If you do, these shanks are even better the next day. This is an essential skill when mastering braising techniques .

Refrigeration guidelines: Let the pot cool down completely first. Then, transfer the shanks and sauce into an airtight container. It keeps beautifully in the fridge for up to 4 days .

For easy defatting, chill the container overnight. The fat will solidify on top, and you can just scoop it off.

This helps keep the reheated sauce cleaner.

Freezing options: This is a fantastic freezer meal. Remove the shanks from the sauce, wrap them tightly, and freeze the sauce separately.

They hold up for about three months. When reheating, the key is patience. Heat it low and slow on the hob until just simmering.

Zap it quickly in the microwave and you risk turning your beautifully managed meat dry.

Mix It Up: Adapting Our Osso Buco Style Recipe

This classic dish is easily adapted. If you're tackling dietary needs, swaps are simple. For a gluten-free sauce, skip the optional flour dredge completely.

Use rice flour or potato starch to make your finishing slurry instead. This keeps the gravy silky smooth without any gluten worries.

For something seasonal, try adding some orange zest and a pinch of cinnamon to the braising liquid. That little citrus hit is reminiscent of true Osso Buco style recipes and lifts the heavy winter flavours slightly, perfect for an early spring supper.

Nutrition Basics: Worth Every Minute

Don't panic about the calorie count. Yes, this is rich, but it’s loaded with goodness. Lamb is an amazing source of highly absorbable iron and B vitamins.

Plus, because we used bone-in lamb shanks , all that collagen breaks down during the low and slow cooking methods .

That means every bite is packed with protein and gelatin—great for your gut and joint health! It’s food that works hard for you.

You’ve done the hard work. You’ve managed the heat, mastered the patience, and now you have a stunning meal. Enjoy every tender mouthful!