Lamb shanks are braised low and slow in a rich red wine gravy until meltingly tender — the perfect comfort food for anyone craving fall‑off‑the‑bone lamb shanks, one‑pot lamb dinners, or restaurant‑style lamb shanks at home.
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It feels a bit strange to share a winter recipe during a heatwave here in the UK, but I’m in the middle of updating old posts!
Why you’ll love these lamb shanks 😍
Meltingly tender, rich, cosy, and perfect for a one‑pot dinner.
This dish delivers impressive results with minimal effort — ideal for busy home cooks who still want something special. If you enjoy lamb, you'll love my Lamb Boulangère.
Frequently asked questions
How long do lamb shanks take to cook?
Lamb shanks usually take 2.5 to 3 hours in the oven or 8 hours on low in a slow cooker. They need long, gentle cooking to become tender and fall off the bone.
Why are my lamb shanks not tender?
If your lamb shanks are still tough, they simply need more time. Lamb shanks are a hard‑working cut, so they must be cooked low and slow until the connective tissue breaks down.
Can I make lamb shanks in a slow cooker?
Yes — lamb shanks work brilliantly in a slow cooker. Brown them first for extra flavour, then cook on low for 8 hours or high for 4–5 hours until tender.
Do lamb shanks need to be browned first?
Browning isn’t essential, but it adds rich, deep flavour and helps create a glossy sauce. If you have time, it’s worth doing.
What’s the best wine for lamb shanks?
A dry red wine like Merlot, Shiraz or Cabernet Sauvignon works perfectly. Choose something you’d happily drink — it makes a noticeable difference to the gravy.Can I make lamb shanks ahead of time?
Absolutely. Lamb shanks taste even better the next day. Store them in the fridge for up to 3 days, or freeze for up to 3 months.
What should I serve with lamb shanks?
Lamb shanks pair beautifully with creamy mashed potatoes, buttery mash, polenta, rice, or crusty bread to soak up the sauce. Add greens like tenderstem broccoli or peas for balance.
Can I thicken the sauce?
Yes — I use McDougall's Instant Thickening Granules, available in any good supermarket. I love them because they dissolve instantly and never form lumps.
Alternatively, you can simmer the sauce uncovered for a few minutes or stir in a cornflour slurry (1 tsp cornflour mixed with cold water) until it reaches your preferred consistency.
Are lamb shanks expensive?
Lamb shanks are usually affordable compared to other lamb cuts. They’re great value because slow cooking transforms them into a restaurant‑quality dish.
How to cook lamb shanks
The good news is that you will be hard-pressed to overcook lamb shanks. So, if you happen to leave them for an hour too long, fear not!
The meat will remain tender and juicy, and at worst, it might fall right off the bone when served—but it will still be absolutely delicious.😋
Picture taken whilst still cooking.
I served the lamb shanks with roasted carrots and parsnips and crispy roast potatoes, but next time, I think I'll go with creamy mashed potatoes for serious comfort food.
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Braised Lamb Shanks Recipe
This is delicious but very filling!
Ingredients
- 50g unsalted butter - divided into 3
- 1 tablespoon of olive oil
- 2 lamb shanks
- 3 red onions - sliced
- 3 fat cloves of garlic - finely chopped
- 2 carrots - peeled and quartered
- 2 sticks of celery - each cut into four pieces
- a couple of sprigs of thyme - leaves only and chopped
- 1 sprig of rosemary - leaves only and finely chopped
- 2 bay leaves
- 1 heaped tablespoon of tomato puree (paste in the US)
- 2 or 3 tablespoons of redcurrant jelly
- a tablespoon of good quality balsamic vinegar
- 400ml beef stock - made from a Knorr stock cube (OXO cube will not be the same as it's too salty)
- 400ml red wine
- 1 tablespoon of port
- a splash of Worcestershire sauce
- sea salt and freshly ground black pepper to season
Instructions
- Get yourself a nice casserole dish with a lid that can go both on top of the stove and inside the oven.
- Heat a tablespoon of olive oil and a piece of the divided butter. Brown the shanks - when they're nicely coloured, remove and set aside.
- Now, in the same pan, without washing it, add another glug of oil and another piece of butter. Gently fry the onions until they are soft but not coloured.
- Put the carrots and celery in and cook for a couple of minutes before adding the garlic.
- Fry for another minute or so and then add the chopped thyme and rosemary along with the tomato purée, cook for a minute or so, otherwise it will taste bitter. Don't let the garlic burn!
- Now add the bay leaf, stock, wine, and redcurrant jelly and give everything a good stir and bring to the boil.
- Have a taste (take no notice of the very liquid state of the gravy at this stage) as that will be sorted in the end. Put the lamb back in and on with the lid and into your preheated oven.
- Because the liquid won't be enough to cover the lamb shanks, you will have to turn them and give them a stir now and then, say every 45 minutes to an hour.
- They will need about 2 to 2½ hours, by which time the meat will very easily come off the bone. When they're nicely done, remove the shanks and cover to keep warm.
- Put the casserole on the stovetop and bring the liquid to a boil before adding the balsamic, port and Worcestershire sauce
- Turn the heat down just a little as you need the liquid to reduce.
- Have a taste and adjust the seasoning - you may want to add a little more redcurrant jelly or port.
- When it's nicely reduced (shouldn't take long), stir in the last piece of butter to make a nice glossy sauce and serve immediately. Don't forget to remove the bay leaves before serving!
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Jan