You Guys! I’ve found another recipe to add to my favorite dutch oven recipes arsenal. I recently made Red Wine Braised Lamb Shanks with the hopes that they’d come out ok. But they came out Ahhhhmazing. They were so tender and moist they were literally falling apart as we were putting them on the plate. Don’t get me wrong, this dish is a time investment for sure. To get the meat that tender it has to braise for a few hours. But consider it a set it and forget it meal because it is low maintenance once it’s cooking. You really can’t pass up something like this.
If you’ve visited my blog before, you know that I’m a lover of all things dutch oven. Think of dutch ovens as a multi-use slow cooker. They can go on the stove top or be placed directly in the oven. I use Le Creuset which are know to be great quality and heat evenly (shop the Le Creuset Outlets for the best deals). For more budget friendly dutch ovens check out Staub or even Cuisinart. I’ve also seen a good selection of dutch ovens at Home Goods from time to time.
Tips and Tricks for Braised Lamb Shanks
- If you are using cryovac lamb shanks, once you remove the plastic pat the shanks dry with a paper towel and let sit for 20 minutes. The cryovac smell will naturally go away
- If your Red Wine Braised Lamb Shanks aren’t tender enough, place them back in the braising liquid for a bit longer
- It’s really hard to over braise meat, so once this starts going, it’s pretty fool proof as long as there’s enough liquid
- For a great sauce, reduce the braising liquid in a separate pot for a few minutes until thickened
- This recipe can work for other cuts of lamb and mutton as well
- This recipe can be made a day ahead and reheated. Perfect for when you cook for company!
I’ve mentioned this before in some of my other posts with lamb recipes, but Tai hates lamb. No matter how I cook it, he dislikes the gaminess. This Red Wine Braised Lamb Shanks recipe went over much better because there was less of a gamey taste due to the braising. The consistency of the meat was also a lot softer, so I have to think that that helped as well. I got Tai to eat and like onions. If I can do that, then there’s still hope for Lamb!
If you LOVE lamb as much as I do, give me a shoutout by leaving a comment here on the blog or by letting me know on social media. I’d love to see your favorite lamb recipes too! Remember to bookmark this page and ask questions in the comment section below.
If you like this recipe, be sure to check out my other lamb recipes HERE
Red Wine Braised Lamb Shanks
- 2 Lamb Shanks
- 2 Tbsp Olive Oil
- 1 Cup Onion Diced
- 1 Cup Carrot Diced
- 1 Cup Celery Diced
- 4 Garlic Cloves Crushed
- 2 1/2 Cups Red Wine
- 28 Oz Crushed Tomatoes
- 2 Tbsp Tomato Paste
- 2 Cups Chicken Stock
- 3 Sprigs Thyme
- 2 Bay Leaves
- 1 Tbsp Sugar
- Heat the dutch oven on medium-high heat. Add olive oil and brown lamb shanks on all sides. Season with salt and pepper. Remove shanks from dutch oven.
- Add onion, carrot and celery and cook until softened. Add garlic cloves.
- Add red wine and cook for several minutes to cook off the alcohol. Scrape up and browned bits from the bottom of then pan.
- Stir in tomato paste, crushed tomatoes and chicken stock. Add thyme, bay leaves and sugar. Season with salt and pepper to taste. Return lamb shanks to dutch oven, cover and bake at 350 for 2 hours or until meat is tender. Enjoy!