🍷 Lamb Shanks in Red Wine Reduction with Sweet Onions & Roasted Garlic
Rustic, Tender & Fall-off-the-Bone Delicious
If you’re craving something rich, comforting, and worthy of a dinner party (or just a cozy night in), this braised lamb shanks recipe is your answer. Slowly cooked in a deep red wine reduction with caramelized onions and roasted garlic, this dish is elegant and soul-warming — the kind that perfumes your kitchen and brings everyone to the table.
🕒 Recipe Overview
- Prep time: 20 minutes
- Cook time: 2.5 to 3 hours
- Servings: 4
- Skill level: Intermediate
- Flavor profile: Deep, savory, and slightly sweet with herbaceous notes
🛒 Ingredients
- 4 lamb shanks (about 1 lb each)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 whole heads of garlic, halved crosswise
- 2 large yellow onions, thinly sliced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet Sauvignon or Syrah work beautifully)
- 3 cups beef or lamb stock
- 2 sprigs rosemary
👩🍳 Instructions
1. Sear the Lamb Shanks
Season lamb shanks generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high.
Sear the shanks on all sides until browned (about 3–4 minutes per side). Remove and set aside.
2. Build the Flavor Base
In the same pot, add the halved garlic heads (cut side down) and caramelize for 2–3 minutes.
Add onions, carrots, and celery. Sauté until softened and lightly browned, about 8–10 minutes.
Stir in the tomato paste and cook for 2 minutes more.
3. Deglaze & Braise
Pour in red wine to deglaze the pot, scraping up any browned bits. Let simmer for 5–6 minutes until slightly reduced.
Add the stock and rosemary sprigs. Return the lamb shanks to the pot, nestling them into the liquid.
Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C).
4. Slow Cook to Perfection
Braise for 2.5 to 3 hours, turning the shanks once halfway through, until the meat is fork-tender and falling off the bone.
5. Serve
Remove lamb shanks and keep warm.
If desired, simmer the remaining sauce on the stovetop to reduce it further into a rich glaze.
Strain for a smooth finish, or leave rustic with the vegetables. Spoon over lamb shanks and serve.
🍽 Suggested Pairings
- Creamy mashed potatoes
- Buttered polenta
- Roasted root vegetables
- Crusty bread to soak up the sauce
- Glass of bold red wine (Malbec, Shiraz, or Bordeaux blend)
📝 Tips for Success
- Wine matters: Choose a wine you’d enjoy drinking — it makes a huge difference in the sauce.
- Braising time = flavor: Don’t rush the cook time. The long braise makes the lamb succulent and the sauce luxurious.
- Want a make-ahead dish? This actually tastes better the next day after flavors deepen overnight. Reheat gently before serving.
💬 Final Thoughts
This Lamb Shanks in Red Wine Reduction is more than just a meal — it’s a centerpiece. A labor of love that delivers bold flavor, melt-in-your-mouth texture, and a sauce so rich you’ll want to lick the plate. Whether you’re cooking for family, friends, or just indulging yourself, this dish is unforgettable.
