Red Wine-Braised Lamb Shanks
Indulge in the rich, comforting flavors of these lamb shanks, slow-braised in a luscious red wine and tomato sauce, infused with fragrant basil. A truly unforgettable culinary experience.
Nutrition
-
Carbohydrate
34 g
-
Cholesterol
86 mg
-
Fiber
6 g
-
Protein
33 g
-
Saturated Fat
5 g
-
Sodium
1851 mg
-
Sugar
18 g
-
Fat
25 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View
2 mins
Place the chopped onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. (2 minutes)
03 Step
Recipe View
2 mins
Arrange the lamb shanks on top of the onions. (2 minutes)
04 Step
Recipe View
1 mins
Pour the red wine, balsamic vinegar, and olive oil over the lamb shanks. (1 minute)
05 Step
Recipe View
3 mins
Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. (3 minutes)
06 Step
Recipe View
2 mins
Pour the diced tomatoes over everything, then season generously with kosher salt, cracked black pepper, and chopped fresh basil. (2 minutes)
07 Step
Recipe View
1 mins
Cover the Dutch oven or roasting pan tightly with its lid. (1 minute)
08 Step
Recipe View
3 hrs
Place in the preheated oven and cook for 3 hours, or until the lamb shanks are fork-tender. (180 minutes)
09 Step
Recipe View
15 mins
Remove from the oven and let rest for 15 minutes before serving. (15 minutes)
10 Step
Recipe View
5 mins
Skim off any excess fat from the surface of the sauce. Use the remaining juices from the pan to create a flavorful gravy to spoon over the lamb shanks. (5 minutes)
For an even deeper flavor, marinate the lamb shanks in the red wine and balsamic vinegar mixture for at least 2 hours, or even overnight, in the refrigerator before cooking.
If you don't have fresh basil, you can substitute 2 tablespoons of dried basil, but fresh is highly recommended for the best flavor.
Serve these braised lamb shanks with creamy mushroom risotto and grilled zucchini for a complete and satisfying meal. Mashed potatoes or polenta are also excellent accompaniments.
To thicken the gravy, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the pan juices during the last 15 minutes of cooking.
The lamb shanks are done when a fork easily pierces the meat, and it readily pulls away from the bone.
RECIPE REVIEWS
Avarage Rating:
4.1/ 5 ( 91 Ratings)
Total Reviews: (5)
Sherwood Mohr
Mar 10, 2025I made this for a dinner party, and everyone raved about it. The red wine sauce is absolutely divine!" - John B.
Oceane Wintheiser
Jan 29, 2025Easy to follow recipe, and the results were fantastic. I highly recommend this!" - David S.
Owen Ryan
Jan 27, 2025The balsamic vinegar adds a wonderful tanginess to the dish. I will definitely be making this again!" - Emily L.
Aiyana Mosciski
Apr 22, 2024I added a bay leaf to the braising liquid for extra flavor, and it was a hit!" - Jessica P.
Lenore Jacobs
Jan 13, 2024This recipe is amazing! The lamb was so tender and flavorful. My family loved it!" - Sarah M.