Recipe

Rustic Lamb Shank Recipe

Fall-apart lamb shanks braised low and slow in a red wine, tomato, and herb gravy. Cozy, deeply savory, and built on a classic braise technique with tender vegetables and a sauce worth dragging bread through.

By Matt Campbell

•

4.8

A real photograph of two braised lamb shanks in a Dutch oven with glossy red wine gravy, carrots, onions, and herbs on a wooden table

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Lamb shanks are one of my favorite kitchen magic tricks. They start out tough and a little intimidating, then a few hours of gentle heat turns them into spoon-tender, pull-apart greatness with a sauce that tastes like you worked way harder than you did.

This rustic lamb shank recipe keeps the bones of a classic French and Italian style braise: aromatics, tomato paste, red wine, broth, rosemary, and thyme. I also like a small modern boost from Worcestershire and optional smoked paprika. Nothing weird, nothing fussy, just a solid pot of comfort.

Make it for a Sunday dinner, a cold weeknight when you need comfort, or any time you want a meal that makes the table go quiet for a minute. Taste as you go. You are allowed.

A real photograph of lamb shanks being seared until deeply browned in a Dutch oven on a stovetop

Why It Works

Classic braise flavor, with a little extra depth: Browning the shanks and cooking tomato paste until it darkens builds that savory base. Wine and stock do the heavy lifting.
Fall-apart texture: Shanks are full of connective tissue, so low and slow braising melts them into silky tenderness.
A sauce that actually tastes like something: Aromatics, herbs, and reduction turn the pot liquid into a glossy, clingy gravy.
Forgiving timing: If it needs an extra 20 to 30 minutes, it gets better, not worse.

Pairs Well With

Buttery Mashed Potatoes
Creamy Parmesan Polenta
Roasted Root Vegetables
Crusty Bread for Sauce

Storage Tips

Storage and Reheating

Refrigerate: Cool lamb and sauce quickly, then refrigerate within 2 hours. Store in an airtight container up to 4 days. Keep the shanks nestled in the sauce so they stay juicy.
Freeze: Freeze shanks with sauce (best together) up to 3 months. Thaw overnight in the fridge.
Reheat gently: Warm in a covered pot over low heat with a splash of broth or water until hot. Avoid a hard boil, it can tighten the meat.
Bonus flavor move: This dish is often better the next day. The sauce settles in and gets even richer.

Common Questions

Do I have to use red wine?

No. You can replace it with more beef or chicken stock. You will lose some of that classic braise depth, so add 1 tablespoon balsamic vinegar at the end for a little backbone.

What kind of wine should I use?

Use a dry red you would drink: Cabernet Sauvignon, Merlot, Syrah, or Chianti are all great. Skip anything labeled “cooking wine.”

How do I know when lamb shanks are done?

The best test is tenderness: a fork should slide in with almost no resistance and the meat should start to pull away from the bone. If they are tough, they just need more time.

If you like a numbers check, aim for roughly 190 to 205°F in the thickest part for that shreddable, collagen-melted texture.

Can I make this in a slow cooker?

Yes. Sear the shanks and cook the aromatics on the stove first, then transfer everything to a slow cooker and cook on low 7 to 8 hours. Reduce the sauce on the stove at the end if you want it thicker.

Can I make it ahead for guests?

Absolutely. Braise a day ahead, chill overnight, skim any solidified fat, then reheat gently. Your future self will feel very smart.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy oven-safe pot with lid (6 to 8 quart)
Tongs for turning the shanks
Chef’s knife and cutting board
Measuring cups and spoons
Wooden spoon
Fine-mesh strainer (optional, for a smoother sauce)
Instant-read thermometer (optional, for a doneness double-check)

The first time I made lamb shanks, I treated them like a high-stakes project. I hovered, I overthought, and I checked the pot like it was going to escape. Then I finally tasted the sauce and realized braising is basically controlled laziness. Brown things well, add a few honest ingredients, and let time do the heavy lifting. Now it is one of my go-to “feed people and look impressive” meals, especially when I want the table to get quiet for a second after the first bite.

Rustic Lamb Shank Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 40 minutes

Servings 4

Ingredients

4 lamb shanks (about 12 to 16 oz each, upper or lower both work, just keep sizes similar)
2 1/2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons black pepper
2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, cut into 1-inch chunks
2 celery ribs, sliced
6 garlic cloves, smashed and chopped
2 tablespoons tomato paste
1 tablespoon all-purpose flour (optional, helps thicken)
1 1/2 cups dry red wine
2 1/2 cups beef stock (or chicken stock)
1 (14.5 oz) can crushed tomatoes
2 teaspoons Worcestershire sauce
2 bay leaves
3 sprigs fresh rosemary (or 1 teaspoon dried)
6 sprigs fresh thyme (or 1 1/2 teaspoons dried)
1 teaspoon smoked paprika (optional but great)
1 tablespoon balsamic vinegar (optional, to brighten at the end)
Chopped parsley, for serving

Note: If you want a more old-world lean, add 1 teaspoon ground cumin or coriander. Keep it subtle. This is a braise, not a spice parade.

Salt note: Stocks and Worcestershire vary a lot. If your stock is salty, hold back a little on the final seasoning until the sauce reduces.

Instructions

Heat the oven: Preheat to 325°F.
Season the shanks: Pat lamb shanks dry, then season all over with salt and pepper. Dry surface equals better browning.
Sear for real: Heat olive oil in a Dutch oven over medium-high. Sear shanks until deeply browned on all sides, 10 to 12 minutes total. Work in batches if needed. Transfer to a plate.
Build the base: Lower heat to medium. Add onion, carrots, and celery. Cook, scraping up brown bits, until softened and lightly golden, 6 to 8 minutes. Add garlic and cook 30 seconds.
Toast the tomato paste: Stir in tomato paste and cook until it darkens and starts sticking a bit, 2 minutes.
Optional flour (thicker gravy): Sprinkle flour over the vegetables, stir well, and cook 1 minute so it does not taste raw. No flour is also totally fine, reducing later thickens the sauce.
Deglaze: Pour in red wine and scrape the bottom thoroughly. Simmer until reduced by about half, 5 to 7 minutes.
Add braising liquids and herbs: Stir in stock, crushed tomatoes, Worcestershire, bay leaves, rosemary, thyme, and paprika. Bring to a simmer.
Braise: Nestle the shanks back into the pot. Liquid should come about halfway up the meat. Cover with a lid and transfer to the oven. Braise 2 hours 15 minutes, then flip shanks and braise 45 to 75 minutes more, until fork-tender.

Flip note: If your shanks are mostly submerged, flipping is optional. If they are sticking up above the liquid, flipping helps them cook evenly.
Skim and tighten the sauce: Remove shanks to a plate. Skim fat from the surface. Simmer sauce on the stove 10 to 20 minutes to thicken, or strain for a smoother gravy if you like. Taste and adjust salt and pepper. Add balsamic vinegar if the sauce needs a little lift.

Sauce control: If it is too thin, reduce longer. If it gets too thick, loosen with a splash of stock or water.
Serve: Spoon sauce and vegetables over the shanks, finish with parsley, and serve with mashed potatoes, polenta, or crusty bread.

Matt’s small trick: If your sauce tastes a little flat, it usually needs one of three things: salt, a tiny splash of acid (balsamic or lemon), or time reducing uncovered. Try those before you panic.

A real photograph of a plated lamb shank over mashed potatoes with red wine gravy spooned on top and parsley scattered

Nutrition information is estimated.

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