Tender, fall-off-the-bone braised lamb shanks in a rich red wine gravy make an impressive family dinner. This recipe includes four cooking methods: oven, stovetop, slow cooker, and Instant Pot (pressure cooker).
Choose the method that suits your schedule and kitchen. No matter which you pick, the result is succulent, deeply flavoured lamb in a luxurious sauce. For a lighter accompaniment, serve with a fresh pasta salad or simple greens to balance the richness.
Why This Recipe Works
Lamb shanks are an economical cut that rewards slow cooking. Long, gentle simmering breaks down connective tissue and collagen, transforming a tough piece of meat into tender, melt-in-your-mouth shanks while creating a deeply flavoured braising sauce. With simple pantry staples—onion, garlic, carrots, stock, tomato purée and herbs—this dish develops a complex, comforting gravy.
This recipe is ideal for a relaxed afternoon in the kitchen: brown the meat, combine the aromatics and liquids, then let time do the rest while you enjoy a glass of wine and the anticipation of a satisfying meal.
Ingredients
- Lamb shanks: Trimmed of excess fat; they become fall-apart tender when braised.
- Red wine: Adds depth and helps tenderise the meat. Replace with extra stock for a non-alcoholic version.
- Beef stock: Forms the savoury base of the braising liquid.
- Passata (tomato purée): Brings body, acidity and richness to the sauce.
- Onion, carrot, and garlic: The aromatic base—onions and carrots add sweetness; garlic adds savoury lift.
- Tomato paste: Concentrated tomato flavour and umami.
Notes: See the recipe card below for full ingredient amounts and details for each cooking method.
How to Make Braised Lamb Shanks
Finish the sauce by simmering until it reaches a glossy, spoon-coating consistency, then spoon it over the shanks to serve.
- Pat dry the lamb shanks with paper towels to remove moisture.
- Sear shanks in hot oil in a heavy-based pot until browned all over. Work in batches if needed. Transfer to a plate and tent with foil to keep warm.
- Sauté carrots and diced onion in the pan juices until softened, then add garlic and cook briefly until fragrant.
- Return the shanks to the pot and season with coarse salt and cracked pepper.
- Coat the shanks with a light sprinkling of flour, tossing to combine, and cook briefly until the flour browns.
- Add liquids: pour in beef stock, red wine (or extra stock), passata, tomato paste, crushed bouillon and herbs.
- Cook slowly: cover and either transfer to a low oven or reduce to a gentle simmer on the stove. Braise until the meat is falling-apart tender—typically 1½–2½ hours depending on method and size of shanks.
- Finish the sauce on the stove: remove bay leaves, simmer until the liquid is reduced and glossy. Adjust seasoning, return the shanks to the sauce and garnish with chopped parsley. Serve with mashed potatoes, rice or pasta.
These shanks pair beautifully with creamy mashed potatoes, mashed sweet potatoes or a buttery cauliflower mash. For dessert, a simple, comforting rice pudding complements the meal.
Recipe FAQs
Yes. Replace the wine with additional beef stock or low-sodium broth for a non-alcoholic version.
Flouring helps form a light crust on the meat and helps thicken the sauce as it braises.
Absolutely. Flavours deepen after resting. Refrigerate once cool and reheat gently, basting with sauce.
Lamb Shanks
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 4–6 lamb shanks trimmed of excess fat
- 1 white onion large, diced
- 6 cloves garlic minced
- 2 large carrots sliced 1/2-inch thick
- 1 pinch coarse salt
- 1 pinch cracked pepper
- 1/4 cup flour
- 2 cups beef stock
- 1 1/2 cups red wine optional – substitute with extra stock
- 14 oz passata (tomato purée)
- 2 tablespoons tomato paste
- 2 beef bouillon cubes crushed
- 1 teaspoon fresh rosemary finely chopped
- 2 tablespoons fresh parsley finely chopped, divided
- 2 bay leaves
- 1 pinch salt
- 1 pinch pepper
Instructions
OVEN METHOD:
- Preheat oven to 350°F (175°C).
- Wash and pat dry lamb shanks.
- Heat 1 tablespoon oil in a heavy-based pot over medium-high heat. Sear shanks in batches until browned all over. Transfer to a plate and tent with foil.
- Sauté carrots and diced onion in the pan juices until softened (about 3 minutes), then add garlic and cook 1 minute.
- Return shanks to the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour and cook 4–5 minutes to brown the flour.
- Add stock, wine, passata, tomato paste, crushed bouillon and herbs. Bring to a simmer.
- Cover, transfer to lower oven rack and cook for about 2½ hours, or until meat is very tender and falling apart.
- Remove shanks to a plate and tent to keep warm. Discard bay leaves. Simmer sauce on the stove until reduced and thickened to coat the back of a spoon. Skim excess fat if desired.
- Adjust seasoning, return shanks to the sauce, garnish with parsley and serve.
- To make ahead: cool completely, refrigerate. Reheat gently, basting with sauce, before serving.
STOVE TOP:
- Follow the same steps as the oven method, but after adding liquids bring to a boil, then reduce to low and simmer gently for 1½–2 hours until the meat falls apart.
INSTANT POT / PRESSURE COOKER:
- Set the Instant Pot to Sauté. Sear shanks in batches, then return all shanks to the pot.
- Season, sprinkle with flour and brown briefly. Add onions, carrots, wine (or extra stock), stock, passata, tomato paste, garlic, bouillon and herbs. Lock the lid and set to HIGH pressure for 30 minutes.
- Let the pressure release naturally for 8–10 minutes, then release remaining pressure. Set to Sauté and simmer uncovered until sauce thickens 5–10 minutes. Garnish and serve.
SLOW COOKER:
- Sear shanks in a hot pan, then transfer to a 6-quart slow cooker. Add onions, carrots and garlic and season lightly.
- Simmer the wine briefly in the pan, whisk in the flour, then pour into the slow cooker with stock, passata, tomato paste, bouillon and herbs. Cook on high for 6 hours or low for 8 hours, until tender.
- Remove shanks and reduce the sauce on the stove if needed. Garnish and serve.
TO THICKEN SAUCE
- Mix 3 tablespoons cornstarch with 1/4 cup sauce until dissolved. Stir into the simmering sauce and cook 4–5 minutes until thickened.
Notes
Make-ahead: This dish keeps well and often tastes better the next day. Cool, refrigerate and reheat gently, basting with sauce.
Wine substitute: Use additional beef stock for a non-alcoholic version.
Nutrition
Carbohydrates: 28 g |
Protein: 45 g |
Fat: 14 g
Nutrition information is an approximation.