Braised Lamb Shanks in Red Wine

I’d never liked lamb until this year, really. I’ve tried a forkful of lamb shanks at a restaurant once and it was decidedly yummy so when I saw two lovely large (and heavily reduced) lamb shanks at the supermarket, I snapped them up. A quick google found a recipe (which I adapted, of course) and it turned out wonderful and almost entirely effortless. The dinner may be lacking in the 5-a-day (onion, carrot and leeks in the mash) but it was delicious and greedy.


  • two lamb shanks
  • one onion
  • 4 cloves garlic
  • two carrots
  • 1/2 bottle red wine
  • salt
  • pepper
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 tablespoon tomato puree

How to Make it

First, brown the lamb shanks in your pot on the top of the oven. This will take about 8 – 10 minutes. Remove the lamb and put aside. Saute the onion and garlic with the salt to make it soften a little (4-5 mins) then add the carrots, pepper, rosemary, thyme, lambshanks, red wine and tomato puree. Cover and simmer for 2 hours.

Perfection is reached when it’s tender enough to fall off the bone easily.

3 responses to “Braised Lamb Shanks in Red Wine

  1. Blondie August 21, 2008 at 12:13 pm

    I tried this recipie the other day with lamb steaks (need a bit of inspiration for the steaks and this looked rather comforthing) and it turned out beautifully. Definitely recommend it!

  2. Julia April 14, 2008 at 1:32 pm

    I love lamb shanks and find them so comforting.

  3. Elaine April 9, 2008 at 9:43 am

    This looks sooo good. I have never tried lamb shanks, but have quite often used a ham shank for making stock. Having gone on and made the lentil soup, I then cut the bits of meat into it.Of course, wwith the lamb shank, you co uld use the bones to give a stock for scotch broth…..

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