Slow-Cooked Red Wine Lamb Shanks (Fall-Off-The-Bone Perfection)
If you’re looking for a show-stopping comfort food dinner that feels restaurant-worthy but is surprisingly easy to make at home, these Slow-Cooked Red Wine Lamb Shanks are it. Rich, hearty, and deeply flavorful, this dish is all about patience — low heat, slow cooking, and letting simple ingredients transform into something unforgettable.
This is the kind of meal that fills the house with an irresistible aroma, brings everyone to the table, and has people wiping their plates clean. Perfect for Sunday dinners, special occasions, holidays, or cozy winter nights, this recipe delivers tender lamb that literally melts off the bone, bathed in a luxurious red wine sauce.
Why You’ll Love This Recipe
Fall-apart tender lamb with minimal effort
Deep, rich red wine sauce packed with flavor
Perfect for make-ahead meals — tastes even better the next day
Elegant enough for guests, easy enough for home cooks
Naturally comforting and satisfying
Ingredients You’ll Need
For the Lamb Shanks:
4 lamb shanks
Salt and black pepper, to taste
2 tablespoons olive oil
For the Aromatic Base:
1 large onion, chopped
3 carrots, chopped
2 celery stalks, chopped
5 cloves garlic, minced
For the Sauce:
2 tablespoons tomato paste
2 cups dry red wine (Cabernet Sauvignon, Merlot, or Shiraz work well)
2 cups beef or lamb stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
How to Make Slow-Cooked Red Wine Lamb Shanks
Step 1: Season and Sear
Pat the lamb shanks dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. This step locks in flavor and builds the foundation of the sauce. Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened and lightly caramelized. Stir in the garlic and tomato paste, cooking for another minute to deepen the flavor.
Step 3: Deglaze with Red Wine
Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly and cook off the alcohol.
Step 4: Slow Cook
Return the lamb shanks to the pot. Add the stock, rosemary, thyme, and bay leaves. The liquid should come about halfway up the shanks. Cover and cook:
Oven: 325°F (160°C) for 2½–3 hours
Stovetop: Very low heat, gently simmering
Slow Cooker: 7–8 hours on low
The lamb is ready when it’s fork-tender and falling off the bone.
Step 5: Finish the Sauce
Remove the lamb shanks and discard the herbs. Simmer the sauce uncovered for 10–15 minutes until thick and glossy. Taste and adjust seasoning.
Serving Suggestions
These Slow-Cooked Red Wine Lamb Shanks pair beautifully with:
Creamy mashed potatoes
Buttery polenta
Roasted vegetables
Crusty bread to soak up every drop of sauce
For a lighter option, serve over cauliflower mash or alongside a fresh green salad.
Pro Tips for the Best Lamb Shanks
Don’t rush the sear — color equals flavor
Use a good-quality dry red wine you’d enjoy drinking
Make it a day ahead — the flavors deepen overnight
If the sauce is too thin, reduce it longer; if too thick, add a splash of stock
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze for up to 2 months
Reheat: Gently on the stovetop or in the oven at low temperature
Final Thoughts
These Slow-Cooked Red Wine Lamb Shanks are the definition of comfort food done right — rich, hearty, and incredibly satisfying. Whether you’re cooking to impress guests or simply treating your family to something special, this recipe never disappoints.
If you make this, don’t forget to leave a comment or share how it turned out — this is one of those recipes people come back to again and again ❤️🍷🍖