Tender, fall off the bone Lamb Shanks braised in a luxurious red wine gravy is your new family dinner recipe! Includes 4 cooking methods!
Slow cooked lamb shanks are a family favourite dinner ordered at restaurants and pubs all over Australia year round. Simmered in a rich, Bourguignon inspired red wine sauce, the meat just slides off the bone!
You choose how to cook them! In the oven, on the stove, in a slow cooker or Instant pot (pressure cooker). Whichever one you choose, you will not be disappointed!
LAMB SHANK
Lamb shanks are an inexpensive cut of meat begging to be slow cooked. Slow cooking turns this tough cut of lamb into the most tender, succulent, fall off the bone meat, while creating a luxurious depth of flavour in this delicious gravy.
Along with ingredients you already have on hand, like garlic, onions, beef stock, herbs and tomato sauce (tomato puree), you’ll have a heavenly stew simmering in your kitchen.
The perfect Sunday afternoon is a slow cooking pot of lamb shanks. This is one recipe where you want to take your time cooking, while enjoying a glass of wine or two waiting for its arrival to your dinner table.
HOW TO SLOW COOK LAMB SHANKS
Inspired by our Beef Bourguignon, we’ve added one or two extra ingredients to make a spectacular lamb recipe.
No matter which cooking method you choose from the recipe below, your starting point consists of 5 easy steps:
- SEAR: When cooking stews (like Pot Roast, Beef Bourguignon or Chicken Au Vin), the best flavour develops when browning the meat first, creating layers of flavours right from the beginning. Browning lamb shanks can take up to 10 minutes with their uneven shape, but it’s worth every minute in the end results.
- AROMATICS:Â Onions, carrots and garlic are cooked in the same oil and pan juices left behind from the shanks ensure the flavours continue to develop.
- FLOUR:Â Allows the stew to thicken while it cooks.
- LIQUIDS: Wine, stock and tomato puree are added to submerge the shanks, give them flavour and tenderise the meat.
- HERBS: Rosemary, parsley and bay leaves complete the flavours in this sauce. This recipe is very versatile in that you can use your favourite herb combination, or leave them out all together. Thyme and oregano work well here!
WHAT WINE CAN I USE:
Inspired by our Beef Bourguignon, I recommend a good quality dry red for this lamb shanks recipe. We always use a $15-$20 bottle of Pinot Noir as we love cooking with that particular wine. It’s not too strong and yields our favourite flavour when cooking, but you can use any dry red you have on hand.
It doesn’t need to be expensive, but try to get a good quality brand.
WHAT DO YOU SERVE WITH BRAISED LAMB SHANKS?
Lamb shanks go so well with creamy Mashed potatoes, sweet potatoes or a buttery cauliflower mash!
You can also serve lamb shanks with plain rice or pasta. Anything to drizzle all the gravy/sauce with. There is so much flavour here, you need a fairly plain side to go with it.
HOW TO THICKEN THE GRAVY
Simmer the liquid for about 10 minutes to turn it into a glossy, thick gravy.
Or to cheat time, mix 2-3 tablespoons of cornstarch with 1/4 cup of the sauce from the pot until completely dissolved. Pour the slurry into the simmering sauce, stirring quickly until completely blended.
Let simmer for 4-5 minutes, or until thickened to desired consistency, and pour all over your lamb shanks to serve!
Love lamb? Try these recipes!
Greek Lamb Chops
Sundried Tomato and Garlic Roast Lamb
Lamb Ragu on Parpadelle
Lamb Shanks
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 4 - 6 lamb shanks trimmed of excess fat
- 1 large white onion diced
- 6 cloves garlic minced
- 2 large carrots sliced 1/2-inch thick
- 1 pinch coarse salt and freshly ground pepper
- 1/4 cup flour
- 2 cups beef stock
- 1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti -- optional. Substitute with extra stock).
- 14 oz (400 g) passata (tomato puree or American tomato sauce)
- 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
- Salt and pepper to season
Instructions
OVEN METHOD:
- Preheat oven to 350°F (175°C).
- Wash and pat dry lamb shanks with paper towel.
- Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, tent with foil to keep warm, set aside.
- To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
- Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
- Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.
- Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
- Gently transfer the shanks onto a plate; tent to keep warm.
- Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. OPTIONAL: skim off any additional fat which rises to the surface.
- You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon. 
*If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)
- Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
- Garnish with parsley and serve with mashed potatoes, rice or pasta.
- To serve the following day, allow the casserole to cool completely, cover and refrigerate.
The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 - 15 minutes, basting the shanks and vegetables with the sauce.
Notes
- Wash and pat dry lamb shanks with paper towel.Â
- Heat 1 tablespoon of oil in a heavy based pot.Â
- Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
- Transfer to a plate, tent with foil to keep warm, set aside.
- To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.Â
- Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper.Â
- Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add stock, wine, puree, tomato paste, bullion and herbs.Â
- Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
- Garnish with parsley and serve with mashed potatoes or rice.
- Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish).
- Wash and pat dry lamb shanks with paper towel.Â
- Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
- Add all shanks to the pot. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
- Add in the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.Â
- After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
- Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.Â
- Garnish with parsley and serve with mashed potatoes, rice or noodles.
- Wash and pat dry lamb shanks with paper towel.Â
- Heat 1 tablespoon of oil in a heavy based pot over medium-high heat.Â
- Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
- Transfer to 6 quart (litre) slow cooker bowl.
- Add in the onions, carrots and garlic. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
- Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with the stock, tomato puree, tomato paste, bullion and herbs.
- Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until lamb is fall apart tender.
- Remove shanks, transfer sauce to a pot and let simmer for 15 minutes over medium heat to reduce to desired thickness.
- Garnish with fresh parley and serve with mashed potatoes or rice.
Niall says
My wife cleaned off her plate and she NEVER does that.
There is just the two of us and if there is a recipe for just two shanks I could not find it. Still, I looked at the recipe and decided that I could find a use for all that extra sauce. Even hamburgers could be gourmet with that sauce on them. Sure enough, the next morning I added some to our omelets. Yum.
What I will do different the next time: I will not cut up the rosemary. The flavor will permeate the dish and it can readily be removed at the end.
What I MIGHT do the next time: Make a stew of it, cooking the potatoes and other veggies in it. That probably would not work so well with 4-6 shanks unless you increased the size of the sauce recipe.
Elysummers says
Undeniably the best sauce ever. Please try this. I added a couple of drops of Worcestershire sauce. Just my personal preference.
JuliaGulia says
I don’t normally rate any recipe, but felt compelled to considering how wonderfully this turned out. This was an excellent recipe; the lamb was outstanding and the flavors were perfect. We didn’t use shanks, but loin and shoulders. Still, the meat fell off the bone and cooked beautifully. The flavors blended together beautifully, and this was wonderful over a simple mashed potato, like you suggested.
Thanks for referencing the different methods to cook this meal, it is definitely helpful as a reference. We will freeze the leftover sauce for later use.
Great recipe, thanks!!
Andrew says
Made this yesterday using the slow cook feature of my multi-cooker. Only had two large shanks and oops, I forgot to add the beef stock! Otherwise I used the ingredients as listed. There was plenty of liquid in the passata so the meal wasn’t ruined. Also, the sauce was already thick at the end of cooking so there was no need reduce it. The meat was a bit firm after 8 hours (maybe the lack of stock?) so I used the pressure cook feature to tenderize it a little.
Great recipe with a sauce that lived up to the promise of those photos above. I’ll definately be making this again. Will include the stock next time then make adjustments according to the temperament of my multi-cooker.
Served with garlic mashed potatoes. With the two large shanks, this was enough to feed three.
Andrew says
Oh, I tell a lie – Had a stick of celery on hand so chopped that up and included it with the other vegetables.
Samantha says
Omg this is so good!
Susanna says
This looks amazing! Thank you for sharing the recipe. Lots of fabulous comments. Looking forward to making it for the family!
Catherine Ann Kreisel says
One of the best meals I’ve ever made! My husband and I raved over it. I made it in the oven. Our lamb was organic, raised by a friend of ours.
Jess says
I oven cooked this recipe for Father’s Day (Sunday) for 5. Three small and two large shanks, plus a mini lamb marrow bone (which had a bit of meat and cartilage on one end that I cut with a hack saw to fit better. Because I had so much meat/bones, I couldn’t fit all the liquid so I had to split the dish into a second cast iron pot before removing from the stove to my ovens.
Along with fresh rosemary and parsley, I added a bunch of fresh thyme and stalk of oregano.
My partner said it was restaurant quality, perhaps better.
Next time I will save the left over sauce to marinate some other meat, perhaps adding some paprika or hot seasoning for some perfect beef spare ribs.
Rebecca says
Best lamb shank recipe I’ve ever made. I used 1 Massel beef stock cube instead of 2 boullion as they’re quite strong. Also added some sliced button mushrooms an hour before the end as I wanted more veg. My butcher also had grass fed beef stock which was I believe was so much richer than a supermarket stock. Used a New ZealandPinot for the wine. Plenty of sauce left over and have frozen it to use next time.
Opted for the slow cooker option, served with mash potato , made in Australia 😀
Julia says
This recipe is so good! I am not a good cook but it’s been perfectly done for the first time!
I stuck to your website.
Chicken wings were fabulous! I/m so proud by myself Now I can prepare exlusive food with you, guys.
Jeff Platts says
Made this tonight with a boned shoulder cut into quarters. 2.2kg
Followed recipe to a tee and used a Merlot.
Drank rest with dinner. Superb .
Cooked slow for 3.5 hrs
Turned out fantastic judging by the critics ravings.
Kept leftover sauce and veg etc for my next base.
Thanks for the great recipe.
Cory says
After tasting the sauce I decided it was a little too tangy/acidic for my taste so I added about 5 tbsp of brown sugar and it made this recipe an absolute knockout!
Jule Ross says
I made Lamb Shanks for the first time following this recipe with 1 exception, I added fresh thyme and I used Kroger brand red cooking wine. I cooked them in a crock pot for about 6 hours. They were falling off the bone and absolutely delicious. My husband loved it with mashed potatoes and asparagus.
Sandra b Bishop says
Just perfect thank you for such a delicious recipe absolutely yummy !
Anthony says
Absolutely delicious, the kids even liked it. Cooked in a Dutch oven in the oven for 2-1/2hrs, meat was falling off the bone.
Nosipho says
I made this today! Absolutely amazing. Thank you for sharing the recipe 🖤
Sam says
Why does this recipe call for stock and bullion cubes? Do I need to use both? Asking from New Zealand where we use cubes to make stock sometimes 🙂
Katie D says
I was thinking the same thing, I’m just going to dissolve 4 cubes in 2 cups of water and see how it goes.
Dawn says
I’m only guessing here but I’d say it’s to enhance the beef flavor. I often do this with recipes even though I use beef stock (I use “Better Than Bullion rather than the salty cubes.)
Lynn Barnes says
I’m in the UK and I crumbled 2 oxo cubes instead of the bullion cubes. Didn’t do the flour thing (scared). Was absolutely delicious. Much better in oven than slow cooker is my opinion after doing both ways. We eat it once a week!
Margaret L says
The best Lamb Shanks recipe I have ever tried. Lots of sauce left over which I have frozen and will use as the base next time. I used the slow cooker on low for 8 hours. The meat just fell off the bone, served with mash and greens, sensational!
nick aramino says
I made this just as the recipe dictates (except I had to extend the braising time). I always do this the first time — otherwise you are not really testing the recipe as it was written. Results were excellent. I cooked it stovetop; but did have to extend the cooking time to a full three hours as the tenderness was not achieved until then. The braising liquid was rich and delicious; so the leftovers for lunch the next day served over yellow rice were outstanding. I would highly recommend this. Beef, and even pork have become so tasteless since the producers have bred the flavor out of most all meats, that lamb is a wonderful alternative. It still has a flavor without having to drench it in spices.
brothernick says
Very good. I used a crockpot on low for 8 hours. Served on leftover pearled barley with sweet green peas.
My wife deemed the lamb shanks delicious.
Jeana says
I used the stove top version, halved the olive oil, and used equal parts wine and tomato sauce (Trader Joe’s Roasted Garlic Marinara). The dish was sensational and a big hit. My friends now think I am a chef!
Wonderful, wonderful recipe. Thanks!
Debbie says
I made this yesterday using just two enormous lamb shanks. It was delicious. I used the stove top method and it ended up being on the stove for three hours on very low heat. The meat was so tender. I also had a lot of sauce left over which I refrigerated and then this morning skimmed off the fat and put in a baggie in the freezer. It’ll make wonderful sauce for chicken in a couple of weeks.
Kaylee says
Hi Debbie,
I’m looking at using two lamb shanks as well. Did you reduce any of the amounts of other ingredients at all?
Thanks,
Kaylee
Holly Knight says
The smell is amazing. Wonderful sauce.
One caveat. I started this using the one-pot version of the recipe. The rich sauce burns in the one pot. After three tries to get it up to pressure – and all three times the bottom scorched. I poured the meat and sauce into a baking dish and finished it in the oven at 350 for 2 1/2 hours. Delightful.
I’d suggest you remove the one pot instructions!
Fabian says
I tried the recipe on Easter eve. It turned out to be super delicious. The recipe was accurate.The meal made us all happy. Thank You very much. Lots of Love.
Hannah says
I made this today and had it for dinner. I had it along with some mashed potatoes and it was simply amazing and full of flavour. This is a great recipe and it matches anything that I would have at a restaurant. Thanks so much for sharing this recipe. I’ll be making it again at the next dinner I host. This website is becoming a favourite.
Gaynor says
Loved it. Will be making it again. Thank you for the great recipe.
Vee says
I always order lamb shanks as were intimidated by making them. This was my 1 try & wow, what an amazingly tasty braised lamb shank dish, family loved it, left begging for more. This one is a real winner Thank you for great recipe
George says
Shanks may have been inexpensive when I was a toddler.
That was a long time ago. Now it’s about the price of rump steak and a lot more bones in it.
Sandi says
A shank should only have one bone
Brenda says
Hi,
Is there anyway I could prep this 4 days before and freeze it, the cook it on the morning of the 5th day?
tasha says
The best (and easiest way, if time permits) would be to complete this recipe in full, freeze and then reheat. And it will save you massive time on the hosting day! Once the recipe is made, remove the shanks from the braising liquid and allow each to cool fully before refrigerating. Next day skim the fat off the braising liquid (it will have collected in a layer on top). Freeze the shanks in a freezer bag and the braising liquid in another freezer bag or freezer-safe container. Then defrost, add shanks back into the braising liquid and reheat on cooktop or in oven at 325.
Susan says
Simply one of the best recipes for lamb shanks I’ve ever tried. Loved the ease of the slow cooker (mine has a browning function so no other dirty pans.). I served it with a potato/celeriac mash, which complemented the luscious lamb and sauce beautifully. Thanks!
Gaynor says
Just used your recipe and it was so good. Will certainly use it again, and probably again! Thank you so much
Maria says
Made this tonight and it turned out deliciously decadent! I used 14 Hands cabernet for the wine and better then boullion instead of a cube. Didn’t have fresh herbs but some dried thyme and parsley did just fine. I did it on the stove top and it took 3 hours. My shanks were pretty big. I also added in celery along with the carrots and onion which absorbed the flavors so nicely. Served it with orzo. It was absolutely scrumptious! Definitely a keeper! Thank you!
Katri says
Wooooow!!!
This was an absolutely incredible recipe. All measures were accurate, every step (the oven version) was easy to follow and the taste was divine. Thank you so much! 🇫🇮
Annie Barlow says
I don’t often feel compelled to rate recipes but this was delicious! I did the slow cooker version and after having been out all day (a cold day at that) we came home to the most delicious smell and most delicious flavours, with meat falling off the bone. Everybody loved it and it now has pride of place in the favourites section of my recipe book.
Lori says
Just made the oven version. This was fall-off-the-bone delicious. Meat and sauce had great flavor. Will definitely be on my ‘make-again’ lamb recipe list.
JenJam says
Just made this for Sunday lunch on a cold, wet day. Absolutely fantastic, best shanks recipe.
Julie says
This recipe was so tasty and very easy to prep and cook.
I used my pressure cooker and the shanks turned out amazing.
I am making these again for the state of origin football tomorrow night.
Thank you for such a wonderful recipe.
Judy says
I am doing the stove top method, been cooking for 1 hour and is smelling divine,
Can’t wait to see how the family enjoy it.
ala bekchiu says
Wonderful recipe! I tried it today, and am so proud to serve it to my guests. It’s delicious and sophisticated ? I will impress my guests for sure.
Thank you!
Cherie says
This recipe is de-Lishh!
I did the oven version and it was cooked in 2 hours. The sauce tastes so yummy. I will definitely be making this again. It’s super easy and great for cooler weather.
What do you suggest I go with the left over sauce?
TachyBradyCardia says
This is a wonderful recipe.
Carmella says
I made this over the weekend. It turned out really good. The sauce was very flavorful. I did omit the flour since I am on keto and the cornstarch was enough to thicken at the end. Adding the bouillon cubes was brilliant!
Ss says
I have a 6 quart enamel Dutch oven. Is that big enough?
Peter Shaw says
This was our New Year’s Eve meal and proved to be a stunning success. Easy preparation leading to a delicious result. Thank you for one of your best recipes.
Rakel says
Can’t wait to try this, sounds amazing.. defo pinning it. Thanks for sharing.
Karina says
You’re very welcome Rakel. Thank you for pinning!
Mariet9 says
Looking for oven timer and temp ?
Karina says
350* for the oven temperature. Thanks for trying one of my recipes! Enjoy your lamb shanks! XO