Slow-Braised Lamb Shanks in Red Wine Sauce
December 1, 2025 • 0 comments
Inspired by British cooking traditions, our farm’s lamb shanks are slow-braised to tender perfection, delivering a warm, elegant, and incredibly flavorful meal.
Ingredients
- (2) Lamb Shanks
- Salt and freshly ground pepper
- Olive oil for searing
- 1 large onion, chopped
- 2-3 carrots, chopped or sliced
- Optional: additional veggies such as leek, red pepper, mushrooms, cherry tomatoes
- 4 cloves of garlic, chopped
- 1-2 bay leaves
- A few sprigs of rosemary and thyme
- 1/2 - 1 bottle red wine
- 2-3 cups lamb broth (or beef)
- 1 Tbsp maple syrup
- Arrowroot or organic cornstarch slurry (approx. 2 Tbsp mixed with a little cold water)
Directions
- Preheat the oven to 325°F. Season the lamb shanks with salt and pepper. (We use two packages of our lamb shanks, 4 total.)
- Heat oil in a large pan and brown the lamb shanks on all sides. Transfer them to a large ovenproof dish.
- In the same pan, add the carrots, onion, optional vegetables, garlic, bay leaves, and rosemary. Cook for 8–10 minutes, stirring occasionally. (You may add as much or as little veggies as you'd like. Some prefer mainly sauce)
- Pour in the red wine and lamb broth, bring just to a boil, scraping up any browned bits. Stir in the maple syrup.
- Pour the mixture over the lamb shanks in the casserole dish. Add a little water if needed so the shanks are mostly covered. Cover and braise for 3 hours, turning once halfway through, until the meat is very tender.
- Remove the shanks and keep warm. To thicken the sauce, stir in the cornstarch or arrowroot slurry and simmer ~ or reduce the sauce uncovered to your liking.
- Serve the lamb shanks with the sauce spooned over.
- They go well with mashed potatoes, roasted vegetables, greens, or crusty bread!
