🚚 Spend $1k & Get a Free Shipping|Delivery to Discovery Bay, Ma Wan & South Lantau is on Wednesday & Friday 🚚

Slow Braised Lamb Shanks in Red Wine

Slow Braised Lamb Shanks in Red Wine

As the colder weather sets in, there is something comforting about a plate of decadent lamb shank with creamy mash and a rich red wine sauce. These shanks are from Dorper Lamb which had a milder less gamey flavour which we find suits this recipe perfectly.


4 Lamb Shanks

Salt & pepper

Splash oil

1 medium onioned finely diced

1 medium carrot finely diced

2 stick celery finely diced

3 cloves of garlic minced

1 bottle of good red wine Cab Sauv

1 can crushed tomatoes

1 tablespoon tomato paste

1 tablespoon of butter

2 cups chicken or veal stock


Preheat the oven to 350F/180C.

  • Defrost the Lamb Shanks Overnight in your refrigerator
  • Pat the lamb shanks dry and sprinkle with salt and pepper.
  • Heat 2 tbsp of oil in a heavy-based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
  • Remove lamb onto a plate and drain excess fat (if any) from the pot.
  • Turn the heat down to medium-low. Heat remaining 1 tbsp of oil in the same pot, if needed. Add the onion and garlic and, cook for 2 minutes.
  • Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet, add the tomato paste and cook for a further 2 minutes
  • Add the red wine, chicken stock, crushed tomato, thyme, and bay leaves. Stir to combine.
  • Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged.
  • Turn the stove up, bring to a simmer. Cover, then transfer to the oven for 2  hours
  • Remove from oven, remove the lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra-tender (use 2 forks) - if not, cover and keep cooking. The ideal is tender meat but still just holding onto the bone.
  • Remove lamb onto a plate and keep warm. Pick out and discard bay leaves and thyme.
  • Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Pour the strained sauce back into the pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency, add the butter to the sauce then taste then add salt and pepper to taste.
  • Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.

                            5-6 Lamb Shanks