Classic Red Wine Braised Lamb Shanks

King Henry lamb shanks make a hearty braise with red wine, tomatoes, rosemary and stock. Brown the shanks first, then cook them gently in a covered pot until the meat is tender. Serve with mash, polenta or crusty bread to catch the sauce.

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Recipe Information

Serves: 4
Cook time: 2½–3 hours in the oven, plus browning and finishing

Allow additional time for preparation, browning the shanks and finishing the sauce. The 2½–3 hours refers to the covered oven braise.

Ingredients

• 4 King Henry Lamb Shanks
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups red wine (Shiraz works beautifully)
• 2 cups beef or lamb stock (available in store)
• 2 sprigs fresh rosemary
• 2 bay leaves
• 400 g can diced tomatoes
• Salt and pepper, to taste

Method

1. Preheat the oven to 160°C (fan-forced).
2. Pat the lamb shanks dry, season well with salt and pepper, then heat the olive oil in a large ovenproof casserole dish or Dutch oven on the stove. Brown the shanks on all sides, working in batches if needed. Remove and set aside.
3. In the same dish, add the onion, carrot, and celery. Cook until softened, then stir in the garlic and tomato paste. Cook for another minute until fragrant.
4. Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
5. Return the lamb shanks to the dish. Add the stock, rosemary, bay leaves, and diced tomatoes. Stir gently to combine and bring to a gentle simmer.
6. Cover with a lid and place in the oven. Cook for 2.5 to 3 hours, turning the shanks halfway through, until the meat is tender and starting to fall from the bone.
7. Remove the shanks and keep warm. Skim off any excess fat from the sauce. If you’d like it thicker, simmer on the stove for a few minutes. Taste and adjust seasoning before serving.

Butcher’s Tip

Brown the shanks in batches if needed, as the original method recommends. Keep the pot covered during the braise and use tenderness as your guide before reducing the sauce.

How to Serve

Serve over creamy mashed potatoes or soft polenta, or with crusty bread. Add steamed broccolini or beans alongside.

Shop the Ingredients

Order our King Henry Lamb Shanks online or pick them up at The Lucky Pig, 452 Centre Road, Bentleigh.

More Recipes to Try

• Lamb Roast with Veggies & Green Sauce
• Browse all our recipes

Visit The Lucky Pig

Find our butcher and smokehouse at 452 Centre Road, Bentleigh VIC 3204.