Lamb shanks braised in red wine, thyme and rosemary

    3 hours 10 min

    Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes and red wine. Warming and delicious when served with polenta or roasted garlic mashed potatoes, as you'll need something to soak up the wonderful sauce that results. A fantastic dish for guests, as all the prep work is done at the beginning, and then you just have to wait.

    675 people made this

    Serves: 6 

    • 6 lamb shanks
    • salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil
    • 2 onions, chopped
    • 3 large carrots, cut into 1cm slices
    • 10 cloves garlic, minced
    • 1 bottle red wine
    • 2 (400g) tins whole peeled plum tomatoes, undrained
    • 175ml water
    • 275ml beef stock
    • 2 to 3 tablespoons chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme

    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Season shanks with salt and pepper. Heat oil in heavy large pot or casserole over medium-high heat. Working in batches, brown shanks on all sides, about 8 minutes. Transfer shanks to a plate.
    2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, water and beef stock. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to the boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
    3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

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    Reviews in English (324)


    Altered ingredient amounts. i used chicken stock granules + the beef stock, 1/2 the wine quantity n total cooking time was about 1hr 30mins.  -  31 May 2009


    Used different ingredients. I'm never sure about beef stock with lamb, so I used Marigold vegetable stock. I also added about five stalks of chopped celery (just because I had some in the fridge that I wanted to use up).  -  16 Oct 2010


    Cooked this on Wednsday and ate it on Thursday. I was cooking 4 shanks so I reduced some the ingredients and I used vegetable stock instead of beef stock. Also added some celery I had in the fridge. I served it with rice. I'd never cooked lamb shanks before and this was an easy recipe to follow. The result was absolutely delicious. Thank you to S Hodge.  -  16 Oct 2010