🍷🍖 Rustic Red Wine-Braised Lamb Shanks with Caramelized Root Vegetables & Herb-Infused Jus

A luxurious slow-cooked classic, this dish features fall-apart tender lamb shanks braised in red wine with aromatic herbs, garlic, and vegetables. The long cooking process creates a rich, silky jus while the caramelized root vegetables add sweetness and depth. Perfect for Sunday dinners, holidays, and special occasions.

⏱️ Time

• Prep Time: 30 minutes
• Braising Time: 2½–3½ hours
• Total Time: About 4 hours
• Servings: 4

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🛒 Ingredients

🍖 Lamb Shanks

• 4 large lamb shanks (about 4–5 pounds total)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 3 cups beef or lamb stock
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 sprigs rosemary
• 1 tablespoon Worcestershire sauce (optional)

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🥕 Caramelized Root Vegetables

• 3 carrots, peeled and cut into chunks
• 2 parsnips, cut into chunks
• 1 small rutabaga or turnip, cubed
• 1 sweet potato, cubed
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh thyme
• Salt and pepper to taste

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🌿 Herb-Infused Jus Finish

• 2 tablespoons cold butter
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest (optional)

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👩‍🍳 Instructions

1. Prepare and Sear the Lamb

1. Pat lamb shanks dry and season generously with salt and pepper.
2. Heat olive oil in a heavy Dutch oven over medium-high heat.
3. Sear lamb shanks on all sides until deeply browned, about 3–4 minutes per side.
4. Remove and set aside.

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2. Build the Braising Sauce

1. Add onion, carrots, and celery to the pot.
2. Cook for 5–7 minutes until softened and lightly caramelized.
3. Add garlic and cook for 30 seconds.
4. Stir in tomato paste and cook for 1–2 minutes.
5. Pour in red wine, scraping up browned bits from the bottom.
6. Simmer for 5 minutes to reduce slightly.

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3. Slow Braise the Lamb

1. Return lamb shanks to the pot.
2. Add stock, bay leaves, thyme, and rosemary.
3. Liquid should come about halfway up the shanks.
4. Cover and cook:

Oven Method:

• Bake at 325°F (160°C) for 2½–3½ hours

Slow Cooker Method:

• Cook on LOW for 7–8 hours

The meat should easily pull away from the bone.

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4. Prepare Caramelized Root Vegetables

1. Toss vegetables with olive oil, salt, pepper, and thyme.
2. Roast at 425°F (220°C) for 35–45 minutes.
3. During the last 10 minutes, toss with butter and honey.
4. Roast until golden and caramelized.

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5. Finish the Herb Jus

1. Remove lamb shanks from the braising liquid.
2. Strain sauce and discard solids.
3. Simmer liquid until slightly thickened.
4. Whisk in cold butter for a glossy finish.
5. Add parsley, thyme, and lemon zest.

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6. Serve

Plate:

🍖 Tender lamb shank
🥕 Caramelized root vegetables
🍷 Rich red wine jus
🌿 Fresh herbs

Serve immediately.

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🍽️ Serving Suggestions

Pairs beautifully with:

• 🥔 Creamy mashed potatoes
• 🥖 Crusty artisan bread
• 🍚 Parmesan risotto
• 🥗 Bitter greens salad
• 🍷 A full-bodied red wine

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💡 Chef Tips

• Searing the lamb deeply creates the rich flavor base.
• Make it a day ahead—the flavor improves overnight.
• Remove excess fat from the chilled braising liquid before reheating.
• Use a good dry red wine you would enjoy drinking.
• Add a spoonful of balsamic vinegar at the end for extra depth.

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🧊 Storage

• Refrigerator: Store lamb and sauce for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheat gently in the sauce to keep the meat tender.

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🍴 Approximate Nutrition (Per Serving)

• Calories: 820
• Protein: 55 g
• Carbohydrates: 35 g
• Fat: 48 g
• Fiber: 7 g
• Sugar: 12 g
• Sodium: 900 mg

Rustic Red Wine-Braised Lamb Shanks are the definition of slow-cooked comfort—rich, tender, deeply flavorful, and finished with a silky herb-infused jus worthy of a special occasion. 🍷✨