Lamb Shank Recipe

Lamb Shank Recipe

Braised lamb shanks in a red wine sauce for winter weekends

Enjoy some hearty classic stew dishes this winter. Try these rich braised lamb shanks in a red wine sauce with your family this weekend.

Lamb Shank Recipe

Lamb Shank Recipe

When the weather is gloomy and cold, you need some heartwarming food that will make you feel comforted and happy. Stews are the best way to feel like a whole new person and these classic braised lamb shanks with a red wine sauce is the perfect option. Lamb shanks have become more popular so you’ll probably only make this stew for more special occasions, but it’s going to be very worth it. The recipe has a simple layering start and you can finish it off in various delicious ways.

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Braised lamb shanks with red wine sauce tips

Depending on your lamb shanks, this dish will often take at least 3 total hours or more, but because of it, the layering of flavours, you’ll have the richest and most heartwarming meal. The sauce can be made in 3 main ways; You can either strain every bit of liquid into a bowl, let it cool and scoop off the fat before thickening it. Use a hand blender to blend everything together in the bot (after removing the meat, rosemary and bay leaves, or keep it rustic and thicken the sauce with all of the vegetables.

To serve and cut through some of the richness, in a bowl, combine a minced clove of garlic, fresh parsley and a few grates of lemon zest before adding a teaspoon of this mixture on top of your shank on a bed of fluffy mashed potatoes.

ALSO READ: Cape classic tomato stew: Layers of flavours for a weeknight dinner

Enjoy some hearty classic stew dishes this winter. Try these rich braised lamb shanks in a red wine sauce with your family this weekend.

Last updated on 17 May 2023

Braised lamb shanks with red wine sauce recipe

5 from 1 vote
Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy
Prep time


Cooking time




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A classic lamb shank recipe cooked in a red wine sauce.


  • 4 4 lamb shanks (+/- 400g each), either whole or cut in chops

  • 1 tsp 1 salt and pepper

  • 3 tbsp 3 olive oil

  • 1 cup 1 red onion, finely diced

  • garlic cloves, minced

  • 1 cup 1 carrots, finely diced

  • 1 cup 1 green pepper, finely diced

  • 625 ml 625 dry red wine (use a good quality wine)

  • 410 g 410 chopped tomatoes

  • 400 ml 400 tomato puree

  • 500 ml 500 chicken stock

  • 4 sprigs 4 thyme or 2 teaspoons dried thyme

  • 2 2 dried bay leaves

  • 2 small 2 sprigs rosemary (optional)


  • Preheat oven to 180°C.
  • Heat olive oil in a pot over medium high heat. Season lamb with salt and pepper. Sear lamb in hot oil until browned, approximately 2 minutes per side. Remove the meat and drain on paper towel. Repeat until all the meat has been seared.
  • Sauté onion and garlic in the same pan for two minutes.
  • Add carrot and green pepper. Cook for another five minutes until onion is translucent and sweet.
  • Add the red wine and scrape off the bits until the wine is reduced and alcohol smell goes away. Add the chicken stock, chopped canned tomato, tomato puree, thyme, bay leaves and rosemary. Bring to a low boil.
  • Place the lamb shanks into the pot, squeezing them in so they all fit and are mostly submerged in the sauce. Cover the pot and bring to a simmer. If you need more liquid, add another cup of chicken stock.
  • Transfer to the oven dish and place in the oven.
  • After an hour, reduce the oven temperature to 170°C and leave in the oven for another hour. Reduce the oven down to 150° for at least another hour or until the meat is tender.
  • After 2 hours cooking time in total, check to see if the meat is tender and falling apart. If it is not ready, return to oven and cook until tender.
  • Remove the lid and braise for 30 minutes .
  • Discard bay leaves, rosemary, and thyme.
  • Strain the sauce into a bowl, pressing to extract all the juice out of the vegetables.
  • Pour the sauce back into a pot, bring to the simmer over medium heat. Cook until the sauce has slightly thickened. Add the sauce back into the meat dish and serve.

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