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Fall-Apart Slow-Braised Lamb Shanks with Sweet Shiraz Sauce
Tender Slow-Braised Lamb Shanks with Tomato, Shallots, and Red Wine
There’s nothing quite like lamb shanks simmered slowly in red wine. This version uses sweet Shiraz and caramelized shallots, making the sauce rich, glossy, and just a little sweet. It’s comfort food you’ll want again and again.
Why You Will Love and Enjoy Slow-Braised Lamb Shanks in Sweet Shiraz and Shallots
- The lamb cooks low and slow until it’s fall-apart tender
- The sweet Shiraz adds a rich, velvety sauce
- Caramelized shallots give the dish a natural sweetness
- One-pot cooking means less mess and more flavor
- Perfect for cozy dinners, family gatherings, or when you just need comfort on a plate
Tender Slow-Braised Lamb Shanks simmered in sweet Shiraz with caramelized shallots and herbs. A cozy, one-pot dinner recipe you’ll crave.
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Slow-Braised Lamb Shanks in Sweet Shiraz and Shallots
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner
- Method: Easy
Description
Slow-braised lamb shanks in sweet Shiraz with caramelized shallots. Comforting one-pot dinner that melts in your mouth.
Ingredients
- 2.5kg lamb shanks (6 medium to large)
- 2 tbsp olive oil
- 156ml tomato paste (1 small tin)
- 6 shallots (about 170g), halved
- 2 tbsp ground coriander
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 30–40ml brown sugar (about 2-3 tbsp, adjust to taste)
- 2 tsp salt (add more later if needed)
- 500ml beef stock (instead of just water)
- 500ml sweet Shiraz (Jam Jar or any sweet Shiraz you like)
Instructions
- Heat oil in a heavy pot. Sauté the shallots until caramelized, then remove and set aside.
- Brown lamb shanks in batches. Season lightly with salt while searing.
- Stir in coriander, basil, and rosemary, but don’t let them burn.
- Quickly add the tomato paste and cook for 2 minutes to deepen the flavor.
- Pour in the stock and wine, scraping the pan bottom. Bring to a gentle simmer.
- Add half the shallots back to the pot.
- Cover and cook on low heat for 1.5–2 hours until the lamb is fork-tender.
- About 20 minutes before serving, stir in the remaining shallots and brown sugar.
- Taste and adjust seasoning (you may not need extra salt).
- This version gives a rich, glossy sauce that’s not overly salty or sweet, with layers of flavor.
Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Fall-Apart Slow-Braised Lamb Shanks in Shiraz. Rich and tender lamb with sweet red wine sauce. Save this cozy dinner idea.
This dish delivers fall-apart lamb shanks simmered in sweet Shiraz with caramelized shallots and herbs. The slow cooking creates a velvety sauce that’s both savory and slightly sweet. It’s simple one-pot comfort food that feels special enough for gatherings but easy enough for weeknight cooking.
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I’ve never had lamb before but this looks delicious!
Hi Joanne, you should try this, it’s out of this world awesome and delicious.