Slow-Braised Lamb Shanks in Red Wine Gravy with Roasted Garlic Mash & Golden Shallots

There’s something deeply comforting about slow-cooked food — the kind that takes its time, fills the house with that rich, heavy scent that makes you close your eyes and breathe it in. This is one of those dishes. Lamb shanks in red wine. The kind of meal you don’t rush. You start it in the afternoon when the light’s still soft, and by the time it’s done, the world outside’s gone quiet.

I made this on a Sunday — one of those cold days when you can’t quite get warm no matter how many sweaters you put on. It’s the kind of day that calls for something slow and rich. I pulled out my Dutch oven, opened a bottle of Shiraz (half for the recipe, half for me, let’s be honest), and got to work.

The first thing you do is brown the lamb shanks. They hiss the moment they hit the oil, spitting and crackling, and you know it’s going to be good. You get that deep, golden crust — it’s messy, smoky, a little dramatic — but it’s worth it. You can smell the fat caramelizing. Then you throw in your onions, carrots, and garlic. Everything gets soft and sweet, and you stir in tomato paste and a bit of flour, which makes this sticky, deep red base that clings to the spoon.

Then comes the good part: the wine. You pour it in, it bubbles up, and all those bits stuck to the bottom lift off like they’ve been waiting for it. The smell changes — it’s richer now, heavier, earthy. You add beef stock, rosemary, thyme, a splash of balsamic, and for a second, you just stand there and look at it before putting the lid on.

Then you wait. And that’s the hardest part.

For the next few hours, the house fills with this smell — red wine, garlic, thyme — and it seeps into everything. You’ll find yourself wandering into the kitchen just to lift the lid, even though you know it’s not ready yet. The meat slowly gives in, falling away from the bone like it’s melting.

When it’s finally done, the sauce is thick and dark and glossy. You take the shanks out, strain the gravy (if you’re feeling fancy), and then just let everything rest while you mash your potatoes. The roasted garlic turns into this golden paste that smells like heaven, and when you mix it with butter and cream, it becomes something you could eat with a spoon and forget the lamb entirely.

Then you plate it — a scoop of mash, the lamb laid right on top, the gravy poured over until it runs down the sides. Maybe a sprinkle of crispy shallots, maybe not. Maybe a drizzle of rosemary oil if you’re showing off.

But really, it doesn’t matter how pretty it looks. It’s the kind of meal you eat slowly, maybe with a glass of the same wine you cooked it in, the kind that makes you sit back in your chair for a second after the first bite. That’s how you know you did it right.

Ingredients

For the lamb:

4 lamb shanks (around 2 kg total)
2 tbsp olive oil
1 large onion, finely sliced
2 carrots, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 cups red wine (Shiraz or Cabernet Sauvignon works best)
2 cups beef stock
2 sprigs rosemary
3 sprigs thyme
2 bay leaves
1 tbsp balsamic vinegar
2 tbsp plain flour
Salt and cracked black pepper

For the roasted garlic mash:

5 large potatoes, peeled and cubed _1 whole garlic bulb ½ cup cream
3 tbsp butter
Salt and pepper

To serve:

Crispy fried shallots
Roasted cherry tomato relish
Rosemary-infused olive oil
Fresh thyme sprigs

Directions

1. Preheat your oven to 325°F (160°C). Season the lamb shanks with salt and pepper be generous.
2. Heat olive oil in a Dutch oven, then sear the shanks until browned on all sides. Set them aside.
3. In the same pot, add the onion, carrots, and garlic. Cook until soft and a little caramelized.
4. Stir in tomato paste and flour. Let it cook for a minute, then pour in the wine, scraping the bottom. Add the stock, herbs, bay leaves, and balsamic.
5. Return the shanks to the pot, cover, and braise in the oven for 2½–3 hours, until the meat falls away easily.
6. Remove the shanks, strain the sauce if you like, and reduce it on the stove until thick.
7. For the mash, roast your garlic at 350°F (175°C) for 30 minutes. Boil the potatoes until tender, then mash with butter, cream, and the roasted garlic. Season well.
8. Serve the shanks over the mash, spooning the red wine gravy all over. Add crispy shallots and thyme to finish.

Recipe FAQs

1. Can I make this ahead of time?
   Yes — and honestly, it’s even better the next day. The flavors deepen overnight. Just reheat gently so the meat doesn’t dry out.
2. What wine should I use?
   Use something you’d actually drink. Nothing fancy, but not the cheapest bottle either. A decent Shiraz or Cabernet works perfectly.
3. Can I do this without a Dutch oven?
   You can. Sear everything in a big pan, then transfer to a deep baking dish, cover with foil, and bake. It won’t be exactly the same, but close enough.
4. My gravy’s too thin — how do I fix it?
   Take the shanks out, simmer the sauce on the stove uncovered until it thickens. A teaspoon of flour mixed with a little butter can help too.
5. What if I don’t like lamb?
   You can do the same thing with beef short ribs or even chicken thighs. The flavor will be different, but still beautiful.

Slow-Braised Lamb Shanks in Red Wine Gravy with Roasted Garlic Mash & Golden Shallots

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the lamb:

• _4 lamb shanks (around 2 kg total)

• _2 tbsp olive oil

• _1 large onion, finely sliced

• _2 carrots, diced

• _4 cloves garlic, minced

• _2 tbsp tomato paste

• _2 cups red wine (Shiraz or Cabernet Sauvignon works best)

• _2 cups beef stock

• _2 sprigs rosemary

• _3 sprigs thyme

• _2 bay leaves

• _1 tbsp balsamic vinegar

• _2 tbsp plain flour

• _Salt and cracked black pepper

• For the roasted garlic mash:

• _5 large potatoes, peeled and cubed

• _1 whole garlic bulb

• _ ½ cup cream

• _3 tbsp butter

• _Salt and pepper

• To serve:

• _Crispy fried shallots

• _Roasted cherry tomato relish

• _Rosemary-infused olive oil

• _Fresh thyme sprigs

Directions

• Preheat your oven to 325°F (160°C). Season the lamb shanks with salt and pepper be generous.
• Heat olive oil in a Dutch oven, then sear the shanks until browned on all sides. Set them aside.
• In the same pot, add the onion, carrots, and garlic. Cook until soft and a little caramelized.
• Stir in tomato paste and flour. Let it cook for a minute, then pour in the wine, scraping the bottom. Add the stock, herbs, bay leaves, and balsamic.
• Return the shanks to the pot, cover, and braise in the oven for 2½–3 hours, until the meat falls away easily.
• Remove the shanks, strain the sauce if you like, and reduce it on the stove until thick.
• For the mash, roast your garlic at 350°F (175°C) for 30 minutes. Boil the potatoes until tender, then mash with butter, cream, and the roasted garlic. Season well.
• Serve the shanks over the mash, spooning the red wine gravy all over. Add crispy shallots and thyme to finish.