Lamb Shanks in Wine with carrots, celery, potatoes and aromatics is the perfect winter dinner. The hands-on time is minimal and the end result is a wonder. While my husband and I rarely eat meat, we do still love lamb and I serve it every now and then usually as a Shabbat treat. I had these gorgeous “volcano” lamb shanks in my freezer and with the weather being cold and damp, I knew that I could cook up a delicious Shabbat meal without having to venture out to the grocery store.

Lamb shanks can be seasoned hundreds of ways, but it is always braised slowly in some kind of sauce to tenderize this rich, but otherwise tough cut of meat. There are several options on my blog that I will link below. But I wanted something very simple and with ingredients that were already in my fridge and pantry.

You can use any lamb shank cut that your butcher or grocer sells. The volcano cut, which means without the long tail, I buy online at D’Artagnan. It’s very much the same as buying veal for Osso Bucco and makes fitting into your Dutch oven easier, in my opinion. However, I have not seen them in my local stores. But if you can shop with a real butcher instead of at the supermarket, they should be able to cut them for you.

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I used a nice Cabernet for the wine, but a Merlot or any other rich red that you prefer should work. You can, of course, only use beef stock if you don’t use wine. It won’t be quite the same, but still should be good. If I haven’t made my own, I prefer to buy unsalted stock whenever possible. You can ALWAYS add salt but it is almost impossible to reduce it once added. This way, you are in complete control.

Whenever possible, the night before you plan on cooking, generously salt your meat and refrigerate it. You can also add a dry rub as I did here for extra flavor. Doing this ahead of cooking will lock in the juices and further tenderize your meat. If you are using Kosher meat, you do not need to add the additional salt but I still recommend the dry rub. If you forgot to do this the night before, even having the shanks sit for an hour in the dry rub out of the fridge will improve your final product.

Because you are cooking the lamb shanks slowly, the final result will be fall-off-the-bone tender meat, with a rich sauce and veggies that have absorbed all of that deliciousness. Everything is done in one pot and other than a crisp green salad, some good bread and a nice glass of red wine, you have a feast that necessitated very little effort on your part. I made this dish for two, but it can easily be sized up to feed as many people as you wish. Assume one shank per person. Don’t get too bogged down about exact amounts of veggies. We like a lot, but just eyeball it and imagine portions on a plate. A little more or a little less will not spoil your dish. So make this soon and drive away the winter chill.

The aromas are so intoxicating as it cooks. My husband had been out of the house when I set this dish up and he came back in and started going nuts over when we would be eating dinner – and it was only 10:30 in the morning!

I learned the trick of using Instant Tapioca to thicken my sauce some years ago. You don’t have to fuss with making a roux and the tapioca doesn’t change the taste at all and does not become gloppy.

This easily can be made ahead and gently rewarmed, so it’s a great dish when you are having guests. Add some additional stock if you are worried about it drying out.

More Lamb Shank Recipes

Lamb Shanks with Chickpeas

Christmas Lamb Shanks

Moroccan-Style Braised Lamb Shanks with Mint Yogurt

Lamb Shanks with Flageolet Beans

Lamb Shank Tagine

RECIPE

Yield: 2 servings

Ingredients

2 lamb shanks – between 12 to 16 oz. each

For the dry rub

1 teaspoon kosher salt

1 teaspoon sweet paprika

1 teaspoon garlic powder

About 1/4 teaspoon ground nutmeg (preferably freshly ground)

A few good cracks of black pepper

For the Dutch oven

2 to 3 Tablespoons Avocado or Grapeseed oil

1 large yellow onion, peeled and coarsely chopped

4 to 5 large garlic cloves, peeled and smashed with the flat of your knife

2 large carrots, peeled and cut into large chunks

2 ribs of celery, cut into large-ish pieces

About one pound of baby red or golden potatoes, scrubbed but with the skin on and left whole

1 large stick of cinnamon (preferably Ceylon cinnamon)

1 good stem of fresh rosemary

Several stems of fresh thyme

1 to 2 bay leaves (Since I was already using a cinnamon stick, I actually used an Indian bay leaf which I had in my pantry. But a regular bay laurel leaf works well.)

1 cup of good red wine (Use what you plan on drinking with the meal)

1.5 cups of beef stock or more as needed (Preferably unsalted)

14.5 oz. can of diced tomatoes

1 to 2 Tablespoons of tomato paste

2 to 3 Tablespoons Instant tapioca (Optional, but it will thicken the sauce while cooking without the need for a roux. 3 Tablespoons will make a very thick sauce, especially if you are making this a day ahead. Start with 2 Tablespoons. You can always add more with a bit of liquid. Then mix it through and heat.)

Directions

The night before, place your lamb shanks in a doubled gallon-sized freezer bag or glass or stainless bowl large enough to hold the shanks covered. Rub the shanks with the dry-rub ingredients and refrigerate overnight.

Preheat the oven to 350 degrees F. This can also be cooked entirely on the stovetop on a gentle heat if you don’t wish to turn on your oven or it’s already occupied.

Take the shanks out of the fridge about an hour before you are ready to cook. Using a Dutch oven or other heavy oven-proof casserole, add the oil and heat to shimmering on medium heat. Add the shanks and brown well on all sides.

Once browned, remove the lamb shanks to a plate. Add in the onions, carrots, celery, garlic and potatoes and stir gently for a few minutes to coat everything with the remaining oil in the pan.

Then add all of the remaining ingredients, including the lamb shanks.

Stir through and bring the liquid to a boil. Cover the Dutch oven and place in the oven for about 2 to 2.5 hours. Check on the lamb after about an hour to make sure that too much of the cooking liquid hasn’t cooked away and baste the shanks since they will not totally be submerged. If you need to add more liquid, add some additional stock. Return the Dutch oven to the oven to finish cooking. The shanks should be tender by then, but ovens and lamb shanks vary. If the meat isn’t starting to fall away from the bone, cover the Dutch oven and continue cooking for another 30 minutes.

When you are ready to serve, remove the cinnamon sticks and sprigs of herbs but don’t worry if some of the leaves fell into the pot. Plate into either a shallow bowl or a rimmed dinner plate so that you don’t lose any of that yummy sauce. If you did not use the Instant Tapioca, you could thicken the sauce with a roux at this point if you wish. For a more picture perfect lamb shank to serve, you could tie a bit of kitchen twine around the body of the shank before browning to help keep the meat from falling off of the bone. I don’t bother doing that, but it is an option. Garnish with a bit of chopped parsley and enjoy!