If you’re on the lookout for a dish that screams festive comfort and makes your holiday table sparkle with rich, warming flavors, then this Christmas Lamb Shanks Recipe is exactly what you need. Tender lamb shanks slowly braised to fall-off-the-bone perfection in a luscious tomato and red wine sauce, infused with aromatic herbs and hearty vegetables—this recipe delivers on both flavor and festivity. It’s a dish that invites lingering at the table, sharing stories and laughter, creating memories that last beyond the holidays. Prepare to impress your guests or simply treat yourself to something truly special this Christmas season.
Ingredients You’ll Need
The key to this Christmas Lamb Shanks Recipe’s magic lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, texture, and color. From the rich lamb shanks themselves to the bright pop of fresh herbs and the deep complexity of red wine and beef stock, these components work together seamlessly to create a dish that feels indulgent yet approachable.
- 2 tablespoons extra-virgin olive oil (divided): Helps to sear the lamb and sauté the vegetables, adding a silky richness.
- 4 – 6 lamb shanks (trimmed of excess fat): The star of the show, bringing a tender, hearty base to the dish.
- 1 white onion (large, diced): Adds sweetness and depth when caramelized gently.
- 6 cloves garlic (minced): Infuses aromatic warmth that complements the lamb beautifully.
- 2 large carrots (sliced 1/2-inch thick): Provide subtle sweetness and texture balance.
- 1 pinch coarse salt: Essential for seasoning and enhancing natural flavors.
- 1 pinch cracked pepper: Adds subtle heat and complexity.
- 1/4 cup flour: Used to lightly coat the lamb and thicken the sauce.
- 2 cups beef stock: A rich, savory backbone that deepens the sauce.
- 1 1/2 cups red wine (optional; such as Merlot, Pinot Noir, or Chianti): Adds acidity and richness; can be swapped for extra stock if preferred.
- 14 oz passata (tomato puree or American tomato sauce): Brings vibrant color and a smooth, tangy base to the sauce.
- 2 tablespoons tomato paste: Intensifies tomato flavor and thickens the sauce.
- 2 beef bouillon cubes (crushed): Boost overall savory depth.
- 1 teaspoon fresh rosemary (finely chopped): Offers fragrant, pine-like notes that marry perfectly with lamb.
- 2 tablespoons fresh parsley (finely chopped, divided): Adds a fresh, herbal brightness to finish the dish.
- 2 bay leaves: Infuse subtle earthy warmth.
- 1 pinch salt (to season): For final seasoning adjustment.
- 1 pinch pepper (to season): Enhances flavor balance before serving.
How to Make Christmas Lamb Shanks Recipe
Step 1: Prepare the Lamb Shanks
Begin by patting the lamb shanks dry to ensure a beautiful, golden crust when searing. Season them generously with salt and pepper before dusting lightly with flour. This flour coating not only helps create a crust but also thickens the sauce later on. Heat one tablespoon of olive oil in a heavy-bottomed pan or Dutch oven over medium-high heat, and brown the shanks on all sides until beautifully caramelized. This step locks in the meat’s juices and builds the foundation of flavor.
Step 2: Sauté the Vegetables
Remove the lamb shanks and set aside. In the same pan, add the remaining olive oil, then toss in the diced onion, minced garlic, and sliced carrots. Cook gently until the onions become translucent and the garlic is fragrant, about 5 minutes. This soft sweat releases the vegetables’ natural sweetness that will complement the robust lamb.
Step 3: Deglaze and Build the Sauce
Pour in the red wine slowly to deglaze the pan, scraping up those lovely browned bits stuck to the bottom. Allow the wine to simmer down by half, concentrating its flavors and reducing bitterness. If you’re skipping wine, start with beef stock here instead. Stir in the passata, tomato paste, crushed bouillon cubes, fresh herbs, bay leaves, and season with salt and pepper. Return the lamb shanks to the pan, nestling them into the sauce.
Step 4: Braise Low and Slow
Cover the pot with a tight-fitting lid and transfer to an oven preheated to 325°F (160°C). Let the lamb braise for about three hours. This slow cooking breaks down the connective tissue, transforming tough meat into tender, melt-in-your-mouth goodness. The sauce thickens and its flavors deepen beautifully over this time.
Step 5: Final Touches
Once the lamb is tender and falling off the bone, remove the bay leaves and give the sauce a final taste to adjust seasoning. Stir in half of the chopped parsley to inject a fresh herbal note. Serve immediately for best results.
How to Serve Christmas Lamb Shanks Recipe
Garnishes
To elevate your Christmas Lamb Shanks Recipe, sprinkle the remaining fresh parsley over the top right before serving. This vibrant green gives a lovely fresh contrast to the deep, rich sauce. For a touch of elegance, a twist of lemon zest or a few toasted pine nuts scattered on the plate can also brighten the presentation and flavor.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, which soak up every bit of that luscious sauce. Roasted root vegetables or buttery polenta add additional layers of comfort. For a lighter option, steamed green beans or a crisp winter salad will offer needed freshness and crunch alongside the hearty lamb.
Creative Ways to Present
Serve the lamb shanks in rustic casserole dishes or individual serving bowls for an inviting, homestyle feel. You can also place each shank atop a bed of creamy vegetables or grains, then drizzle the sauce artistically around the plate. Wrapping the shanks with fresh rosemary sprigs creates a festive, fragrant presentation perfect for any Christmas gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is a good problem to have), place the lamb shanks and sauce into an airtight container and refrigerate for up to three days. The flavors actually meld wonderfully overnight, making the dish taste even better the next day.
Freezing
This Christmas Lamb Shanks Recipe freezes beautifully. After cooling completely, transfer to freezer-safe containers or heavy-duty freezer bags and freeze for up to three months. When ready to use, defrost overnight in the refrigerator for best texture and flavor retention.
Reheating
Reheat gently over low heat on the stovetop or in the oven to preserve the tender texture of the lamb and prevent the sauce from breaking. Add a splash of water or stock if it seems too thick. Avoid reheating in the microwave to maintain the best flavor and consistency.
FAQs
Can I make this dish without red wine?
Absolutely! The red wine adds richness and acidity, but you can substitute it with extra beef stock and a splash of balsamic vinegar or lemon juice for brightness. The dish will still be delicious and perfect for those avoiding alcohol.
How long does it take to cook lamb shanks?
Slow braising for approximately three hours at a low temperature is ideal to break down the connective tissue and achieve that succulent tenderness this Christmas Lamb Shanks Recipe is known for.
What cut of lamb is best for shanks?
Lamb shanks are the lower part of the leg, typically sold bone-in and with some meat. They are perfect for slow cooking methods like braising due to their robust flavor and connective tissue content.
Can I prepare this recipe in a slow cooker?
Yes! After browning the lamb and sautéing the vegetables, transfer everything to your slow cooker and cook on low for 6 to 8 hours. The result is equally tender and flavorful.
What sides pair best with this Christmas Lamb Shanks Recipe?
Rich, creamy mashed potatoes, buttery polenta, or roasted root vegetables complement the hearty lamb perfectly. For freshness, steamed green beans or a crisp winter salad are great choices.
Final Thoughts
This Christmas Lamb Shanks Recipe brings warmth, richness, and celebration to your holiday feast like few other dishes can. It’s a perfect centerpiece that shows thoughtful care without requiring complicated techniques. Whether you’re cooking for a crowd or a cozy family dinner, this recipe promises smiles, satisfied appetites, and perhaps a new holiday tradition. Go on, give it a try and let the festive flavors fill your home!
Print
Christmas Lamb Shanks Recipe
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
Description
This festive Christmas Lamb Shanks recipe delivers tender, slow-cooked lamb infused with rich red wine, fragrant herbs, and savory vegetables, making it the perfect hearty centerpiece for your holiday dinner. Slow-braised in a tomato-based sauce, the shanks develop deep flavors and fall-off-the-bone tenderness, accompanied by a delicious mix of carrots, garlic, and onion.
Ingredients
Meat and Marinade
- 4 – 6 lamb shanks (trimmed of excess fat)
- 2 tablespoons extra-virgin olive oil (divided)
Vegetables and Aromatics
- 1 large white onion, diced
- 6 cloves garlic, minced
- 2 large carrots, sliced 1/2-inch thick
Seasonings and Herbs
- 1 pinch coarse salt
- 1 pinch cracked pepper
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
Thickening and Liquids
- 1/4 cup flour
- 2 cups beef stock
- 1 1/2 cups red wine (Merlot, Pinot Noir, or Chianti; optional — can substitute with extra stock)
- 14 oz passata (tomato puree or American tomato sauce)
- 2 tablespoons tomato paste
- 2 beef bouillon cubes, crushed
Instructions
- Prepare the lamb shanks: Pat the lamb shanks dry with paper towels. Season them lightly with coarse salt and cracked pepper. Sprinkle the flour evenly over the shanks, coating each piece to help develop a nice crust during browning.
- Brown the lamb shanks: Heat 1 tablespoon of extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb shanks and brown them on all sides until they develop a deep golden crust, about 8-10 minutes. Remove shanks and set aside.
- Sauté vegetables and aromatics: Add the remaining tablespoon of olive oil to the pot. Lower heat to medium and add the diced onion, minced garlic, and sliced carrots. Season lightly with a pinch of coarse salt and cracked pepper. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5-7 minutes.
- Deglaze the pot: Pour in the red wine (or extra beef stock if opting out of wine) to deglaze, scraping the bottom of the pot with a wooden spoon to lift any browned bits for extra flavor. Let the wine reduce by half, about 5 minutes.
- Add remaining ingredients: Stir in passata, tomato paste, beef stock, crushed beef bouillon cubes, rosemary, bay leaves, and half of the fresh parsley. Mix well to combine a rich, flavorful braising liquid.
- Braise the lamb shanks: Return the browned lamb shanks to the pot, nestling them into the sauce so they are partially submerged. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and reduce heat to low. Let the lamb shanks braise slowly for approximately 3 hours (180 minutes), turning occasionally, until the meat is tender and nearly falling off the bone.
- Finish and season: Remove the lid and increase heat slightly to allow the sauce to thicken if needed, simmering uncovered for 10-15 minutes. Adjust seasoning with salt and pepper to taste. Stir in the remaining fresh parsley before serving.
Notes
- For a non-alcoholic option, replace red wine with additional beef stock or grape juice.
- Slow braising is key to tender lamb shanks—maintain a low simmer to avoid drying out the meat.
- This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
- Prepare this dish a day ahead; flavors improve overnight in the refrigerator.
- Leftovers reheat well and can be frozen for up to 3 months.
