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

Scale

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

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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.