Shanks braised until the meat sighs off the bone into a glossy red-wine gravy — winter's best argument for owning a heavy pot.
What you need
Ingredients
Servings
4
4
🍖 Lamb Shanks ›
1 bottle
🍷 Red Wine ›
half for the pot
400 ml
🍲 Beef Stock ›
2
🥕 Carrot ›
1
🧅 Onion ›
4 cloves
🧄 Garlic ›
2 tbsp
🥫 Tomato Paste ›
2 sprigs
🌿 Rosemary ›
2
🍃 Bay Leaves ›
2 tbsp
🌾 Flour ›
Add all to shopping list
Mise en place
Before you start
25m
Prep
180m
Cook
205m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Red Wine — half for the pot
4 steps
Method
1
Brown the seasoned shanks on all sides, hard, 10 minutes. Remove; soften the vegetables 6 minutes; tomato paste 1 more.
Learn the technique ›
2
Flour in, then wine and stock, scraping the fond. Return shanks; the liquid should reach two-thirds up.
3
Braise covered at 150°C, turning once, 2.5–3 hours until the meat wobbles on the bone.
Learn the technique ›
4
Rest the shanks; skim, then reduce the sauce to gravy weight, 8 minutes. Serve over mash, one bone per bowl, upright and proud.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.