Red Wine Braised Lamb Shanks with Golden Herb-Roasted Baby Potatoes

These Red Wine Braised Lamb Shanks with Golden Herb-Roasted Baby Potatoes are a rich, elegant comfort meal. Lamb shanks are slowly braised in red wine, beef broth, garlic, herbs, and vegetables until wonderfully tender, then served alongside crispy golden baby potatoes.

Ingredients

For the Lamb Shanks

4 lamb shanks
2 tablespoons olive oil
1½ teaspoons salt
1 teaspoon black pepper
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
5 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef or chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons chopped fresh parsley

For the Golden Herb-Roasted Potatoes

2 lb (900 g) baby potatoes
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 cloves garlic, minced
¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley

Directions

1. Prepare the Lamb

Pat the lamb shanks dry with paper towels.

Season generously with salt and black pepper.

2. Sear the Lamb

Heat the olive oil in a large Dutch oven over medium-high heat.

Add the lamb shanks and sear for 3–4 minutes per side, until deeply browned.

Transfer the lamb to a plate.

3. Cook the Vegetables

Reduce the heat to medium.

Add the onion, carrots, and celery to the same pot.

Cook for 5–7 minutes, stirring occasionally, until softened.

Add the garlic and tomato paste.

Cook for another 1–2 minutes.

4. Deglaze with Red Wine

Pour in the red wine.

Scrape the browned bits from the bottom of the pot.

Bring to a gentle simmer and cook for approximately 5 minutes, allowing the wine to reduce slightly.

5. Braise the Lamb

Return the lamb shanks to the pot.

Add the broth, bay leaves, thyme, and rosemary.

The liquid should come roughly halfway up the lamb rather than completely cover it.

Bring to a gentle simmer.

Cover and transfer to a preheated 325°F (165°C) oven.

Braise for approximately 2½–3 hours, turning the shanks once halfway through, until the meat is very tender and nearly falling from the bone.

6. Prepare the Potatoes

About 45 minutes before the lamb is finished, preheat the oven to 425°F (220°C) if using a separate oven-safe pan.

Halve the baby potatoes.

Toss them with olive oil, rosemary, thyme, garlic, salt, and black pepper.

Arrange them cut-side down on a baking sheet.

7. Roast the Potatoes

Roast for 30–40 minutes, turning once, until golden brown and crisp on the outside and tender inside.

Sprinkle with fresh parsley.

8. Finish the Lamb Sauce

Remove the lamb shanks from the Dutch oven and keep them warm.

Discard the bay leaves.

If the braising liquid is thin, simmer it uncovered on the stovetop for 10–15 minutes until it reaches your preferred consistency.

For a smoother sauce, strain it through a fine-mesh sieve and discard the cooked vegetables.

9. Serve

Place a lamb shank on each plate.

Spoon the rich red wine sauce over the lamb.

Arrange the golden herb-roasted potatoes alongside.

Garnish with fresh parsley and serve immediately.

Recipe Tips

Choose meaty lamb shanks with good connective tissue for the most tender results.
Don’t rush the searing step; deeply browned lamb adds tremendous flavor to the finished sauce.
A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works well.
Keep the lamb partially submerged rather than completely covered with liquid while braising.
The lamb is ready when it is extremely tender and pulls away from the bone easily.
Prepare the lamb a day ahead if desired; the flavors become even richer after resting overnight.
Refrigerate leftovers in an airtight container for 3–4 days.
Reheat gently in the braising sauce to keep the lamb moist.

Prep & Cooking Time

Prep Time: 25 minutes
Braise Time: 2½–3 hours
Potato Roast Time: 30–40 minutes
Servings: 4

Meta Description

Make Red Wine Braised Lamb Shanks with tender lamb slowly cooked in red wine, garlic, herbs, and vegetables, served with golden crispy herb-roasted baby potatoes.