Slow Cooked Lamb Shanks in Red Wine Sauce

Lamb shanks are the king of all lamb cuts!!

Serve it overcreamy mashed potatowith a side of peas orsauteed spinach, withcrusty breadto mop your bowl clean!

Slow Cooked Lamb Shanks in Red Wine Sauce in a cast iron pot, fresh off the stove ready to be served

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Find it here -> the elegantRestaurant Lamb Shanks in Red Wine Sauce.

Slow Cooked Lamb Shanks

I have a real soft spot for slow cooked lamb shanks.

I just love the look of a hunk of meltingly tender meat wrapped around the bone.

Slow Cooked Lamb Shanks in Red Wine Sauce served on creamy mashed potato, ready to be eaten

Hits my carnivore sweet-spot, every time.

The worst that will happen is that the meat falls off the bone when you go to serve it.

The only key tip I have is to brown that shank as well as you might.

Preparation steps for Slow Cooked Lamb Shanks in Red Wine Sauce

It is a hard shape to brown evenly, but do what you could.

I love slow cooking meat on the bone.

Lamb Shanks,Beef Short RibsandOsso Buco better flavour more succulent!

Close up of Slow Cooked Lamb Shanks in Red Wine Sauce, showing how tender the meat is

The meat itself is full of flavour which adds to the flavour of the sauce.

BONUS: The marrow in the bone melts into the sauce, deepening the flavour and richness.

Overhead photo of Slow Cooked Lamb Shanks in Red Wine Sauce served over creamy mashed potato with a side of peas, ready to be eaten

We love freebies around here!!

Just a quick note on the wine I do not use expensive wines for slow cooking.

(And theNew York Timesagrees….)

Maybeyou could tell the difference using a $100 bottle.

Slow Cooked Lamb Shanks in Red Wine Sauce served on creamy mashed potato, ready to be eaten

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But thats not within my budget….

The wine is a key flavour for the broth in this recipe.

So if you cannot consume alcohol, it is best to substitute with non-alcoholic red wine.

Dozer the golden retriever dog outside OPSM

yo do not use more beef or chicken stock/broth, even if its low sodium.

This sauce has amazing flavour in it because it is massively concentrated down (essentially into ajus).

So if you use more stock then it will end up too salty.

Previously the base recipe said to blitz the sauce at the end.

And I stuck my tongue right back at him….

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