Red Wine, Balsamic And Rosemary Braised Lamb Shank Recipe

Recipe By Slurrp

Red Wine, Balsamic, and Rosemary Braised Lamb Shank is a hearty and flavorful dish. The lamb shanks are seared to perfection and then braised in a rich sauce made with red wine, balsamic vinegar, rosemary, and other aromatic ingredients. The slow cooking process results in tender and succulent meat that falls off the bone. Serve the lamb shanks with mashed potatoes or creamy polenta for a satisfying meal. This dish is perfect for special occasions or when you want to impress your guests with a delicious and elegant dish.

28 Rating -
Non Vegdiet
Red Wine, Balsamic And Rosemary Braised Lamb Shank

ingredients serve

Ingredients for Red Wine, Balsamic And Rosemary Braised Lamb Shank Recipe

  • 1 Lamb Shanks
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/4 cup Red Wine
  • 0.06 cup Balsamic Vinegar
  • 1/2 cup Beef Broth
  • 1/2 sprig Fresh Rosemary
  • 1/2 Bay Leaves

Directions: Red Wine, Balsamic And Rosemary Braised Lamb Shank Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (160°C).
  • STEP 2.Season the lamb shanks with salt and pepper.
  • STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides. Remove from the pot and set aside.
  • STEP 4.In the same pot, add onions, carrots, and garlic. Cook until softened.
  • STEP 5.Add red wine, balsamic vinegar, beef broth, rosemary, and bay leaves to the pot. Bring to a simmer.
  • STEP 6.Return the lamb shanks to the pot and cover with the sauce.
  • STEP 7.Cover the pot with a lid and transfer to the preheated oven. Braise for 2-3 hours, or until the meat is tender and easily pulls away from the bone.
  • STEP 8.Remove the lamb shanks from the pot and keep warm.
  • STEP 9.Strain the sauce and return it to the pot. Simmer until reduced and thickened.
  • STEP 10.Serve the lamb shanks with the reduced sauce and garnish with fresh rosemary.

Cooking Tips

  • You can marinate the lamb shanks in the red wine and balsamic vinegar mixture overnight for even more flavor.
  • If you don't have an oven-safe pot or Dutch oven, you can transfer the seared lamb shanks and sauce to a baking dish before braising in the oven.
  • For a richer sauce, you can add a pat of butter or a splash of heavy cream at the end.

Storage and Serving

  • Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the lamb shanks in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the reheated lamb shanks with creamy mashed potatoes and roasted vegetables.
calories per serving
11 g Fat14 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
    < 1g
  • Fiber
    < 1g


  • Carbs
    < 1g
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp