Fall-Apart Lamb Shanks in a Thick Red Wine Sauce

Cooking four tough lower leg cuts for 2 1/2 hours produces these Fall-Apart Lamb Shanks in a Thick Red Wine Sauce. The long oven session breaks down the muscle until it easily pulls away with a fork. During this time, marrow dissolves into the pot to build a smooth, glossy gravy.

The lamb shanks

Because lamb shanks are naturally tough cuts, they need to cook slowly to become tender. Try to find pieces that weigh roughly 13 ounces (400 grams) each. Always use paper towels to pat the meat dry before adding your seasoning. Getting rid of the surface moisture ensures the lamb browns properly in the pan.

The red wine sauce base

A full-bodied red wine builds the braising liquid. Cabernet Sauvignon, Merlot, or Shiraz all work well. Pinot Noir is too light to stand up to the strong meat. An inexpensive bottle works exactly the same as a premium wine for slow cooking. You also need a large can of crushed tomatoes. Avoid low-quality canned tomatoes. They can introduce unwanted sourness to the final sauce.

Building the braise

Sear the shanks in batches over high heat for five minutes. Do not skip this step. The initial meat browning step provides a strong base for the braise.

After removing the lamb, drop the heat and cook the onions, garlic, carrots, and celery. Give the vegetables a full five minutes to cook so they release their natural sweetness. A rushed vegetable sautéing process leaves the final sauce tasting sour. You can omit the carrots and celery from the aromatic base if necessary.

Baking the lamb

Position the shanks in your pot to keep the meaty ends mostly submerged in the braising liquid. Secure a tight lid and place the pot in the oven at 350°F (180°C). Let the meat braise covered for two hours, then take the lid off for thirty more minutes to ensure a fall-apart texture. If a Dutch oven is unavailable, you can use a regular baking dish tightly sealed under two sheets of aluminum foil.

Alternative cooking methods

You can prepare the lamb outside of the oven if you prefer.

• To use a slow cooker, deglaze the stovetop pot first and then cook the shanks on low for eight hours.
• To pressure cook, prepare the base on the stove and process on high pressure for forty minutes.
• To cook on the stovetop, simmer the covered pot on low for two hours. Turn the meat twice and monitor the liquid levels closely so the sauce does not burn on the bottom.

Finishing the sauce

Remove the lamb shanks from the pot and cover them to retain their heat. Pour the leftover braising liquid through a sieve into a bowl to get a smooth sauce, pushing down on the cooked vegetables to release all their trapped juices. If the strained liquid is too thin, simmer it on the stove over medium heat until it reduces to a syrupy texture. You have the option to blend the sauce ingredients together instead of straining them if you prefer a thicker consistency. Whenever the canned tomatoes leave the sauce tasting too acidic, fix the balance by stirring in a little bit of sugar or honey.

Wine substitutions

If you prefer not to cook with regular wine, you have two simple alternatives.

• Swap the regular red wine for an equal volume of alcohol-free red wine.
• Mix one and a half cups of low-sodium beef broth, one cup of water, and one tablespoon of Worcestershire sauce.

Do not simply swap the wine for extra chicken stock. Extra stock makes the heavily reduced sauce too salty.

Making the lamb ahead

The dish can be kept warm in the covered cooking pot for extended periods before serving. You can also cook the shanks a day in advance. A resting period allows the flavors to deepen overnight before you reheat the meat.

For Serving

Bring the finished plates together with a few complementary sides.

• Serve the shanks over creamy mashed potatoes, polenta, or cauliflower puree.
• Add a vegetable side dish, such as green beans or steamed asparagus, alongside the meat.
• Provide crusty bread on the side so you can absorb the rich braising liquid.
• Garnish the meat with fresh thyme leaves.