Classic Red Wine Braised Lamb Shanks

As the crisp autumn air transitions into chilly winter evenings across Australia, there is nothing quite like a rich, oven-braised meal to warm the home. Braising is a time-honoured culinary technique that transforms robust cuts into melt-in-the-mouth delicacies. This premium braised lamb shanks recipe focuses on infusing lamb with deep, savoury flavour through a methodical, low-temperature oven braise in a premium red wine reduction. It is an elegant, restaurant-quality meal that rewards patience with exceptional depth and succulence.

Butcher’s Tip: Always look for premium, French-trimmed lamb shanks. This artisanal preparation involves cleanly scraping the fat, sinew, and meat away from the top section of the shin bone. Not only does this provide a striking visual presentation suitable for high-end dining, but it also allows the main muscle block to push down and cook uniformly without being constricted by tight outer membranes.

• Serves: 4 people
• Prep time: 30 mins
• Cook time: 3 hours

Ingredients

• 4 Woods Premium Lamb Shanks (French-trimmed)
• 2 tablespoons olive oil
• 1 large brown onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, crushed
• 2 tablespoons tomato paste
• 375 ml (1.5 cups) dry Australian red wine (such as a bold Shiraz or Cabernet Sauvignon)
• 500 ml beef stock (made from scratch or low-sodium)
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 dried bay leaves
• Sea salt and cracked black pepper to taste

Method

1. Preheat your oven to 150°C.
2. Pat the Woods Premium Lamb Shanks completely dry with a paper towel and season generously with sea salt and cracked black pepper on all sides.
3. Heat the olive oil in a large, heavy-based ovenproof casserole dish or Dutch oven over medium-high heat. Sear the shanks two at a time until they develop a deep, rich brown crust on all sides (about 3 – 4 minutes per side). Remove and set aside on a clean plate.
4. Turn the heat down to medium. Add the diced onion, carrots, and celery to the remaining oil and natural lamb fat. Cook for 6 – 8 minutes, stirring occasionally, until the vegetables have softened and started to caramelise.
5. Add the crushed garlic and tomato paste. Stir continuously for 2 minutes until the paste turns a dark brick-red colour and emits a rich, sweet aroma.
6. Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the highly concentrated, savoury bits stuck to the base. Bring to a boil and let the liquid reduce by half to cook off the harsh alcohol notes.
7. Pour in the beef stock and add the fresh rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, arranging them so they are mostly submerged in the braising liquid.
8. Bring the liquid back to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise undisturbed for 2.5 – 3 hours, or until the meat is completely tender and pulling away easily from the bone.
9. Carefully lift the shanks from the liquid and cover them loosely with foil to keep warm. Strain the cooking liquid through a fine sieve into a saucepan, discarding the spent vegetables. Simmer the liquid over medium heat for 10 – 12 minutes until it reduces into a thick, glossy, coat-the-back-of-a-spoon style glaze.
10. Serve the shanks over a bed of buttery parsnip purée or creamy polenta, generously spooning the rich red wine reduction over the top.

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