Traditional Braised Lamb Shanks with Spring Herbs and Wine

My Cozy Kitchen Secret

Let me tell you about my favorite cozy dinner. It is braised lamb shanks. They cook low and slow in the oven. The meat becomes so tender it falls off the bone.

This is my go-to holiday dinner party recipe. It feels fancy but is simple. You just need one big pot. I love how the smell fills the whole house. Doesn’t that smell amazing?

A Little Story & A Big Pot

I first had this dish years ago at a friend’s house. She was from Greece. Her family called it a Mediterranean lamb recipe. I begged her for the secret.

She laughed and said, “Patience, Marina!” The secret is time, not skill. That is why this matters. Good food does not need to be hard. It just needs love and a warm oven.

Why We Brown & Braise

First, we sear the lamb. This locks in the juicy flavor. It makes the outside a nice golden brown. This step is the start of any good red wine braised lamb.

Then, everything simmers together. The wine, herbs, and veggies become friends. *Fun fact*: The cinnamon stick is a little Persian or Moroccan lamb inspiration. It adds a warm, cozy hint you will love. What is your favorite spice to cook with?

Let the Oven Do the Work

Here is the best part. After some quick prep, the oven takes over. For oven braised lamb shanks, you just cover the pot and wait. I use the time to set the table or read a book.

This is an easy lamb shank recipe because you are free. No standing at the stove. The slow cooking makes the meat incredibly soft. That is the second reason this matters. Good food gives you time to enjoy your day, too.

Your Turn to Cook

Now you know how to cook lamb shanks. It is easier than you thought, right? You can even adapt it for a slow cooker. Just sear the meat first, then add everything to the pot.

I still laugh at how nervous I was the first time. But it turned out wonderful. Have you ever cooked lamb before? What was the first “fancy” dish you made for your family? Tell me your story. I would love to hear it.

Ingredients:

Ingredient	Amount	Notes
Garlic powder	2 1/4 tsp	Part of Spice Mix
Sweet Spanish paprika	1 tsp	Part of Spice Mix
Salt	1 tsp	Part of Spice Mix; plus more for seasoning
Freshly ground black pepper	1 tsp	Part of Spice Mix; plus more for seasoning
Ground nutmeg	3/4 tsp	Part of Spice Mix
American lamb shanks	6	Pat dry before seasoning
Extra virgin olive oil	2 tbsp	For searing
Yellow onion	1 medium	Roughly chopped
Celery ribs	2	Chopped
Carrots	3 large	Peeled and cut into large pieces
Baby potatoes	1 lb	Scrubbed
Dry red wine (e.g., Merlot)	2 cups
Low-sodium beef broth	3 cups
Canned peeled tomatoes	28 oz
Cinnamon sticks	2
Fresh thyme	4 sprigs
Fresh rosemary	2 sprigs

Instructions

Step 1: First, get your oven ready. Preheat it to 350°F. Mix your spices in a small bowl. Pat your lamb shanks dry and rub the spice mix all over them. This is the start of your perfect red wine braised lamb.

Step 2: Now, sear the meat. Heat oil in a big pot. Brown the shanks until they are golden. This makes them so tasty. (Use tongs to turn them safely!) Do you know why we sear meat first? Share below!

Step 3: Next, cook the veggies. Add onions, carrots, and potatoes to the pot. Let them get a little color. This adds sweetness to your oven braised lamb shanks. I love how the kitchen smells now.

Step 4: Time for the magic! Pour in the red wine and scrape the pot. Add broth, tomatoes, and herbs. Return the lamb. This braising liquid is the secret to fall off the bone lamb. Let it boil for ten minutes.

Step 5: Finally, let the oven do the work. Cover the pot and bake for 2 1/2 hours. (Check once to see if it needs more broth). Your Mediterranean lamb recipe will become tender and wonderful. This is a great holiday dinner party recipe.

Creative Twists

Use your slow cooker. After searing, put everything in it for 8 hours on low for easy lamb shank recipe. Add dried apricots. Toss a handful in with the broth for a sweet Persian Moroccan lamb inspiration. Try orzo pasta. Cook it right in the tasty sauce at the end for a creamy treat. Which one would you try first? Comment below!

Serving & Pairing Ideas

Serve these braised lamb shanks on a bed of fluffy rice. Spoon the rich sauce and veggies right over the top. For a fresh bite, add a simple salad with lemon dressing. A slice of crusty bread is perfect for soaking up every last drop. This makes learning how to cook lamb shanks so rewarding. Which would you choose tonight?

Keeping Your Lamb Shanks Cozy for Later

Let’s talk about storing this wonderful meal. First, let the braised lamb shanks cool a bit. Then, place them in a container with the sauce and veggies. They will keep in the fridge for three days. For longer storage, the freezer is your friend. They freeze beautifully for up to three months.

I remember my first time making a big batch. I was so proud! I froze two shanks for a busy week. Reheating is simple. Thaw in the fridge overnight. Then, warm them gently in a pot on the stove. Add a splash of broth if the sauce is thick.

Batch cooking like this matters. It turns a special holiday dinner party recipe into an easy weeknight win. You get a delicious meal without all the work. Have you ever tried storing it this way? Share below!

Little Fixes for Big Flavor

Even grandmas run into small kitchen troubles. Here are three common issues and their easy fixes. First, if your sauce is too thin, just simmer it on the stove. It will thicken up nicely as it reduces.

Second, if the meat isn’t tender, it needs more time. Just pop it back in the oven. Good things take time, especially for fall off the bone lamb. I once got impatient and served it early. We learned to wait!

Third, if a dish is too salty, add a peeled potato. Simmer it in the sauce for a bit. The potato will soak up some salt. Fixing these small issues matters. It builds your cooking confidence. It also makes sure every bite is full of perfect flavor. Which of these problems have you run into before?

Your Quick Questions, Answered

What herbs for lamb shanks?

Fresh rosemary and thyme are perfect for braised lamb shanks. They are classic Mediterranean herbs. They smell wonderful as they cook with the red wine. Their strong flavor stands up to the rich lamb. I always use fresh sprigs for my oven braised lamb shanks.

What to season lamb shanks with?

Start with a simple spice rub. Use garlic powder, paprika, salt, pepper, and nutmeg. This mix adds deep flavor. It creates a tasty crust when you sear the meat. This is the secret to a great easy lamb shank recipe. It makes the outside so delicious.

What herbs work best with lamb?

Rosemary, thyme, and mint are lamb’s best friends. Rosemary is woodsy and strong. Thyme is a little softer. Mint gives a fresh, bright note. These herbs are common in Persian and Moroccan lamb inspiration. They make the meat taste special and aromatic.

What is the best spice rub for lamb?

The best rub is simple and fragrant. Mix garlic powder, sweet paprika, salt, pepper, and nutmeg. Nutmeg is the special touch. It adds a warm, cozy note that is just right. This rub works for the oven or a slow cooker. It is the first step for perfect red wine braised lamb.

What herbs go with lamb shanks?

For lamb shanks, you want sturdy herbs. Use fresh rosemary and thyme sprigs. They cook for a long time in the braising liquid. Their flavor melts into the sauce. This is a key part of learning how to cook lamb shanks well. The herbs make the whole house smell like a feast.

What to season lamb shanks with?

Season them well with the spice rub first. Then, the braising liquid adds more flavor. The wine, broth, and tomatoes create a rich sauce. The cinnamon sticks add a warm, secret note. *Fun fact: A little cinnamon is common in many Mediterranean lamb recipes.* It makes the sauce taste complex and wonderful.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these braised lamb shanks. It is such a comforting meal. It fills your home with the best smells. This dish is perfect for sharing with people you love.

I would love to hear about your cooking adventure. Tell me how it turned out for you. Your stories make my day so much brighter. Have you tried this recipe? Let me know in the comments below.

Happy cooking!
—Marina Caldwell