Skip to main content

Red Wine-Braised Lamb Shanks

Lodge Cast Iron | December 1, 2021

Looking for a mouthwatering main dish to grace your holiday table?​ These red wine-braised lamb shanks feature tender, fall-off-the-bone meat and a rich, decadent sauce. The slow-cooking process of braising breaks down the sometimes tougher connective tissue of shanks into a particularly flavorful cut of meat. Serve with garlic mashed potatoes topped with crispy shallots.

Prep Time
15 minutes
Cook Time
3 hours
Cook it With Our
Red Wine Braised Lamb Shanks


  • 4 lamb shanks, Frenched-boned*
  • ¼ cup Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 large onion, sliced ½ inch thick
  • Carrots, peeled and trimmed
  • 2 cups mushrooms, sliced
  • 1 head garlic
  • 4 sprigs rosemary
  • ¼ cup chicken broth
  • 2 cups red wine


  1. Preheat braiser over medium-high heat for 3-5 minutes.
  2. Brush lamb shanks with Dijon mustard, and season with salt and pepper.
  3. Over medium-high heat, add olive oil and sear lamb on all sides, about 5-7 minutes. 
  4. Remove lamb and add onions. Sauté onions for 5 minutes. Add carrots, mushrooms, garlic, rosemary, chicken broth, and red wine.
  5. Bring contents to a boil and reduce to a simmer. Add lamb and cover for 2½ hours, turning lamb twice during the braising process. 
  6. Remove lamb from the braiser, and reduce liquid until thickened, about 10 minutes. 

*Note: Frenching is a technique where a portion of the rib bone is exposed and all meat is removed from the bone.

Lodge Pan Logo
Lodge Pan Logo
Contributed By: Lodge Cast Iron

We hope you enjoy our stories and recipes! Follow us on InstagramFacebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!

Complete Your Kitchen

We recommend these must-have products to help with this recipe.

Ratings background image.

How would you rate this recipe?

Thanks for rating

Recommended recipes you might like