Gluten Free Lamb Shanks Braised in Red Wine
Few things are as deeply satisfying as a lamb shank that has been low-and-slow braised until the meat practically slides off the bone, and this recipe delivers exactly that. A generous pour of dry red wine — think Cabernet Sauvignon or a Côtes du Rhône — combines with beef broth, diced tomatoes, and a bundle of fresh rosemary, thyme, and bay leaves to build a braising liquid that is rich, aromatic, and complex. The shanks are seared hard first, locking in color and flavor before the Dutch oven goes into a 325°F oven for up to two and a half hours of hands-off cooking. What makes this work beautifully without gluten is the cornstarch slurry used at the end — it thickens the braising liquid into a glossy, spoon-coating sauce without a single drop of flour in sight. Carrots, celery, onion, garlic, and tomato paste round out the base, so every element earns its place in the pot. Serve all four shanks straight from the pot with a scatter of fresh parsley, and watch the table go quiet in the best possible way.
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Learn more →Ingredients
4 servings
- 4 bone-in lamb shanks (about 1 lb / 450g each)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 3 tbsp olive oil, divided
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 cups dry red wine (such as cabernet sauvignon or côtes du rhône)
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
For the slurry
- 2 tbsp cornstarch
- 3 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the lamb shanks thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat 2 tablespoons of the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add 2 lamb shanks and sear, turning with tongs every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer to a plate and repeat with the remaining 2 shanks. Set all 4 shanks aside.
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