If you’re craving a deeply flavorful, melt-in-your-mouth dish that feels like a warm hug on a plate, then you are going to love this Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe. Combining the rich, hearty textures of beef short ribs and succulent lamb shanks, slow-cooked in a luscious red wine and herb-infused sauce, this dish promises layers of comforting flavors with every bite. It’s perfect for a cozy dinner with loved ones or a special occasion where you want to impress without stress. Trust me, once you try this recipe, it’ll become one of your favorites to return to time and time again.
Ingredients You’ll Need
This recipe features a simple but essential lineup of ingredients, each playing a key role in building the sauce’s depth and complementing the robust meats. From fresh herbs that brighten, to red wine that adds a sophisticated richness, every component contributes to the vibrant color and irresistible flavor of the dish.
- 2 lbs beef short ribs: Choose ribs with good marbling for tender, flavorful meat.
- 2 lbs lamb shanks: These add rich, gamey depth that pairs beautifully with beef.
- 3 tablespoons olive oil: For searing, creating that golden crust on the meat.
- 1 large onion, chopped: Adds sweetness and a savory foundation to the sauce.
- 4 garlic cloves, minced: Infuses the braise with aromatic warmth.
- 2 cups dry red wine: The star ingredient for tenderizing meat and layering in bold flavor.
- 2 cups beef broth: Adds savory depth and moisture during the slow cook.
- 2 bay leaves: Subtle herbal notes that enhance complexity.
- 3 sprigs fresh rosemary: Piney and fragrant, perfect for braising.
- 4 sprigs fresh thyme: Earthy and light, balancing the richness.
- Salt and black pepper, to taste: Essential seasonings that bring everything together.
- 2 carrots, peeled and diced: Sweetness and texture contrast the hearty meat.
- 2 celery stalks, diced: Adds a mild, aromatic base to the sauce.
- 2 tablespoons fresh parsley, finely chopped: Brightens and freshens the finished dish.
How to Make Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe
Step 1: Season the Meat
Start by generously seasoning your beef short ribs and lamb shanks on all sides with salt and black pepper. This simple step may seem basic, but it’s crucial — it enhances the natural flavors and prepares the meat to develop that irresistible crust in the next step.
Step 2: Sear the Meat
Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering. Carefully add the ribs and shanks, searing them on all sides until beautifully browned. This caramelization is what kicks off the depth of flavor your dish will develop, so take your time and don’t skip this step. Once seared, remove the meat and set it aside momentarily.
Step 3: Sauté the Vegetables
In the same pot, add chopped onions, minced garlic, diced carrots, and celery. Sauté these until soft and fragrant, about 5 to 7 minutes. The vegetables soak up the flavors left from searing the meat and start building a delicious base for your sauce.
Step 4: Deglaze with Wine and Broth
Pour in the dry red wine followed by beef broth, using your spoon to scrape up all those flavorful browned bits stuck to the bottom of the pot. This deglazing step is essential because it lifts those intense flavors that will infuse the entire dish.
Step 5: Add Meat and Herbs
Return the browned short ribs and lamb shanks to the Dutch oven. Nestle in bay leaves, rosemary, and thyme sprigs, then ensure the liquid covers most of the meat. Those herbs will slowly release their earthy, piney notes, perfectly complementing the rich sauce.
Step 6: Braise Low and Slow
Cover the pot with a lid and transfer it to a preheated oven at 325°F. Let the magic happen as your meat braises slowly for about 3 hours, gently breaking down collagen to create tender, juicy morsels and thickening the sauce into a luscious finish.
Step 7: Final Touches
When done, carefully remove the pot from the oven and discard the bay leaves and herb stems. Finish by sprinkling finely chopped fresh parsley on top to add a fresh, vibrant note right before serving.
How to Serve Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe
Garnishes
Adding freshly chopped parsley at the end isn’t just for color – it brightens the hearty flavors and adds a lovely freshness that cuts through the richness. For an extra special touch, you could also consider a drizzle of high-quality extra virgin olive oil or a sprinkle of flaky sea salt for texture.
Side Dishes
These tender, flavorful short ribs and lamb shanks pair beautifully with creamy mashed potatoes, buttery polenta, or rustic crusty bread to soak up every last drop of that incredible red wine herb sauce. Roasted root vegetables or a simple green salad with a light vinaigrette also make wonderful accompaniments to balance the meal.
Creative Ways to Present
For an elegant presentation, serve the braised meat atop a bed of creamy parsnip puree or alongside herbed couscous. Garnish each plate with fresh herb sprigs and a spoonful of the red wine sauce. If you’re serving family-style, a large wooden board adorned with rosemary sprigs and rustic bread invites everyone to dig in and enjoy.
Make Ahead and Storage
Storing Leftovers
This dish actually tastes even better the next day once the flavors have had time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken further and the meat will remain incredibly tender.
Freezing
If you want to make this Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe ahead for future meals, freezing is an excellent option. Cool the dish completely before transferring to freezer-safe containers. It will keep well in the freezer for up to 3 months without losing its rich flavor.
Reheating
Reheat gently over low heat on the stove or in a covered oven-safe dish at 300°F until warmed through. If the sauce has thickened too much, add a splash of beef broth or water to loosen it. Avoid microwaving to maintain the meat’s tender texture and the sauce’s complexity.
FAQs
Can I use other cuts of meat for this recipe?
Absolutely! While beef short ribs and lamb shanks are ideal for their rich flavor and texture, you can substitute with beef chuck roast or lamb shoulder if needed. Just note that cooking times may vary slightly.
Is dry red wine necessary for the sauce?
Dry red wine is key to achieving the deep, rich flavor and tenderizing effect in this recipe. If you prefer to avoid alcohol, use a quality grape juice mixed with a bit of vinegar, but the taste will differ somewhat.
How long can I braise the meat for best results?
An approximate 3-hour braise at 325°F is perfect to break down tough connective tissue, but if you want even more tenderness, you can extend the cooking time up to 4 hours. Just ensure the liquid doesn’t evaporate too much.
Can this recipe be made in a slow cooker?
Yes! After searing and sautéing, transfer everything to a slow cooker on low for 6 to 8 hours. The flavors develop well with slow cooking, just make sure to monitor liquid levels and add more broth if needed.
What wines pair well with this dish when serving?
A hearty red wine like Cabernet Sauvignon, Merlot, or a bold Syrah complements the rich herb sauce and meats beautifully. Serving the same wine used for cooking is always a good bet.
Final Thoughts
This Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe is a celebration of deep, comforting flavors and satisfying textures that feels luxurious yet homey all at once. Whether you’re cooking for a special occasion or simply craving a slow-cooked masterpiece, this dish delivers unforgettable taste and warmth. I can’t wait for you to try it and watch it become a cherished staple in your kitchen as it has in mine.
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Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Braised Short Ribs & Lamb Shanks recipe features tender beef short ribs and lamb shanks slow-cooked in a rich red wine herb sauce. Searing the meat locks in deep flavors, while a medley of aromatic vegetables and fresh herbs infuse the sauce during hours of gentle oven braising, resulting in a melt-in-your-mouth dish perfect for special occasions or comforting dinners.
Ingredients
Meat
- 2 lbs beef short ribs
- 2 lbs lamb shanks
Vegetables & Aromatics
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Liquids & Seasonings
- 3 tablespoons olive oil
- 2 cups dry red wine
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season the Meat: Generously season both the beef short ribs and lamb shanks with salt and black pepper to prepare them for searing.
- Sear the Meat: Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the short ribs and lamb shanks on all sides until they develop a rich brown crust. Remove the meat and set aside to retain the flavorful browned bits in the pot.
- Sauté the Vegetables: Add the chopped onion, minced garlic, diced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Deglaze and Combine Liquids: Stir in tomato paste to coat the vegetables, then pour in the dry red wine and beef broth, scraping the bottom of the pot to lift any browned bits (fond) to enhance flavor.
- Add Meat and Herbs: Return the seared short ribs and lamb shanks to the pot. Add the bay leaves, rosemary sprigs, and thyme sprigs. Ensure that the liquid covers most of the meat for even cooking.
- Braise in Oven: Cover the Dutch oven with its lid and place it in a preheated oven set to 325°F (163°C). Braise the meat gently for about 3 hours, or until the meat is tender and easily pulls away from the bone.
- Finish and Serve: Remove the pot from the oven. Discard the bay leaves and herb stems. Garnish the braised meat with freshly chopped parsley before serving to add a bright, fresh finish.
Notes
- Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid for best braising results.
- Dry red wines like Cabernet Sauvignon or Merlot work well to impart rich flavor.
- Make sure the meat is mostly submerged in liquid to prevent drying out during braising.
- Leftovers can be stored in the refrigerator for up to 3 days and flavors improve overnight.
- For an even richer sauce, skim excess fat after cooking or reduce the braising liquid on the stovetop.
