If you’re craving a meal that wraps you in warmth, flavor, and comfort, the Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe is your new best friend in the kitchen. This dish combines tender, fall-off-the-bone meat with a rich, deeply aromatic sauce that’s the perfect harmony of red wine, fresh herbs, and savory vegetables. It’s a showstopper for dinner parties or a cozy weekend feast, delivering layers of taste that develop slowly with love and patience. Once you try this recipe, you’ll understand why it’s a favorite for celebrations and special family meals alike.
Ingredients You’ll Need
The magic of this Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe lies in its simple but powerful ingredients. Each element plays a crucial role: the herbs add fragrant earthiness, the vegetables build body and sweetness, and the wine lends depth and richness that makes the sauce irresistible.
- 2 lbs beef short ribs: Choose well-marbled ribs for juicy, tender meat after slow braising.
- 2 lbs lamb shanks: The perfect partner to short ribs, adding a slightly gamey richness.
- 3 tablespoons olive oil: For a beautiful sear and to bring out the flavors of your aromatics.
- 1 large onion, chopped: Adds sweetness and a savory base to the braising liquid.
- 4 garlic cloves, minced: Infuses that warm, unmistakable punch of garlic flavor.
- 2 cups dry red wine: Essential for its acidity and depth, which tenderizes the meat and brightens the sauce.
- 2 cups beef broth: Contributes a hearty backbone to the braising liquid.
- 2 bay leaves: Bring subtle herbal notes and complexity to the dish.
- 3 sprigs fresh rosemary: Their piney aroma complements the richness perfectly.
- 4 sprigs fresh thyme: Adds an earthy, floral fragrance that blends beautifully with rosemary.
- Salt and black pepper, to taste: Essential seasoning to enhance every bite.
- 2 carrots, peeled and diced: Provide sweetness and texture to balance the acidity of the wine.
- 2 celery stalks, diced: Add freshness and a subtle crunch inside the sauce.
- 2 tablespoons fresh parsley, finely chopped: A final garnish that brightens and adds color.
How to Make Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe
Step 1: Season and Prepare the Meat
Start by generously seasoning your beef short ribs and lamb shanks with salt and black pepper. This simple step makes a huge difference in flavor. The salt seasons the meat from the inside as it marinates during cooking, and the pepper adds a subtle kick. Preparing the meat this way primes it for that irresistible crust in the next step.
Step 2: Sear the Meat for Flavor
Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering. Carefully add the short ribs and lamb shanks, making sure not to crowd the pot. Sear the meat on all sides until it’s beautifully browned—this process creates those delicious caramelized bits that will deepen the sauce’s flavor. Once browned, set the meat aside to rest for a moment.
Step 3: Sauté the Aromatics
In the same pot, toss in the chopped onion, minced garlic, diced carrots, and celery. Sauté for 5 to 7 minutes until everything softens and the onion turns translucent. This step releases the natural sweetness of the vegetables and builds a flavorful base for the sauce, absorbing all those caramelized bits left behind from the meat.
Step 4: Deglaze with Wine and Broth
Pour in the red wine to deglaze the pot, scraping up any tasty browned bits stuck to the bottom. Then, add the beef broth, bringing all those rich flavors together in a beautiful liquid base. This mixture will cook down and concentrate, creating the soul of the sauce that clings lovingly to the meat.
Step 5: Combine Meat, Herbs, and Liquid
Return the meat to the pot, nestling it into the sauce along with the bay leaves, rosemary sprigs, and thyme sprigs. Make sure the liquid covers most of the meat to keep it moist while cooking. This union of meat and herbs will fill your kitchen with an incredibly inviting aroma as the flavors slowly meld.
Step 6: Braise Low and Slow
Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F. Let the magic happen over three hours of slow cooking until the meat is fall-apart tender. This slow braise breaks down the connective tissues in the ribs and shanks, rendering them gloriously succulent. Your patience here truly rewards you with melt-in-your-mouth perfection.
Step 7: Final Touches and Garnish
When your Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe is done, carefully remove it from the oven. Discard the bay leaves and herb stems, then sprinkle fresh parsley over the top for a burst of brightness and color before serving. This final step adds freshness that perfectly balances the deep, rich sauce.
How to Serve Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe
Garnishes
Fresh parsley is a classic garnish, delivering a pop of green that livens up the deep reds and browns of this dish. You can also consider a light drizzle of good-quality olive oil for added richness or a few shavings of parmesan for a subtle salty note that complements the meat.
Side Dishes
This dish deserves sides that soak up the savory sauce beautifully. Creamy mashed potatoes, buttery polenta, or even a rustic garlic bread make excellent companions. Roasted root vegetables or lightly sautéed green beans provide a fresh contrast that keeps the meal balanced and colorful.
Creative Ways to Present
For a stunning presentation, serve the ribs and shanks nestled on a bed of polenta, around which the glossy red wine herb sauce pools enticingly. You can also plate the meat family-style in a large rustic dish with sprigs of rosemary for decoration, wrapping everyone into the experience of savoring each tender bite together.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftovers in an airtight container for up to 3 days. The flavors actually intensify when reheated, making for even better leftovers. Keep the meat submerged in the sauce to maintain moisture and tenderness.
Freezing
This Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe freezes wonderfully. Portion the meat and sauce into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Thaw slowly overnight in the refrigerator before reheating to keep the texture perfect.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to warm through without drying out the meat. If it feels too thick, add a splash of beef broth or water. Alternatively, use a low oven setting to reheat covered in a casserole dish for a more even warming.
FAQs
Can I use a slow cooker instead of an oven?
Absolutely! After searing the meat and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender. The slow cooker method yields equally delicious results with less hands-on time.
What if I don’t have lamb shanks?
No worries. You can substitute lamb shanks with more short ribs, or even beef chuck roast cut into large chunks. The main goal is to use cuts suitable for braising that become tender over long cooking.
Which red wine is best for this recipe?
Choose a dry red wine with good body—Cabernet Sauvignon, Merlot, or Pinot Noir all work beautifully. Avoid overly sweet wines as they may alter the flavor balance of the sauce.
Can I prepare this recipe ahead of time for a dinner party?
Yes! Braised dishes like this actually taste better the next day as the flavors meld. You can prepare everything a day ahead, refrigerate, and gently reheat before serving. It makes entertaining much easier and stress-free.
How do I thicken the sauce if it’s too thin?
If your sauce is thinner than you like, you can simmer it uncovered on the stove for a few minutes to reduce and thicken. Alternatively, stir in a small slurry of cornstarch and water, and cook until it reaches your desired consistency.
Final Thoughts
It’s hard not to fall in love with the Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce Recipe. This dish is the perfect marriage of rich flavors, tender textures, and comforting warmth that invites you to savor every bite. Whether it’s for a special occasion or a weekend treat, I encourage you to give this recipe a try—it’s truly a labor of love that rewards you with delicious memories around the table.
Print
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: Dinner
- Method: Baking
- Cuisine: French
Description
A hearty and flavorful dish featuring tender braised beef short ribs and lamb shanks slow-cooked in a rich red wine herb sauce. This comforting meal combines aromatic fresh herbs, red wine, and a medley of vegetables, making it perfect for a cozy family dinner or special occasion.
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 (for garnish)
Instructions
- Season the Meat: Generously season the beef short ribs and lamb shanks with salt and black pepper to enhance the flavor of the meat before cooking.
- Sear the Meat: Heat olive oil in a heavy Dutch oven over medium-high heat. Add the seasoned short ribs and lamb shanks, searing them on all sides until they develop a rich brown crust. Remove the meat from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onions, minced garlic, diced carrots, and celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes, stirring occasionally to prevent burning.
- Deglaze the Pot: Stir in tomato paste, then pour in the dry red wine and beef broth. Scrape the bottom of the pot to loosen any browned bits for extra flavor.
- Add Meat and Herbs: Return the seared meat to the pot. Add bay leaves, fresh rosemary, and thyme sprigs. Make sure the liquid covers most of the meat to ensure even braising.
- Braise in Oven: Cover the Dutch oven and place it in a preheated oven at 325°F (163°C). Braise the meat for about 3 hours, or until the short ribs and lamb shanks are tender and easily fall off the bone.
- Finish and Serve: Remove the pot from the oven. Discard the bay leaves and herb stems. Garnish the dish with finely chopped fresh parsley before serving for a burst of color and fresh flavor.
Notes
- Use a good quality dry red wine such as Cabernet Sauvignon or Merlot for the best flavor.
- Searing the meat before braising helps to lock in juices and adds depth to the sauce.
- For extra richness, you can thicken the sauce after braising by simmering it on the stovetop until reduced.
- This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
- Leftovers can be stored refrigerated for up to 3 days or frozen for up to 3 months.
