Slow-Braised Lamb Shanks with Red Wine and Rosemary Recipe

There are very few dishes that define a New Zealand winter as clearly as braised lamb shanks. They are the kind of meal that fills the house with a smell that makes everyone congregate in the kitchen. They ask almost nothing of you once they are in the oven. And when they come out, a few hours later, with the meat pulling away from the bone and a glossy, wine-dark sauce pooled beneath them, they feel like considerably more effort than they were.

This is one of the highest-demand lamb dishes in New Zealand for a reason. The combination of slow heat, collagen-rich bone, red wine, and rosemary is a genuinely great piece of culinary logic, not just tradition. Every element has a purpose. And when you start with a quality shank from a well-raised, chicory-finished lamb, the result in the pot is noticeably better than what you get from a generic supermarket version.

This guide covers everything from understanding the cut itself, to a detailed recipe that will give you a result worth repeating every winter.

Understanding the Lamb Shank

The shank is the lower leg of the lamb, a hard-working muscle that spends its whole life carrying the animal across pasture. That work builds a rich, well-developed flavour into the muscle, along with significant amounts of collagen in the connective tissue surrounding the bone.

Collagen is the key to everything a braised shank is. In the first hour of cooking, the connective tissue is still tough and the meat can be quite firm. But as the braise continues at low temperature, the collagen gradually dissolves into gelatin. That gelatin enriches the braising liquid, giving it a body and gloss that no commercial stock can replicate, and it also bastes the meat from the inside as it renders, keeping it moist and tender even after several hours in the oven.

The result, when done correctly, is meat that quite literally falls from the bone at the touch of a fork, surrounded by a sauce that has real depth and richness because it has been built from the inside out.

Hind shanks vs fore shanks: Matangi offers lamb hind hanks. Hind shanks are larger, meatier, and the more commonly served option at restaurants and dinner tables. Fore shanks are smaller and more delicate, excellent for a lighter serving or for individual portions at a dinner party where presentation matters. Both braise beautifully using the method below; fore shanks will be ready in around 2 to 2.5 hours while hind shanks typically need 3 to 3.5 hours.

Why Chicory-Finished Lamb Makes a Difference Here

Matangi's lamb range is finished on chicory for a minimum of 35 days before processing. Chicory is a deep-rooted herb with an unusually high nutritional density. It promotes lean muscle development and results in a naturally higher level of omega-3 fatty acids in the meat, as well as a more developed flavour profile with a subtle, clean sweetness that distinguishes it from standard grass-only finished lamb.

In a slow braise, this flavour difference is amplified. A long cook concentrates whatever is in the meat. The chicory-finished sweetness becomes part of the flavour conversation with the red wine and rosemary, balancing the acidity of the wine and complementing the aromatic herbs in a way that makes the finished dish feel more complete. It is a small difference that you notice most clearly in the braising liquid, which has a depth and roundness that is genuinely harder to achieve with lower-quality lamb.

To learn more about what chicory finishing means and why Matangi uses it, see our post on what makes chicory-fed lamb so special.

The Recipe

Serves: 4 Prep time: 25 minutes Cook time: 3 to 3.5 hours (hind shanks) or 2 to 2.5 hours (fore shanks) Equipment: A wide, heavy-based casserole dish or Dutch oven with a tight-fitting lid, large enough to hold the shanks in a single layer

Ingredients

For the shanks:

4 Matangi Lamb Hind Shanks (one per person), brought to room temperature
2 tablespoons olive oil
Flaky sea salt and cracked black pepper (or Opito Bay Black Garlic Sea Salt for an extra layer of flavour)
2 tablespoons plain flour

For the braising base:

1 large brown onion, finely diced
2 medium carrots, roughly diced
2 stalks celery, roughly diced
6 cloves garlic, peeled and left whole
3 tablespoons tomato paste
1 bottle (750ml) full-bodied red wine (a Hawke's Bay Merlot or Syrah works beautifully, and a Marlborough Pinot Noir is also an excellent choice)
500ml good quality beef or lamb stock
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

To finish:

A small handful of flat-leaf parsley, finely chopped
Zest of one lemon
1 small garlic clove, finely grated (these three combined make a simple gremolata)

To serve:

Creamy mashed potato, soft polenta, or kumara mash
Steamed broccolini or wilted spinach

Method

Step 1: Season and rest

Remove the shanks from their packaging and pat them completely dry with paper towels. A dry surface is essential for a good sear. Season generously all over with salt and pepper, then dust lightly with flour and shake off any excess. Allow the seasoned shanks to sit uncovered at room temperature for at least 30 minutes while you prepare the other ingredients and preheat your oven to 160°C.

Step 2: Brown the shanks

Heat the olive oil in your casserole dish over high heat on the stovetop. When the oil is shimmering and starting to smoke slightly, add the shanks, two at a time if necessary to avoid overcrowding. Brown deeply on all sides, including the ends, turning every 2 to 3 minutes. You are looking for a dark, mahogany colour, not just golden. This step takes around 10 to 12 minutes per batch and should not be rushed. The flavour that develops in this browning stage underpins everything in the finished dish.

Remove the browned shanks and set aside on a plate.

Step 3: Build the base

Reduce the heat to medium. Add a small additional splash of olive oil if the pan looks dry. Add the onion, carrot, and celery and cook, stirring occasionally, for 6 to 8 minutes until softened and starting to colour. Add the whole garlic cloves and cook for another 2 minutes.

Add the tomato paste and stir to coat all the vegetables. Cook for 2 minutes, stirring, until the paste deepens slightly in colour and begins to caramelise at the edges.

Step 4: Deglaze and build the liquid

Increase the heat to high and pour in all of the red wine. It will sizzle aggressively. Stir and scrape the bottom of the pan thoroughly, releasing all the browned bits from the searing stage. These are where a significant amount of flavour lives and they should not be left behind. Allow the wine to reduce by roughly one third, around 5 to 7 minutes at a rolling simmer.

Add the stock, rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine and bring back to a simmer.

Step 5: Braise

Return the lamb shanks to the pot, nestling them into the braising liquid so they sit comfortably. The liquid should come roughly two thirds of the way up the shanks. If it falls short, top up with a little additional stock or water.

Cover with the lid and transfer to the preheated oven.

Cook for 3 to 3.5 hours for hind shanks, or 2 to 2.5 hours for fore shanks. Check once at the halfway point and gently spoon some of the braising liquid over the exposed tops of the shanks. The dish is ready when the meat is completely tender and pulls away from the bone with no resistance at all.

Step 6: Finish the sauce

Remove the casserole from the oven. Carefully lift out the shanks and set them aside on a warm plate, covered loosely with foil to rest.

Strain the braising liquid through a fine sieve into a wide saucepan, pressing gently on the vegetables to extract all the liquid. Discard the solids and the herb stems.

Place the saucepan over high heat and reduce the liquid for 10 to 15 minutes until it thickens to a glossy, lightly coating consistency. Taste and adjust for seasoning.

Step 7: Plate and serve

Spoon a generous portion of mashed potato, kumara mash, or soft polenta into the centre of each plate or into a wide, shallow bowl. Place a shank on top. Spoon the reduced sauce over and around the shank generously.

Combine the chopped parsley, lemon zest, and grated garlic to make the gremolata and scatter a small pinch over each plate just before serving. The brightness of the lemon and parsley cuts through the richness of the braise and lifts the whole dish.

Serve immediately.

Slow Cooker Variation

The same result is achievable in a slow cooker with very little modification. Complete steps 1 through 4 on the stovetop as described, then transfer everything to the slow cooker bowl. Cook on low for 8 to 9 hours. Finish the sauce as in step 6 by transferring the braising liquid to a saucepan and reducing on the stovetop before serving.

The oven method produces a slightly more developed crust on the shanks and a marginally deeper sauce, but the slow cooker version is excellent and requires no attention during the cook, making it ideal for a weekday meal started before work.

Make-Ahead Notes

Braised lamb shanks are one of those dishes that genuinely improves with time. If you can make them a day ahead, the flavour of the sauce deepens overnight as the gelatin and aromatics continue to meld.

To reheat: place the shanks and sauce back in the casserole, cover, and warm in a 150°C oven for 30 to 40 minutes until heated through. Add a small splash of stock if the sauce has thickened too much in the fridge.

Leftover shank meat, pulled from the bone and shredded, also makes an excellent filling for pies, toasted sandwiches, or pasta the following day. The braising liquid, thinned with a little stock, becomes one of the best pasta sauces you will ever make.

What to Serve Alongside

The braising liquid is rich and wine-forward, so the accompaniments should be simple, starchy, and absorbent.

Mashed potato is the classic pairing and rarely improved upon. Use plenty of butter and warm milk, and season well.
Kumara mash adds a natural sweetness that echoes the chicory-finished lamb beautifully. Roast the kumara rather than boiling it for a deeper, less watery result.
Soft polenta is excellent for a more rustic presentation, cooked with stock rather than water and finished with parmesan and butter.
Steamed broccolini or wilted spinach add green to the plate and a slight bitterness that balances the richness of the braise.

A glass of the same wine used in the braise is the natural choice at the table.

A Note on Wine Choice

The wine you braise in should be one you would drink, not a cheap bottle kept for cooking. It does not need to be expensive, but it should be something drinkable. The wine's character, its tannins, acid, and fruit, become concentrated as the braise reduces, which means a low-quality wine will produce a low-quality sauce.

A full-bodied Hawke's Bay Merlot or Syrah is a natural match given the regional context. The fruit-forward character of both varieties works well with the sweetness of the chicory-finished lamb. A Marlborough Pinot Noir is lighter but equally good. Avoid anything too tannic or heavily oaked for this dish, as those characters can become harsh when reduced.

Shop Matangi Lamb Shanks

Matangi's lamb cuts are available online from the Matangi Lamb collection, with nationwide delivery across New Zealand in chilled, vacuum-sealed packaging. Orders are dispatched weekly from the Hastings butchery and arrive in perfect condition for cooking within two to three days.

If you are planning ahead, the shanks freeze exceptionally well in their original vacuum-sealed packaging. For guidance on freezing and storing lamb, see our guide to storing fresh lamb properly.

For more winter lamb and beef inspiration, see our 7 Best Sauces for Lamb Roast to see the perfect pairing of flavours.