| | |

Slow-Braised Lamb Shanks with Red Wine and a Spicy Kick

Slow-Braised Lamb Shanks with Red Wine and a Spicy Kick

This Slow-Braised Lamb Shanks with Red Wine and a Spicy Kick recipe is a delicious twist on classic lamb shanks. It’s perfect for those who love the rich flavor of lamb but want a touch of heat.

This slow-braised lamb shank recipe is a symphony of comfort food perfection. The marriage of savory herbs, rich red wine, and a touch of heat from the NouBess sauce creates a dish that’s both flavorful and heartwarming. The lamb itself will be incredibly tender, practically falling off the bone, making every bite a delight.

The Dutch Oven Advantage

Using a Dutch oven allows for even heat distribution, which is key to slow cooking. It also eliminates the need to pre-sear the meat in a separate pan – everything can be done in one pot, making cleanup a breeze. So fire up your Dutch oven, grab a glass of red wine (the same one you’re cooking with!), and settle in for a comforting and impressive meal.

Lamb Shanks: Flavorful and Forgiving

Lamb shanks are a cut of meat that benefits from slow cooking. This allows the tough connective tissue to break down, resulting in incredibly tender and flavorful meat. Plus, lamb is a great canvas for spices!

lamb shanks

Spice Up Your Life (But Not Too Much)

Traditionally, lamb is paired with rosemary, garlic, and other savory herbs. This recipe keeps that base but adds a touch of excitement with NouBess Hot and Spicy Sauce. You can adjust the amount to suit your spice preference.

The Perfect Comfort Food

This dish is all about slow cooking and patience. The reward is a comforting and flavorful meal that’s sure to impress.

The recipe calls for the following ingredients:

  • Lamb: The star of the show! You’ll need 4 lamb shanks that are similar in size for even cooking. Lamb shanks are a flavorful cut of meat from the leg of the lamb. They are known for their rich taste and tender meat when cooked slowly.
  • Aromatics: These ingredients add fragrance and depth of flavor to the dish.
    • Lemons/limes: You’ll need 2 lemons or limes for cleaning the lamb shanks. Their acidity helps remove any surface impurities.
    • Onion: 1 large onion, sliced. Onions add a base layer of savory flavor to the braising liquid.
    • Carrots: 3 carrots, thinly sliced. Carrots add sweetness and a touch of color to the dish.
    • Garlic: 4 garlic cloves, thinly sliced. Garlic adds a pungent and aromatic flavor.
  • Herbs:
    • Rosemary: 2-3 sprigs of fresh rosemary. Rosemary is a classic pairing with lamb, offering a woodsy and slightly peppery aroma.
    • Chives: ¼ cup chopped chives. Chopped chives add a mild oniony flavor and a pop of fresh color as a garnish.
  • Liquids:
    • Red wine: 2-3 cups of red wine (Shiraz, Malbec, or Zinfandel). The red wine braises the lamb shanks, tenderizing the meat and infusing it with flavor. Choose a full-bodied wine that you’d enjoy drinking.
    • Olive oil: 4 tablespoons olive oil. Olive oil is used for searing the lamb shanks and sauteing the vegetables.
  • Other:
    • Salt and freshly ground black pepper: To taste. Seasoning is essential to draw out the flavors of the other ingredients.
    • Tomatoes: 2 cups chopped fresh tomatoes. Fresh tomatoes add acidity and brightness to the braising liquid.
    • NouBess Hot and Spicy Sauce: 1 tablespoon. This sauce adds a kick of heat to the dish. Adjust the amount to your spice preference.
    • Roasted or mashed potatoes (for serving): These are a perfect starchy side dish to soak up the flavorful sauce.
Lamb Shanks in Dutch oven - caribbeangreenliving.com

The benefits of cooking lamb with wine:

Flavor Enhancer:

  • Depth and Complexity: Wine adds a layer of complexity to the flavor profile of lamb. It introduces tannins (from red wine) or acidity (from white wine) that can complement the richness of the meat.
  • Unlocking Aromas: The alcohol in wine acts as a solvent, drawing out the aromatic compounds from the herbs and spices used in the dish, creating a more fragrant and well-rounded flavor experience.

Tenderizing Power:

  • Acidity’s Magic Touch: The acidity present in both red and white wines helps break down the connective tissues in lamb, resulting in a more tender and juicy final product. This is especially helpful for tougher cuts like lamb shanks.

Moisture Magic:

  • Steam Power: During the cooking process, the wine transforms into steam, creating a moist environment that prevents the lamb from drying out. This ensures a succulent and flavorful finished dish.

Flavor Pairing:

  • Matchmaker for Success: Different types of wine can complement various aspects of lamb’s flavor profile. Red wines with bold fruit notes can stand up to the richness of lamb, while lighter-bodied white wines can enhance the subtler flavors.

Bonus Benefit: Reduced “Gamey” Aroma:

  • A Delicate Balance: While some enjoy the unique “gamey” aroma of lamb, others might find it overpowering. Red wine can help mitigate this by masking some of those stronger aromas, creating a more balanced and approachable flavor.
Slow-Braised Lamb Shanks with Red Wine and a Spicy Kick
Slow-Braised Lamb Shanks with Red Wine and a Spicy Kick

The benefits of adding Noubess Hot and Spicy Sauce to lamb:

  • Flavor Boost: Noubess Hot and Spicy Sauce adds a layer of heat and complexity to the lamb dish. This can be especially appealing for those who enjoy a bit of a kick in their food.
  • Complementary Spice: The specific spices in Noubess sauce (the recipe doesn’t disclose them, but they likely include chili peppers, garlic, and other aromatics) can complement the richness of lamb very well. The contrasting flavors can create a more interesting and dynamic taste profile.
  • Customizable Heat: The beauty of using a hot sauce is that you can adjust the amount to your own spice preference. This allows you to tailor the dish to your taste buds, adding a subtle warmth or a more intense heat.
  • Cuts Through Fat: The capsaicin in chili peppers (a common ingredient in hot sauces) can have a slight fat-cutting effect on the palate. This can help balance the richness of the lamb and create a more refreshing aftertaste.
  • Unexpected Depth: Depending on the specific spices used in the Noubess sauce, it could introduce additional flavor dimensions beyond just heat. Smoky, earthy, or garlicky notes can add another layer of intrigue to the lamb dish.

This slow-cooked lamb shank recipe pairs well with a variety of starchy and vegetable side dishes that can soak up the flavorful sauce and complement the richness of the lamb. Here are some perfect options:

Classic Pairings:

  • Roasted Potatoes: A timeless choice. You can roast them with herbs and garlic for extra flavor, or keep it simple with just salt, pepper, and olive oil.
  • Mashed Potatoes: Creamy mashed potatoes offer a luxurious contrast to the tender lamb.

Vegetable Options:

  • Roasted Vegetables: Roasting vegetables like Brussels sprouts, broccoli, or asparagus brings out their natural sweetness and adds a healthy touch to the meal.
  • Ratatouille: This French stewed vegetable dish is a colorful and flavorful accompaniment.
  • Green Beans: Sauteed or steamed green beans provide a lighter option and a pop of green color.

Other Ideas:

  • Creamy Polenta: This creamy cornmeal dish adds a rich and comforting element to the meal.
  • Couscous: Fluffy couscous is a light and flavorful side dish that soaks up the sauce beautifully.
  • Quinoa: A protein-packed and healthy option that complements the lamb well.

Considering the Spice:

If you’ve adjusted the Noubess sauce for a spicier kick, you might want to choose a milder side dish like mashed potatoes or roasted vegetables. For a more balanced heat level, creamy polenta or couscous can work well.

This slow-braised lamb shank recipe is a delicious symphony of flavors. The combination of savory herbs, rich red wine, and a touch of heat from the NouBess sauce creates a truly mouthwatering dish. The lamb itself will be incredibly tender, practically falling off the bone, making every bite a delightful experience. So, fire up your Dutch oven, grab a glass of red wine (the same one you’re cooking with!), and get ready to enjoy a comforting and impressive meal.

Slow-Braised Lamb Shanks with Red Wine and a Spicy Kick

Lamb Shanks with red wine and Sriracha spice

Craving fall-off-the-bone tender lamb shanks? This recipe combines slow-braised lamb with red wine, fresh herbs, and a touch of spice for a flavor explosion.
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 496 kcal


  • 4 lamb shanks similar size
  • 2 lemons/limes for cleaning
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 large onion sliced
  • 3 carrots thinly sliced
  • 4 garlic cloves thinly sliced
  • 2-3 sprigs fresh rosemary
  • ¼ cup chopped chives
  • 2 cups chopped fresh tomatoes
  • 1 tablespoon NouBess Hot and Spicy Sauce adjust to your spice preference
  • 2-3 cups red wine Shiraz, Malbec, or Zinfandel


  • Clean the lamb shanks: Squeeze the juice from the lemons/limes and toss with the lamb shanks. Let them sit for 5 minutes, then rinse thoroughly and pat dry.
  • Brown the lamb: Heat olive oil in a Dutch oven over medium-low heat. Season the lamb shanks with salt and pepper. Sear them on all sides until golden brown. Remove from the pot and set aside.
  • Sauté the vegetables: In the same pot, add the onion, carrots, garlic, rosemary, and chives. Sauté until softened.
  • Add the tomatoes and spices: Stir in the chopped tomatoes and NouBess Hot and Spicy Sauce.
  • Nestle the lamb shanks: Place the browned lamb shanks back into the pot.
  • Deglaze with wine: Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot.
  • Slow cook to perfection: Bring to a boil, then reduce heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is falling off the bone. Season with additional salt and pepper to taste halfway through cooking.
  • Thicken the sauce (optional): If the sauce is too thin, remove the lid and continue cooking for another 15-20 minutes, or until it reaches your desired consistency.
  • Serve and enjoy: Serve the lamb shanks hot with roasted or mashed potatoes.


You can substitute beef broth for some of the red wine if you prefer a less intense flavor.
If you don’t have fresh herbs, you can use 1 teaspoon dried rosemary and ½ teaspoon dried thyme.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


Serving: 1gramsCalories: 496kcalCarbohydrates: 14gProtein: 41gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 127mgSodium: 274mgPotassium: 978mgFiber: 3gSugar: 6gVitamin A: 8382IUVitamin C: 20mgCalcium: 64mgIron: 4mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Lamb recipe
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

Time to stock up your Pantry! Shop Noubess.comCheck out Noubess Shop!

Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.