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5 from 4 votes

Miso Red Wine Braised Lamb Shank Recipe

Easy, flavorful braised lamb shank recipe, braised in a miso red wine sauce. A comforting and warm dish that can be served with potatoes, noodles or rice.
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Main
Cuisine: American, Asian, Fusion
Servings: 3 lamb shanks
Calories: 603kcal
Author: Joyce | Pups with Chopsticks


Corn Starch Slurry (Optional, to thicken sauce)



  • Peel and roughly chop the garlic and set aside for later
  • Slice the ginger and set aside for later
  • Peel and slice the onion and set aside for later

Putting It Together

  • In a large pot, add 2 tablespoons of oil and 1 tablespoon of butter and set the heat to medium heat.
  • When the butter has melted, and the oil is hot, sear the meat on all sides until it turns a bit brown (approximately 7-10 minutes)
  • Once the lamb has been browned, add the onion, ginger and garlic into the pot and brown it (approximately 5-7 minutes)
  • Once the onions have been browned, add the red wine, beef broth, miso and bay leaves into the pot and mix the miso around until it has dissolved into the liquid.
  • Adjust the stove to high heat until the broth starts to boil.
  • Once the broth is boiling, reduce the heat to medium low to low heat. (Adjust the heat until you get a low gentle rolling boil). Cover the pot with a lid and braise it for 1 hour and 30 minutes.
  • At the 1 hour and 30 mark, check on the broth. If the sauce has not thickened, continue to cook it for another 30 minutes to reduce the liquid.
  • If after 2 hours the sauce still hasn't thicken to a silky gravy-like consistency , mix 2 ½ tablespoons corn starch and 4 tablespoons of cold water together to make a slurry and mix it into the broth a little bit at at a time (keep stirring while you are add it it in) until it has thickened the gravy.
  • Remove the ginger and bay leaves and taste the sauce. If you prefer it saltier, adjust the saltiness by adding some salt.
  • Serve with rice, potatoes or noodles. Enjoy! :)


  • Lamb shanks are the main ingredient in this recipe, but if you don't like lamb you can substitute it with beef ribs as well.
  • You can use any type of dry wine for this. I like to use drier red wines for a bit more flavor and tang. My rule of thumb with cooking with wine is, if you enjoy drinking it, it will probably work well for cooking too but don't waste money and save the expensive wines for drinking only.
  • For this recipe, I like using red miso because it is the most full-flavored and robust miso. The lighter misos will work too but they tend to be more delicate and lighter in flavor.


Serving: 1shank | Calories: 603kcal | Carbohydrates: 45g | Protein: 43g | Fat: 19g | Sodium: 638mg | Fiber: 5g | Sugar: 5g