Lamb Shanks & Wine Pairing

Rioja Gran Reserva, made primarily from Tempranillo, is known for its rich flavours of dark fruit, leather, tobacco, and spice, often enhanced by years of aging in oak barrels.

The robust and savoury profile of lamb shank pairs beautifully with the wine's layered flavours. The wine’s acidity and tannins cut through the richness of the lamb, while its earthy and herbal notes enhance the dish's own flavours.

Côte Rôtie, from France’s Northern Rhône, is typically a blend of Syrah and sometimes a small percentage of Viognier. This wine is known for its complex layers of black fruits, smoky notes, and hints of black pepper, all of which complement the hearty, savoury character of lamb shank.

The lamb shank, often slow-cooked until tender, develops deep, earthy flavours that pair well with the Syrah’s structure and tannins. The wine’s peppery, smoky nuances enhance the meat’s richness, while the acidity cuts through the fattiness, providing balance. Additionally, Côte Rôtie’s subtle floral notes from Viognier can lift the dish’s flavours.

Amarone and lamb shank make for a luxurious pairing, as both are full-bodied and rich in flavour. Amarone, made from dried grapes in Italy’s Veneto region, is known for its concentrated flavours of dark fruits like black cherry, plum, and fig, along with notes of chocolate, spice, and sometimes leather.

Lamb shank, slow-cooked to tender perfection, has deep, earthy, and robust flavours that stand up well to Amarone’s intensity. The wine’s richness and velvety texture complement the lamb’s fatty and tender meat, while its slight sweetness balances the savoury elements. Amarone’s firm tannins and acidity also help cut through the richness.

As an added bonus, if you do not like the gamier flavours of lamb, you probably won't notice them when you are enjoying your Amarone, as the fruit flavours are intense! Also take note that Amarone is very high in alcohol, but also deceptive about it, in that the bold flavours of the wine make this beverage go down smooth and easy.

Châteauneuf-du-Pape, a renowned red blend from the Southern Rhône, offers rich, concentrated flavours of dark berries, herbs, spices, and often a touch of leather or earthiness.

The bold, savoury profile of lamb shank, especially when slow-cooked, pairs beautifully with the wine’s complex layers. The wine’s robust structure and tannins complement the tender, fatty lamb, while its earthy and herbal notes, often with hints of thyme or rosemary, mirror the flavours often used in lamb dishes.

Northern Rhône Syrahs, especially from appellations like Cornas, Saint-Joseph, and Hermitage, are known for their dark fruit flavours, black pepper spice, and savoury notes of smoked meat and herbs.

These flavours pair seamlessly with the slow-cooked lamb shank, enhancing its depth while the wine's earthy and peppery elements harmonize with the meat’s richness. The Syrah’s tannins provide structure to cut through the fattiness of the lamb, while its acidity balances the overall dish, creating a perfect blend of robust, meaty flavours with the wine's elegance and spice.

The rich, savoury flavours of slow-cooked lamb shank match well with Cabernet Sauvignon’s powerful structure and deep fruit profile. With its notes of blackcurrant, plum, tobacco, and hints of oak, Cabernet’s firm tannins are smoothed out by the tender, fatty lamb, while its acidity helps balance the richness.

The wine’s dark fruit and earthy, herbal characteristics can elevate the robust, meaty flavours of the lamb, while the tannins chew through the fat, making the pairing satisfying and well-rounded.

A medium-bodied Merlot and lamb shank create a harmonious pairing, with Merlot’s softer tannins and lush fruit flavours dance beautifully with the rich, tender meat. Merlot typically offers ripe notes of plum, blackberry, and black cherry, along with subtle hints of chocolate, herbs, and sometimes a touch of spice.

These flavours blend beautifully with the earthy, savoury character of slow-cooked lamb shank. The wine’s rounded texture and moderate acidity enhance the meat’s tenderness, while its fruitiness balances the dish's savoury and herbal notes. Merlot’s smooth tannins are gentle enough to let the lamb shine, making this pairing elegant and well-balanced.

Pairing a medium-bodied Zinfandel with lamb shank can be a delicious experience, as the wine's fruit-forward nature and silky acidity weave in and out with the rich, savoury flavours of the lamb in a lovely manner. Zinfandel typically features notes of ripe blackberry, cherry, and plum, along with hints of spice, black pepper, and sometimes even a touch of smokiness.

These fruity and spicy characteristics work well with the tender, slow-cooked lamb shank, enhancing its earthy flavours. The moderate acidity in Zinfandel helps cut through the richness of the dish, while the wine's vibrant fruitiness provides a refreshing contrast to the hearty meat.

Pinotage, known for its bold character, typically features flavours of dark fruit like blackberry and plum, alongside smoky, earthy notes, and hints of chocolate or coffee.

These rich and complex flavours harmonize well with the tender, slow-cooked lamb shank, enhancing its savoury profile. The wine’s robust body and moderate tannins hold up to the meat’s richness, while its acidity helps cut through the fat, creating a well-balanced pairing. Additionally, the smoky nuances in Pinotage adds additional layers of structure to the pairing.

Marechal Foch is a hybrid grape known for producing wines that are typically medium-bodied with fruity characteristics, including dark berries, plum, and a hint of spice, along with a slightly earthy undertone.

These fruity and slightly herbaceous flavours complement the rich, savoury profile of slow-cooked lamb shank, enhancing the meat's depth without overpowering it. The wine’s moderate acidity and smooth tannins help to cut through the lamb’s richness, making for a balanced pairing. Additionally, Marechal Foch's subtle earthy notes can echo the lamb's natural flavours.

Cahors, made primarily from Malbec, is an excellent pairing with lamb shank due to its deep, tannic structure and bold flavour profile. The wine’s dark fruit notes, such as blackberry, plum, and blackcurrant, blend deliciously with the rich, slow-cooked lamb shank. Cahors often has earthy, leathery, and herbal undertones, which blend seamlessly with the lamb’s robust flavours, particularly when seasoned with herbs like thyme or rosemary.

The firm tannins in Cahors cut through the fattiness of the lamb shank, providing balance, while its moderate acidity refreshes the palate, making each bite of the dish more satisfying. This pairing elevates the hearty, melt-in-your-mouth texture of the lamb and highlights the rustic complexity of Cahors.

Shiraz pairs wonderfully with lamb shank, thanks to its bold flavours and full-bodied nature. The wine’s rich dark fruit notes—such as blackberry, plum, and black cherry—enhance the deep, savoury taste of the slow-cooked lamb. Shiraz's peppery and smoky undertones add a layer of complexity to the dish, especially when the lamb is seasoned with herbs like rosemary or thyme.

The firm tannins in Shiraz cut through the lamb’s fat, while its vibrant acidity keeps the palate refreshed, ensuring a balanced and satisfying meal. This pairing highlights the hearty, tender qualities of the lamb, with the wine’s spiciness and fruitiness adding depth to every bite.

Bordeaux is a good choice for pairing with lamb shank due to its structured and complex profile, which works well with the richness of the dish. Typically, Bordeaux blends, especially those dominated by Cabernet Sauvignon or Merlot, feature dark fruit flavours like blackcurrant and plum, along with notes of cedar, tobacco, and earthy undertones. The wine’s firm tannins provide a solid backbone that cuts through the lamb’s richness, contributing to a luxurious dining experience. The earthy and savoury nuances of Bordeaux align nicely with the braised lamb’s flavours.

Priorato, a bold red wine from the Priorat region in Catalonia, Spain, pairs well with lamb shank due to its rich, concentrated flavours of dark fruits like black cherry and plum, along with earthy, mineral notes and hints of licorice, spice, and herbs. The wine’s firm tannins and balanced acidity cut through the richness of the slow-cooked lamb, offering depth and intensity to the pairing. The earthy and herbal undertones in Priorato work alongside the savoury elements of the braised lamb, creating a robust and satisfying combination.

Chianti Classico offers flavours of ripe red cherries, plum, and earthy undertones with notes of herbs, leather, and a touch of spice. This lively acidity cuts through the richness of the slow-cooked lamb, while the wine’s savoury, earthy character complements the braised meat’s deep, hearty flavours. The tannins in Chianti Classico are firm but not overpowering, providing a balanced structure.

Syrah is delicious with lamb shanks, creating a robust and flavourful combination. The wine’s bold dark fruit flavours—such as blackberry, plum, and dark cherry—work beautifully with the rich, savoury profile of the slow-cooked lamb. Syrah's peppery and smoky undertones complement the dish, especially when the lamb is seasoned with herbs like rosemary or thyme. Its firm tannins cut through the lamb’s fat, providing a balanced mouthfeel, while its lively acidity refreshes the palate with each bite.

Saint Joseph pairs wonderfully with lamb shank, creating a robust and flavourful combination. The wine's rich dark fruit flavours—such as blackberry and plum—work beautifully with the savoury profile of the slow-cooked lamb, while its peppery notes and subtle earthiness echo the dish’s depth, particularly if accompanied by herbs like rosemary or thyme. The firm tannins in Saint Joseph cut through the lamb's fat, providing balance and ensuring a satisfying mouthfeel. Additionally, its vibrant acidity refreshes the palate, making each bite of the tender lamb shank more enjoyable.

Tempranillo pairs beautifully with lamb shank, offering a well-rounded and flavourful experience. The wine’s ripe red fruit flavours—such as cherry, plum, and dried fig—pair nicely with the rich, slow-cooked lamb, while its earthy, leathery, and slightly spicy notes bring out the depth of the dish. Tempranillo's firm tannins balance the fattiness of the lamb, and its moderate acidity helps keep the palate refreshed. When seasoned with herbs like rosemary or thyme, the lamb’s flavours are further elevated by the wine’s subtle hints of tobacco and vanilla.

Malbec pairs exceptionally well with lamb shank, offering a bold and hearty combination. The wine’s deep, dark fruit flavours—such as blackberry, plum, and black cherry—enhance the rich, savoury qualities of the slow-cooked lamb, while its firm tannins balance the dish’s fattiness. Smoky, earthy notes and hints of spice in the Malbec bring out the lamb’s depth, especially when seasoned with herbs like thyme or rosemary. Its moderate acidity refreshes the palate, ensuring each bite of the tender lamb remains enjoyable. This pairing creates a satisfying harmony, with the richness of the lamb elevated by the robust fruit and earthy complexity of Malbec.

Garnacha Noir pairs beautifully with lamb shank, offering a rich, fruit-forward experience that enhances the dish’s hearty flavours. The wine’s ripe red fruit notes—such as strawberry, cherry, and raspberry—bring a vibrant contrast to the slow-cooked, savoury lamb, while its subtle hints of spice and herbs blend well with the seasoning, especially if the lamb is prepared with rosemary or thyme.

Garnacha’s soft tannins provide just enough structure to balance the lamb’s richness, and its moderate acidity refreshes the palate, making each bite of the tender, melt-in-your-mouth lamb more enjoyable. The wine’s warmth and fruitiness elevate the depth of the lamb shank.

Cannonau, known as Grenache in other regions, typically offers vibrant notes of ripe red and dark fruits like cherry and blackberry, alongside earthy undertones, herbal hints, and a touch of spice.

These fruity and herbal characteristics mesh well with the tender, slow-cooked lamb shank, enhancing its deep, savoury flavours. The wine's medium to full body and moderate tannins provide enough structure to stand up to the richness of the lamb, while its acidity helps balance the dish's fattiness. Additionally, Cannonau's earthy notes can resonate with any herbs or spices used in the preparation.

Aglianico pairs well with lamb shank, offering a bold, flavourful combination. The wine’s intense dark fruit notes—such as black cherry, plum, and blackberry—enhance the deep, savoury richness of the slow-cooked lamb shank. Aglianico’s firm tannins cut through the fattiness of the lamb, providing a balanced and satisfying mouthfeel, while its earthy, smoky, and leathery undertones bring out the rustic flavours of the dish.

If you want to taste the gamey flavours of lamb, Aglianico is not the wine for you. Instead, with this pairing, you will taste the louder and meatier flavours of your lamb shank, as this bold red wine will dominate with its notes of dark chocolate, earth and black cherry.

Pinot Noir pairs wonderfully with lamb shank, creating a delightful balance of flavours. The wine’s bright red fruit notes—such as cherry, raspberry, and strawberry—interact beautifully with the rich, savoury qualities of the slow-cooked lamb, while its earthy undertones echo the depth of the dish, particularly if mushrooms are included in the preparation. The wine’s soft tannins provide a smooth mouthfeel, allowing the tender lamb to shine, while its vibrant acidity refreshes the palate.

Known for its powerful tannins, high acidity, and flavours of tart cherry, dried rose petals, and earthy notes like truffle and leather, Barolo brings complexity to the table. However, its tannic structure might be a bit too strong for the tender, rich lamb. The wine’s acidity does help cut through the fat, and its earthy, savoury undertones match the depth of the braised lamb, but the pairing may feel a bit intense overall.

Gigondas, a robust red wine from the Southern Rhône, makes an excellent pairing with lamb shank. Known for its bold flavours of dark fruit such as blackberry and plum, combined with earthy, spicy notes of black pepper, dried herbs, and hints of leather, Gigondas brings complexity and depth to the pairing. Its firm tannins and balanced acidity provide structure, cutting through the richness of the slow-cooked lamb. The wine's herbal and peppery nuances also enhance the savoury and spiced elements of the braised dish, creating a well-rounded and satisfying pairing.

Côtes du Rhône is a medium-bodied red wine known for its approachable yet complex flavour profile. It typically features ripe red and dark fruit flavours like cherry, plum, and blackberry, along with subtle spice notes of black pepper and hints of herbs like thyme and rosemary. Earthy undertones and a touch of minerality add depth, while its moderate tannins and balanced acidity provide structure without being overpowering. When paired with lamb shank, these flavours blend seamlessly with the dish's richness, the wine’s fruitiness lifting the savoury meat, while the spicy and herbal notes resonate with any herbs and spices used in the braising.

The wine’s bold fruit flavours—such as blackberry, plum, and cherry—meld seamlessly with the savoury richness of the slow-cooked lamb, while its hints of black pepper and earthiness complement the dish, especially if seasoned with herbs like rosemary or thyme. Crozes-Hermitage's firm tannins cut through the lamb’s fat, providing balance, while its vibrant acidity keeps the palate refreshed. This pairing will override the tender, succulent qualities of the lamb shank, in favour of highlighting the wine’s complex character.

Cornas, a powerful Syrah from the Rhône Valley, pairs wonderfully with lamb shank, creating a bold and complex combination. The wine’s deep dark fruit flavours—such as blackberry, plum, and blackcurrant—bring a rich contrast to the savoury taste of the slow-cooked lamb. Cornas' robust tannins cut through the lamb's fattiness, while its peppery, smoky, and earthy notes draw out the depth of the dish, especially when the lamb is seasoned with herbs like rosemary or thyme.

I find this pairing to be a bit too powerful for Lamb Shank (as Cornas will obliterate those hard earned slow-cooked flavours), UNLESS, the lamb shank is accompanied by a rich sauce.

The rich, full-bodied characteristics of Barolo, with its notes of cherry, tar, and rose, jive perfectly the deep, savoury flavours of the braised lamb shanks. The rosemary adds an aromatic, herbal note that elevates the earthiness of the dish. Barolo's high tannins work beautifully with the lamb, helping to cut through the richness of the meat, while its acidity balances the dish's hearty, slow-cooked texture.

Nebbiolo, known for its firm tannins and vibrant acidity, along with the wine’s notes of red fruit, leather, and floral aromas harmonize with the earthy rosemary, enhancing the richness of the braised lamb. Nebbiolo’s structure balances the meat's fattiness, while its bold flavours mirror the dish’s robust, slow-cooked depth. Together, they create a well-rounded, savoury pairing that highlights the elegance of Nebbiolo without overpowering the dish.

Rioja Gran Reserva, known for its depth and complexity, features a rich profile of dark fruits like blackberry and plum, complemented by notes of vanilla, leather, tobacco, and spices from extended oak aging.

The wine’s robust tannins and acidity perfectly complement the tender, rich meat of the braised lamb shanks, while its earthy and herbal undertones enhance the flavours of the dish, especially if it’s cooked with herbs like rosemary or thyme. The deep, savoury sauce from the braising process pairs beautifully with the wine's complexity.

Barbaresco, made primarily from the Nebbiolo grape, offers bright acidity and flavours of red fruit like cherry and raspberry, along with floral notes, earthiness, and a characteristic tannic structure.

The wine's acidity cuts through the richness of the braised lamb shanks, while its tannins soften with the meat's tenderness, enhancing the overall mouthfeel. The earthy and savoury notes in Barbaresco complement the flavours from the braising process, especially if the dish is infused with herbs like rosemary, garlic, or thyme.

Carménère, known for its deep colour and rich flavours, typically features dark fruit notes like plum and blackberry, along with herbal and spicy undertones, such as green bell pepper and chocolate.

The wine’s smooth tannins and moderate acidity beautifully waltz with the tender, succulent meat of the braised lamb shanks, while its fruitiness balances the richness of the dish. Additionally, the earthy and herbal notes in Carménère resonate well with the herbs and spices used in the braising process, enhancing the overall flavour profile. This pairing creates a comforting and satisfying meal, perfect for a cozy evening.

The bold, full-bodied nature of Cabernet Sauvignon, with its dark fruit flavours like blackberry and blackcurrant, pairs wonderfully with the rich, savoury profile of the braised lamb.

The wine's firm tannins and high acidity help to cut through the richness of the lamb shanks, balancing the dish while enhancing the depth of flavour. If the lamb is braised with aromatic herbs like rosemary, thyme, or garlic, the wine's herbal and spicy notes will resonate beautifully.

I'd personally pair with an aged Cabernet Sauvignon where the tannins have already softened a bit. Sure, there is plenty of protein and fat in Braised Lamb Shank to tame a young and wild Cabernet Sauvignon. However, I feel all the heavy lifting the lamb would have to do in this instance would steal away from those savoury lamb flavours that makes Braised Lamb Shanks so special. Hence, I'm team aged Cab Sauv here.

Mencía, primarily grown in Spain’s Bierzo and Ribeira Sacra regions, is known for its medium to full body, bright acidity, and vibrant red fruit flavours, such as cherry and raspberry, complemented by floral notes and a hint of minerality.

The wine’s acidity and soft tannins work beautifully with the rich, tender meat of the braised lamb shanks, cutting through the dish's richness while enhancing its flavour. Mencía’s earthy and herbal notes resonate with any herbs used in the braising process, such as rosemary or thyme, creating a harmonious pairing that showcases the complexity of both the lamb and the wine.

Baga, a red grape from Portugal, offers vibrant acidity, dark fruit flavours like blackberry and plum, and earthy, herbal notes that contrasts the rich, tender lamb. Its moderate tannins cut through the lamb's richness, while the wine’s acidity enhances the overall flavour.

Langhe Freisa is a great choice to pair with braised lamb shank. This Italian red wine offers bright acidity, red fruit flavours, and earthy notes that complement the rich, slow-cooked lamb. The wine's tannins provide enough structure to stand up to the meat's tenderness, while its acidity helps cut through the richness of the braised dish. Freisa’s subtle herbal and floral nuances also work well with the savoury flavours of the lamb.

Langhe Rosso pairs wonderfully with braised lamb shank, offering a versatile blend of Nebbiolo, Barbera, and other varietals that create a harmonious match for the rich, tender meat. The wine's bright acidity helps balance the lamb's richness, while its red fruit flavours and earthy, spicy undertones complement the savoury depth of the braise.

Châteauneuf-du-Pape is an excellent match for braised lamb shank. This full-bodied, complex wine, with its rich flavours of dark fruit, herbs, and earthy notes, pairs beautifully with the deep, savoury character of the braised lamb. The wine’s firm tannins and moderate acidity provide structure, balancing the richness of the slow-cooked meat. The blend of Grenache, Syrah, and Mourvèdre in Châteauneuf-du-Pape also brings out the dish's aromatic herbs and spices, creating a harmonious and layered pairing.

Côtes du Rhône pairs wonderfully with braised lamb shank, offering a medium-bodied wine with a balance of ripe fruit, subtle spice, and earthy undertones. The wine’s moderate tannins and acidity work well with the tender, slow-cooked lamb, helping to cut through its richness while enhancing the dish’s savoury flavours. The blend of Grenache, Syrah, and Mourvèdre in Côtes du Rhône adds layers of dark fruit and peppery notes that swim effortlessly through the herbs and spices often used in braising.