Slow Comfort in a Bowl: Tempranillo Braised Lamb Shanks

As the weather cools and the leaves turn to fiery shades of gold and rust, I find myself craving the kind of meal that feels like a hug from the inside out. There’s nothing more comforting to me than a plate—or better yet, a deep bowl—of something saucy, warm, and delicious.

For me, nothing captures that feeling more than a braised dish. And if I could choose my ultimate protein, it would be lamb. Always lamb.

That’s why I love sharing this recipe with you today—Tempranillo-Braised Lamb Shanks. It’s one of my favorite recipes when the days turn cold, when the air has that crisp edge and dinner feels best served slow. This dish brings people together in quiet comfort, the kind where conversation fades and everyone just enjoys the food, the company, and the warmth of being gathered around a good table.

The secret here is patience—long, slow cooking—and a wine that truly complements the lamb. I’m a big fan of Tempranillo, a Spanish varietal that’s deep, earthy, and full of character.

Why Tempranillo Is Perfect for Lamb

Tempranillo has this beautiful balance of fruit and earth that pairs perfectly with rich, meaty dishes like braised lamb. Its subtle smokiness and moderate tannins help cut through the fat, while its warmth enhances the depth of the sauce.

Being from Puerto Rico, my family carries deep southern Spanish roots, and I’ve always had an affinity for Spanish wines. Tempranillo, especially one from Rioja, brings a touch of that heritage to the table—robust yet refined, simple yet soulful. It’s a wine that knows how to linger, much like the best autumn meals.

Tempranillo-Braised Lamb Shanks (Serves: 4)

Cook time: 3–3½ hours // Difficulty: Easy, but requires patience

Ingredients

  • 4 lamb shanks (about 1 lb each)

  • Kosher salt & black pepper

  • 3 tbsp olive oil

  • 1 large onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, smashed

  • 2 tbsp tomato paste

  • 2 cups Tempranillo wine (preferably from Rioja)

  • 2 cups beef or lamb stock

  • 2 sprigs fresh rosemary

  • 2 sprigs thyme

  • 1 bay leaf

  • Optional: a pinch of smoked paprika (for a Spanish touch)

Directions

  1. Preheat oven to 325°F (165°C).
    Pat the lamb shanks dry and season generously with salt and pepper.

  2. Heat olive oil in a large, heavy Dutch oven over medium-high heat. Brown the shanks on all sides until golden. Remove and set aside.

  3. In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.

  4. Stir in tomato paste and cook for 2 minutes until darkened slightly. Pour in the Tempranillo, scraping up any brown bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.

  5. Return the lamb shanks to the pot. Add the stock, rosemary, thyme, and bay leaf. The liquid should come about two-thirds up the sides of the shanks. Bring to a simmer, then cover and transfer to the oven.

  6. Cook for 2½ to 3 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.

  7. Remove the shanks and skim off excess fat. Simmer the sauce uncovered for 10–15 minutes until thickened slightly. Taste and adjust seasoning.

  8. Spoon the sauce over the lamb and serve with creamy mashed potatoes, polenta, or a simple hunk of crusty bread to soak it all up.

Serve this dish with the same Tempranillo you used in the braise—it ties the meal together beautifully. Add a side of roasted root vegetables or a peppery arugula salad, and you have the kind of dinner that makes chilly evenings something to look forward to.

Because that’s what this season is all about—slowing down, savoring, and finding comfort in good food and good company.