Braised Baby Lamb Shanks with Rosemary and Red Wine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Slow-braised baby lamb shanks become tender and infused with rosemary and rich red wine, creating a deeply flavorful and comforting dish. This mediterranean-inspired lamb ready in about 200 minutes pairs baby lamb shanks, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs total) baby lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 3 fresh rosemary sprigs
• 2 cups dry red wine
• 2 cups beef or lamb broth
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp flour

Instructions

1. Step 1: Preheat oven to 325°F. Pat 4 baby lamb shanks dry and season with 1 tsp salt and 1/2 tsp black pepper, then lightly dust with 2 tbsp flour.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Add lamb shanks and brown on all sides for about 5 minutes total until golden. Remove and set aside.
3. Step 3: Add 1 large diced yellow onion, 2 sliced carrots, and 2 diced celery stalks to the pot. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic. Pour in 2 cups dry red wine to deglaze the pan, scraping up browned bits, and simmer for 5 minutes until reduced by about half.
5. Step 5: Return lamb shanks to the pot, add 2 cups beef or lamb broth, 3 sprigs of fresh rosemary, and remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer.
6. Step 6: Cover the Dutch oven with a lid and transfer to the oven. Braise for 2.5 to 3 hours until the lamb is fork-tender and falling off the bone.