Braised Fourth-Infusion Lamb Shanks with Thyme and Red Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised lamb shanks cooked in a rich red wine and fresh thyme sauce that develops deep layers of flavor over time. This french-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Prep: 20 min Cook: 180 min Serves 4 French cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown shanks on all sides for 8-10 minutes, then remove and set aside.
  2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 1 chopped large onion to the Dutch oven. Sauté for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic. Pour in 1 1/2 cups dry red wine and scrape up browned bits from the bottom.
  4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth and 4 sprigs fresh thyme. Bring to a simmer, cover with a tight-fitting lid, and place in the oven to braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
  5. Step 5: Remove thyme sprigs and serve lamb shanks with the rich braising sauce spooned over top.

Frequently asked questions

How long does Braised Fourth-Infusion Lamb Shanks with Thyme and Red Wine take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Fourth-Infusion Lamb Shanks with Thyme and Red Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Braised Fourth-Infusion Lamb Shanks with Thyme and Red Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Fourth-Infusion Lamb Shanks with Thyme and Red Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Fourth-Infusion Lamb Shanks with Thyme and Red Wine?

French lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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