Braised Italian Lamb Shanks with Rosemary and Tomato

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Slow-braised lamb shanks cooked in a rich tomato and rosemary sauce until fall-off-the-bone tender. This Italian-inspired lamb recipe, ready in about 210 minutes, pairs lamb shanks, olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 (about 3.5 lb total) lamb shanks
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 28 oz can crushed tomatoes
• 2 cups beef broth
• 3 fresh rosemary sprigs
• 1 tsp dried oregano
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks evenly with 1.5 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add lamb shanks and brown on all sides, about 8 minutes total. Remove and set aside.
3. Step 3: Add 1 large chopped yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot and sauté for 6 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Pour in 1 cup dry red wine and scrape up any browned bits from the bottom. Simmer for 3 minutes to reduce slightly.
6. Step 6: Add 28 oz crushed tomatoes, 2 cups beef broth, 3 fresh rosemary sprigs, and 1 tsp dried oregano. Return lamb shanks to the pot, submerging partially in the sauce.
7. Step 7: Cover pot and transfer to oven. Braise for 2.5 to 3 hours until lamb is tender and falling off the bone.
8. Step 8: Remove rosemary sprigs before serving with sauce spooned over the lamb.