Braised Italian Lamb Shanks with Rosemary and Tomato

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

Slow-braised lamb shanks cooked in a rich tomato and rosemary sauce until fall-off-the-bone tender. This italian-inspired lamb ready in about 210 minutes pairs (about 3.5 lb total) lamb shanks, olive oil, large 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.

Prep: 30 min Cook: 180 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Braised Italian Lamb Shanks with Rosemary and Tomato take to make?

Total time is about 210 minutes (30 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 Italian Lamb Shanks with Rosemary and Tomato?

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 Italian Lamb Shanks with Rosemary and Tomato?

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 Italian Lamb Shanks with Rosemary and Tomato 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 Italian Lamb Shanks with Rosemary and Tomato?

Italian 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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