Braised Lamb Shanks with Red Wine and Thyme

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Slow-braised lamb shanks cooked in a fragrant red wine and herb sauce until meltingly tender. This French recipe, ready in about 205 minutes, pairs 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 650 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 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 5 minced garlic cloves
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup flour
• 1/2 cup, for slurry water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat 4 lamb shanks dry and season 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. Brown the shanks on all sides for 8-10 minutes until deep golden. Remove and set aside.
2. Step 2: Add 1 large diced yellow onion, 2 diced medium carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 5 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes.
3. Step 3: Pour in 2 cups dry red wine, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
4. Step 4: Return lamb shanks to the pot. Add 2 cups beef broth, 4 fresh thyme sprigs, and 2 bay leaves. Cover and place in the oven to braise for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
5. Step 5: Remove lamb and herbs. Mix 1/4 cup flour with 1/2 cup water to form a slurry. Stir into the braising liquid on the stovetop over medium heat and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Serve the lamb shanks drizzled with the sauce.