Braised Lamb Shanks with Rosemary and Red Wine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Slow-braised lamb shanks simmered in a rich red wine and tomato sauce infused with fresh rosemary and garlic for tender, flavorful meat. This italian-inspired lamb ready in about 200 minutes pairs about 1 lb each lamb shanks, olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 1 lb each lamb shanks
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 cloves, minced garlic cloves
• 2 cups dry red wine
• 1 can (28 oz) crushed tomatoes
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 1/4 cup water
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Pat 4 lamb shanks dry and season with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each shank in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, until golden. Remove shanks and set aside.
3. Step 3: Add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until vegetables soften.
4. Step 4: Stir in 4 minced garlic cloves and cook 1 minute until fragrant. Pour in 2 cups dry red wine, scraping up browned bits from the bottom, simmer for 5 minutes until reduced by half.
5. Step 5: Add 1 can crushed tomatoes, 2 cups beef broth, 2 sprigs fresh rosemary, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper. Return lamb shanks to the pot, submerging partially in liquid.
6. Step 6: Cover with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender.
7. Step 7: Remove lamb shanks and cover with foil to keep warm. Discard rosemary sprigs and bay leaves. Simmer sauce on stovetop over medium heat for 10 minutes to thicken, adding 1/4 cup water if needed.
8. Step 8: Serve lamb shanks topped with sauce and garnish with 2 tbsp chopped fresh parsley.