Braised Spring Lamb Shanks with Rosemary and Red Wine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender spring lamb shanks slowly braised in a savory rosemary and red wine sauce until falling off the bone. This mediterranean-inspired lamb ready in about 200 minutes pairs spring 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 480 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 pieces (about 1.5 lbs total) spring lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 3 fresh rosemary sprigs
• 1.5 cups dry red wine
• 2 cups beef or lamb broth
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp flour
• 2 tbsp water

Instructions

1. Step 1: Preheat oven to 325°F. Pat 4 spring lamb shanks dry and season with 1.5 tsp salt and 1 tsp black pepper. Dredge shanks lightly in 2 tbsp flour, shaking off excess.
2. Step 2: Heat 3 tbsp olive oil in a large heavy oven-safe pot over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, until a deep golden crust forms. Remove from pot and set aside.
3. Step 3: Reduce heat to medium. Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5-6 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
5. Step 5: Pour in 1.5 cups dry red wine, scraping up browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
6. Step 6: Add 2 cups beef or lamb broth and 3 sprigs fresh rosemary. Return lamb shanks to the pot, submerging partially in liquid.
7. Step 7: Cover pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the lamb is tender and pulls away easily from the bone.
8. Step 8: Remove lamb shanks and keep warm. Place pot over medium heat on stovetop and simmer sauce for 10 minutes until thickened. Stir in 2 tbsp water if sauce is too thick.
9. Step 9: Serve lamb shanks drizzled with the rosemary-infused red wine sauce.