Braising Lamb Shanks with Red Wine and Rosemary
Tender lamb shanks slowly braised in a rich red wine and rosemary sauce, perfect for a comforting dinner. This mediterranean-inspired lamb ready in about 150 minutes pairs (about 3 lbs) lamb shanks, olive oil, large, diced 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 pieces (about 3 lbs) lamb shanks
- 3 tbsp olive oil
- 2 medium, diced into 1/2-inch pieces carrots
- 2, diced into 1/2-inch pieces celery stalks
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 cups dry red wine
- 3 cups beef broth
- 3 fresh rosemary sprigs
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (about 3 lbs) and season with 1 tsp freshly ground black pepper and 1 tsp salt. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown lamb shanks on all sides for 8-10 minutes until deep golden; transfer to a plate.
- Step 2: In the same pot, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sauté over medium heat for 6 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
- Step 3: Pour in 2 cups dry red wine, scraping the bottom to deglaze the pot, and simmer for 5 minutes until reduced by half. Add 3 cups beef broth and 3 sprigs fresh rosemary, return lamb shanks to the pot, cover tightly, and transfer to the oven.
- Step 4: Braise for 2 hours, turning lamb shanks halfway, until meat is tender and falling off the bone. Remove rosemary sprigs, adjust seasoning with remaining 1/2 tsp salt and serve lamb shanks with sauce spooned over.
Frequently asked questions
How long does Braising Lamb Shanks with Red Wine and Rosemary take to make?
Total time is about 150 minutes (20 min prep + 130 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 Braising Lamb Shanks with Red Wine and Rosemary?
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 (about 3 lbs) lamb shanks from drying out.
Can I substitute ingredients in Braising Lamb Shanks with Red Wine and Rosemary?
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 Braising Lamb Shanks with Red Wine and Rosemary 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 Braising Lamb Shanks with Red Wine and Rosemary?
Mediterranean 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.
