Four-Spice Braised Lamb Shanks with Red Wine Reduction

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Tender lamb shanks slow-braised with a fragrant blend of four spices and finished with a rich red wine reduction for a deeply savory dish. This french-inspired lamb ready in about 210 minutes pairs (about 1.5 lbs 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 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 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground black pepper
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 sprig fresh rosemary
• 1.5 tsp salt

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (about 1.5 lbs each) and season generously with 1.5 tsp salt and 1/2 tsp ground black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 4 minutes per side, then remove and set aside.
3. Step 3: Add 1 large chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot, cooking over medium heat for 7 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until fragrant.
5. Step 5: Add 2 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups dry red wine to deglaze the pot, scraping up browned bits.
6. Step 6: Return lamb shanks to the pot, add 2 cups beef broth and 1 sprig fresh rosemary. Bring to a simmer, cover with a lid, and transfer to the oven.
7. Step 7: Braise in the oven for 2.5 to 3 hours until lamb is very tender and falling off the bone.
8. Step 8: Remove lamb shanks and rosemary sprig; simmer the braising liquid over medium-high heat for 10 minutes until reduced and thickened into a rich sauce.
9. Step 9: Serve lamb shanks drizzled with the red wine reduction sauce alongside your preferred sides.