French Braised Lamb Shanks with Red Wine and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-braised lamb shanks cooked in a fragrant red wine and herb sauce until meltingly tender. This french-inspired french ready in about 205 minutes pairs (about 3 lbs total) 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.

★ 4.5 (13 ratings) Prep: 25 min Cook: 180 min Serves 4 French cuisine 650 cal/serving
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Ingredients

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.

Frequently asked questions

How long does French Braised Lamb Shanks with Red Wine and Thyme take to make?

Total time is about 205 minutes (25 min prep + 180 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 French Braised Lamb Shanks with Red Wine and Thyme?

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 olive oil from drying out.

Can I substitute ingredients in French Braised Lamb Shanks with Red Wine and Thyme?

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 French Braised Lamb Shanks with Red Wine and Thyme 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 French Braised Lamb Shanks with Red Wine and Thyme?

French french 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.

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