French Braised Lamb Shanks with Red Wine and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised lamb shanks cooked in a fragrant red wine and herb sauce until meltingly tender. This 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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