Italian Braised Lamb Shanks with Rosemary and Red Wine
Slow-braised lamb shanks simmered in a rich red wine and tomato sauce infused with fresh rosemary and garlic for tender, flavorful meat. This italian-inspired lamb ready in about 200 minutes pairs about 1 lb 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 550 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, about 1 lb each lamb shanks
- 3 tbsp olive oil
- 1 large, chopped yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4 cloves, minced garlic cloves
- 2 cups dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 cups beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup all-purpose flour
- 1/4 cup water
- 2 tbsp chopped for garnish fresh parsley
Instructions
- Step 1: Preheat oven to 325°F (160°C). Pat 4 lamb shanks dry and season with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each shank in 1/4 cup all-purpose flour, shaking off excess.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side, until golden. Remove shanks and set aside.
- Step 3: Add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until vegetables soften.
- Step 4: Stir in 4 minced garlic cloves and cook 1 minute until fragrant. Pour in 2 cups dry red wine, scraping up browned bits from the bottom, simmer for 5 minutes until reduced by half.
- Step 5: Add 1 can crushed tomatoes, 2 cups beef broth, 2 sprigs fresh rosemary, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper. Return lamb shanks to the pot, submerging partially in liquid.
- Step 6: Cover with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender.
- Step 7: Remove lamb shanks and cover with foil to keep warm. Discard rosemary sprigs and bay leaves. Simmer sauce on stovetop over medium heat for 10 minutes to thicken, adding 1/4 cup water if needed.
- Step 8: Serve lamb shanks topped with sauce and garnish with 2 tbsp chopped fresh parsley.
Frequently asked questions
How long does Italian Braised Lamb Shanks with Rosemary and Red Wine take to make?
Total time is about 200 minutes (20 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 Italian Braised Lamb Shanks with Rosemary and Red Wine?
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 1 lb each lamb shanks from drying out.
Can I substitute ingredients in Italian Braised Lamb Shanks with Rosemary and Red Wine?
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 Italian Braised Lamb Shanks with Rosemary and Red Wine 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 Italian Braised Lamb Shanks with Rosemary and Red Wine?
Italian 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.
Related recipes
Slow-Braised Lamb Shanks with Red Wine and Root Vegetables
Slow-Cooked Lamb Shanks with Macadamia Nut and Rosemary Crust
Slow-Cooked Lamb Shanks Braised in Shiraz and Wattleseed
Slow-Cooked Lamb Shank with Wattleseed and Root Vegetables
Slow-Cooked Lamb Shanks with Quandong and Rosemary
Slow-Braised Lamb Shanks with Root Vegetables
Equipment for this recipe
Top-rated tools to make this recipe successfully.
