Old World Style Braised Lamb Shanks with Red Wine and Herbs

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender lamb shanks slowly braised in a rich red wine and herb sauce, perfect for a comforting dinner with deep, rustic flavors. This French-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, carrots 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, about 1 lb each lamb shanks
• 3 tbsp olive oil
• 2 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup for dredging flour
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 2 tsp salt and 1 tsp black pepper. Dredge each shank evenly in 1/4 cup flour, shaking off excess.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side, until deep golden. Remove and set aside.
3. Step 3: Reduce heat to medium. Add 2 chopped carrots, 2 chopped celery stalks, and 1 large chopped yellow onion to the pot. Sauté for 5-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1-2 minutes until the tomato paste darkens slightly.
5. Step 5: Pour in 2 cups dry red wine and scrape up any browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
6. Step 6: Add 2 cups beef broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 2 bay leaves. Return lamb shanks to the pot, nestling them into the liquid.
7. Step 7: Cover the pot with a lid and place in the preheated oven. Braise for 2 1/2 to 3 hours, turning the shanks halfway, until meat is fall-off-the-bone tender.
8. Step 8: Remove lamb shanks and herbs from the pot. Skim fat from the sauce and simmer uncovered on the stovetop for 10 minutes to thicken.
9. Step 9: Serve lamb shanks topped with the rich braising sauce and garnish with 2 tbsp chopped fresh parsley.