Red Wine-Braised Lamb Shanks with Garlic and Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Tender lamb shanks slowly braised in red wine with garlic and rosemary, creating a rich and aromatic main dish. This mediterranean-inspired lamb (mediterranean) ready in about 200 minutes pairs (1 lb each) 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.

Ingredients

• 4 (1 lb each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 6, smashed garlic cloves
• 3 fresh rosemary sprigs
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 cup, for dusting all-purpose flour
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season all over with 1 tsp salt and 1/2 tsp black pepper. Lightly dust each lamb shank with 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides for 8-10 minutes until deep golden. Remove and set aside.
3. Step 3: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6 minutes until softened. Add 6 smashed garlic cloves and 3 sprigs fresh rosemary, cooking for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 2 cups dry red wine and 2 cups beef broth, scraping browned bits from the bottom.
5. Step 5: Return lamb shanks to the pot, ensuring they are partially submerged in liquid. Season with remaining 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Cover pot with lid and transfer to preheated oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and falling off the bone.
7. Step 7: Remove lamb shanks and keep warm. Skim fat from sauce and simmer uncovered on stovetop over medium heat for 10 minutes to reduce and thicken slightly.
8. Step 8: Serve lamb shanks drizzled with sauce and garnished with 2 tbsp chopped fresh parsley.