Red Wine-Braised Lamb Shanks with Mediterranean Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender lamb shanks slowly braised in robust red wine and a blend of Mediterranean herbs, served with rich pan sauce for comforting depth. This mediterranean-inspired lamb (mediterranean herbs) ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, medium carrot, diced 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 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides for 8-10 minutes until deeply caramelized; transfer to a plate.
2. Step 2: Add 1 diced medium carrot, 1 diced celery stalk, 1 large diced yellow onion, and 4 minced garlic cloves to the pot. Sauté for 5-6 minutes until softened and aromatic.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
4. Step 4: Pour in 2 cups dry red wine, scraping up browned bits from the bottom, and simmer for 10 minutes until reduced by about half.
5. Step 5: Add 2 cups beef broth, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 1 bay leaf. Return lamb shanks to the pot, submerging partially.
6. Step 6: Cover pot and braise in the preheated oven 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. Discard bay leaf and simmer sauce on stovetop over medium heat for 10 minutes until thickened slightly. Spoon sauce over lamb and serve.