Red Wine-Braised Lamb Shanks with Root Vegetables

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Slow-braised lamb shanks cooked in a robust red wine sauce with aromatic root vegetables, resulting in deeply tender meat and rich flavors. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, red wine, beef broth 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 3 lbs total) lamb shanks
• 2 cups red wine
• 2 cups beef broth
• 3 medium, cut into 1-inch pieces carrots
• 2 medium, cut into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season all over with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks for 4-5 minutes per side until deeply browned. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips. Sauté for 6-7 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 2 cups red wine, scraping up browned bits from the pot bottom.
5. Step 5: Add 2 cups beef broth, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme. Return lamb shanks to the pot, submerging partially in liquid.
6. Step 6: Cover with lid and transfer to oven. Braise for 2.5 to 3 hours until lamb is fork-tender and pulls easily from bone.
7. Step 7: Remove lamb and vegetables from pot. Reduce sauce over medium heat on stovetop for 10 minutes until thickened and coats the back of a spoon. Serve lamb shanks topped with sauce and vegetables.