Red Wine-Braised Lamb Shanks with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Tender lamb shanks slowly braised in robust red wine with fragrant rosemary and garlic for a rich, savory entree. This French-inspired lamb recipe, ready in about 205 minutes, pairs lamb shanks, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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
• 1/2 cup all-purpose flour
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 5 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh rosemary sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat 4 lamb shanks dry and dredge them evenly in 1/2 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 the lamb shanks on all sides for about 6-8 minutes total, then transfer to a plate.
3. Step 3: Add 1 large chopped yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté over medium heat for 7 minutes until softened.
4. Step 4: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Pour in 2 cups dry red wine, scraping up browned bits from the bottom, and simmer for 5 minutes to reduce slightly.
6. Step 6: Add 2 cups beef broth, 2 tbsp tomato paste, 3 sprigs fresh rosemary, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Return lamb shanks to the pot, submerging partially in liquid.
7. Step 7: Cover the Dutch oven and braise in the preheated oven for 2 1/2 to 3 hours until the meat is fork-tender.
8. Step 8: Remove rosemary sprigs and bay leaves before serving with the reduced sauce spooned over the lamb.