Rustic Braised Lamb Shanks with Red Wine and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-braised in a rich red wine and rosemary sauce until falling-off-the-bone tender. This mediterranean-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.2 (9 ratings) Prep: 20 min Cook: 180 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks all over with 1 1/2 tsp salt and 1 tsp black pepper. Heat 4 tbsp olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks for 5 minutes per side until deep golden, then remove and set aside.
  2. Step 2: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the same pot and sauté over medium heat for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 1/2 cups dry red wine, scraping up browned bits, and simmer for 5 minutes to reduce.
  4. Step 4: Return lamb shanks to the pot, add 2 cups beef broth and 3 fresh rosemary sprigs. Bring to a simmer, cover with a lid, and transfer to oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and falling off the bone.

Frequently asked questions

How long does Rustic Braised Lamb Shanks with Red Wine and Rosemary take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rustic Braised Lamb Shanks with Red Wine and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Rustic Braised Lamb Shanks with Red Wine and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rustic Braised Lamb Shanks with Red Wine and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rustic Braised Lamb Shanks with Red Wine and Rosemary?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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