Rustic Red Wine Braised Lamb Shanks with Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked lamb shanks braised in robust red wine and aromatic rosemary until fall-off-the-bone tender. This mediterranean-inspired lamb ready in about 205 minutes pairs (about 3 lbs total) lamb shanks, dry red wine, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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.

Prep: 25 min Cook: 180 min Serves 4 Mediterranean cuisine 560 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 1/2 tsp salt and 1 tsp black pepper. Lightly dust with 1/4 cup 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, about 4 minutes per side, until golden. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 6-7 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  5. Step 5: Pour in 2 cups dry red wine, scraping brown bits from the bottom. Simmer for 5 minutes to reduce slightly.
  6. Step 6: Add 2 cups beef broth and 3 sprigs fresh rosemary. Return lamb shanks to the pot, nestling them into the liquid.
  7. Step 7: Cover and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and falling off the bone.
  8. Step 8: Remove rosemary sprigs before serving. Spoon some braising liquid and vegetables over lamb for a rustic presentation.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 205 minutes (25 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 Red Wine Braised Lamb Shanks with 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 dry red wine from drying out.

Can I substitute ingredients in Rustic Red Wine Braised Lamb Shanks with 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 Red Wine Braised Lamb Shanks with 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 Red Wine Braised Lamb Shanks with 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.

Related recipes