Savory Braised Lamb Shanks with Red Wine and Rosemary

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-braised lamb shanks simmered in a rich red wine and rosemary sauce until fall-off-the-bone tender. This French recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 French cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (about 3 lbs total) lamb shanks
3 tbsp olive oil
1 large, chopped yellow onion
2 medium, peeled and diced carrots
5, minced garlic cloves
2 cups dry red wine
2 cups beef broth
3 fresh rosemary sprigs
2 tbsp tomato paste
2 tsp salt
1 tsp black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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 2 tsp salt and 1 tsp black pepper, then brown them on all sides, about 8 minutes total. Remove and set aside.
Step 2: Add 1 large chopped yellow onion and 2 diced carrots to the Dutch oven and sauté for 6 minutes until softened. Stir in 5 minced garlic cloves and cook 1 minute until fragrant.
Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups dry red wine and 2 cups beef broth, scraping up browned bits from the bottom.
Step 4: Return the lamb shanks to the pot and add 3 fresh rosemary sprigs. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 2 1/2 to 3 hours until the meat is tender and pulls away from the bone.