Slow-Baked Lamb Shanks with Rosemary and Red Wine
Tender lamb shanks slow-baked in a fragrant red wine and rosemary sauce until falling off the bone, a hearty Australian comfort meal. This australian-inspired lamb ready in about 200 minutes pairs olive oil, large, diced yellow onion, medium, sliced carrots 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 shanks (about 1.5 lbs total) lamb shanks
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, sliced carrots
- 4 cloves, minced garlic cloves
- 1.5 cups dry red wine
- 2 cups beef broth
- 3 sprigs fresh rosemary sprigs
- 2 tbsp tomato paste
- 1.5 tsp sea salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp sea salt and 1/2 tsp black pepper, then brown them well on all sides for about 8 minutes total. Remove and set aside.
- Step 2: In the same pot, add 1 large diced onion and 2 sliced carrots. Sauté for 6-7 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste, cooking for 2 minutes, then pour in 1.5 cups dry red wine, scraping up any browned bits. Simmer for 5 minutes to reduce slightly.
- Step 4: Return lamb shanks to the pot and add 2 cups beef broth, 3 sprigs fresh rosemary, 1/2 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and transfer to the oven.
- Step 5: Bake for 2.5 to 3 hours, basting occasionally, until the lamb is tender and falling off the bone. Remove rosemary sprigs before serving.
Frequently asked questions
How long does Slow-Baked Lamb Shanks with Rosemary and Red Wine 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 Slow-Baked Lamb Shanks with Rosemary and Red Wine?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Baked Lamb Shanks with Rosemary and Red Wine?
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 Slow-Baked Lamb Shanks with Rosemary and Red Wine 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 Slow-Baked Lamb Shanks with Rosemary and Red Wine?
Australian 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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