Slow-Braised Antarctic Lamb Shanks with Red Wine Reduction

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender lamb shanks slowly braised in red wine and aromatic herbs, evoking the rugged and cold Antarctic terrain. This Mediterranean-inspired lamb recipe, ready in about 205 minutes, pairs lamb shanks, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 pieces (about 1.2 kg total) lamb shanks
• 3 tbsp olive oil
• 2 medium, diced (about 150 g) carrots
• 2, diced (about 100 g) celery stalks
• 1 large, chopped (about 200 g) yellow onion
• 4, minced garlic cloves
• 2 cups dry red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 tbsp tomato paste
• 2 tsp salt
• 1 tsp black pepper

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 (160°C). Season 4 lamb shanks with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides for 8-10 minutes until deeply browned, then remove and set aside.
3. Step 3: Add 2 diced carrots, 2 diced celery stalks, and 1 large chopped yellow onion to the pot; sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; 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 sprigs fresh rosemary, and 3 sprigs fresh thyme; return lamb shanks to the pot so they are partially submerged.
7. Step 7: Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours until lamb is tender and falling off the bone.
8. Step 8: Remove lamb shanks and keep warm. Strain the braising liquid into a saucepan, simmer over medium heat for 10 minutes until sauce thickens and coats the back of a spoon.
9. Step 9: Serve lamb shanks drizzled with the red wine reduction sauce alongside roasted vegetables or creamy mashed potatoes.