Slow-Braised Lamb Shank with Mediterranean Herbs

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

Tender lamb shanks slowly braised in a fragrant blend of Mediterranean herbs and tomatoes, served with a rich, savory sauce. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion 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 1.5 lbs each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp lemon zest
• 2 tbsp chopped, for garnish fresh parsley

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. Pat dry 4 lamb shanks and season with 1 1/2 tsp salt and 1 tsp black pepper on all sides.
2. Step 2: Heat 3 tbsp olive oil in a large heavy oven-safe pot over medium-high heat. Add lamb shanks and brown on all sides for 4-5 minutes per side until deeply caramelized; transfer to a plate.
3. Step 3: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks; sauté for 6-7 minutes until softened and golden.
4. Step 4: Add 4 minced garlic cloves and cook 1 minute until fragrant. Pour in 1 cup dry red wine to deglaze, scraping up browned bits, and simmer for 3 minutes until slightly reduced.
5. Step 5: Stir in 28 oz canned crushed tomatoes, 2 cups beef broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 2 bay leaves; bring to a simmer.
6. Step 6: Return lamb shanks to the pot, spooning sauce over them. Cover with lid and transfer to the oven; braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
7. Step 7: Remove pot from oven and discard rosemary, thyme, and bay leaves. Stir in 1 tsp lemon zest for brightness.
8. Step 8: Serve lamb shanks with sauce spooned over, garnished with 2 tbsp chopped fresh parsley.