Slow-Braised Lamb Shank with Red Wine and Herbs

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

Tender lamb shank slowly cooked in a rich red wine sauce infused with aromatic herbs and vegetables. This french-inspired lamb ready in about 200 minutes pairs lamb shanks, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 180 min Serves 2 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat until shimmering.
  2. Step 2: Season 2 lamb shanks (about 2 lbs total) with 1 1/2 tsp salt and 1 tsp black pepper. Sear shanks in oil for 4-5 minutes per side until deeply browned. Remove and set aside.
  3. Step 3: Add 1 large diced carrot, 1 diced celery stalk, 1 diced onion, and 3 minced garlic cloves to the pot. Sauté for 6-7 minutes until vegetables soften and become fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until slightly caramelized.
  5. Step 5: Pour in 1 1/2 cups dry red wine, scraping up browned bits from the pot bottom. Simmer for 5 minutes until wine reduces by about half.
  6. Step 6: Add 2 cups beef or lamb broth, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Return lamb shanks to pot, ensuring they are partially submerged.
  7. Step 7: Cover pot with lid and transfer to preheated oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender.
  8. Step 8: Remove lamb shanks and herbs from pot. Skim fat from sauce and simmer uncovered on stovetop for 10 minutes to thicken slightly before serving.

Frequently asked questions

How long does Slow-Braised Lamb Shank with Red Wine and Herbs 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-Braised Lamb Shank with Red Wine and Herbs?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Braised Lamb Shank with Red Wine and Herbs?

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-Braised Lamb Shank with Red Wine and Herbs for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Braised Lamb Shank with Red Wine and Herbs?

French 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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