Slow-Braised Lamb Shank with Red Wine and Rosemary

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

Tender lamb shanks slowly braised in a rich red wine and rosemary sauce, perfect for a comforting dinner. 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 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.

Prep: 20 min Cook: 180 min Serves 4 French cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 2 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear them for 4-5 minutes per side until deeply browned. Remove and set aside.
  2. Step 2: Add 1 diced carrot, 1 diced celery stalk, and 1 chopped yellow onion to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then deglaze the pot with 2 cups dry red wine, scraping the bottom to loosen browned bits. Let the wine reduce by half, about 5 minutes.
  4. Step 4: Return the lamb shanks to the pot and add 2 cups beef broth along with 3 fresh rosemary sprigs. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.

Frequently asked questions

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

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 Rosemary?

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 Rosemary 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-Braised Lamb Shank with Red Wine and Rosemary?

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.

What others are saying

Related recipes