Slow-Braised Lamb Shanks with Ancient Herb Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender lamb shanks slowly braised in a fragrant blend of herbs and spices inspired by ancient cooking traditions, served with a vibrant herb sauce. This mediterranean-inspired lamb ready in about 215 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 carrots
• 2, diced celery stalks
• 5, minced garlic cloves
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 2 bay leaves
• 2 cups red wine
• 3 cups beef broth
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 2 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy-bottomed oven-safe pot over medium-high heat. Brown 4 lamb shanks on all sides for 8-10 minutes until deep golden; remove and set aside.
2. Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 5 minced garlic cloves, 2 tsp dried rosemary, 2 tsp dried thyme, and 2 bay leaves, cooking for 1 minute until aromatic.
3. Step 3: Pour in 2 cups red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes to reduce slightly. Add 3 cups beef broth, 2 tsp salt, and 1 tsp black pepper, then return lamb shanks to the pot.
4. Step 4: Cover the pot with a lid and transfer to the oven. Braise for 3 hours, turning lamb occasionally, until meat is tender and falling off the bone.
5. Step 5: Meanwhile, combine 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 2 tbsp lemon juice in a small bowl to make the herb sauce.
6. Step 6: Remove lamb shanks from the pot and strain the braising liquid, reducing it on the stovetop over medium heat for 10 minutes until slightly thickened. Serve lamb shanks drizzled with reduced sauce and topped with the fresh herb sauce.