Slow-Braised Lamb Shanks with Garlic and Rosemary
Tender lamb shanks slow-braised in a rich garlic-rosemary broth until the meat falls off the bone, served with a savory pan sauce. This mediterranean-inspired lamb ready in about 200 minutes pairs (about 3 lbs total) lamb shanks, olive oil, minced garlic cloves 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 3 lbs total) lamb shanks
- 3 tbsp olive oil
- 6 cloves, minced garlic cloves
- 3 sprigs fresh rosemary sprigs
- 1 large, diced yellow onion
- 2 medium, chopped carrot
- 2, chopped celery stalks
- 1 cup dry red wine
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
Instructions
- Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (about 3 lbs total) and season all over with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks for 4 minutes per side until browned evenly, then remove and set aside.
- Step 3: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, 2 chopped celery stalks, and 6 minced garlic cloves. Sauté for 6-7 minutes until vegetables soften and become fragrant.
- Step 4: Stir in 2 tbsp tomato paste and 3 sprigs fresh rosemary; cook for 2 minutes to caramelize the tomato paste.
- Step 5: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze. Simmer until reduced by half, about 5 minutes.
- Step 6: Return lamb shanks to the pot and add 3 cups beef broth. Bring to a simmer, cover with a tight lid, and transfer to the oven for 2 1/2 to 3 hours until lamb is fork-tender.
- Step 7: Remove lamb shanks and strain the cooking liquid. Reduce the liquid over medium heat until thickened into a rich sauce to serve alongside the lamb.
Frequently asked questions
How long does Slow-Braised Lamb Shanks with Garlic 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 Shanks with Garlic 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 olive oil from drying out.
Can I substitute ingredients in Slow-Braised Lamb Shanks with Garlic 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 Shanks with Garlic 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 Shanks with Garlic and Rosemary?
Mediterranean 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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