Slow-Braised Lamb Shanks with Red Wine and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slowly braised in red wine with a medley of root vegetables, creating a rich and comforting dish. This mediterranean-inspired lamb ready in about 200 minutes pairs (about 3 lbs) lamb shanks, olive oil, chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 4.5 (12 ratings) Prep: 20 min Cook: 180 min Serves 4 Mediterranean cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 325°F. Pat dry 4 lamb shanks (3 lbs total) and season them with 2 tsp salt and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks for 4-5 minutes per side until deeply browned and caramelized, then remove and set aside.
  3. Step 3: In the same pot, add 3 diced carrots, 2 chopped celery stalks, and 1 large diced yellow onion. Cook over medium heat for 6-7 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic and the tomato paste darkens slightly.
  5. Step 5: Pour in 2 cups dry red wine and simmer for 5 minutes, scraping up any browned bits from the bottom.
  6. Step 6: Add 2 cups beef broth, 2 rosemary sprigs, 3 thyme sprigs, and 2 bay leaves to the pot. Return the lamb shanks to the liquid, ensuring they are partially submerged.
  7. Step 7: Cover and transfer the Dutch oven to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is fork-tender and the sauce has thickened.
  8. Step 8: Remove the lamb shanks and strain the sauce if desired. Serve the lamb over mashed potatoes or polenta, spooning the rich sauce and vegetables on top.

Frequently asked questions

How long does Slow-Braised Lamb Shanks with Red Wine and Root Vegetables 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 Red Wine and Root Vegetables?

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 (about 3 lbs) lamb shanks from drying out.

Can I substitute ingredients in Slow-Braised Lamb Shanks with Red Wine and Root Vegetables?

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 Red Wine and Root Vegetables 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 Red Wine and Root Vegetables?

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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