Slow-Braised Lamb Shanks with Red Wine and Tomato

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender lamb shanks slowly braised in a rich tomato and red wine sauce infused with garlic and fresh herbs for a hearty Mediterranean main. This Greek-inspired lamb recipe, ready in about 200 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 3 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 1 large, diced carrot
• 2 diced celery stalks
• 5 minced garlic cloves
• 1 1/2 cups dry red wine
• 28 oz can crushed tomatoes
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 cup beef broth
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (about 3 lbs total) and season generously with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side, then remove and set aside.
3. Step 3: Add 1 large diced onion, 1 diced carrot, and 2 diced celery stalks to the pot. Sauté for 7-8 minutes until softened and translucent.
4. Step 4: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Pour in 1 1/2 cups dry red wine and simmer for 5 minutes to reduce slightly.
6. Step 6: Add 28 oz crushed tomatoes, 1 cup beef broth, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme. Return lamb shanks to the pot, submerging them partially.
7. Step 7: Cover the pot and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and sauce has thickened.
8. Step 8: Remove herbs before serving. Serve lamb shanks with sauce spooned over, alongside roasted vegetables or mashed potatoes.