Slow-Braised Lamb Shanks with Red Wine and Tomato
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 ready in about 200 minutes pairs (about 3 lbs total) lamb shanks, olive oil, large, diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 5: Pour in 1 1/2 cups dry red wine and simmer for 5 minutes to reduce slightly.
- 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.
- 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.
- Step 8: Remove herbs before serving. Serve lamb shanks with sauce spooned over, alongside roasted vegetables or mashed potatoes.
Frequently asked questions
How long does Slow-Braised Lamb Shanks with Red Wine and Tomato 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 Tomato?
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 Red Wine and Tomato?
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 Tomato 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 Tomato?
Greek 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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