Slow-Braised Lamb Shanks with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender lamb shanks slowly braised in a rich rosemary-garlic broth until falling off the bone, served with a silky pan sauce. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, 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 pounds) lamb shanks
• 3 tbsp olive oil
• 6 cloves, smashed garlic cloves
• 4 fresh rosemary sprigs
• 1 large, diced yellow onion
• 2 medium, peeled and chopped carrots
• 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

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown them on all sides for about 4 minutes per side until deeply caramelized; transfer to a plate.
2. Step 2: Reduce heat to medium. Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot; sauté for 6-7 minutes until softened and fragrant. Stir in 6 smashed garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping the bottom to release browned bits; simmer for 3 minutes until slightly reduced.
4. Step 4: Return lamb shanks to the pot and add 3 cups beef broth, 4 sprigs fresh rosemary, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then cover and transfer to the oven.
5. Step 5: Braise lamb for 2 1/2 to 3 hours, occasionally spooning sauce over the meat, until shanks are fork-tender and meat easily pulls away from the bone.
6. Step 6: Remove lamb shanks and strain the sauce if desired. Return sauce to stove over medium heat and reduce for 5-7 minutes until slightly thickened and glossy. Serve lamb shanks drizzled with the sauce.