Slow-Braised Mediterranean Lamb Shanks with Garlic and Herbs

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender lamb shanks slow-braised in a fragrant broth of garlic, rosemary, and tomatoes, perfect for a comforting Mediterranean meal. 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 lbs total lamb shanks
• 3 tbsp olive oil
• 6 cloves, smashed garlic cloves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 14 oz canned crushed tomatoes
• 1 cup red wine
• 2 cups beef broth
• 1 large, chopped onion
• 2 medium, chopped carrots
• 1.5 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (about 3 lbs total) and season all over with 1.5 tsp salt and 1 tsp 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, then remove and set aside.
3. Step 3: In the same pot, add 1 large chopped onion, 2 chopped carrots, and 6 smashed garlic cloves. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Pour in 1 cup red wine and scrape the bottom of the pot to loosen browned bits; cook for 3 minutes until reduced slightly.
5. Step 5: Stir in 14 oz canned crushed tomatoes, 2 cups beef broth, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme.
6. Step 6: Return lamb shanks to the pot, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours until lamb is fall-off-the-bone tender.
7. Step 7: Remove lamb, discard herb stems, and simmer sauce uncovered on stove for 10 minutes to thicken if needed. Serve shanks topped with sauce alongside mashed potatoes or polenta.