Slow-Cooked Imbibe Braised Lamb Shanks with Red Wine

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender lamb shanks slowly cooked to imbibe rich, deep flavors from red wine and aromatic herbs, perfect for a comforting dinner. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs Lamb shanks, Red wine, Carrots 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 1.5 lbs each Lamb shanks
• 2 cups Red wine
• 2 medium, peeled and chopped Carrots
• 2, chopped Celery stalks
• 1 large, diced Onion
• 4, minced Garlic cloves
• 2 tbsp Tomato paste
• 3 tbsp Olive oil
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 2 cups Beef broth
• 1.5 tsp Salt
• 1 tsp Black pepper

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Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pan over medium-high heat. Season 4 lamb shanks with 1.5 teaspoons salt and 1 teaspoon black pepper, then sear each shank for 4-5 minutes per side until browned evenly, then transfer to a plate.
2. Step 2: In the same pan, add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 2 minutes until the tomato paste darkens.
4. Step 4: Pour in 2 cups red wine, scraping the pan bottom to release browned bits. Let it simmer for 8 minutes until the wine reduces by about half.
5. Step 5: Add 2 cups beef broth, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Return lamb shanks to the pan, cover with a tight-fitting lid, and reduce heat to low.
6. Step 6: Let the shanks braise gently for 2.5 to 3 hours, turning the shanks halfway through, until the meat is tender and imbibes the sauce’s rich flavors.
7. Step 7: Remove the lamb shanks and herbs. Increase heat to medium-high and reduce the sauce for 5 minutes until it thickens slightly, then serve the shanks with the sauce spooned over.