Slow-Cooked Imbibe Braised Lamb Shanks with Red Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 180 min Serves 4 Mediterranean cuisine 650 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Imbibe Braised Lamb Shanks with Red Wine 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-Cooked Imbibe Braised Lamb Shanks with Red Wine?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Cooked Imbibe Braised Lamb Shanks with Red Wine?

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-Cooked Imbibe Braised Lamb Shanks with Red Wine 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-Cooked Imbibe Braised Lamb Shanks with Red Wine?

Mediterranean 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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