Slow-Cooked Lamb Shank with Rosemary and Red Wine

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender lamb shanks braised slowly in a rich red wine sauce infused with rosemary and garlic, perfect for a comforting Australian dinner. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow 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 1.5 lb each) lamb shanks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 5, minced garlic cloves
• 3 fresh rosemary sprigs
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup flour
• 2 tbsp butter

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 1 tsp salt and 1/2 tsp black pepper, then dredge in 1/4 cup flour, shaking off excess.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown lamb shanks for 4 minutes per side until golden, then remove and set aside.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6 minutes until softened and fragrant.
4. Step 4: Stir in 5 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until aromatic and the paste darkens slightly.
5. Step 5: Pour in 2 cups dry red wine, scraping the pot bottom to deglaze, simmer for 5 minutes until reduced by one-third.
6. Step 6: Add 2 cups beef broth, 3 rosemary sprigs, and return lamb shanks to the pot. Cover with a lid and transfer to the oven.
7. Step 7: Braise for 2.5 to 3 hours until lamb is fork-tender and sauce thickens.
8. Step 8: Remove lamb and keep warm. Strain sauce into a saucepan, whisk in 2 tbsp butter off heat, and season with remaining 1 tsp salt and 1/2 tsp black pepper to taste. Serve lamb shanks with sauce spooned over.