Slow-Cooked Lamb Shank with Rosemary and Red Wine
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 ready in about 200 minutes pairs (about 1.5 lb each) lamb shanks, olive oil, large, diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 5 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until aromatic and the paste darkens slightly.
- Step 5: Pour in 2 cups dry red wine, scraping the pot bottom to deglaze, simmer for 5 minutes until reduced by one-third.
- 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.
- Step 7: Braise for 2.5 to 3 hours until lamb is fork-tender and sauce thickens.
- 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.
Frequently asked questions
How long does Slow-Cooked Lamb Shank with Rosemary and 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 Lamb Shank with Rosemary and 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shank with Rosemary and 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 Lamb Shank with Rosemary and 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 Lamb Shank with Rosemary and Red Wine?
Australian 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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