Slow-Cooked Lamb Shanks with Red Wine and Rosemary
Tender lamb shanks braised slowly in a rich red wine and rosemary sauce, perfect for a comforting dinner. This mediterranean-inspired lamb ready in about 200 minutes pairs (about 3 lbs) 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 3 lbs) lamb shanks
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 2 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp freshly ground black pepper, then sear them for 4-5 minutes per side until deeply browned. Remove lamb and set aside.
- Step 2: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté over medium heat for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 2 cups dry red wine to deglaze the pot, scraping up browned bits. Simmer for 5 minutes until the wine reduces by about one-third.
- Step 4: Add 2 cups beef broth, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Return the lamb shanks to the pot, submerging them in the liquid. Cover tightly and transfer to the preheated oven.
- Step 5: Braise for 2 1/2 to 3 hours until the lamb is fork-tender and the sauce has thickened. Remove rosemary and thyme stems before serving with the braising sauce spooned over the lamb.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Red Wine and Rosemary 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 Shanks with Red Wine and Rosemary?
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 (about 3 lbs) lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Red Wine and Rosemary?
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 Shanks with Red Wine and Rosemary 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 Shanks with Red Wine and Rosemary?
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.
