Slow-Cooked Lamb Shanks with Red Wine and Rosemary

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender lamb shanks braised slowly in a rich red wine and rosemary sauce, perfect for a comforting dinner. This Mediterranean-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 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.