Slow-Cooked Lamb Shanks with Rosemary and Red Wine
Tender lamb shanks braised slowly in rich red wine, garlic, and fresh rosemary for a deeply flavorful Australian-style roast perfect for special dinners. This australian-inspired slow cooker ready in about 200 minutes pairs (about 2.5 lbs) lamb shanks, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 2.5 lbs) lamb shanks
- 2 tbsp olive oil
- 1 large, chopped onion
- 2 medium, sliced carrots
- 2, chopped celery stalks
- 4 minced garlic cloves
- 3 fresh rosemary sprigs
- 2 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F (160°C). Heat 2 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 black pepper, then brown them on all sides for 8 minutes until deep golden.
- Step 2: Remove the lamb shanks and add 1 large chopped onion, 2 sliced carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened.
- Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
- Step 4: Pour in 2 cups dry red wine and 2 cups beef broth, scraping the bottom to release browned bits.
- Step 5: Return the lamb shanks to the pot and tuck in 3 fresh rosemary sprigs. Cover with a lid and transfer the pot to the oven.
- Step 6: Slow cook for 3 hours, basting occasionally, until the lamb is fall-off-the-bone tender and the sauce has thickened.
- Step 7: Remove rosemary sprigs and serve the lamb shanks with the rich braising sauce spooned over.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks 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 Shanks 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 (about 2.5 lbs) lamb shanks from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks 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 Shanks 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 Shanks with Rosemary and Red Wine?
Australian slow cooker 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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