Slow Oven-Braised Lamb Shanks with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slowly braised with fresh rosemary, garlic, and red wine, creating a rich and fragrant dish perfect for cozy dinners. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, garlic cloves, minced 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.

Prep: 20 min Cook: 180 min Serves 4 Mediterranean cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat 4 lamb shanks dry and season with 1 1/2 tsp salt and 1 tsp black pepper, then lightly coat each shank with 1/4 cup all-purpose flour.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the floured lamb shanks on all sides, about 4 minutes per side, until golden-brown and fragrant, then remove and set aside.
  3. Step 3: Add 1 large chopped yellow onion, 1 diced carrot, and 1 diced celery stalk to the pot; sauté for 5 minutes until softened and aromatic.
  4. Step 4: Stir in 6 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
  5. Step 5: Pour in 1 1/2 cups dry red wine and scrape the bottom of the pot to deglaze, simmering for 3 minutes until slightly reduced.
  6. Step 6: Return the lamb shanks to the pot, add 2 cups beef broth and 4 sprigs fresh rosemary, bringing to a simmer.
  7. Step 7: Cover the pot tightly and braise in the preheated oven for 2 1/2 to 3 hours, or until the lamb is fork-tender and the sauce has thickened.
  8. Step 8: Remove lamb shanks and strain sauce if desired, then serve the tender meat with the rich rosemary-infused sauce spooned over.

Frequently asked questions

How long does Slow Oven-Braised Lamb Shanks with Rosemary and Garlic 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 Oven-Braised Lamb Shanks with Rosemary and Garlic?

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 lamb shanks from drying out.

Can I substitute ingredients in Slow Oven-Braised Lamb Shanks with Rosemary and Garlic?

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 Oven-Braised Lamb Shanks with Rosemary and Garlic 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 Oven-Braised Lamb Shanks with Rosemary and Garlic?

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.

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