Slow-Roasted Garlic Lamb Shank with Red Wine Reduction

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

Tender lamb shanks slow-roasted with garlic and herbs, finished with a rich red wine reduction sauce. This mediterranean-inspired lamb ready in about 210 minutes pairs (about 1.5 lbs each) lamb shanks, minced garlic cloves, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 190 min Serves 4 Mediterranean cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 325°F. Rub 2 lamb shanks with 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1.5 tsp salt, and 1 tsp freshly ground black pepper, coating evenly.
  2. Step 2: Heat a large ovenproof skillet over medium-high heat and sear the lamb shanks for 4-5 minutes per side until browned and caramelized, then remove and set aside.
  3. Step 3: In the same skillet, add 2 chopped carrots and 1 quartered large yellow onion, sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 1 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
  5. Step 5: Pour in 1.5 cups dry red wine, scraping the bottom of the pan to deglaze, then reduce by half over medium heat (about 5 minutes).
  6. Step 6: Add 2 cups beef broth and return the lamb shanks to the skillet. Cover tightly with foil and place in the oven for 3 hours, until the meat is tender and falling off the bone.
  7. Step 7: Remove lamb shanks and keep warm. Simmer the sauce on the stovetop for 10 minutes until thickened and glossy. Serve the shanks with the red wine reduction spooned over.

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Frequently asked questions

How long does Slow-Roasted Garlic Lamb Shank with Red Wine Reduction take to make?

Total time is about 210 minutes (20 min prep + 190 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-Roasted Garlic Lamb Shank with Red Wine Reduction?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Slow-Roasted Garlic Lamb Shank with Red Wine Reduction?

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-Roasted Garlic Lamb Shank with Red Wine Reduction 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-Roasted Garlic Lamb Shank with Red Wine Reduction?

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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