Slow-Roasted Lamb Shanks with Red Wine and Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Tender lamb shanks slow-cooked in a rich red wine and rosemary sauce until falling off the bone. This mediterranean-inspired lamb ready in about 215 minutes pairs about 1.5 lbs each 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 680 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 1.5 lbs each lamb shanks
• 3 tbsp olive oil
• 2 medium, diced into 1/2-inch cubes carrot
• 1 large, chopped onion
• 2, diced celery stalks
• 4, minced garlic cloves
• 3 fresh rosemary sprigs
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tsp salt
• 1 tsp, freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season them with 1 tsp salt and 1/2 tsp black pepper each. Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Sear lamb shanks for 4-5 minutes per side until deeply browned, then remove and set aside.
2. Step 2: In the same pot, add 2 diced carrots, 1 chopped large onion, and 2 diced celery stalks. Sauté for 5 minutes over medium heat until vegetables soften and start to caramelize.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant and paste darkens slightly.
4. Step 4: Pour in 2 cups dry red wine, scraping the browned bits from the bottom, and simmer for 5 minutes to reduce slightly.
5. Step 5: Add 2 cups beef broth, 3 sprigs fresh rosemary, and the seared lamb shanks back into the pot. Bring to a gentle simmer.
6. Step 6: Cover the pot and transfer to the oven. Slow roast for 3 hours, turning the shanks halfway through, until meat is tender and falling off the bone.
7. Step 7: Remove lamb and rosemary sprigs from the pot. Adjust seasoning with remaining 1 tsp salt and 1/2 tsp pepper. Serve lamb shanks with the rich sauce spooned over.