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Irresistible Red Wine Braised Lamb Shanks Recipe with Rosemary

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This red wine braised lamb shanks recipe with rosemary delivers tender, fall-off-the-bone meat infused with rich flavors of red wine and aromatic rosemary. Perfect for special dinners or cozy weeknights, it’s a comforting and elegant dish that’s surprisingly simple to prepare.

Ingredients

Scale
  • 4 lamb shanks (about 3 to 4 lbs / 1.4 to 1.8 kg total), bone-in
  • 2 cups (480 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 3–4 sprigs fresh rosemary, whole
  • 1 large onion, roughly chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons tomato paste
  • 2 cups (480 ml) beef or chicken broth, homemade or low-sodium store-bought
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup (30 g) flour (or cornstarch/almond flour for gluten-free option)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
  3. Dredge the lamb shanks lightly in flour, shaking off any excess.
  4. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Brown the shanks on all sides, about 4-5 minutes per side. Remove and set aside.
  5. Add chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and starting to caramelize.
  6. Add smashed garlic and cook for 1 minute until fragrant.
  7. Stir in tomato paste and cook for 2 minutes, stirring constantly.
  8. Pour in red wine and scrape the bottom of the pot to release browned bits. Let simmer for 5 minutes to reduce slightly.
  9. Add beef broth and rosemary sprigs, then return lamb shanks to the pot. Ensure liquid comes halfway up the shanks; add more broth if needed.
  10. Bring to a gentle simmer on the stovetop, cover with a tight-fitting lid, and transfer to the oven.
  11. Braise for 2.5 to 3 hours until lamb is fork-tender and pulling away from the bone. Check halfway and spoon braising liquid over shanks to keep moist.
  12. Remove lamb shanks and set aside covered loosely with foil to rest.
  13. Strain braising liquid through a fine mesh strainer into a saucepan (optional). Simmer to reduce and thicken for 10-15 minutes. Adjust seasoning with salt and pepper.
  14. Serve lamb shanks drizzled with rosemary-infused sauce and your favorite sides.

Notes

For gluten-free, substitute flour with cornstarch or almond flour. Non-alcoholic option: replace red wine with grape juice and beef broth but expect less depth of flavor. Browning the shanks well before braising adds extra flavor. Sauce can be thickened with a cornstarch slurry if too thin. Let lamb shanks rest covered before serving. Flavors improve when made ahead and reheated gently.

Nutrition

Keywords: red wine braised lamb shanks, rosemary lamb shanks, slow cooked lamb, braised lamb recipe, cozy dinner, autumn recipe, elegant lamb dish

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