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Slow-Braised Red Wine Lamb Shanks with Rosemary, Garlic & Rich Herb Gravy

Tender lamb shanks braised low and slow in a rich red wine sauce with rosemary and garlic, finished with a savory herb gravy.

  • Total Time: 3 hours 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • 1 cup red wine
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Season lamb shanks generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deep brown, about 4 minutes per side. Remove and set aside.
  4. Add onion, carrots, and celery to the pot; sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
  5. Stir in tomato paste and cook for 2 minutes.
  6. Pour in red wine and beef stock, scraping up any browned bits from the bottom. Add rosemary sprigs.
  7. Return lamb shanks to the pot, nestling them into the liquid. Bring to a simmer.
  8. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until meat is tender and falling off the bone.
  9. Remove shanks and keep warm. Strain the braising liquid, skim fat, and simmer on the stovetop until reduced by half for a rich gravy.
  10. Serve lamb shanks drizzled with gravy. Garnish with fresh rosemary if desired.

Notes

For a thicker gravy, whisk in a slurry of 1 tbsp cornstarch and 2 tbsp cold water before serving.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: French

Nutrition

  • Calories: 650
  • Sugar: 5 g
  • Fat: 28 g
  • Carbohydrates: 12 g
  • Protein: 58 g