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Fall-Apart Rosemary Lamb Shanks with Roasted Garlic, Red Wine Gravy & Creamy Mash

These lamb shanks are slow-cooked until fall-apart tender with rosemary, roasted garlic, and a rich red wine gravy, served over creamy mashed potatoes.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • For the Lamb Shanks:
  • 2 large lamb shanks (or 4 smaller shanks)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 8 garlic cloves, smashed
  • 1 tablespoon roasted garlic paste
  • 1 large bunch fresh rosemary (approx. 0.75 oz)
  • 5 sprigs fresh thyme
  • 2 cinnamon sticks
  • 3 bay leaves
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1 cup fresh plum tomatoes, chopped
  • 4 cups chicken stock
  • 2 tablespoons red wine reduction

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season lamb shanks generously with salt and black pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side. Remove and set aside.
  4. In the same pot, add onion, celery, and carrots. Cook until softened, about 5 minutes. Add smashed garlic, roasted garlic paste, and cook 1 minute more.
  5. Add rosemary, thyme, cinnamon sticks, bay leaves, smoked paprika, cumin, and crushed red pepper flakes (if using). Stir for 1 minute.
  6. Add chopped tomatoes and cook for 2 minutes, scraping up any browned bits.
  7. Return lamb shanks to the pot. Pour in chicken stock and red wine reduction. Bring to a simmer.
  8. Cover and transfer to oven. Braise for 2.5 to 3 hours, until meat is fall-apart tender.
  9. Remove from oven. Discard herb sprigs, cinnamon sticks, and bay leaves. Skim excess fat if desired.
  10. Serve lamb shanks with the braising liquid as gravy over creamy mashed potatoes.

Notes

For the roasted garlic paste, roast whole garlic heads at 400°F for 40 minutes, then squeeze out the soft cloves and mash. The red wine reduction can be substituted with 1/2 cup dry red wine reduced by half.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 650
  • Sugar: 7g
  • Fat: 32g
  • Carbohydrates: 18g
  • Protein: 55g