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Fall-Off-the-Bone Red Wine Braised Lamb Shanks with Rosemary, Thyme, and Rustic Root Vegetables

Tender and flavorful lamb shanks braised in a rich red wine sauce with aromatic herbs and hearty root vegetables.

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

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 celery stalks, sliced
  • 2 cups pearl onions
  • 3 carrots, cut into chunks
  • 3 medium potatoes, cubed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 3 cups beef stock

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Season lamb shanks with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned, about 4-5 minutes per side. Remove and set aside.
  4. In the same pot, add onion, garlic, celery, pearl onions, carrots, and potatoes. Cook until softened, about 5 minutes.
  5. Stir in tomato paste and cook for 1 minute.
  6. Pour in red wine and beef stock, scraping up any browned bits from the bottom.
  7. Return lamb shanks to the pot. Bring to a simmer.
  8. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until lamb is tender and falling off the bone.

Notes

For deeper flavor, marinate lamb shanks in red wine and herbs overnight. Garnish with fresh rosemary or thyme before serving.

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

Nutrition

  • Calories: 650
  • Sugar: 8g
  • Fat: 28g
  • Carbohydrates: 25g
  • Protein: 45g