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Rustic Wine-Braised Lamb Shanks with Rosemary Herb Gravy

Tender lamb shanks slow-braised in red wine with fresh rosemary and herbs, finished with a rich, savory gravy.

  • Total Time: 2 hours 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour (for gravy)
  • 2 tablespoons butter (for gravy)

Instructions

  1. 1. Pat lamb shanks dry with paper towels. Season generously with salt and pepper.
  2. 2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the lamb shanks, working in batches if needed, until browned on all sides, about 3-4 minutes per side. Transfer to a plate.
  3. 3. Reduce heat to medium. Add onion, garlic, carrots, and celery; cook, stirring occasionally, until softened, about 5-7 minutes.
  4. 4. Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom. Bring to a simmer and let cook for 2 minutes.
  5. 5. Add beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, nestling them into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
  6. 6. Carefully remove the lamb shanks to a plate and keep warm. Discard rosemary sprigs, thyme sprigs, and bay leaves.
  7. 7. For the gravy: In a small bowl, mix flour with 2 tablespoons of cold water to make a slurry. Bring the braising liquid to a simmer and whisk in the flour slurry. Cook, stirring, until thickened, about 2-3 minutes. Season with additional salt and pepper to taste. Off heat, whisk in butter until melted and smooth.
  8. 8. Serve lamb shanks with gravy spooned over the top.

Notes

For an even richer flavor, marinate the lamb shanks in the wine and herbs overnight before cooking. Serve with mashed potatoes or crusty bread to soak up the gravy.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 520
  • Sugar: 6 g
  • Fat: 28 g
  • Carbohydrates: 12 g
  • Protein: 42 g