Description
Tender Red Wine‑Braised Lamb Shanks with rosemary and root veggies – the ultimate cozy dinner idea. Fall-off-the-bone tender!
Ingredients
4 lamb shanks (about 1 lb each), trimmed
Kosher salt & black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
1 large onion, sliced
6 garlic cloves, smashed
2 tbsp tomato paste
2 cups dry red wine (Cabernet or Syrah)
3 cups beef broth
3–4 carrots, cut into chunks
2 parsnips, peeled and chopped
2 potatoes, cubed
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Optional: 1 tbsp balsamic vinegar (for brightness at the end)
Instructions
Preheat oven to 325°F (163°C).
Season lamb shanks with salt and pepper. Dust lightly with flour.
Heat oil in a Dutch oven. Brown lamb on all sides (3–4 minutes per side). Remove and set aside.
In the same pot, add onions, garlic, and tomato paste. Sauté until softened and golden.
Pour in red wine. Scrape up browned bits and simmer for 3 minutes.
Return lamb to pot. Add carrots, parsnips, potatoes, rosemary, thyme, and bay leaves. Pour in broth to nearly cover.
Cover tightly and braise in oven for 2.5 to 3 hours until lamb is fork-tender.
Remove rosemary, thyme, and bay. Optionally stir in balsamic. Adjust seasoning to taste.
Serve hot over polenta, mashed potatoes, or with crusty bread.
Notes
Wine matters: Use a wine you enjoy drinking.
- Prep Time: 25 minutes
- Cook Time: 3 hrs
- Category: Dinner / Oven Bake
- Method: Braising
- Cuisine: Rustic, Mediterranean, Southern
Nutrition
- Calories: 615 kcal