Braised Lamb Shanks with Rosemary Recipe

Name: Braised Lamb Shanks with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lamb shanks (about 5 pounds total); 2 tablespoons olive oil; 2 medium onions, chopped; 3 large carrots, peeled, cut into 1/4-inch-thick rounds; 10 garlic cloves, minced; 1 750-ml bottle dry red wine; 1 28-ounce can diced tomatoes with juices; 1 14 1/2-ounce can low-salt chicken broth; 1 14 1/2-ounce can beef broth; 5 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 teaspoons grated lemon peel

Servings: persons

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

1
Sprinkle shanks with salt and pepper.
2
Heat oil in heavy large pot over medium-high heat.
3
Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes.
4
Transfer shanks to bowl.
5
Add onions, carrots and garlic to pot and saute until golden, about 10 minutes.
6
Stir in all remaining ingredients.
7
Return shanks to pot, pressing down to submerge.
8
Bring liquids to boil.
9
Reduce heat to medium-low.
10
Cover; simmer until meat is tender, about 2 hours.
11
Uncover pot; simmer until meat is very tender, about 30 minutes longer.
12
(Can be made 1 day ahead.
13
Chill until cold; cover and keep chilled.
14
Rewarm over medium heat before continuing.)
15
Transfer shanks to platter; tent with foil.
16
Boil juices in pot until thickened, about 15 minutes.
17
Season with salt and pepper.
18
Spoon over shanks.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 lamb shanks (about 5 pounds total), 2 tablespoons olive oil, 2 medium onions, chopped, 3 large carrots, peeled, cut into 1/4-inch-thick rounds, and more.

Yes, Braised Lamb Shanks with Rosemary falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks with Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions