Rosemary Braised Lamb Shanks


Lamb shanks braised in red wine with fresh rosemary, garlic, and tomatoes. Excellent served with polenta or roasted garlic mashed potatoes, my family's favorite, to soak up the wonderful sauce. This is a fantastic dish to make for company, as all the prep work is done at the beginning. All you have to do is wait.

Prep Time:
20 mins
Cook Time:
3 hrs 5 mins
Total Time:
3 hrs 25 mins

Full of irresistible rosemary flavor, this lamb shank recipe ensures tender and juicy meat every time. 

How to Cook Lamb Shanks

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Is a Lamb Shank? 

The shank is a cut from the shin of the lamb. Connective tissue makes the cut extremely flavorful, but it can make the meat tough if it’s not prepared properly. For a tender texture that practically melts in your mouth, lamb shanks need to be cooked low and slow. 

Lamb Shank Ingredients

These are the ingredients you’ll need to make these impressive lamb shanks at home: 

  • Lamb shanks: This recipe makes six lamb shanks. If you have more or less, you’ll need to adjust the recipe. 
  • Seasonings: Lamb shanks are seasoned with salt, pepper, fresh garlic, fresh rosemary, and fresh thyme. 
  • Olive oil: Cook the lamb shanks in olive oil until they are brown on all sides before you cook them with the rest of the ingredients. 
  • Vegetables: You’ll need onions, carrots, and canned whole peeled tomatoes.
  • Red wine: You don’t need to use your most expensive bottle, but make sure to use a wine you wouldn’t mind sipping. 
  • Broth: Use store-bought or homemade beef broth and chicken broth

How to Cook Lamb Shanks at Home

Here’s a brief overview of what you can expect when you make this top-rated lamb shanks recipe: 

  1. Cook the lamb shanks in oil until they are brown on all sides. 
  2. Add carrots, onions, and garlic to the pot and sauté. Stir in the remaining ingredients. 
  3. Return the shanks to the pot, bring to a boil, cover, and simmer until the meat is tender. 
  4. Uncover the pot and simmer for about 20 minutes, then remove the shanks. 
  5. Boil the sauce until thick, then spoon it over the lamb shanks to serve. 

What to Serve With Lamb Shanks

Wondering what goes well with lamb shanks? We’ve got you covered with our collection of Flavor-Packed Side Dishes for Lamb. Here are a few of the tasty recipes that are featured: 

How to Store Lamb Shanks

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven.

Allrecipes Community Tips and Praise

“Restaurant quality,” according to Patty Preston Anderson. “Everyone was blown away by how delicious this was. The only thing I did differently was add a little cornstarch slurry to the pot at the end to help thicken the sauce.”

“We raise lamb and shank is my favorite lamb dish,” says FarmerEd. “I smoked the shanks for about 3 hours to give a little more depth of flavor. Easy to make, I will do it again for sure.”

“It was easy to put together and had great flavor,” raves Mother Ann. “I used a can of diced tomatoes because I did not have whole ones. The shanks came out tender, flavorful, and fall-off-the-bone perfect! My house smelled heavenly while they were cooking.”

Editorial contributions by Corey Williams


  • 6 lamb shanks

  • salt and pepper to taste

  • 2 tablespoons olive oil

  • 3 large carrots, cut into 1/4 inch rounds

  • 2 onions, chopped

  • 10 cloves garlic, minced

  • 1 (750 milliliter) bottle red wine

  • 1 (28 ounce) can whole peeled tomatoes with juice

  • 1 (10.5 ounce) can condensed chicken broth

  • 1 (10.5 ounce) can beef broth

  • 5 teaspoons chopped fresh rosemary

  • 2 teaspoons chopped fresh thyme


  1. Season lamb shanks with salt and pepper.

  2. Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.

  3. Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.

  4. Return shanks to the pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.

  5. Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes. Spoon sauce over shanks before serving.

    Rosemary Braised Lamb Shanks

Nutrition Facts (per serving)

481 Calories
22g Fat
18g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 481
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 39%
Cholesterol 93mg 31%
Sodium 759mg 33%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 30g
Vitamin C 19mg 96%
Calcium 99mg 8%
Iron 5mg 25%
Potassium 1020mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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