Braised Lamb Shanks Recipe (With Rosemary and Garlic)

Here’s a delicious recipe for braised lamb shanks with rosemary and garlic:


  • 4 lamb shanks
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 2 cups red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups beef or lamb broth
  • 2 sprigs of fresh rosemary
  • 2 bay leaves
  • Chopped fresh parsley for garnish


  1. Preheat your oven to 325°F (160°C).
  2. Season the lamb shanks generously with salt and pepper.
  3. Heat the olive oil over medium-high heat in a large oven-safe Dutch oven or heavy-bottomed pot.
  4. Add the lamb shanks and sear on all sides until nicely browned. Remove the lamb shanks from the pot and set aside.
  5. In the same pot, add the chopped onion and carrots. Cook until they start to soften, about 5 minutes.
  6. Add the minced garlic and cook for an additional 1 minute.
  7. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot.
  8. Add the beef or lamb broth, rosemary sprigs, and bay leaves to the pot. Stir to combine.
  9. Return the lamb shanks to the pot, along with any accumulated juices. Bring the liquid to a boil.
  10. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
  11. Braise the lamb shanks in the oven for 2 to 2 1/2 hours or until the meat is fork-tender and easily falls off the bone.
  12. Once the lamb shanks are done, remove the pot from the oven and let them rest for a few minutes.
  13. Remove the rosemary sprigs and bay leaves from the pot.
  14. Serve the lamb shanks over mashed potatoes, polenta, or a bed of vegetables. Garnish with chopped fresh parsley for added flavor and color.

Enjoy your deliciously tender and flavorful braised lamb shanks with rosemary and garlic!

Leave a Comment