Braised Lamb Shanks with Red Wine and Rosemary

Braised lamb shank served with mashed potatoes and broccolini, topped with rosemary and rich red wine sauce on a gray plate.

Lamb shanks are perfect for slow-cooking because they become tender and flavorful with time. In this recipe, they’re braised in red wine, beef broth, and herbs until they’re fall-off-the-bone good. It’s the kind of cozy meal that feels fancy but is actually super easy to make.

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Serving Size: 4
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Ingredients

  • 4 Joe’s Reserve Lamb Shanks
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 2 cups red wine
  • 2 cups beef broth
  • 1 sprig rosemary
  • 2 bay leaves

Instructions

  1. Preheat oven to 325°F.
  2. Season shanks with salt and pepper. Brown on all sides in a Dutch oven with olive oil. Remove and set aside.
  3. Add onion, carrots, and garlic to the pot and cook until softened.
  4. Return shanks to the pot. Add wine, broth, rosemary, and bay leaves. Bring to a simmer.
  5. Cover and braise in the oven for 2.5 to 3 hours, until tender.
  6. Serve with mashed potatoes or polenta.

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