Braised Lamb Shanks with Rosemary

Braised Lamb Shanks with Rosemary

By: Caren Hatton

While braising lamb shanks might sound a little intimidating, the oven is what truly does all the work! These fall-off-the-bone lamb shanks are a holiday staple in our home. We guarantee it will bring comfort and joy to your home as well!
Pairing suggestion: Arietta Red Wine H Block Hudson 2018


  • 6 lamb shanks (~5 lbs)
  • 2 T. olive oil
  • 2 medium onions, chopped
  • 3 large carrots, peeled and cut into ¼ inch-thick rounds
  • 10 garlic cloves, minced
  • (1) 750 ml. bottle dry red wine
  • (1) 28 oz. can diced tomatoes with juice
  • (1) 14 ½ oz. can low-salt chicken broth
  • 5 t. chopped fresh rosemary
  • 2 t. chopped fresh thyme
  • 2 t. grated lemon peel


  1. Sprinkle shanks with salt and pepper. Add shanks to pot with oil and cook until brown on all sides (~ 8 minutes). Transfer shanks to bowl.
  2. Add onions, carrots, and garlic to pot and sauté until golden (~ 10 minutes). Stir in all remaining ingredients. Return shanks to pot. Bring to boil. Cover and reduce heat to medium-low; cook for about 2 hours.
  3. Uncover, simmer until meat is tender (~30 minutes). Transfer shanks to platter. Boil juices in pot until thickened (~15 minutes). Season with salt and pepper.