Red Wine and Rosemary Braised Lamb Shanks

READY IN: 2hrs 50mins
Recipe by JustJanS

I got the original of this off the web, from

Top Review by Bonnie G 2

This was so good and so easy, wine, rosemary and lamb - what could be better. I didn't have any carrots so just left those out though wish I'd had them! Followed the directions for the rest up until the simmering - at that point put it all in the crock-pot and let it simmer on low for 4 hours. The house smelled so wonderful and we enjoyed with baked potatoe, fresh french bread and roasted asparagus. All toped of with a great bottle of Washington Red Wine - a dinner to remember.

Ingredients Nutrition


  1. Sprinkle shanks with salt and pepper.
  2. Heat oil in heavy large pot over medium-high heat.
  3. Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
  4. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
  5. Stir in wine, tomatoes, chicken broth and beef broth.
  6. Season with rosemary and thyme.
  7. Return shanks to pot, pressing down to submerge.
  8. Bring to a boil, then reduce heat to medium-low.
  9. Cover, and simmer until meat is tender, about 2 hours.
  10. Remove cover from pot, and simmer about 20 minutes longer.
  11. Transfer shanks to platter, place in a warm oven.
  12. Boil juices in pot until reduced and thickened, about 15 minutes.
  13. Spoon over shanks.

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