Indulge in fall-off-the-bone tender lamb shanks, slowly braised in a luxurious red wine sauce infused with rich vegetables. This one-pot recipe looks gourmet but is simple to prepare! All it takes is a little time to achieve the ultimate slow-cooked lamb shanks!

The lamb shank is taken from the well-worked lower part of the lamb’s leg. It’s a tougher yet budget-friendly cut, bursting with flavor. Typically sold bone-in, the bone helps deepen the taste and keep the meat juicy during cooking.

Cooking lamb shanks is easier than you might think! You just need some patience for the perfect slow-cooked results.

Today, I’ll share my favorite rosemary lamb shanks recipe along with a perfect blend of spices to season the meat, ensuring a delicious, non-gamey dining experience.

• Braising or slow-cooking is the ideal method for lamb shanks. Due to their tougher nature, the best cooking technique for lamb shanks is braising or slow-cooking in the oven until the meat is fork-tender, and the marrow has melted into a rich, savory sauce. A few hours in the oven (or slow cooker) will tenderize the lamb until it’s succulent and melt-in-your-mouth. Plus, the meat absorbs all the delightful flavors of the sauce, which is crucial!
• Season generously. Create big flavor right from the start by heavy-handedly seasoning the lamb shanks before searing. I use garlic powder, sweet Spanish paprika, nutmeg, kosher salt, and black pepper, as lamb pairs beautifully with warm, bold spices.
• Sear the meat before braising for an incredible flavor and crispy exterior. Don’t skip this crucial searing step; it adds immense flavor and a delightful texture.
• Braise in a flavorful sauce! The key to exceptionally rich, mouthwatering slow-cooked lamb shanks lies in the sauce. My go-to is a red wine sauce made with just a few ingredients, yet bursting with flavor. The sweetness and acidity in the wine blend perfectly with the umami-rich broth. Toss in some fresh herbs and spices, and you’ve created a sauce you’ll want to savor!
• Don’t fret about overcooking. This forgiving cut of meat tolerates extended cooking (in fact, it thrives on it!). Under-cooked shanks, however, can be chewy and tough. The meat should literally fall off the bone with just a gentle poke of your fork, so allocate enough time to achieve that tenderness. If the lamb isn’t as tender after about 2.5 hours in the oven, keep cooking it, checking every 15-20 minutes. Add more broth to retain ample sauce for serving.

What you’ll need to create this oven-braised lamb shank recipe:

• Lamb shanks – You’ll need 6 lamb shanks, one for each guest.
• Spices – Lamb is rich and can have a gamey flavor, so I recommend a simple spice blend before searing. Use paprika, garlic powder, nutmeg, kosher salt, and black pepper.
• Vegetables – Onions, celery, carrots, potatoes, and whole peeled canned tomatoes (I prefer San Marzano as they’re less sour).
• Fresh rosemary, thyme, and cinnamon sticks – These add complex flavors to the shanks.
• Beef or vegetable broth and red wine – For the sauce. The wine adds a bit of acidity and sweetness, while the broth enhances the meaty flavor and provides umami.

• Season the lamb shanks. Mix together 2 ¾ teaspoons of garlic powder, 1 teaspoon of paprika, 1 teaspoon of kosher salt, 1 teaspoon of freshly ground black pepper, and ¾ teaspoon of nutmeg. Generously season both sides of the shanks.
• Sear the lamb. In a large oven-safe pot or Dutch oven, heat some extra virgin olive oil over medium-high heat until shimmering. Add the shanks and brown them on all sides. Do this in batches to ensure each shank gets a proper sear. Once done, set the shanks aside for now.
• Add vegetables. In the same Dutch oven, toss in 1 chopped yellow onion, 2 chopped celery ribs, 3 peeled and cubed carrots, and 1 pound of baby potatoes. Stir briefly in the olive oil.
• Prepare the red wine sauce. Pour in 2 cups of dry red wine and reduce by approximately half, carefully scraping up any flavorful bits stuck to the pot. Such bits add incredible depth to the sauce! Add 1 28-ounce can of whole peeled tomatoes, 3 cups of low-sodium beef broth, 2 cinnamon sticks, 4 sprigs of fresh thyme, and 2 sprigs of fresh rosemary. Season with a touch of kosher salt and black pepper. Return the seared lamb shanks to the pot, pressing them down to submerge as much as possible. Bring to a boil for 10 minutes before turning off the heat.
• Braise the lamb shanks. Cover the Dutch oven and place it in an oven preheated to 350°F. Braise for around 2 ½ hours. Check the shanks occasionally, adding more liquid if the sauce reduces too much. After 2 ½ hours, if they’re still tough, keep cooking, checking every 15 minutes until the meat is fall-off-the-bone tender. You should be left with about a third of the red wine sauce you started with.

The slow cooker is also a fantastic option for cooking lamb shanks. Here’s how:

• Season and sear the lamb shanks on the stove according to the recipe.
• Transfer the lamb shanks to a large slow cooker.
• Add the vegetables, 1 cup of red wine (instead of 2), beef broth, and the other ingredients.
• Cover and set the slow cooker to low for 8 hours or high for 5 to 6 hours, until the lamb shanks are cooked to tenderness.

To get a head start, chop the onions, carrots, and celery and store them in separate airtight containers in the fridge. You can also prepare the lamb shank seasoning mix in advance.

Braised lamb shanks in red wine can also be made a night in advance. The rich sauce will thicken and the flavors will deepen overnight.

To complement this impressive one-pot dish, I recommend serving it on a bed of plain couscous, Lebanese rice, or orzo pasta. Additionally, serve with warm pita or your favorite bread to enjoy every last drop of the sauce.

Start your meal with a vibrant salad, such as a zesty lemony arugula salad; a hearty white bean salad; or refreshing tabouli.

For dinner parties or special occasions, consider kicking off with a refreshing blood orange cocktail infused with vodka and rosemary.

This rosemary lamb shank recipe offers fantastic leftovers, as lamb stays juicy even when reheated; expect no dry meat! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the lamb and its vegetables in a preheated oven at 350°F for about 30 minutes. If the sauce has thickened too much, simply add a bit more beef broth.