Braised Lamb Shanks with Rosemary and Thyme

Succulent lamb shanks are slowly braised with fresh rosemary and thyme, creating a hearty dish that echoes the bold flavors and tannins of the Touriga Nacional.

Recipe Information

Prep Time: 10 Minutes

Cook Time: 180 Minutes

Total Time: 190 Minutes

Total Servings: 4


  • 4 Lamb shanks
  • 2 tbsp Zinc House Farm olive oil
  • 1 Onion (diced)
  • 2 Cloves of garlic (minced)
  • 1 cup Red wine (preferably 2021 Touriga Nacional)
  • 2 cup Beef stock
  • 2 Sprigs rosemary
  • 2 Sprigs thyme
  • Salt and black pepper to taste


  1. Preheat your oven to 325°F (160°C).

  2. Season the lamb shanks with salt and black pepper.

  3. In a large oven-safe pot, heat Zinc House Farm olive oil over medium-high heat.

  4. Sear the lamb shanks on all sides until browned, then remove them from the pot.

  5. In the same pot, add diced onion and garlic, sautéing until softened.

  6. Deglaze the pot with red wine, scraping up any browned bits.

  7. Return the lamb shanks to the pot and add beef stock, rosemary, and thyme.

  8. Cover and transfer to the preheated oven.

  9. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

  10. Serve the lamb shanks hot, accompanied by a glass of Clark Ferrea Touriga Nacional to enhance this gastronomic experience.

Suggested wine pairing

2021 Touriga Nacional, Amador County