Braised Lamb Shanks with Fresh Rosemary
Indulge in the rich, savory flavors of Braised Lamb Shanks with Fresh Rosemary, a hearty and comforting dish that’s perfect for a special dinner or cozy gathering. Tender lamb shanks are seared to golden perfection, then slow-braised with aromatic vegetables, dry red wine, and fragrant rosemary sprigs, creating a luscious, melt-in-your-mouth texture. This oven-braised recipe combines the warmth of garlic, the depth of tomato paste, and the robustness of beef or lamb stock to produce a flavorful sauce perfect for pouring over the meat. Easy to prepare yet impressively elegant, this slow-cooked masterpiece pairs beautifully with creamy mashed potatoes or rustic crusty bread to soak up every savory bite. Whether you're hosting guests or treating yourself, this rosemary-scented lamb dish promises a memorable dining experience.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 piece large onion
- 2 pieces carrots
- 2 pieces celery stalks
- 4 pieces garlic cloves
- 1 cup dry red wine
- 3 cups beef or lamb stock
- 2 tablespoons tomato paste
- 3 pieces fresh rosemary sprigs
- 2 pieces bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb shanks dry with paper towels, then season generously with 1 teaspoon of salt and the black pepper.
In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes total. Transfer the shanks to a plate and set aside.
Roughly chop the onion, carrots, and celery. Mince the garlic cloves.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes to reduce slightly.
Stir in the tomato paste, beef or lamb stock, rosemary sprigs, and bay leaves. Return the lamb shanks to the pot, nestling them into the liquid. The liquid should come about three-quarters of the way up the shanks—add more stock or water if necessary.
Bring the mixture to a gentle simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb shanks in the oven for about 2-2.5 hours, or until the meat is tender and nearly falling off the bone. Turn the shanks halfway through cooking for even flavor.
About 15 minutes before cooking is complete, mix the all-purpose flour and water in a small bowl to make a slurry. Stir the slurry into the pot to thicken the sauce slightly. Adjust seasoning with the remaining salt, if needed.
Once done, remove the pot from the oven and let it rest for 5 minutes. Remove the bay leaves and rosemary sprigs before serving.
Serve the lamb shanks with the braising sauce spooned over the top. Pair with mashed potatoes, polenta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 6319 mg | 275% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 17.1 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
