Braised Lamb Shanks with Rosemary
Transform your next dinner into an elegant, comforting feast with these Braised Lamb Shanks with Rosemary. Slow-cooked to perfection, the tender lamb shanks are seared for a rich, golden crust before being simmered in a robust medley of red wine, beef stock, and fragrant herbs like rosemary, thyme, and bay leaf. A base of sautéed onions, carrots, and celery infuses warmth and depth, while a final touch of lemon zest adds a bright, citrusy finish. This one-pot wonder is ideal for entertaining or a cozy night in, pairing beautifully with creamy mashed potatoes or rustic crusty bread. With minimal prep and oven-braised ease, this savory, melt-in-your-mouth dish is both impressive and irresistibly satisfying. Perfect for lovers of hearty comfort food and Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 0.5 cups all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 1.5 cups dry red wine
- 3 cups beef stock
- 1 cup canned crushed tomatoes
- 3 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels. Season them generously with 1 teaspoon of salt and 1 teaspoon of black pepper.
Lightly coat the lamb shanks in the all-purpose flour, shaking off any excess.
In a large oven-safe Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove them from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Pour in the red wine and bring it to a simmer, scraping the bottom of the pot to deglaze and remove any browned bits.
Add the beef stock, crushed tomatoes, rosemary sprigs, thyme sprigs, bay leaf, and the remaining salt (1 teaspoon) and black pepper (0.5 teaspoon). Stir well to combine.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone. Check halfway through and turn the shanks if needed.
Once cooked, remove the pot from the oven. Discard the rosemary, thyme, and bay leaf. Skim off excess fat from the surface of the sauce if desired.
Serve the lamb shanks with the sauce spooned over the top, garnished with lemon zest for brightness. Pair with mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.3 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 973 mg | 21% | |
*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.
