Rosemary Lamb Shanks
Indulge in the rich, slow-cooked flavors of Rosemary Lamb Shanks, a hearty and elegant dish perfect for special occasions or comforting family dinners. Tender lamb shanks are seared to golden perfection, then braised in a savory blend of red wine, aromatic vegetables, and fresh rosemary for hours, creating a melt-in-your-mouth main course with deep, robust flavors. The addition of garlic, bay leaves, and tomato paste elevates the braising liquid into a luxurious sauce that begs to be spooned over creamy mashed potatoes or crusty bread. With minimal hands-on prep time and a luscious, fall-off-the-bone result, this recipe is the ultimate showcase of rustic, slow-cooked comfort. Perfect for lovers of lamb recipes, easy braising techniques, and rosemary-infused dishes.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 4 large garlic cloves
- 3 sprigs fresh rosemary
- 2 pieces bay leaves
- 1.5 cups dry red wine
- 2 cups low-sodium chicken or beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 teaspoons salt
- 1 teaspoons black pepper
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the lamb shanks on all sides until they are golden brown, about 8 minutes total. Remove the shanks from the pot and set aside.
Chop the onion, carrots, and celery into small pieces. Mince the garlic.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the chopped onion, carrots, and celery, cooking for about 5 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for another 1-2 minutes.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits.
Allow the wine to simmer and reduce by half, about 5 minutes.
Add the broth, rosemary sprigs, and bay leaves to the pot. Stir well to combine.
Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook the lamb shanks for 2.5 to 3 hours, turning them occasionally, until the meat is tender and falling off the bone.
Remove the pot from the oven and discard the rosemary sprigs and bay leaves.
Serve the lamb shanks with the rich sauce spooned over the top, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 780 mg | 17% | |
*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.
