If you are craving a meal that feels like a warm hug from the inside out, this Rosemary Garlic Lamb Shanks Recipe is exactly what you need. Braised slowly until the meat is incredibly tender and packed with deep, savory flavors, these lamb shanks soak up the fragrant garlic and fresh rosemary, creating a dish that’s both rustic and elegant. It’s perfect for sharing on a cozy evening—comforting, hearty, and utterly delicious, making every bite feel special.
Ingredients You’ll Need
The beauty of this Rosemary Garlic Lamb Shanks Recipe lies in its straightforward, yet thoughtfully chosen ingredients. Each one plays a vital role: from the fresh herbs that lend vibrant aromas to the wine and broth that build a rich, luscious sauce, these elements come together to create a perfectly balanced dish.
- Lamb Shanks (4, about 1 lb each): Choose well-marbled ones for tender, flavorful meat that falls off the bone.
- Olive Oil (2 tablespoons): Essential for searing the lamb to golden perfection and adding a silky texture to the dish.
- Onion (1 large, diced): Provides a sweet and savory base when softened.
- Garlic (4 cloves, minced): The star of the Rosemary Garlic Lamb Shanks Recipe, infusing the dish with pungent warmth.
- Carrots (2, chopped): Bring subtle sweetness and vibrant color to the braise.
- Celery Stalks (2, chopped): Add earthy depth and texture.
- Tomato Paste (1 tablespoon): Intensifies the sauce’s richness and adds a subtle tang.
- Beef or Lamb Broth (2 cups): A flavorful liquid that tenderizes and moistens the shanks during cooking.
- Red Wine (1 cup): Adds complexity and helps deglaze the pan for those irresistible browned bits.
- Fresh Rosemary (2 sprigs): Delivers an unmistakable piney fragrance that defines this recipe.
- Fresh Thyme (2 sprigs): Compliments the rosemary with its gentle earthiness.
- Bay Leaf (1): Adds subtle floral and herbal notes.
- Salt and Black Pepper (to taste): Simple seasonings that bring out the best in every ingredient.
How to Make Rosemary Garlic Lamb Shanks Recipe
Step 1: Prepare and Season the Lamb Shanks
Begin by preheating your oven to 325°F (165°C). Pat the lamb shanks dry with paper towels—a key step to getting a beautiful sear—and then season generously with salt and black pepper. This seasoning lays the groundwork for robust flavor in every bite.
Step 2: Sear the Lamb Shanks
Heat olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Place each shank carefully and sear on all sides until you achieve a rich, deep brown crust. This process locks in juices, and those caramelized bits will add incredible flavor to the sauce later. Once browned, set the shanks aside for now.
Step 3: Build the Flavor Base
In the same pot, toss in the diced onion, chopped carrots, and celery. Let them soften and sweat for about 5 to 6 minutes, which forms a sweet, savory foundation. Add in the minced garlic and tomato paste, stirring constantly for one more minute—this step helps awaken the garlic’s aroma and deepens the taste of your sauce.
Step 4: Deglaze and Combine Liquids
Pour in the red wine to deglaze the pot; make sure you scrape the bottom to release those precious browned bits from searing the lamb. Let the wine simmer for a couple of minutes to mellow its sharpness before adding the broth, fresh rosemary, thyme, and bay leaf. Return the lamb shanks to the pot, nestling them comfortably in the liquid—you want most of the shank to be submerged for even cooking.
Step 5: Braise the Lamb Shanks
Cover the pot with its lid and transfer it to the preheated oven. Let it braise low and slow for about 2 1/2 to 3 hours, or until the lamb is meltingly tender, practically falling off the bone. This slow cooking is what transforms the shanks into a silky, luxurious dish.
Step 6: Finish the Sauce
Carefully remove the lamb shanks and herb sprigs from the pot. If you want a thicker, more concentrated sauce, place the pot back on the stove and simmer the liquid for a few minutes until it reduces to your liking. This finishing touch ensures every forkful is coated with rich, flavorful goodness.
How to Serve Rosemary Garlic Lamb Shanks Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few more torn rosemary leaves on top adds a splash of color and a hint of freshness that complements the rich flavors beautifully. A light drizzle of good-quality olive oil can also enhance the final presentation and texture.
Side Dishes
Mashed potatoes are a classic pairing, offering a creamy bed to soak up the luscious sauce. For a lighter option, creamy polenta works beautifully by adding a smooth contrast. Or serve alongside crusty bread to dip and savor every last drop—each choice contributes its own special touch to round out this hearty meal.
Creative Ways to Present
Try plating each lamb shank individually atop a swirl of mashed root vegetables or even a bed of tender greens like sautéed spinach. For an impressive dinner party touch, serve in rustic shallow bowls that catch all the delicious sauce, garnished with a lemon wedge to brighten each mouthful.
Make Ahead and Storage
Storing Leftovers
This Rosemary Garlic Lamb Shanks Recipe actually tastes even better the next day, after the flavors have had time to mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to keep the sauce and meat together to maintain that rich flavor and moisture.
Freezing
If you want to save some for later, freezing is a fantastic option. Place cooled lamb shanks and sauce in a freezer-safe container or heavy-duty zip-top bag. They can be frozen for up to 3 months, making this a convenient dish to enjoy anytime you crave slow-cooked comfort.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently on the stove over low heat to avoid drying out the meat, stirring occasionally to re-emulsify the sauce. This slow warming helps retain the tender texture and rich flavors that define the Rosemary Garlic Lamb Shanks Recipe.
FAQs
Can I use a slow cooker for this Rosemary Garlic Lamb Shanks Recipe?
Absolutely! After searing the lamb shanks and sautéing the vegetables as described, transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the meat is tender. You’ll still get that luscious flavor and melt-in-your-mouth texture, and it’s even more hands-off.
Is red wine necessary for this recipe?
While red wine adds depth and complexity, you can replace it with extra broth if you prefer to skip alcohol. The sauce may not be quite as rich, but it will still be tasty and flavorful thanks to the herbs and slow braising.
Can I use dried rosemary instead of fresh?
Fresh rosemary is recommended for the brightest flavor, but if you only have dried, use about one teaspoon instead of two sprigs. Add it earlier in the cooking process so it has time to infuse the broth properly.
What if I don’t have a Dutch oven?
A heavy, oven-safe pot with a tight-fitting lid will do just fine—cast iron or stainless steel works well. If you don’t have a pot that goes from stove to oven, you can brown the shanks on the stove, prepare the sauce, and then transfer everything to a baking dish covered tightly with foil.
How do I know when the lamb shanks are done?
The lamb is perfectly cooked when it’s tender enough to fall off the bone with a gentle tug. A fork should slide easily into the meat, and the texture should be silky without being mushy. The slow braise at low temperature is key to achieving this tenderness.
Final Thoughts
There’s something truly magical about slow-cooked lamb shanks, especially when infused with the aromatic punch of garlic and fresh rosemary. This Rosemary Garlic Lamb Shanks Recipe is a personal favorite because it brings together simple ingredients with an irresistible technique that yields incredible results. I hope you give it a try soon and discover just how wonderful a comforting, flavorful meal like this can be to share and savor.
Print
Rosemary Garlic Lamb Shanks Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Deliciously tender Rosemary Garlic Lamb Shanks braised to perfection in a savory blend of red wine, aromatic herbs, and vegetables. This Mediterranean main course features lamb shanks slow-cooked until falling off the bone, served with a rich, flavorful sauce that pairs beautifully with mashed potatoes, polenta, or crusty bread.
Ingredients
Lamb Shanks and Seasoning
- 4 lamb shanks (about 1 lb each)
- Salt and black pepper to taste
Vegetables and Aromatics
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
Liquids and Flavorings
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cups beef or lamb broth
- 1 cup red wine (or more broth if preferred)
Herbs
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Preheat and Season: Preheat your oven to 325°F (165°C). Pat the lamb shanks dry with paper towels and generously season all sides with salt and black pepper to enhance flavor and promote browning.
- Sear the Lamb: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the lamb shanks on every side until they develop a deep brown crust, about 8–10 minutes total. This step locks in flavor. Remove the shanks and set aside.
- Sauté Vegetables: In the same pot, add diced onion, chopped carrots, and celery. Cook these vegetables for 5–6 minutes until they soften and release their aroma, stirring occasionally to prevent burning.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for another minute to bring out their flavors and meld with the vegetables.
- Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer gently for 2–3 minutes to reduce slightly and concentrate the flavors.
- Add Broth and Herbs: Pour in the beef or lamb broth, add fresh rosemary, thyme sprigs, and bay leaf. Stir to combine.
- Braise the Lamb: Return the lamb shanks to the pot, arranging them so they are mostly submerged in the liquid. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours until the lamb is tender and falling off the bone.
- Reduce the Sauce (Optional): Remove the lamb shanks and herb sprigs. Place the pot back on the stovetop over medium heat and simmer the sauce to reduce and thicken it slightly, enhancing its richness.
- Serve: Serve the lamb shanks hot alongside creamy mashed potatoes, polenta, or crusty bread. Spoon the flavorful sauce generously over the top for a comforting, hearty meal.
Notes
- Lamb shanks can be prepared a day in advance; flavors deepen overnight. Reheat gently before serving for best results.
- For extra richness, stir in a teaspoon of balsamic vinegar or butter into the sauce just before serving.
