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
Scale
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.
