Braised Lamb Shanks Rosemary

I bought lamb shanks on a whim one cold Sunday, mostly because they looked impressive and I had no real plan. The butcher mentioned braising, and I nodded like I knew what I was doing. Two hours later, my kitchen smelled like a rustic inn somewhere in Provence, and I realized I'd stumbled onto something worth repeating.

The first time I served this to friends, I panicked because the sauce looked thin. I let it reduce while we finished wine, and by the time I plated it, the glaze clung to the meat like velvet. Everyone went quiet for a moment, then someone said it tasted like a memory they didn't know they had.

Ingredients

• Lamb shanks: Look for shanks with a good amount of meat and a nice layer of fat, which will render down and enrich the sauce as it braises.
• Carrots and celery: These form the aromatic base and break down into the sauce, adding natural sweetness and body.
• Onion: Yellow or white onions work best here, they soften into the background and sweeten the braising liquid.
• Garlic: Fresh cloves add a mellow, roasted depth after slow cooking, never harsh or sharp.
• Dry red wine: Use something you'd actually drink, a Merlot or Cabernet Sauvignon adds fruity richness without bitterness.
• Beef or lamb stock: Homemade is lovely, but a good quality store-bought stock works perfectly and saves time.
• Tomato paste: Caramelizing it in the pot before adding liquid creates a deep, savory backbone.
• Fresh rosemary and thyme: Whole sprigs infuse the sauce gently and are easy to fish out before serving.
• Bay leaves: They add a subtle herbal note that ties everything together quietly.
• Black pepper and salt: Freshly ground pepper makes a real difference, season generously before browning.
• Olive oil: Use a good quality oil for browning, it helps build flavor right from the start.

Instructions

Get the oven ready:

Preheat your oven to 160°C so it's at the perfect gentle heat when your pot goes in.

Season and brown the lamb:

Pat the shanks completely dry with paper towels, then season them all over with salt and pepper. Heat olive oil in a heavy pot until shimmering, then brown each shank on all sides until deeply golden, this takes patience but builds incredible flavor.

Build the vegetable base:

In the same pot with all those tasty browned bits, toss in the onion, carrots, and celery. Let them soften and pick up color for about five minutes, then stir in the garlic until fragrant.

Bloom the tomato paste:

Add the tomato paste and stir it around for a couple of minutes. You'll see it darken slightly and smell almost sweet.

Deglaze with wine:

Pour in the red wine and use a wooden spoon to scrape up every bit stuck to the bottom. Let it bubble and reduce for a few minutes.

Nestle and braise:

Return the lamb shanks to the pot, pour in the stock, and tuck in the rosemary, thyme, and bay leaves. Bring everything to a gentle simmer, cover with a lid, then slide it into the oven for 2 to 2½ hours until the meat is fall-apart tender.

Finish the sauce:

Transfer the lamb to a plate and tent with foil. Simmer the sauce on the stovetop for 10 to 15 minutes until it's thick enough to coat a spoon, then taste and adjust the seasoning.

Serve:

Spoon the silky sauce over the lamb shanks and watch it glisten.

Save

One winter evening, I made this for my parents and served it over creamy polenta. My dad, who usually talks through dinner, ate in complete silence. Afterward, he just nodded and said, Make this again. That's when I knew it was a keeper.

What to Serve Alongside

Creamy mashed potatoes are classic and soak up the sauce like a dream. Soft polenta is another favorite, it turns the dish into pure comfort. If you want something lighter, a crusty baguette for dipping works beautifully, or try roasted root vegetables for a bit of sweetness.

Making It Your Own

A strip of orange peel added to the braising liquid brings a subtle brightness that plays beautifully with the rosemary. Some people like to toss in a handful of olives or a spoonful of anchovy paste for extra depth. If you want a thicker sauce, you can mash some of the softened vegetables right into it before serving.

Storage and Reheating

This dish keeps wonderfully in the fridge for up to three days, and the flavors only deepen. Reheat gently on the stovetop with a splash of stock or water to loosen the sauce. You can also freeze the lamb and sauce together for up to two months, just thaw overnight in the fridge before warming.

• Let everything cool completely before storing to keep the texture intact.
• Reheat low and slow to avoid drying out the meat.
• If the sauce separates after freezing, a quick whisk while reheating brings it back together.

Save

This recipe taught me that the best meals aren't rushed, they're the ones that fill your home with warmth while you wait. I hope it becomes one of those dishes you make when you want to feel like everything's going to be okay.

Recipe FAQs

→ How do I achieve tender lamb shanks?

Slow braising at a low temperature allows the connective tissues to break down, resulting in tender, flavorful meat.

→ Can I substitute the red wine in the braising liquid?

Yes, beef or lamb stock can be used to maintain depth of flavor if alcohol is to be avoided.

→ What herbs complement lamb shanks in this preparation?

Fresh rosemary, thyme, and bay leaves add aromatic notes that enhance the lamb's richness.

→ Should the lamb be browned before braising?

Browning the meat develops a flavorful crust and deepens the overall taste of the dish.

→ How can I thicken the braising sauce?

Simmering the sauce uncovered after braising reduces it, concentrating flavors and thickening its texture.