Braised Lamb Shanks Rosemary (Printer-friendly)

Tender lamb shanks slow-cooked in a savory rosemary and red wine sauce with vegetables and herbs.

# What You Need:

→ Meats

01 - 4 lamb shanks, trimmed (approximately 14 oz each)

→ Vegetables

02 - 2 large carrots, peeled and chopped
03 - 2 celery stalks, chopped
04 - 1 large onion, chopped
05 - 4 cloves garlic, minced

→ Liquids

06 - 1 ⅔ cups dry red wine
07 - 2 cups beef or lamb stock
08 - 2 tablespoons tomato paste

→ Herbs & Spices

09 - 2 sprigs fresh rosemary
10 - 2 sprigs fresh thyme
11 - 2 bay leaves
12 - 1 teaspoon fresh ground black pepper
13 - 1 teaspoon salt, or to taste

→ Oils & Fats

14 - 2 tablespoons olive oil

# How to Make It:

01 - Set the oven to 325°F (160°C) to prepare for braising.
02 - Pat the lamb shanks dry and season evenly with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the lamb shanks on all sides for 8 to 10 minutes, then transfer to a plate.
04 - Add chopped onion, carrots, and celery to the pot and sauté for 5 minutes until softened. Incorporate minced garlic and cook for 1 minute more.
05 - Stir in tomato paste and cook for 2 minutes to develop flavor.
06 - Pour in the dry red wine, scraping the pot’s bottom to loosen browned bits. Allow the mixture to simmer gently for 3 minutes.
07 - Return the browned lamb shanks to the pot. Add the stock, fresh rosemary, thyme sprigs, and bay leaves. Bring to a gentle simmer on the stovetop.
08 - Cover the pot with a lid and transfer to the preheated oven. Braise for 2 to 2½ hours, until the meat is tender and easily pulls from the bone.
09 - Remove the lamb shanks and cover to keep warm. Simmer the sauce on the stovetop for 10 to 15 minutes to reduce and thicken, if desired.
10 - Discard the herb sprigs and bay leaves, then taste and adjust seasoning as needed. Plate lamb shanks and spoon the sauce over before serving.

# Expert Tips:

01 -
  • The lamb becomes so tender it practically dissolves off the bone with just a fork.
  • Your house will smell like a cozy European bistro for hours.
  • It looks and tastes fancy but mostly just needs time in the oven while you relax.
  • Leftovers somehow taste even richer the next day.
02 -
  • Don't skip browning the lamb, that caramelized crust is where half the flavor lives.
  • If your sauce tastes flat at the end, a pinch of salt or a splash more wine can wake it right up.
  • Let the lamb rest a few minutes after pulling it from the oven so the juices settle back in.
03 -
  • Use a Dutch oven with a tight-fitting lid to keep all the moisture and flavor locked in.
  • If you have time, sear the shanks the night before and refrigerate them, the flavors marry even better.
  • Taste the sauce before serving and don't be shy with the seasoning, lamb loves salt and pepper.

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