Braised Lamb Shanks with Rosemary and Garlic
Braised lamb shanks are a classic dish that's perfect for a special occasion. The meat is slow-cooked in a flavorful broth until it's fall-off-the-bone tender. This recipe uses a combination of red wine, beef broth, and rosemary to create a rich and savory sauce. Serve the lamb shanks with mashed potatoes or rice for a complete meal.
Lamb shanks have been a part of culinary traditions for centuries. They're a flavorful and relatively inexpensive cut of meat that can be cooked in a variety of ways. Braising is one of the best methods for cooking lamb shanks, as it allows the meat to cook slowly and evenly in a flavorful liquid. This recipe for braised lamb shanks with rosemary and garlic is a simple and delicious way to prepare this classic dish.
Braised Lamb Shanks with Rosemary and Garlic Braised Lamb Shanks with Rosemary and Garlic Braised Lamb Shanks with Rosemary and Garlic Braised Lamb Shanks with Rosemary and Garlic
Prep time: 30 | Cook time: 120 | Serves: 4
Ingredients
  • 4 lamb shanks
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon rosemary, chopped
  • 1 cup red wine
  • 2 cups beef broth
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Season lamb shanks with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium heat.
  4. Brown lamb shanks on all sides.
  5. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
  6. Stir in garlic and rosemary and cook for 1 minute more.
  7. Add red wine and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  8. Transfer lamb shanks and vegetables to a roasting pan. Pour sauce over lamb shanks and cover with lid or aluminum foil.
  9. Braise in preheated oven until lamb shanks are tender and fall off the bone, about 2 hours.
  10. Serve lamb shanks with sauce and vegetables.
Why It Works
  • The combination of red wine, beef broth, and rosemary creates a rich and flavorful sauce that complements the lamb shanks perfectly.
  • Slow-cooking the lamb shanks in a covered pot allows the meat to cook evenly and become fall-off-the-bone tender.
  • Searing the lamb shanks before braising them adds a nice crust to the meat and helps to develop flavor.