If you’re craving a dish that feels like a warm hug on a plate, look no further than this Rosemary Garlic Lamb Shanks Recipe. Tender, fall-off-the-bone lamb shanks slow-cooked in a rich, aromatic sauce bursting with fresh rosemary and garlic create an unforgettable experience. The hearty flavors meld beautifully with a splash of red wine and the earthy depth of slow-simmered vegetables, making every bite a celebration. This dish isn’t just a meal; it’s comfort food elevated to a whole new level, perfect for gatherings or a special weekend treat.
Ingredients You’ll Need
Getting the flavors just right means starting with simple, high-quality ingredients. Each component adds a layer of depth and character—from the fragrant rosemary and tender lamb to the colorful medley of vegetables that sweeten and enrich the sauce as it cooks.
- 4 lamb shanks: The star of the dish, offering rich, tender meat after slow cooking.
- Salt and pepper, to taste: Essential seasonings that enhance the natural flavors of the lamb.
- 3 tablespoons olive oil: Helps achieve a lovely sear and adds richness to the stew.
- 1 large onion, chopped: Provides sweetness and body to the sauce.
- 4 garlic cloves, minced: Infuses a warm, aromatic punch that complements rosemary perfectly.
- 2 large carrots, chopped: Adds subtle sweetness and color.
- 2 celery stalks, chopped: Brings a gentle earthiness and texture.
- 1/4 cup tomato paste: Thickens the sauce and lends a subtle tangy depth.
- 2 cups beef or lamb broth: Base liquid that tenderizes the meat and enriches flavor.
- 1 cup red wine (optional): Adds complexity and balances the richness—feel free to swap with broth if preferred.
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried): The herb that makes this recipe sing with its piney, fragrant notes.
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried): Subtle herbal layers that support the rosemary.
- 2 bay leaves: Provide a mild bitterness that lifts the stew’s depth.
- 1 tablespoon balsamic vinegar: Adds a hint of sweetness and acidity to balance the flavors.
- 1 tablespoon fresh parsley, chopped (for garnish): Freshen things up with a bright, herby finish.
How to Make Rosemary Garlic Lamb Shanks Recipe
Step 1: Prepare the Lamb Shanks
Start by seasoning your lamb shanks generously with salt and pepper. This simple step is crucial because it lays the foundation for a well-seasoned, flavorful crust after searing. Don’t be shy with the salt; it helps lock in moisture and enhances the meat’s natural taste.
Step 2: Brown the Lamb Shanks
Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until you get a beautiful golden-brown crust—this usually takes about 4 to 5 minutes for each side. Browning adds an umami richness and locks in flavor, so take your time here. Once browned, remove the shanks and set them aside.
Step 3: Sauté the Vegetables
In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onion, carrots, and celery, then cook them gently for about 5 minutes until they soften and start to caramelize. Add the minced garlic and let it cook for about one more minute until fragrant. This base infuses the dish with sweet, aromatic flavors that build complexity.
Step 4: Add Tomato Paste and Herbs
Stir in the tomato paste and allow it to cook for around 2 minutes. This step deepens the sauce’s richness and balances acidity. Now sprinkle in the chopped rosemary, thyme, and bay leaves. These herbs are key players, releasing their fragrant oils that elevate the overall flavor profile of the lamb.
Step 5: Deglaze the Pot
Pour in the red wine if you’re using it—it’s the perfect way to loosen all the delicious browned bits stuck to the pot’s bottom. Let it simmer gently for 2 to 3 minutes to burn off the alcohol. Next, stir in the broth and balsamic vinegar, combining everything into a lush, flavorful liquid that will braise the lamb to perfection.
Step 6: Simmer the Lamb
Return the lamb shanks to the pot, nestling them so they’re mostly covered by the cooking liquid. Cover and let them simmer on low heat for 2 1/2 to 3 hours, or transfer the pot to a preheated 325°F (160°C) oven. The slow simmering breaks down connective tissues, making the meat irresistibly tender.
Step 7: Check and Finish the Sauce
Once the shanks are tender and falling off the bone, remove the lid and simmer uncovered for another 10 to 15 minutes. This reduction thickens and intensifies the sauce, transforming it into a luscious gravy that’ll coat every forkful with savory goodness.
Step 8: Garnish and Serve
Carefully remove the lamb shanks from the pot and spoon the sauce over them. Scatter freshly chopped parsley on top for a burst of color and fresh flavor. Now you’re ready to indulge!
How to Serve Rosemary Garlic Lamb Shanks Recipe
Garnishes
A sprinkle of fresh parsley is a simple yet highly effective garnish. It adds a burst of color and a subtle brightness to the rich, hearty lamb. For a bit more flair, try thinly shaved lemon zest for a light citrus note or even a drizzle of good-quality olive oil to enhance silkiness.
Side Dishes
Mashed potatoes are classic—they soak up every drop of the irresistible rosemary garlic sauce. Roasted root vegetables like carrots and parsnips complement the earthy flavors in the lamb, while crusty bread offers a satisfying way to mop up the gravy. Creamy polenta or buttery couscous also make fantastic companions for this dish.
Creative Ways to Present
For a dinner party, serve the lamb shanks on a big wooden platter surrounded by colorful vegetables and piles of mashed potatoes for a rustic yet elegant look. Alternatively, portion the meat and sauce into individual ramekins for a charming, personal touch. Garnish each with a rosemary sprig for an eye-catching finish.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover lamb shanks and sauce in an airtight container and store them in the refrigerator. They will keep deliciously for up to 3 days. The flavors tend to deepen even further after resting overnight.
Freezing
This Rosemary Garlic Lamb Shanks Recipe freezes beautifully. Transfer the cooled lamb shanks and sauce into a freezer-safe container or ziplock bag, removing as much air as possible. They’ll keep well for up to 3 months, making it a perfect make-ahead meal for busy days or unexpected guests.
Reheating
To reheat, thaw the lamb shanks overnight in the refrigerator if frozen. Warm gently on the stovetop over low heat, covered, until heated through. Reheating slowly prevents drying out and allows the sauce to regain its luscious consistency.
FAQs
Can I use dried rosemary instead of fresh in this Rosemary Garlic Lamb Shanks Recipe?
Absolutely. Use about one-third of the amount when substituting dried herbs for fresh, so if the recipe calls for 2 tablespoons fresh rosemary, use 2 teaspoons dried. The flavor is slightly more concentrated, so a smaller amount works perfectly.
Is red wine necessary for this recipe?
Red wine adds a wonderful depth and complexity to the sauce but isn’t mandatory. You can easily omit it and use extra beef or lamb broth instead. The dish will still be rich and flavorful.
How do I know when the lamb shanks are done?
The shanks are done when the meat is tender and easily pulls away from the bone. This usually happens after about 2 1/2 to 3 hours of simmering or baking low and slow.
Can I prepare this recipe in a slow cooker?
Yes, after searing the lamb and sautéing the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until beautifully tender. It’s a great hands-off way to achieve the same delicious results.
What can I use if I don’t have balsamic vinegar?
If balsamic vinegar isn’t on hand, a splash of red wine vinegar or apple cider vinegar works well to provide that essential balance of acidity and sweetness.
Final Thoughts
This Rosemary Garlic Lamb Shanks Recipe transforms simple ingredients into a soul-satisfying feast that feels truly special. Slow-cooked to tender perfection and infused with aromatic herbs, it’s sure to become one of your favorite dishes to make and share. I can’t wait for you to try it and experience all the heartwarming goodness in every bite.
Print
Rosemary Garlic Lamb Shanks Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
Tender and flavorful Rosemary Garlic Lamb Shanks slow-simmered in a rich sauce of red wine, tomato paste, and fresh herbs. This comforting dish features seared lamb shanks braised with carrots, celery, onion, and aromatic seasonings, perfect for an elegant dinner that melts in your mouth.
Ingredients
Main Ingredients
- 4 lamb shanks
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1/4 cup tomato paste
- 2 cups beef or lamb broth
- 1 cup red wine (optional, or substitute with more broth)
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Lamb Shanks: Season the lamb shanks generously with salt and pepper on all sides to enhance their natural flavor.
- Sear the Lamb: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb shanks on all sides, about 4–5 minutes per side, until a deep crust forms. Remove the shanks and set aside to retain the flavorful drippings in the pot.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion, carrots, and celery for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste and Herbs: Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Then add the fresh rosemary, thyme, and bay leaves to the vegetables, stirring to blend the herbs throughout.
- Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to lift the flavorful browned bits. Let it simmer for 2–3 minutes to mellow the alcohol. Add the beef or lamb broth and balsamic vinegar, stirring to combine.
- Simmer the Lamb: Return the lamb shanks to the pot, making sure they are mostly submerged in the liquid. Cover and simmer on low heat for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone. Alternatively, you can transfer the covered pot to a preheated oven at 325°F (160°C) and cook for the same duration.
- Check and Finish: Once the lamb is tender, remove the lid and continue to simmer the sauce uncovered for 10–15 minutes. This reduces and thickens the sauce for a richer finish.
- Garnish and Serve: Remove the lamb shanks and transfer to serving plates. Spoon the thickened sauce and vegetables over the top and garnish with fresh parsley. Pair with creamy mashed potatoes, roasted vegetables, or crusty bread for a hearty meal.
Notes
- For a non-alcoholic version, substitute the red wine with additional broth or grape juice.
- To save time, lamb shanks can be seared in advance and refrigerated before braising.
- Slow cooking enhances tenderness, so low and slow simmering is key.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Serve with polenta or couscous as alternative sides to potatoes or bread.
