If you’re craving a dish that’s as comforting as a warm hug and as flavorful as a gourmet experience, look no further than this Rosemary Garlic Lamb Shanks Recipe. Tender, slow-cooked lamb shanks soak up the aromatic blend of rosemary and garlic, transforming simple ingredients into a melt-in-your-mouth sensation that’s perfect for sharing with family and friends. This recipe brings together rustic charm and elegant flair, making every bite a celebration of rich, hearty flavors that linger long after the last forkful.
Ingredients You’ll Need
Before diving in, gather a handful of straightforward ingredients that work beautifully together to create depth, aroma, and irresistible texture. Each component plays an essential role, from the savory broth to the fragrant herbs, ensuring the lamb shanks come out perfectly tender and aromatic.
- 4 lamb shanks: The star of the dish, known for their rich flavor and succulent tenderness when slow-cooked.
- Salt and pepper, to taste: Simple seasoning that enhances the meat’s natural flavors.
- 3 tablespoons olive oil: For searing the lamb and sautéing the vegetables to develop depth and richness.
- 1 large onion, chopped: Adds sweetness and a savory base to the sauce.
- 4 garlic cloves, minced: Brings a punch of aromatic garlic flavor that infuses the dish.
- 2 large carrots, chopped: Contributes natural sweetness and texture.
- 2 celery stalks, chopped: Adds subtle earthiness and balances the vegetables.
- 1/4 cup tomato paste: Intensifies the sauce’s color and imparts a rich umami depth.
- 2 cups beef or lamb broth: Keeps the lamb moist and enriches the sauce with meaty flavors.
- 1 cup red wine (optional): Adds complexity and a lovely acidity; can be replaced with more broth if preferred.
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried): The key herb that defines this Rosemary Garlic Lamb Shanks Recipe, providing its signature piney, fragrant aroma.
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried): Offers subtle herbal notes that complement rosemary beautifully.
- 2 bay leaves: Infuse the sauce with a gentle floral and herbal scent.
- 1 tablespoon balsamic vinegar: Adds brightness and a touch of acidity to balance richness.
- 1 tablespoon fresh parsley, chopped (for garnish): Freshness and a pop of color to finish the dish with flair.
How to Make Rosemary Garlic Lamb Shanks Recipe
Step 1: Prepare and Season the Lamb Shanks
Start by generously seasoning each lamb shank with salt and pepper. This simple step is crucial as it enhances the natural flavor of the meat and helps form a delicious crust during searing. Don’t be shy here—good seasoning makes all the difference.
Step 2: Sear the Lamb Shanks for Deep Flavor
Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, place the lamb shanks in the pot and sear each side until beautifully browned. This usually takes about 4-5 minutes per side and locks in those savory juices that make the shanks so succulent. Once browned, set them aside to rest for a bit.
Step 3: Sauté Aromatic Vegetables
Add the remaining tablespoon of olive oil to the same pot and toss in the chopped onion, carrots, and celery. Let these cook gently for about 5 minutes until they soften and start to caramelize. Then add the minced garlic and cook for another minute—this releases the garlic’s fragrant oils and sets the stage for the sauce’s depth.
Step 4: Build the Flavor with Tomato Paste and Herbs
Stir in the tomato paste, cooking it for a couple of minutes to deepen its flavor and color. Next, add the chopped fresh rosemary, thyme, and bay leaves. This herb combination is what truly makes the Rosemary Garlic Lamb Shanks Recipe stand out, enveloping every bite with fragrant, earthy notes.
Step 5: Deglaze and Create the Sauce
Pour in the red wine if you’re using it, and scrape the bottom of the pot to lift all those delicious browned bits—this stage is all about capturing maximum flavor. Let the wine reduce slightly for 2 to 3 minutes before adding the broth and balsamic vinegar, creating a rich and tangy braising liquid.
Step 6: Simmer the Lamb Until Tender
Return the lamb shanks to the pot, nestling them into the liquid so they’re mostly submerged. Cover and simmer gently on low heat for 2 1/2 to 3 hours, or alternatively, place the pot in a 325°F (160°C) oven. This slow cooking method breaks down the connective tissue until the lamb is fall-off-the-bone tender and infused with the herbaceous sauce.
Step 7: Final Reduction and Sauce Thickening
Once the lamb is tender, remove the lid and let the sauce simmer uncovered for 10-15 minutes. This step reduces and thickens the sauce, intensifying the flavor so every spoonful is rich and luscious.
Step 8: Garnish and Serve Your Masterpiece
Carefully remove the lamb shanks from the pot and serve them with generous spoonfuls of the aromatic sauce. Sprinkle freshly chopped parsley over the top for a burst of color and freshness—your Rosemary Garlic Lamb Shanks Recipe is now ready to impress!
How to Serve Rosemary Garlic Lamb Shanks Recipe
Garnishes
Adding freshly chopped parsley not only brightens the dish visually but also introduces a light, herbaceous contrast to the rich sauce. For an extra touch, a sprinkle of lemon zest or a drizzle of good-quality olive oil can elevate the flavors even more.
Side Dishes
This lamb dish pairs beautifully with creamy mashed potatoes or buttery polenta, both of which soak up the luscious sauce perfectly. For a lighter option, serve alongside roasted seasonal vegetables or a crisp green salad dressed with a simple vinaigrette to balance the richness.
Creative Ways to Present
For a rustic yet elegant presentation, arrange the lamb shanks on a large platter surrounded by the braised vegetables and sauce. Alternatively, plate individual servings on warm plates with a scoop of your favorite side and a drizzle of sauce artistically pooled around the meat for that restaurant-quality feel.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the lamb shanks and sauce together in an airtight container in the refrigerator. They’ll keep well for up to 3 days and the flavors often develop even more overnight.
Freezing
This Rosemary Garlic Lamb Shanks Recipe freezes beautifully, making it a fantastic make-ahead meal. Cool the lamb and sauce completely before placing them in freezer-safe containers. It will stay fresh for up to 3 months, ready for a comforting dinner anytime you crave it.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over low heat to avoid drying out the meat, adding a splash of broth if needed to keep the sauce silky and smooth. Avoid microwaving to preserve the tender texture and complex flavors.
FAQs
Can I use bone-in lamb shanks for this recipe?
Yes! Bone-in shanks work best for this dish because the bones add extra flavor and help keep the meat juicy and tender during the long cooking process.
Is red wine necessary in the Rosemary Garlic Lamb Shanks Recipe?
While red wine adds wonderful depth and acidity, you can easily substitute it with additional broth if you prefer to avoid alcohol or don’t have wine on hand.
How do I know when the lamb shanks are done?
The lamb is ready when it’s incredibly tender and easily pulls away from the bone. This usually takes about 2 1/2 to 3 hours of slow simmering or baking in the oven at 325°F.
Can I make this recipe in a slow cooker?
Absolutely. After searing the shanks and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender and falling off the bone.
What can I serve with the Rosemary Garlic Lamb Shanks Recipe for a complete meal?
Sticky mashed potatoes, roasted root vegetables, or creamy polenta are excellent side options to complement the rich, savory lamb and soak up the luscious sauce.
Final Thoughts
This Rosemary Garlic Lamb Shanks Recipe is one of those dishes that feels like a warm welcome every time you make it. It’s perfect for special occasions or weekend dinners when you want to slow down and savor something truly delicious. Don’t hesitate to try it—you’ll be rewarded with tender lamb bathed in a fragrant, savory sauce that’s sure to become a cherished favorite in your kitchen.
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
This Rosemary Garlic Lamb Shanks recipe features tender, slow-simmered lamb shanks infused with aromatic herbs, garlic, and a rich red wine and tomato-based sauce. Perfect for a comforting and elegant meal, it pairs wonderfully with mashed potatoes or roasted vegetables.
Ingredients
Meat
- 4 lamb shanks
- Salt and pepper, to taste
Vegetables and Herbs
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped (for garnish)
Liquids and Condiments
- 3 tablespoons olive oil
- 1/4 cup tomato paste
- 2 cups beef or lamb broth
- 1 cup red wine (optional, or substitute with more broth)
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the Lamb Shanks: Season the lamb shanks generously with salt and pepper to enhance flavor.
- Sear the Lamb Shanks: 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 for about 4-5 minutes per side to lock in juices, then remove and set aside.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pot. Sauté chopped onion, carrots, and celery for 5 minutes until softened. Add 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 the flavor. Then add the rosemary, thyme, and bay leaves, stirring to combine.
- Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to lift any browned bits for added flavor. Let it simmer for 2-3 minutes. Add the beef or lamb broth and balsamic vinegar.
- Simmer the Lamb: Return the lamb shanks to the pot, ensuring they are submerged in liquid. Cover and simmer on low heat on the stovetop for 2 1/2 to 3 hours until the meat is tender and falling off the bone. Alternatively, place the covered pot in a preheated 325°F (160°C) oven for the same amount of time.
- Reduce the Sauce: After the lamb is tender, remove the lid and simmer uncovered for 10-15 minutes to thicken and concentrate the sauce.
- Garnish and Serve: Remove the lamb shanks from the pot and spoon the rich sauce over them. Garnish with fresh parsley and serve alongside mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Notes
- You can substitute red wine with extra broth if you prefer a non-alcoholic version.
- For an even deeper flavor, marinate the lamb shanks with rosemary, garlic, and olive oil a few hours before cooking.
- Using a heavy-bottomed pot or Dutch oven helps evenly distribute heat for slow simmering.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
