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
Scale
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.
