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
Scale
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.
