Rosemary Garlic Lamb Shanks

Introduction

Rosemary Garlic Lamb Shanks are slow-cooked to achieve tender, fall-off-the-bone perfection. Infused with a rich blend of garlic, herbs, and a touch of red wine, this dish is ideal for a special dinner or a comforting meal.

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)

Directions

1. Prepare the Lamb Shanks:
   • Season the lamb shanks generously with salt and pepper.
   • Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until softened. Add the minced garlic and cook for another minute.
3. Add Tomato Paste and Herbs:
   • Stir in the tomato paste and cook for another 2 minutes. Add the rosemary, thyme, and bay leaves.
4. Deglaze the Pot:
   • Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly. Add the beef or lamb broth and balsamic vinegar.
5. Simmer the Lamb:
   • Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then reduce the heat to low. Cover and cook for 2 1/2 to 3 hours, or until the meat is tender. Alternatively, cook in a preheated 325°F (160°C) oven.
6. Check and Finish:
   • Once tender, remove the lid and let the sauce simmer uncovered for an additional 10-15 minutes to reduce and thicken.
7. Garnish and Serve:
   • Remove the lamb shanks and serve with the sauce ladled over the top. Garnish with fresh parsley and serve with mashed potatoes, roasted vegetables, or crusty bread.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 2 1/2 to 3 hours
• Total Time: Approximately 3 hours 15 minutes

Variations

• Red Wine Substitute: Use additional beef or lamb broth if you prefer not to use wine.
• Vegetable Options: Add potatoes or parsnips for extra heartiness.
• Herb Variations: Swap fresh rosemary and thyme with herbs like oregano or sage for different flavor notes.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth if needed to maintain moisture. You can also reheat in the oven at 350°F (175°C) until warmed through.

10 FAQs

1. Can I use a slow cooker for this recipe?
   • Yes, cook on low for 6-8 hours until tender.
2. Is it necessary to sear the lamb shanks?
   • Searing enhances flavor and color, but if you’re short on time, you can skip this step.
3. Can I make this dish ahead of time?
   • Yes, it can be made a day in advance and reheated.
4. What can I serve with lamb shanks?
   • Mashed potatoes, roasted vegetables, or a crusty bread complement the dish well.
5. Can I freeze leftovers?
   • Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
6. How do I know when the lamb is done?
   • The meat should be tender and easily pulled off the bone.
7. Can I substitute the lamb shanks with another cut of lamb?
   • Yes, use lamb shoulder or lamb stew meat, but adjust cooking times accordingly.
8. What’s the purpose of balsamic vinegar in this recipe?
   • It adds depth and a touch of sweetness to balance the flavors.
9. How can I thicken the sauce if it’s too thin?
   • Simmer the sauce uncovered to reduce it, or mix in a slurry of cornstarch and water.
10. Is there a non-alcoholic alternative to red wine?
    • Additional broth or a splash of grape juice can be used in place of red wine.

Conclusion

Rosemary Garlic Lamb Shanks offer a succulent and flavorful experience perfect for a special occasion or a cozy meal at home. The slow-cooked method ensures the lamb is tender and infused with the rich flavors of garlic, rosemary, and thyme. Paired with mashed potatoes or crusty bread, this dish is sure to impress and satisfy. Enjoy the delicious results of your slow-cooking effort!

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