Description
Rosemary Garlic Lamb Shanks are slow-cooked to tender perfection with a savory blend of garlic, herbs, and a touch of red wine. This dish offers rich flavors and is ideal for a special dinner or cozy evening meal.
Ingredients
Scale
- 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.
- 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 the lamb and set aside.
- Sauté the Vegetables:
- Add the remaining tablespoon of olive oil to the same pot. Sauté the chopped onion, carrots, and celery for about 5 minutes. Add the minced garlic and cook for another minute.
- Add Tomato Paste and Herbs:
- Stir in the tomato paste and cook for 2 minutes. Add the rosemary, thyme, and bay leaves.
- Deglaze the Pot:
- Pour in the red wine (if using) and scrape up any browned bits. Simmer for 2-3 minutes. Add the beef or lamb broth and balsamic vinegar.
- Simmer the Lamb:
- Return the lamb shanks to the pot, making sure they are submerged. Simmer on low, covered, for 2 1/2 to 3 hours, or until tender. Alternatively, cook in a preheated 325°F (160°C) oven.
- Check and Finish:
- Once tender, remove the lid and simmer uncovered for 10-15 minutes to reduce and thicken the sauce.
- Garnish and Serve:
- Remove the lamb shanks and serve with the sauce. Garnish with fresh parsley. Serve with mashed potatoes, roasted vegetables, or crusty bread.
Notes
- For a richer flavor, use lamb broth instead of beef broth.
- If you prefer not to use wine, substitute with additional broth.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 2 1/2 to 3 hours
- Category: Main Course
- Method: Stovetop or Oven
- Cuisine: American
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150 mg