Braised Lamb Shanks Rosemary (Print version)

Tender lamb shanks braised with rosemary, carrots, and red wine in a savory, slow-cooked sauce.

# Ingredient List:

→ Meats

01 - 4 lamb shanks (approximately 14 oz each), trimmed

→ Vegetables

02 - 2 large carrots, peeled and chopped
03 - 2 celery stalks, chopped
04 - 1 large onion, chopped
05 - 4 garlic cloves, minced

→ Liquids

06 - 1 2/3 cups dry red wine
07 - 2 cups beef or lamb stock
08 - 2 tablespoons tomato paste

→ Herbs & Spices

09 - 2 sprigs fresh rosemary
10 - 2 sprigs fresh thyme
11 - 2 bay leaves
12 - 1 teaspoon freshly ground black pepper
13 - 1 teaspoon salt, adjust to taste

→ Oils & Fats

14 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat oven to 325°F (160°C).
02 - Pat lamb shanks dry and season evenly with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown lamb shanks on all sides for 8 to 10 minutes, then remove and set aside.
04 - Add chopped onion, carrots, and celery to the same pot. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 2 minutes to develop flavor.
06 - Pour in the red wine, scraping the bottom of the pot to release browned bits. Simmer for 3 minutes to reduce slightly.
07 - Return lamb shanks to the pot. Add stock, rosemary, thyme, and bay leaves. Bring mixture to a gentle simmer on the stovetop.
08 - Cover the pot and transfer to the preheated oven. Cook for 2 to 2½ hours, until lamb is tender and easily pulls from the bone.
09 - Remove lamb shanks and cover to keep warm. Simmer sauce over medium heat for 10 to 15 minutes to thicken, if desired.
10 - Discard herb sprigs and bay leaves. Adjust seasoning to taste. Serve lamb shanks with the sauce spooned over the top.

# Expert Advice:

01 -
  • The kind of dish that does most of the work while you sit with a book or catch up on laundry.
  • Lamb becomes impossibly tender and the rosemary-red wine sauce is rich enough to make you forget you're eating at home.
  • It looks impressive but the steps are straightforward, no fancy skills needed.
02 -
  • Don't rush the browning step, that's where the flavor starts and skipping it makes the whole dish taste flat.
  • If your sauce is too thin at the end, don't panic, just simmer it uncovered on the stove and it will thicken up beautifully.
  • Let the lamb rest under foil while you reduce the sauce, it stays juicy and makes plating easier.
03 -
  • Use a wine you'd actually enjoy drinking, it makes a noticeable difference in the final sauce.
  • If the lamb isn't quite tender after 2 hours, give it another 20 to 30 minutes, every oven runs a little different.
  • Taste the sauce before serving and adjust the salt, the stock can vary wildly in seasoning.

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