Slow Cooked Lamb Shanks Rosemary

There's something about a kitchen filled with the smell of braising lamb that makes you feel like you're doing something important. Years ago, I watched my neighbor pull a Dutch oven from her oven with steam rising like a cloud, and I knew I had to learn how to make this. The first time I tried, I underestimated how long the shanks needed, but that mistake taught me patience, and now this dish is how I mark special evenings at home.

I remember cooking this for my partner's parents, watching them take that first bite and then immediately ask for the recipe. There's a quiet confidence that comes with serving something this unfussy yet elegant, knowing that time and heat have done most of the work for you.

Ingredients

• Lamb shanks: Buy them from a good butcher if you can, and don't trim away too much of the silverskin, as it keeps the meat intact during the long braise.
• Olive oil: Use a decent quality one for searing, nothing fancy, just something you'd want to taste.
• Red wine: Pick something you'd actually drink, because the cheap stuff can leave bitter notes that cook into the sauce.
• Beef or lamb stock: Homemade is wonderful, but a good quality store-bought version works beautifully here.
• Fresh rosemary and thyme: Dried will work in a pinch, but fresh herbs make the braising liquid smell like a Tuscan garden.
• Polenta: Look for it near the grains and pasta, not the instant packets, which turn mushy and forgettable.
• Parmesan cheese: Freshly grated tastes infinitely better than the pre-grated kind, and it melts into the polenta like silk.

Instructions

Set your oven and season your lamb:

Preheat to 160°C and pat your shanks completely dry with paper towels, then season generously with salt and pepper. Dry lamb browns better, and you'll hear it sizzle differently in the pan when it's ready.

Sear until golden brown:

Get your oil hot enough that it shimmers, then lay the shanks in carefully. Let them sit for a few minutes on each side until they develop a deep golden crust, resisting the urge to move them around.

Build your flavor base:

Once the lamb is out, throw in the diced onion, carrots, and celery. After five minutes, add the garlic and tomato paste, letting it caramelize for just a minute to deepen the flavors.

Deglaze with wine:

Pour in the red wine and scrape the bottom of the pot with a wooden spoon, gathering all those brown bits where the flavor lives. Let it bubble away for a few minutes to burn off the harshness.

Build the braising liquid:

Add your stock, tomatoes, and herb sprigs, then nestle the lamb shanks back in so they're mostly covered. The liquid should come up around them like a protective embrace.

Braise low and slow:

Cover the pot and slide it into the oven for 2.5 to 3 hours, turning the shanks once or twice. You'll know it's done when a fork slides through the meat without resistance.

Make your polenta:

About 30 minutes before the lamb is ready, bring salted water to a boil and whisk in the polenta very slowly, watching for lumps. Keep stirring every couple of minutes until it's thick, creamy, and pulls away from the sides of the pan.

Finish the polenta:

Stir in butter, Parmesan, and fresh rosemary, tasting as you go to adjust for salt and pepper. It should taste like comfort in a bowl.

Finish the sauce:

Remove the herb stems and bay leaves, and if the sauce looks thin, simmer it uncovered on the stove for a few minutes until it coats the back of a spoon.

Serve with intention:

Spoon a generous amount of rosemary polenta onto each plate, top with a lamb shank, and pour that glossy sauce over everything.

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There's a moment about two hours into cooking when you open the oven and the smell hits you, and you just know this is going to be something worth remembering. That's when cooking stops being a task and becomes anticipation.

Why This Dish Works

Long, slow cooking transforms tough cuts into something tender and luxurious, and the wine, tomatoes, and herbs create a sauce so good you'll find yourself scraping the pan. The polenta isn't just a side, it's a canvas for that beautiful sauce, creamy and warm and absolutely essential to the experience.

Make It Your Own

Add a strip of orange zest to the braising liquid for a subtle brightness that plays against the richness. If you want a sharper edge, swap the Parmesan for Pecorino Romano in the polenta, and don't be shy about adjusting the herbs based on what you have on hand.

Pairing and Serving

This is a dish that begs for a robust red wine alongside it, something like a Chianti or Shiraz that won't be overwhelmed by all that braised lamb and rich sauce. Serve it on a cold evening when you want people to linger at the table, and don't be surprised when someone asks for seconds.

• Pour the wine about ten minutes before you sit down to eat, letting it breathe and settle.
• If you're cooking ahead, the lamb actually tastes better the next day after the flavors have mingled overnight.
• Leftovers shred beautifully and can become a spectacular ragu for pasta or polenta the day after.

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This is the kind of cooking that rewards patience and trust in the process. Once you've mastered it, you'll find yourself making it again and again.

Recipe FAQs

→ How long should the lamb shanks be cooked?

Cook the lamb shanks for approximately 2.5 to 3 hours in a low oven until the meat becomes very tender and easily pulls away from the bone.

→ Can I use a substitute for Parmesan in the polenta?

Yes, Pecorino Romano works well as a sharper alternative to Parmesan, adding a distinct flavor to the creamy polenta.

→ What herbs complement the lamb shanks best?

Fresh rosemary, thyme, and bay leaves are used to infuse the braising liquid with aromatic and earthy flavors that enhance the lamb.

→ How is the polenta prepared to achieve creaminess?

Gradually whisk coarse cornmeal into boiling salted water and cook on low heat for 20-25 minutes, stirring frequently. Finish by stirring in butter, grated cheese, and chopped rosemary.

→ What type of pot is ideal for braising lamb shanks?

A heavy-based ovenproof pot or Dutch oven is ideal, as it allows for even heat distribution during searing and slow cooking in the oven.

→ Are there any allergens to be aware of in this dish?

The dish contains dairy from butter and Parmesan, and sulfites from red wine. It is gluten-free if stock and cheese are verified accordingly.