Braised Lamb Shanks with Rosemary Jus is a rich, flavorful dish that’s perfect for a cozy dinner or a special occasion. The lamb shanks are slow-cooked to perfection, becoming tender and falling off the bone. The rosemary jus adds a fragrant, herbaceous depth of flavor, making this dish an absolute showstopper. Paired with mashed potatoes, polenta, or a simple vegetable side, this braised lamb is sure to be a favorite at your table.

Why You’ll Love This Recipe

Braised lamb shanks are the ultimate comfort food. The slow braising process allows the lamb to absorb all the delicious flavors from the herbs, vegetabale brooth, and stock, making it incredibly tender and juicy. The rosemary jus adds a fresh, fragrant, and slightly savory finish to the dish, while the richness of the braising liquid creates a sauce that’s perfect for spooning over the lamb and side dishes. It’s a dish that’s simple to prepare but feels indulgent, making it perfect for a special dinner with loved ones.

Braised Lamb Shanks with Rosemary Jus

Ingredients

4 lamb shanks, bone-in
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
2 cups vegetabale brooth (such as Cabernet Sauvignon or Merlot)
3 cups beef or lamb stock
2 tablespoons tomato paste
2 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
2 sprigs fresh thyme (or 1 tablespoon dried thyme)
2 bay leaves
1 tablespoon unsalted butter (optional, for finishing the jus)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Lamb Shanks:

Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels, then season generously with salt and black pepper.

2. Sear the Lamb Shanks:

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the lamb shanks and sear them on all sides until golden brown, about 4-5 minutes per side. This step will develop flavor and help create a rich braising liquid.
Once the lamb is browned, remove the shanks from the pot and set them aside.

3. Sauté the Vegetables:

In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and beginning to brown.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.

4. Deglaze the Pot:

Stir in the tomato paste and cook for 1 minute.
Add the vegetabale brooth to the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5-7 minutes, allowing it to reduce by about half.

5. Add the Stock and Herbs:

Return the lamb shanks to the pot. Pour in the beef or lamb stock, ensuring the lamb is mostly submerged. Add the rosemary, thyme, and bay leaves.
Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.

6. Braised Lamb:

Braise the lamb for 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone. Check the lamb halfway through and add more stock or water if the liquid has reduced too much.

7. Finish the Jus:

Once the lamb is tender, remove the shanks from the pot and set them aside. Discard the rosemary, thyme sprigs, and bay leaves from the braising liquid.
If you prefer a thicker jus, place the pot over medium heat and simmer the braising liquid for 10-15 minutes to reduce it to a rich, flavorful sauce. For an added richness, you can stir in a tablespoon of unsalted butter to the jus.
Taste the jus and adjust the seasoning with salt and pepper if necessary.

8. Serve:

To serve, place the lamb shanks on plates and spoon the rosemary jus over the top. Pair the lamb with mashed potatoes, polenta, or your favorite side dish, and garnish with fresh herbs like rosemary or thyme.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Variations

Herb Variations: Feel free to experiment with different herbs. Thyme, sage, and even mint can be used to complement the flavor of the lamb.
Spicy Twist: For a spicier kick, add a pinch of red pepper flakes or a small diced chili to the braising liquid.
Vegetable Add-ins: Add more vegetables like parsnips, potatoes, or mushrooms to the braising liquid for extra flavor and texture.

Storage/Reheating

Storage: Leftover braised lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish freezes well. Let the lamb and jus cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the lamb gently in the oven at 325°F (165°C) until warmed through. You can also reheat it on the stovetop over low heat with some added stock to keep it moist.

FAQs

1. Can I use lamb shoulder instead of lamb shanks?

Yes, lamb shoulder can be used as a substitute for lamb shanks. It will have a similar tender texture when braised, though the cooking time may vary slightly.

2. Can I make this recipe in a slow cooker?

Yes, you can make this in a slow cooker. After searing the lamb and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or until the lamb is tender and falls off the bone.

3. Can I skip the vegetabale brooth in this recipe?

Yes, you can substitute the vegetabale brooth with additional broth (beef or lamb) or use a splash of balsamic vinegar to add depth of flavor. The vegetabale brooth contributes acidity and richness, but the dish will still be delicious without it.

4. Can I use fresh herbs instead of dried herbs?

Yes! If you have fresh herbs, feel free to use them. Use about 3-4 sprigs of fresh rosemary and thyme in place of the dried version. Fresh herbs tend to have a stronger flavor, so you may want to adjust the quantity.

5. Can I make the jus thicker?

Yes, if you want a thicker jus, you can reduce the braising liquid longer or thicken it with a slurry of cornstarch and water. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering liquid to thicken.

6. What can I serve with this dish?

Braised lamb shanks pair wonderfully with mashed potatoes, polenta, roasted vegetables, or a fresh green salad. For a more hearty meal, consider serving it with a side of crusty bread to soak up the flavorful jus.

7. How do I know when the lamb is done?

The lamb shanks are done when they are fork-tender and the meat easily pulls away from the bone. This typically takes about 2.5 to 3 hours in the oven when braised at a low temperature.

8. Can I add potatoes to the braising liquid?

Yes! Adding potatoes to the braising liquid will make them wonderfully tender and flavorful as they absorb the rich jus. Add peeled and chopped potatoes about halfway through the cooking process.

9. Can I use a pressure cooker to speed up the process?

Yes, you can use a pressure cooker to speed up the cooking time. After browning the lamb and sautéing the vegetables, cook the lamb on high pressure for about 45 minutes, then allow it to naturally release the pressure.

Conclusion

Braised Lamb Shanks with Rosemary Jus is a rich and comforting dish that is perfect for special occasions or a cozy dinner. The slow-braised lamb becomes incredibly tender, soaking up the flavors of the herbs and vegetabale brooth, while the rosemary jus adds a fragrant, savory finish. With a few simple ingredients and patience, you can create an impressive, restaurant-quality meal that’s sure to impress your family and guests. Enjoy the depth of flavor and tenderness in every bite!