Description
Braised Lamb Shanks with Rosemary Jus is a rich, flavorful dish where tender lamb shanks are slow-cooked with vegetables, herbs, and stock, and finished with a fragrant rosemary jus. This comforting dish is perfect for a cozy dinner or special occasion.
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 vegetable broth (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)
Instructions
- 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.
- 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. Remove the lamb from the pot and set them aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Deglaze the Pot: Stir in the tomato paste and cook for 1 minute. Add the vegetable broth 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.
- 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.
- Braise the Lamb: Braise the lamb for 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone. Check halfway through and add more stock or water if the liquid has reduced too much.
- 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, simmer the braising liquid over medium heat for 10-15 minutes to reduce it. Stir in unsalted butter for added richness if desired.
- Serve: Place the lamb shanks on plates and spoon the rosemary jus over the top. Serve with mashed potatoes, polenta, or a vegetable side. Garnish with fresh herbs like rosemary or thyme.
Notes
- If you prefer thicker jus, reduce the braising liquid or thicken with a cornstarch slurry.
- To add more vegetables, try adding parsnips, potatoes, or mushrooms to the braising liquid.
- If you prefer a spicier kick, add a pinch of red pepper flakes or a small diced chili to the braising liquid.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: European
Nutrition
- Serving Size: 1 shank
- Calories: 480
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 125mg
