Few dishes say “cozy elegance” quite like Rosemary Garlic Lamb Shanks. This Mediterranean-inspired masterpiece boasts fall-off-the-bone-tender lamb braised slowly in a luscious red wine and herb-infused sauce, making every bite an experience to savor. Whether it’s a family dinner, a special celebration, or you just want to treat yourself to something extraordinary, this recipe delivers big flavor with surprisingly little fuss. Let’s walk through why these shanks are about to become the star of your table!
Ingredients You’ll Need
The magic of Rosemary Garlic Lamb Shanks lies in its blend of straightforward, quality ingredients. Each one brings something important to the party—depth, aroma, color, or simply that hearty comfort you crave.
- Lamb shanks: Four meaty shanks form the backbone of the dish, giving rich flavor and classic presentation.
- Olive oil: Helps achieve that crave-worthy golden sear and adds Mediterranean flair.
- Onion: Sliced onion gives sweetness and body to the braising liquid.
- Garlic: Six cloves guarantee a punch of garlicky goodness in every spoonful.
- Fresh rosemary: The star herb, offering earthy, woodsy notes that pair beautifully with lamb.
- Fresh thyme leaves: Lends subtle brightness that balances out the richer flavors.
- Red wine: Adds depth, complexity, and a beautiful burgundy hue to the sauce.
- Beef broth: Provides the savory foundation for braising and keeps everything extra moist.
- Tomato paste: Thickens the sauce and gives a concentrated, umami-rich kick.
- Salt: Brings all the flavors together and seasons the lamb perfectly.
- Black pepper: A little heat to enhance and round out the dish.
- Bay leaf: Aromatic and subtle, it infuses the sauce with classic depth.
- Carrots: Chopped carrots add sweetness, color, and help flavor the sauce.
- Celery stalks: An undercurrent of earthy freshness that’s essential for classic braises.
How to Make Rosemary Garlic Lamb Shanks
Step 1: Prep and Season the Lamb
Start things off by giving your lamb shanks a generous sprinkle of salt and pepper on all sides. This not only flavors the outer meat but helps build that savory crust once seared. Preheating your oven to 325°F (165°C) ensures it’s ready as soon as the pot is.
Step 2: Sear the Lamb for Flavor
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. When the oil shimmers, add the lamb shanks and sear them on every side until they’re deeply browned—about eight minutes total. This caramelization is the secret to layers of unmistakable flavor. Once browned, set the shanks aside on a plate.
Step 3: Sauté the Aromatics
In the same pot, toss in the sliced onion, chopped carrots, and celery. Sauté for about five to six minutes until softened and golden. Next, stir in the garlic, rosemary, and thyme for one more fragrant minute. By now, your kitchen smells heavenly!
Step 4: Build a Savory Sauce
Add the tomato paste and stir it in thoroughly, letting it cook for another two minutes. This step deepens the sauce’s flavor. Pour in the red wine and use your spoon to scrape up all those lovely browned bits from the pot’s bottom—these are little flavor bombs!
Step 5: Braise to Perfection
Let the wine simmer for three to four minutes, then add the beef broth and tuck in the bay leaf. Carefully return the lamb shanks to the pot and nestle them into the liquid and veggies. Put on the lid, transfer to the oven, and braise for two and a half to three hours. During the last thirty minutes, remove the lid so the sauce can reduce and thicken a bit. The finishing touch: If the sauce looks too oily, simply skim away any excess fat before serving your Rosemary Garlic Lamb Shanks.
How to Serve Rosemary Garlic Lamb Shanks
Garnishes
A sprinkling of chopped fresh rosemary or parsley brightens up the plate and teases the rustic flavors inside. For a burst of freshness, add a zesting of lemon or a few curls of citrus peel. Don’t be shy with the garnishes—this dish loves a little extra flair!
Side Dishes
Classic mashed potatoes offer the perfect bed to soak up all that glorious sauce, but polenta or creamy risotto are equally swoon-worthy pairings. For an easy, crunchy contrast, serve with crusty artisan bread. Honestly, anything that lets you mop up extra sauce will make your Rosemary Garlic Lamb Shanks shine.
Creative Ways to Present
Try arranging the shanks family-style in a large, shallow platter with the veggies and sauce ladled over top. For an elegant touch, individually plate each shank over a swirl of mashed potatoes or polenta with a drizzle of sauce and fresh herbs. Want to impress? Serve the sauce in a separate gravy boat so guests can spoon it over just how they like!
Make Ahead and Storage
Storing Leftovers
If you have any of these irresistible Rosemary Garlic Lamb Shanks left, let them cool to room temperature before transferring to airtight containers with a bit of sauce. They’ll keep beautifully in the fridge for up to three days and get even more flavorful as they rest.
Freezing
For longer storage, portion the shanks and sauce into freezer-safe containers after cooling completely. Rosemary Garlic Lamb Shanks freeze well for up to two months. Thaw overnight in the refrigerator for best results and fresher texture.
Reheating
To reheat, place the shanks and sauce in a covered baking dish and warm in a 325°F (165°C) oven until heated through (about 20–25 minutes), or gently simmer on the stovetop. Add a splash of stock or water if needed to loosen the sauce and keep everything succulent.
FAQs
Can I use a different cut of lamb for Rosemary Garlic Lamb Shanks?
While shanks are ideal for their rich, meaty flavor and melt-in-your-mouth texture, you can substitute bone-in lamb shoulder for a similar braised result—just adjust cooking time as needed.
Is there a non-alcoholic substitute for the red wine?
Absolutely! You can use extra beef broth with a splash of balsamic vinegar or pomegranate juice to mimic wine’s acidity and depth, ensuring your Rosemary Garlic Lamb Shanks still taste incredible.
Can I make Rosemary Garlic Lamb Shanks in a slow cooker?
Yes, you can—just sear the lamb and sauté the vegetables first, then transfer everything to your slow cooker and cook on low for 7–8 hours or until the meat is exceptionally tender.
How can I make the sauce thicker or smoother?
For an ultra-luxurious sauce, blend the vegetables and liquid together after cooking for a velvety finish, or reduce the sauce further on the stovetop if you like it thicker.
Are dried herbs an okay substitute for fresh ones?
Certainly! If fresh rosemary and thyme aren’t available, use one-third the amount of dried herbs. Your Rosemary Garlic Lamb Shanks will still be packed with heady, aromatic flavor.
Final Thoughts
Once you’ve tasted these Rosemary Garlic Lamb Shanks, you’ll understand why they’re so beloved. The flavors are deep, comforting, and a little bit luxurious—a true treat that anyone can master at home. Go ahead, give this recipe a try and get ready for a meal that’s sure to impress and satisfy!
Print
Rosemary Garlic Lamb Shanks Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
Tender and flavorful Rosemary Garlic Lamb Shanks slow-cooked to perfection in a rich red wine and herb-infused sauce. This Mediterranean-inspired dish is a comforting and satisfying main course that is sure to impress your guests.
Ingredients
Lamb Shanks:
- 4 lamb shanks (about 1 pound each)
Seasoning:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Braising Liquid:
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Sear the Lamb: Season the lamb shanks with salt and pepper. Sear them in a Dutch oven until browned. Set aside.
- Cook Vegetables: In the same pot, cook onion, carrots, and celery until softened. Add garlic, rosemary, and thyme; cook briefly.
- Add Flavors: Stir in tomato paste, then red wine. Simmer, then add beef broth and bay leaf.
- Braise: Return lamb shanks to the pot, cover, and braise in the oven for 2.5 to 3 hours until tender.
- Reduce Sauce: Uncover for the last 30 minutes to thicken the sauce. Skim excess fat before serving.
Notes
- For a richer sauce, blend the vegetables and broth after cooking.
- Serve with mashed potatoes, polenta, or crusty bread.
- Dried herbs can be substituted for fresh at one-third the amount.
Nutrition
- Serving Size: 1 lamb shank
- Calories: 620
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 58 g
- Cholesterol: 165 mg
