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
Scale
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
