Braised Lamb Shanks Rosemary (Printable)
Slow-cooked lamb shanks infused with rosemary, garlic, and vegetables, offering a rich, comforting flavor.
# What You'll Need:
→ Meats
01 - 4 lamb shanks, trimmed (approximately 12–14 oz each)
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 celery stalks, chopped
04 - 1 large onion, chopped
05 - 4 garlic cloves, minced
06 - 14 oz canned diced tomatoes
→ Herbs & Spices
07 - 2 sprigs fresh rosemary
08 - 2 sprigs fresh thyme
09 - 2 bay leaves
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
→ Liquids
12 - 2 cups beef stock
13 - 1 cup dry red wine
→ Oils
14 - 2 tablespoons olive oil
# Directions:
01 - Set the oven to 320°F to prepare for braising.
02 - Lightly season the lamb shanks with salt and black pepper.
03 - Heat olive oil in a Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, approximately 8 minutes total. Remove and set aside.
04 - In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened, then stir in minced garlic and cook for an additional minute.
05 - Pour in the red wine, scraping the bottom of the pot to release browned bits. Let simmer for 2 minutes to reduce slightly.
06 - Stir in diced tomatoes, beef stock, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, ensuring they are partially covered by the liquid.
07 - Bring the mixture to a simmer, cover the pot, and transfer to the preheated oven. Cook for 2½ hours, turning the lamb once halfway through, until the meat is tender and falls off the bone.
08 - Discard bay leaves and herb stems. Skim excess fat if desired. Serve lamb shanks with the rich sauce and vegetables.
# Expert Advice:
01 -
- The meat becomes impossibly tender and practically melts on your tongue after those hours of braising, as if the slow heat transforms the shanks into something transcendent
- You're left with a rich, deeply flavored sauce that's perfect for soaking into mashed potatoes or crusty bread—it's the kind of sauce people scrape the bowl to get the last bit of
- Once everything is in the pot, the oven does the heavy lifting, freeing you to set the table, pour a glass of wine, and enjoy the anticipation
02 -
- Don't skip the searing step even though it takes time—those brown, caramelized flavors are essential and can't be rushed. This is where the depth of your final dish begins.
- Low and slow is non-negotiable. Higher heat will make the meat tough rather than tender. That 160°C is your friend.
- The oven temperature matters more than exact timing. Check at 2 hours, then again at 2 hours and 15 minutes. Every oven is different, and some shanks are larger than others.
- Don't worry if the sauce seems thin at the end—the braising liquid is meant to be luxurious and coat the meat and vegetables. If you truly want it thicker, that's a finishing step you can do, but please taste the braise before deciding.
03 -
- Use an instant-read thermometer to check doneness if you're nervous—you're looking for the meat to be around 85–90°C internally, but honestly, the 'falling off the bone' test is more reliable than any thermometer.
- If your braise liquid is too thin at the end and you prefer a thicker sauce, strain out the solids, then return just the liquid to the stovetop and simmer over medium heat until reduced by about a third. It'll become glossy and coat a spoon beautifully.
- Always taste and adjust seasoning at the very end. The evaporation during braising concentrates flavors, and you may need less salt than you'd expect, or you might want a crack more pepper.
- Save a handful of fresh parsley or a sprinkle of fresh rosemary for garnish if you want to add brightness just before serving.