Description
This Rosemary Garlic Lamb Shanks recipe features tender, slow-simmered lamb shanks infused with aromatic garlic, rosemary, thyme, and a rich red wine and tomato-based sauce. Perfectly seared and simmered to fall-off-the-bone tenderness, this comforting dish is ideal for a hearty dinner served alongside mashed potatoes, roasted vegetables, or crusty bread.
Ingredients
Scale
Lamb Shanks
- 4 lamb shanks
- Salt and pepper, to taste
- 3 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
Liquids & Flavorings
- 1/4 cup tomato paste
- 2 cups beef or lamb broth
- 1 cup red wine (optional, or substitute with more broth)
- 1 tablespoon balsamic vinegar
Herbs & Garnish
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Lamb Shanks: Season the lamb shanks generously with salt and pepper to enhance the flavor before cooking.
- Sear the Lamb: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb shanks on all sides for about 4-5 minutes each to develop a rich crust. Remove and set aside.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pot. Sauté chopped onion, carrots, and celery for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Herbs: Stir in the tomato paste and cook for 2 minutes to deepen the flavors. Add rosemary, thyme, and bay leaves to the pot and mix well.
- Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Then add beef or lamb broth and balsamic vinegar.
- Simmer the Lamb: Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover and simmer on low heat for 2 1/2 to 3 hours until the lamb is tender and easily pulls away from the bone. Alternatively, place the covered pot in a preheated 325°F (160°C) oven for the same amount of time.
- Check and Finish: Once the lamb is tender, remove the lid and continue simmering uncovered for 10-15 minutes to reduce and thicken the sauce to your desired consistency.
- Garnish and Serve: Remove the lamb shanks from the pot and plate them. Spoon the sauce over and garnish with fresh parsley. Serve alongside mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Notes
- For a non-alcoholic version, simply replace the red wine with additional beef or lamb broth.
- Slow cooking in the oven or on the stovetop yields tender meat; choose whichever method best fits your schedule.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Feel free to add other root vegetables like parsnips or potatoes to the pot for a one-pot meal.
- Using a Dutch oven or heavy-bottomed pot helps evenly distribute heat and prevents sticking during long simmering.
