Sink your fork into the ultimate comfort food experience with these Rosemary Garlic Lamb Shanks. Tender lamb is slow-braised until it’s meltingly soft, soaking up the layered flavors of earthy rosemary, robust garlic, red wine, and deeply savory broth. The result is a rich, aromatic main course that tastes like pure luxury, yet couldn’t be easier to pull off in your own kitchen. Whether you’re mastering a special dinner or just treating yourself to a memorable meal, these shanks will win hearts and satisfy cravings every single time.

Rosemary Garlic Lamb Shanks Recipe - Recipe Image

Ingredients You’ll Need

This recipe builds big flavor from a handful of everyday pantry staples and a few key aromatics. Each ingredient is a star, working together to create that signature taste and succulent, fall-apart texture of Rosemary Garlic Lamb Shanks.

Lamb shanks (2): The star attraction—meaty, beautifully marbled, and ideal for low-and-slow braising.
Olive oil (1 tablespoon): Adds richness and helps sear the shanks to golden perfection.
Salt and black pepper: Essential for bringing out every bit of flavor in the meat and sauce.
Onion (1 small, chopped): A savory backbone that sweetens as it cooks, building depth.
Garlic (4 cloves, minced): Packs a punch of aroma and classic savory warmth—rosemary’s perfect partner.
Fresh rosemary (2 sprigs, or 1 tsp dried): The herbal highlight, infusing the dish with its unmistakable fragrance.
Dried thyme (1 teaspoon): Adds subtle earthiness that rounds out the flavors.
Red wine (1 cup): Creates richness and bright notes, enhancing the meat and building a lush sauce.
Beef broth (1 ½ cups): Forms the flavorful foundation for the braising liquid, boosting umami.
Tomato paste (1 tablespoon): A touch of acidity and color to create a gorgeous, robust sauce.
Bay leaf (1): Lends complexity and a lovely aroma while everything simmers.

How to Make Rosemary Garlic Lamb Shanks

Step 1: Prep and Season the Lamb

Pat your lamb shanks dry with paper towels—this helps them brown up beautifully. Sprinkle both sides generously with salt and black pepper. It’s a simple step, but it sets the foundation for every bit of flavor to come.

Step 2: Sear for Deep Flavor

Heat your olive oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the lamb shanks and sear on all sides until golden brown, about 8 to 10 minutes total. Don’t rush—this is where you lock in big, savory flavors. Set the shanks aside when they’re nicely browned.

Step 3: Build the Aromatics

Reduce the heat to medium and toss in your chopped onion. Sauté for 3 to 4 minutes, until softened and translucent. Add the minced garlic, rosemary, thyme, and tomato paste. Let these cook together for about a minute, just until fragrant—your kitchen will smell incredible.

Step 4: Deglaze with Red Wine

Pour in the red wine and scrape up any tasty browned bits stuck to the bottom of the pot. Those bits are flavor gold! Let the wine simmer and reduce slightly, about 2 to 3 minutes.

Step 5: Braise to Tender Perfection

Add beef broth and the bay leaf to the pot, then return the lamb shanks to the liquid, nestling them in tight. Cover with a snug-fitting lid and slide the pot into a 325°F oven. Let the Rosemary Garlic Lamb Shanks braise for 2 ½ to 3 hours. The magic happens slowly: the meat becomes incredibly tender, and the sauce gets rich and concentrated.

Step 6: Finish and Serve

Remove the lamb shanks and tent them loosely with foil to rest. Discard the bay leaf. For an even silkier sauce, put the pot over medium heat and simmer for 5 to 10 minutes to thicken it up a bit. Spoon the glossy sauce liberally over your Rosemary Garlic Lamb Shanks and get ready for applause.

How to Serve Rosemary Garlic Lamb Shanks

Garnishes

A little flourish goes a long way. Try a sprinkle of fresh chopped parsley for color and a hint of freshness, or a few rosemary needles for extra aroma. If you love a touch of luxury, finish with a pat of butter melted into the sauce for an ultra-glossy finish.

Side Dishes

These Rosemary Garlic Lamb Shanks are all about the sauce, so you’ll want a side that soaks up every drop. Creamy mashed potatoes and buttery polenta are classic, but crusty bread works wonders for mopping up flavor-packed juices too. Roasted root vegetables or garlicky green beans make for beautiful, balanced plates.

Creative Ways to Present

For a dramatic table moment, serve each lamb shank whole right out of the pot with a generous pour of sauce over the top. Or shred the tender meat and spoon it over risotto or creamy polenta for something a little different but just as comforting. A family-style platter, loaded with shanks and glistening sauce, also sets the stage for a cozy, convivial meal.

Make Ahead and Storage

Storing Leftovers

Leftover Rosemary Garlic Lamb Shanks taste even better the next day, after the flavors have had time to mingle. Let any leftovers cool to room temperature, then transfer to an airtight container with plenty of sauce to keep the meat juicy. Store in the refrigerator for up to 3 days.

Freezing

These lamb shanks freeze beautifully. Place the cooled shanks and sauce in a freezer-safe container or zip-top bag, removing as much air as possible. Label and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating

Reheat Rosemary Garlic Lamb Shanks gently in a covered saucepan over low heat, spooning extra sauce over the meat to keep it from drying out. You can also reheat in a 325°F oven—just add a splash of broth or water to the pan and cover tightly until everything is warmed through.

FAQs

Can I use another cut of lamb for this recipe?

Absolutely! While shanks are traditional and offer the best texture for slow braising, lamb shoulder or neck will also work well if you can’t find shanks. Adjust the cooking time as needed—your target is meat that shreds easily with a fork.

Is there a non-alcoholic substitute for red wine?

Yes, you can skip the wine and use more beef broth with a splash of balsamic vinegar or red grape juice for a touch of acidity and depth. The flavor won’t be exactly the same, but your Rosemary Garlic Lamb Shanks will still be delicious.

Can I make Rosemary Garlic Lamb Shanks ahead for a dinner party?

Definitely! In fact, making them a day in advance actually deepens the flavors. Reheat gently on the stovetop or in the oven, and add a little extra beef broth to the sauce if it has thickened too much overnight.

How do I know when the lamb is done braising?

Check with a fork: the meat should offer almost no resistance and pull away from the bone easily. If it’s still a little tough, simply return it to the oven and check again in 20-minute increments.

What can I do with extra sauce?

Don’t let it go to waste! The sauce is pure gold. Spoon it over roasted vegetables, creamy polenta, or even use it to dress up leftover grains and greens. It freezes well, too—tuck it away for a quick flavor boost in weeknight meals.

Final Thoughts

If you’ve never tried making Rosemary Garlic Lamb Shanks at home before, now’s your moment. There’s something unbeatable about slow-cooked lamb surrounded by luscious, aromatic sauce—the kind of dish that brings people together and feels like a real treat, even on an ordinary night. I can’t wait for you to taste it!

Rosemary Garlic Lamb Shanks Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Tender and flavorful, these Rosemary Garlic Lamb Shanks are a perfect main course for a special dinner. Slow-cooked to perfection, the lamb is infused with aromatic herbs and a savory sauce that will have everyone asking for seconds.

Ingredients

Scale

Lamb Shanks:

2 lamb shanks
1 tablespoon olive oil
Salt and black pepper to taste

For the Braising Liquid:

1 small onion, chopped
4 garlic cloves, minced
2 sprigs fresh rosemary (or 1 teaspoon dried)
1 teaspoon dried thyme
1 cup red wine
1 ½ cups beef broth
1 tablespoon tomato paste
1 bay leaf

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Instructions

Preheat the Oven: Preheat oven to 325°F (165°C).
Season the Lamb: Pat the lamb shanks dry and season with salt and pepper.
Sear the Lamb: In a Dutch oven, sear the lamb shanks until browned. Set aside.
Saute Aromatics: Cook onion, garlic, rosemary, thyme, and tomato paste in the pot.
Deglaze: Add red wine to deglaze, then simmer.
Add Liquid: Pour in beef broth, add bay leaf, and return lamb to the pot.
Braise: Cover and braise in the oven for 2 ½ to 3 hours.
Thicken Sauce: Remove lamb, thicken sauce on stovetop, and serve over lamb.