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
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.
Notes
- Serve with creamy mashed potatoes, polenta, or crusty bread.
- For a richer sauce, add a tablespoon of butter at the end.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg
