Braised Lamb Shanks with Rosemary

Transform your next dinner into an elegant, comforting feast with these Braised Lamb Shanks with Rosemary. Slow-cooked to perfection, the tender lamb shanks are seared for a rich, golden crust before being simmered in a robust medley of red wine, beef stock, and fragrant herbs like rosemary, thyme, and bay leaf. A base of sautéed onions, carrots, and celery infuses warmth and depth, while a final touch of lemon zest adds a bright, citrusy finish. This one-pot wonder is ideal for entertaining or a cozy night in, pairing beautifully with creamy mashed potatoes or rustic crusty bread. With minimal prep and oven-braised ease, this savory, melt-in-your-mouth dish is both impressive and irresistibly satisfying. Perfect for lovers of hearty comfort food and Mediterranean-inspired flavors!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 2 teaspoons salt
• 1.5 teaspoons black pepper
• 0.5 cups all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 1.5 cups dry red wine
• 3 cups beef stock
• 1 cup canned crushed tomatoes
• 3 sprigs fresh rosemary sprigs
• 3 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the lamb shanks dry with paper towels. Season them generously with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 3

Lightly coat the lamb shanks in the all-purpose flour, shaking off any excess.

Step 4

In a large oven-safe Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove them from the pot and set aside.

Step 5

In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.

Step 6

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 7

Pour in the red wine and bring it to a simmer, scraping the bottom of the pot to deglaze and remove any browned bits.

Step 8

Add the beef stock, crushed tomatoes, rosemary sprigs, thyme sprigs, bay leaf, and the remaining salt (1 teaspoon) and black pepper (0.5 teaspoon). Stir well to combine.

Step 9

Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

Step 10

Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone. Check halfway through and turn the shanks if needed.

Step 11

Once cooked, remove the pot from the oven. Discard the rosemary, thyme, and bay leaf. Skim off excess fat from the surface of the sauce if desired.

Step 12

Serve the lamb shanks with the sauce spooned over the top, garnished with lemon zest for brightness. Pair with mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	2808.9 grams (2808.9g)

Amount per serving	% Daily Value*
Calories	1769

Total Fat 86.70g	111%
Saturated Fat 29.30g	147%
Polyunsaturated Fat 2.70g
Cholesterol 420mg	140%
Sodium 8287mg	360%
Total Carbohydrate 49.10g	18%
Dietary Fiber 11.90g	43%
Total Sugars 20.70g
Protein 126.90g	254%

Vitamin D 0IU	0%
Calcium 386mg	30%
Iron 21mg	117%
Potassium 4041mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 34.2%

Carbs: 13.2%