Rosemary Lamb Shanks

Indulge in the rich, slow-cooked flavors of Rosemary Lamb Shanks, a hearty and elegant dish perfect for special occasions or comforting family dinners. Tender lamb shanks are seared to golden perfection, then braised in a savory blend of red wine, aromatic vegetables, and fresh rosemary for hours, creating a melt-in-your-mouth main course with deep, robust flavors. The addition of garlic, bay leaves, and tomato paste elevates the braising liquid into a luxurious sauce that begs to be spooned over creamy mashed potatoes or crusty bread. With minimal hands-on prep time and a luscious, fall-off-the-bone result, this recipe is the ultimate showcase of rustic, slow-cooked comfort. Perfect for lovers of lamb recipes, easy braising techniques, and rosemary-infused dishes.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 3 tablespoons olive oil
• 1 large yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 4 large garlic cloves
• 3 sprigs fresh rosemary
• 2 pieces bay leaves
• 1.5 cups dry red wine
• 2 cups low-sodium chicken or beef broth
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 teaspoons salt
• 1 teaspoons black pepper

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the lamb shanks with salt and black pepper.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

Sear the lamb shanks on all sides until they are golden brown, about 8 minutes total. Remove the shanks from the pot and set aside.

Step 5

Chop the onion, carrots, and celery into small pieces. Mince the garlic.

Step 6

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.

Step 7

Add the chopped onion, carrots, and celery, cooking for about 5 minutes until softened.

Step 8

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 9

Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for another 1-2 minutes.

Step 10

Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits.

Step 11

Allow the wine to simmer and reduce by half, about 5 minutes.

Step 12

Add the broth, rosemary sprigs, and bay leaves to the pot. Stir well to combine.

Step 13

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

Step 14

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 15

Cook the lamb shanks for 2.5 to 3 hours, turning them occasionally, until the meat is tender and falling off the bone.

Step 16

Remove the pot from the oven and discard the rosemary sprigs and bay leaves.

Step 17

Serve the lamb shanks with the rich sauce spooned over the top, alongside mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	2523.4 grams (2523.4g)

Amount per serving	% Daily Value*
Calories	1961

Total Fat 100.10g	128%
Saturated Fat 30.80g	154%
Polyunsaturated Fat 4.10g
Cholesterol 420mg	140%
Sodium 3243mg	141%
Total Carbohydrate 69.30g	25%
Dietary Fiber 11.20g	40%
Total Sugars 20.50g
Protein 122.50g	245%

Vitamin D 0IU	0%
Calcium 347mg	27%
Iron 20mg	109%
Potassium 3490mg	74%

*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: 54.0%

Protein: 29.4%

Carbs: 16.6%