Name: Braised Lamb Shanks with Rosemary Jus Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: European
Ingredients: 4 lamb shanks, bone-in; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 cups vegetable broth (such as Cabernet Sauvignon or Merlot); 3 cups beef or lamb stock; 2 tablespoons tomato paste; 2 sprigs fresh rosemary (or 1 tablespoon dried rosemary); 2 sprigs fresh thyme (or 1 tablespoon dried thyme); 2 bay leaves; 1 tablespoon unsalted butter (optional, for finishing the jus)

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If you’re craving a dish that brings pure comfort and a sense of occasion to your table, Braised Lamb Shanks with Rosemary Jus delivers all this and more. Succulent, fall-off-the-bone lamb is slow-cooked in a deeply savory broth, enriched with herbs and finished with a lush rosemary jus that turns every bite into a celebration. Whether you’re hosting a cozy family dinner or marking a special event, this recipe transforms simple ingredients into something unforgettable—no wonder it’s a showstopper that’s requested time and again in my own kitchen.

Braised Lamb Shanks with Rosemary Jus Recipe - Recipe Image

Ingredients You’ll Need

What makes Braised Lamb Shanks with Rosemary Jus so captivating is the way simple, everyday ingredients transform into an aromatic, savory masterpiece. Each item on this list plays a crucial role, building layers of flavor and creating the melt-in-your-mouth texture that sets this dish apart.

Lamb Shanks: The star of the show, lamb shanks become unbelievably tender when slowly braised, infusing the sauce with rich flavor.
Salt and Freshly Ground Black Pepper: Essential for seasoning both the lamb and the overall dish, enhancing and balancing all the flavors.
Olive Oil: Adds a gentle, fruity base for searing the lamb and sautéing the vegetables, bringing warmth to the aroma.
Onion: Diced onion melts into the sauce, adding delicious sweetness and body to the jus.
Carrots: Their natural sweetness balances the savory notes, plus they add a pop of color to the finished plate.
Celery: Offers earthy, aromatic depth that’s classic in braises and stews.
Garlic: Minced fresh, garlic lends a fragrant complexity that you taste in every forkful.
Vegetable Broth (such as Cabernet Sauvignon or Merlot): (Assuming wine, based on parenthesis) Deepens the flavor and gives the braise its lovely color and nuance—use a good wine you’d like to drink!
Beef or Lamb Stock: The heart of your braising liquid, adding savory backbone that infuses the meat and vegetables.
Tomato Paste: Adds richness and a subtle acidity, helping to round out and concentrate the sauce.
Fresh Rosemary: The soul of the jus, rosemary brings its unmistakable fragrance and woodsy flavor to the entire dish.
Fresh Thyme: Teams up with rosemary, bringing a delicate herbal note that melds perfectly with the lamb.
Bay Leaves: Infuses a subtle, savory aroma as it simmers, making the sauce even more complex.
Unsalted Butter (optional): Finish the jus with a pat of butter for irresistible silkiness and shine.

How to Make

Step 1: Prepare the Lamb Shanks

Begin by preheating your oven to 325°F (165°C). Gently pat the lamb shanks dry—this helps create a better sear—and then season them generously with salt and fresh black pepper. You’ll want every bit of that flavor to soak into the meat during the slow braise, so don’t be shy!

Step 2: Sear the Lamb Shanks

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, carefully add the lamb shanks. Let them get beautifully golden on all sides, turning every 4 to 5 minutes. This step is essential—the deep, caramelized crust you’re building here will bring incredible flavor to your Braised Lamb Shanks with Rosemary Jus. Once nicely seared, transfer the shanks to a plate and set aside.

Step 3: Sauté the Vegetables

In that same pot, add your diced onion, carrots, and celery. With all those browned bits left in the pot from the lamb, these vegetables will soak up big, bold flavors. Sauté for about five minutes until the onions are translucent and everything is just starting to soften, then add the minced garlic and cook for another minute or two. Inhale deeply—this is the scent of good things to come!

Step 4: Deglaze the Pot

Now, stir in the tomato paste and cook it for a minute. Next comes the fun part: pour in the vegetable broth (or that lush red wine). As it bubbles, scrape the base of the pot with a wooden spoon to lift all those glorious caramelized bits into your sauce. Let this magical mixture simmer for about 5 to 7 minutes, reducing the liquid by half and intensifying the flavor.

Step 5: Add the Stock and Herbs

Return the lamb shanks to the pot, nestling them among the vegetables. Pour in the beef or lamb stock, making sure the meat is mostly submerged. Tuck in the sprigs of rosemary and thyme, alongside those bay leaves. Bring everything to a gentle simmer—your Braised Lamb Shanks with Rosemary Jus are about to begin their slow transformation! Cover tightly with a lid and pop the pot into your preheated oven.

Step 6: Braise the Lamb

Let the oven work its magic for the next 2.5 to 3 hours. The lamb shanks will slowly become fall-apart tender, soaking up all the goodness from the herbs and broth. Check in halfway through; if the liquid looks too low, top it up with a little extra stock or water to keep everything moist and happy.

Step 7: Finish the Jus

Once those shanks are meltingly tender, carefully lift them out of the pot and tent with foil to keep warm. Fish out and discard the rosemary, thyme, and bay leaves from the liquid. If you like a thicker sauce, return the pot to the stovetop and reduce the jus for 10 to 15 minutes. For the ultimate glossy finish, swirl in a tablespoon of butter—it’s a simple touch that takes your Braised Lamb Shanks with Rosemary Jus into gourmet territory.

Step 8: Serve

Arrange the lamb shanks on serving plates and generously spoon over that shimmering rosemary jus. Pair with creamy mashed potatoes, polenta, or a rustic root vegetable mash, and sprinkle a few fresh herbs on top if you’re feeling fancy. Now dig in and enjoy the fruits of your (very worthwhile) labor.

How to Serve

Garnishes

A little flourish goes a long way: shower your lamb shanks with extra fresh rosemary or thyme leaves for a fresh, fragrant finish. Lemon zest or a sprinkle of flaky sea salt can brighten the plate, while garlic chips offer a unique, savory crunch if you want something unforgettable.

Side Dishes

Braised Lamb Shanks with Rosemary Jus loves classic sides—creamy mashed potatoes, velvety polenta, or soft buttered noodles all soak up the sauce beautifully. Don’t forget a simple green vegetable: sautéed green beans, roasted Brussels sprouts, or steamed asparagus add color and crispness to round out your meal.

Creative Ways to Present

If you want to really wow your guests, serve the lamb shanks right in their cooking pot for rustic, family-style drama. Or, for an elegant touch, plate a shank atop a bed of silky parsnip purée, drizzle around the rosemary jus, and finish with microgreens and edible flowers. Even tucking the shanks into individual mini Dutch ovens makes for a memorable, personalized experience.

Make Ahead and Storage

Storing Leftovers

Leftover Braised Lamb Shanks with Rosemary Jus keep beautifully for up to 3 days in the refrigerator, stored in an airtight container with their jus. In fact, the flavor deepens and mellows overnight, making the next-day meal even more irresistible.

Freezing

You can absolutely freeze this dish! Cool the lamb shanks and jus completely, then transfer to freezer-safe containers or heavy-duty bags. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

To reheat, place the shanks and jus in a covered pot and gently warm over low heat until piping hot, basting the lamb with the jus as it heats. The microwave also works in a pinch, but be sure to cover and heat in short bursts to keep the meat juicy and tender.

FAQs

Can I make Braised Lamb Shanks with Rosemary Jus without wine?

Absolutely! If you prefer not to use wine, simply substitute with extra beef or lamb stock. The flavor will stay rich and savory, and you won’t miss the complexity one bit.

What’s the best way to thicken the rosemary jus?

If your jus is too runny, simmer it uncovered on the stovetop until it reduces to your liking. For a quicker fix, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook until it thickens up beautifully.

Can I use a slow cooker for Braised Lamb Shanks with Rosemary Jus?

Yes! After searing the lamb and sautéing the veggies, simply transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, and finish the jus as directed once the lamb is fork-tender.

What cuts of lamb can I use if I don’t have shanks?

While shanks offer that signature melt-in-your-mouth texture, you can also use lamb shoulder or neck for braising. Just adjust the cooking time to achieve the same tender, pull-apart result.

What do I do if my sauce is too salty?

If your jus tastes a bit too salty, add unsalted stock or water to dilute, then simmer to re-concentrate the flavor. Serving the lamb shanks with unseasoned sides like mashed potatoes also helps balance everything out.

Final Thoughts

I can’t imagine a cozier, more satisfying meal than Braised Lamb Shanks with Rosemary Jus. The aroma, the fork-tender meat, the glossy, herb-infused sauce—every detail makes it feel special. I hope you’ll try this in your own kitchen and let it become a signature favorite you return to again and again. Happy cooking!