Description
Braised Lamb Shanks with Rosemary Jus is a rich, flavorful dish where tender lamb shanks are slow-cooked with vegetables, herbs, and stock, and finished with a fragrant rosemary jus. Perfect for a cozy dinner or special occasion.
Ingredients
Lamb Shanks:
- 4 lamb shanks, bone-in
- Salt and freshly ground black pepper, to taste
Braising:
- 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)
Instructions
- Prepare the Lamb Shanks: Preheat oven to 325°F (165°C). Season lamb shanks with salt and pepper.
- Sear the Lamb Shanks: Sear shanks in a Dutch oven until golden brown. Set aside.
- Sauté the Vegetables: Sauté onion, carrots, and celery. Add garlic.
- Deglaze the Pot: Stir in tomato paste, then add broth. Simmer to reduce.
- Add the Stock and Herbs: Return lamb to pot with stock, rosemary, thyme, and bay leaves. Simmer covered.
- Braise the Lamb: Cook in the oven for 2.5 to 3 hours.
- Finish the Jus: Remove lamb, discard herbs, reduce braising liquid. Stir in butter.
- Serve: Plate lamb, spoon jus over the top. Serve with preferred sides.
Notes
- If you prefer thicker jus, reduce the braising liquid or thicken with a cornstarch slurry.
- To add more vegetables, try parsnips, potatoes, or mushrooms.
- For a spicier kick, add red pepper flakes or diced chili.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: European
Nutrition
- Serving Size: 1 shank
- Calories: 480
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 125mg
