Braised Lamb Shanks Rosemary (Printable)

Slow-cooked lamb shanks with rosemary, garlic, and vegetables in a rich savory sauce.

# What You Need:

→ Meats

01 - 4 lamb shanks, approximately 12-14 ounces each, trimmed

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 celery stalks, chopped
04 - 1 large onion, chopped
05 - 4 garlic cloves, minced
06 - 14 ounces canned diced tomatoes

→ Herbs & Spices

07 - 2 sprigs fresh rosemary
08 - 2 sprigs fresh thyme
09 - 2 bay leaves
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Liquids

12 - 2 cups beef stock
13 - 1 cup dry red wine

→ Oils

14 - 2 tablespoons olive oil

# How to Make It:

01 - Set the oven to 320°F to prepare for braising.
02 - Generously season lamb shanks with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides for approximately 8 minutes, then remove and set aside.
04 - Add chopped onion, sliced carrots, and chopped celery to the pot. Cook for about 5 minutes until softened. Stir in minced garlic and sauté for an additional minute.
05 - Pour in the red wine, scraping the bottom of the pot to release browned bits. Allow the mixture to simmer for 2 minutes.
06 - Add diced tomatoes, beef stock, rosemary, thyme, and bay leaves to the pot. Return lamb shanks, ensuring they are partially submerged in the liquid.
07 - Bring to a simmer, cover the pot, and transfer to the oven. Braise for 2.5 hours, turning the shanks halfway through, until meat is tender and easily falls from the bone.
08 - Discard bay leaves and herb stems. Skim excess fat from the sauce if desired. Serve lamb shanks accompanied by sauce and vegetables.

# Expert Suggestions:

01 -
  • The hands-on time is surprisingly short—just twenty minutes of chopping and searing, then the oven does the real work while you go about your day
  • One pot, one dish, one spectacular meal that tastes like you spent all day cooking but didn't
  • The sauce is so silky and savory that even people who think they don't like lamb will ask for seconds
02 -
  • Don't skip the searing step—I learned this the hard way when I tried to rush one night. The crust from searing is where at least thirty percent of the flavor comes from, and there's simply no substitute for that caramelization
  • The oven temperature matters more than you think. Too hot and the meat becomes tough instead of tender. Stick to 160°C and you'll have creamy, falling-apart meat every time
  • Fresh herbs are non-negotiable here—dried rosemary will turn bitter and woody during the long cooking time, which is exactly the opposite of what you want
03 -
  • Make this a day ahead if you can—the flavors deepen and marry overnight, and reheating gently on the stovetop actually improves it. Cover and refrigerate after it cools, then reheat slowly over medium heat with a splash of water if needed
  • The key to falling-apart meat is patience and a low oven temperature—160°C is your friend, and rushing it with higher heat will cost you everything you're trying to achieve

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