Rosemary Braised Lamb Shanks: A Flavorful Fall Feast

Lamb shanks, slow-braised to fork-tender perfection, infused with the aromatic essence of rosemary and the rich depth of red wine – this is comfort food elevated. This recipe for Rosemary Braised Lamb Shanks is a culinary journey, transforming humble ingredients into a symphony of flavors that will warm your soul. It’s perfect for a cozy weekend dinner, a special occasion, or any time you crave a truly unforgettable meal. This recipe provides detailed steps and instructions to achieve restaurant-quality lamb shanks at home.

## Why You’ll Love This Recipe

* **Incredibly Tender Lamb:** The slow braising process breaks down the tough connective tissue in the lamb shanks, resulting in meat that falls off the bone with the slightest touch.
* **Deep, Complex Flavors:** Rosemary, garlic, red wine, and vegetables create a multi-layered flavor profile that is both savory and aromatic.
* **Impressive Yet Approachable:** While this dish looks and tastes sophisticated, the recipe is surprisingly easy to follow.
* **Perfect for Entertaining:** Lamb shanks are a show-stopping main course that is sure to impress your guests.
* **Make-Ahead Friendly:** The lamb shanks can be braised a day or two in advance and reheated, allowing the flavors to meld even further.

## Ingredients

* **Lamb Shanks:** 4 (about 12-14 ounces each)
* **Olive Oil:** 2 tablespoons
* **All-Purpose Flour:** 2 tablespoons
* **Salt and Black Pepper:** To taste
* **Yellow Onion:** 1 large, chopped
* **Carrots:** 2 medium, chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 4 cloves, minced
* **Tomato Paste:** 2 tablespoons
* **Dry Red Wine:** 1 cup (such as Cabernet Sauvignon, Merlot, or Chianti)
* **Beef Broth:** 4 cups
* **Fresh Rosemary:** 2 sprigs
* **Bay Leaf:** 1
* **Optional:** 1 tablespoon Worcestershire sauce, 1 teaspoon balsamic vinegar
* **For Serving:** Fresh parsley, chopped; mashed potatoes, polenta, or crusty bread.

## Equipment

* Large Dutch oven or oven-safe pot with a lid
* Tongs
* Cutting board
* Chef’s knife
* Measuring cups and spoons

## Step-by-Step Instructions

### 1. Prepare the Lamb Shanks

* **Pat Dry:** Pat the lamb shanks dry with paper towels. This helps them brown properly.
* **Season:** In a small bowl, combine the flour, salt, and pepper. Dredge the lamb shanks in the flour mixture, shaking off any excess. Season generously with salt and pepper. This creates a light crust that will help to brown the lamb and thicken the sauce.

### 2. Sear the Lamb Shanks

* **Heat Oil:** Heat the olive oil in the Dutch oven over medium-high heat until shimmering. Make sure your dutch oven is large enough to hold all the shanks without overcrowding. Overcrowding will lower the temperature of the oil and prevent proper searing.
* **Sear:** Working in batches, sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Don’t overcrowd the pot; searing in batches ensures even browning. This step is crucial for developing flavor. The browning process, known as the Maillard reaction, creates hundreds of complex flavor compounds.
* **Remove and Set Aside:** Remove the lamb shanks from the Dutch oven and set aside.

### 3. Sauté the Vegetables

* **Add Vegetables:** Add the chopped onion, carrots, and celery to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. These vegetables, known as mirepoix, form the aromatic base of the braise.
* **Add Garlic:** Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

### 4. Deglaze the Pot

* **Add Tomato Paste:** Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Cooking the tomato paste intensifies its flavor and adds depth to the sauce.
* **Deglaze with Red Wine:** Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. This process, called deglazing, is essential for capturing all the flavorful fond (the browned bits) that have accumulated during searing. The alcohol in the wine will evaporate, leaving behind its rich flavor.

### 5. Braise the Lamb Shanks

* **Return Lamb to Pot:** Return the lamb shanks to the Dutch oven.
* **Add Broth, Rosemary, and Bay Leaf:** Pour in the beef broth, add the rosemary sprigs, and the bay leaf. The liquid should almost cover the lamb shanks; if not, add a little more broth or water.
* **Bring to a Simmer:** Bring the mixture to a simmer over medium heat.
* **Cover and Braise:** Cover the Dutch oven and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the lamb shanks are fork-tender. Check the lamb shanks periodically; if the liquid is reducing too quickly, add a little more broth or water. The braising time will depend on the size and thickness of the lamb shanks.

### 6. Finish the Sauce

* **Remove Lamb Shanks:** Carefully remove the lamb shanks from the Dutch oven and set aside. Cover them to keep warm.
* **Strain the Sauce (Optional):** For a smoother sauce, strain the braising liquid through a fine-mesh sieve, discarding the solids. This step is optional but recommended for a more refined presentation.
* **Reduce the Sauce:** Return the strained sauce to the Dutch oven (or use a saucepan). Bring to a simmer over medium heat and cook, uncovered, until the sauce has thickened to your desired consistency, about 10-15 minutes. Keep a close eye on the sauce as it reduces; you don’t want it to become too thick or burn.
* **Adjust Seasoning:** Taste the sauce and adjust seasoning with salt and pepper as needed. Consider adding a tablespoon of Worcestershire sauce or a teaspoon of balsamic vinegar for added depth of flavor.

### 7. Serve

* **Serve Hot:** Serve the rosemary braised lamb shanks hot, spooning the sauce over the top. Garnish with fresh parsley.
* **Serving Suggestions:** Serve with mashed potatoes, creamy polenta, crusty bread, or roasted vegetables. The rich sauce is perfect for soaking up with bread or potatoes.

## Tips for Success

* **Use High-Quality Lamb:** The quality of the lamb will directly impact the flavor of the dish. Look for lamb shanks that are well-marbled and have a good color.
* **Don’t Skip the Searing:** Searing the lamb shanks is crucial for developing flavor. Make sure to get a good, deep brown on all sides.
* **Use Good Quality Red Wine:** Choose a dry red wine that you would enjoy drinking. The wine will impart its flavor to the sauce.
* **Braise Low and Slow:** Braising at a low temperature for a long time ensures that the lamb shanks become incredibly tender.
* **Don’t Rush the Sauce:** Reducing the sauce after braising concentrates the flavors and creates a richer, more complex sauce.
* **Adjust Seasoning to Taste:** Taste the sauce throughout the cooking process and adjust the seasoning as needed.
* **Make Ahead:** The lamb shanks can be braised a day or two in advance and reheated. In fact, the flavors will meld even further as they sit.

## Variations

* **Add Vegetables:** Add other root vegetables, such as parsnips or turnips, to the braise.
* **Add Herbs:** Experiment with different herbs, such as thyme or oregano.
* **Spicy Lamb Shanks:** Add a pinch of red pepper flakes to the braise for a touch of heat.
* **Lemon and Garlic Lamb Shanks:** Use white wine instead of red wine, and add lemon zest and juice to the braise.
* **Mediterranean Lamb Shanks:** Add Kalamata olives, sun-dried tomatoes, and feta cheese to the braise.

## Serving Suggestions

Rosemary Braised Lamb Shanks are a versatile dish that pairs well with a variety of sides.

* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to lamb shanks.
* **Polenta:** Soft polenta is another excellent choice for soaking up the rich sauce.
* **Roasted Vegetables:** Roasted root vegetables, such as carrots, parsnips, and potatoes, complement the lamb shanks beautifully.
* **Crusty Bread:** Serve with crusty bread for dipping into the sauce.
* **Risotto:** A creamy risotto, such as mushroom or Parmesan risotto, would be a luxurious side dish.
* **Green Salad:** A simple green salad provides a refreshing contrast to the rich lamb shanks.

## Storage and Reheating

* **Storage:** Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3-4 days. The braising liquid can also be stored separately.
* **Reheating:** Reheat the lamb shanks in the oven or on the stovetop. To reheat in the oven, place the lamb shanks in a baking dish with some of the braising liquid. Cover the dish with foil and bake at 350°F (175°C) for 20-30 minutes, or until heated through. To reheat on the stovetop, place the lamb shanks and braising liquid in a saucepan and heat over medium heat, stirring occasionally, until heated through.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on portion size and ingredients used)
* Protein: 40-50 grams
* Fat: 25-35 grams
* Carbohydrates: 15-25 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Conclusion

This Rosemary Braised Lamb Shanks recipe is more than just a meal; it’s an experience. The combination of tender, flavorful lamb, aromatic herbs, and rich red wine sauce creates a dish that is both comforting and elegant. Whether you’re cooking for a special occasion or simply want to treat yourself to something delicious, this recipe is sure to impress. So, gather your ingredients, follow the steps, and prepare to be transported to a world of culinary delight. Enjoy!