This Rosemary Braised Lamb Shanks recipe offers a hearty and flavorful dish, perfect for special occasions or a comforting family dinner. The lamb shanks are slow-cooked in a rich red wine sauce infused with fresh rosemary, garlic, and tomatoes, resulting in tender meat that falls off the bone. Serve with polenta or roasted garlic mashed potatoes to soak up the delicious sauce.

Full Recipe:

Ingredients

6 lamb shanks
Salt and pepper to taste
2 tablespoons olive oil
3 large carrots, cut into 1/4 inch rounds
2 onions, chopped
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Directions

Preheat Oven: Set oven to 350°F (175°C).
Season Lamb: Generously season lamb shanks with salt and pepper.
Sear Shanks: In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb shanks on all sides, working in batches if necessary. This should take about 8 minutes. Transfer shanks to a plate and set aside.
Sauté Vegetables: Add carrots, onions, and garlic to the same pot. Sauté over medium heat until golden brown, approximately 10 minutes.
Deglaze and Add Liquids: Stir in red wine, scraping up any browned bits from the bottom of the pot. Add tomatoes with their juice, chicken broth, beef broth, rosemary, and thyme. Stir to combine.
Braise Lamb: Return lamb shanks to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the meat is tender, about 2 hours.
Reduce Sauce: Remove the lid and continue to simmer for an additional 20 minutes to allow the sauce to thicken. Transfer shanks to a serving platter and keep warm.
Finalize Sauce: Increase heat to high and boil the remaining sauce until it reduces and thickens, about 15 minutes. Season with salt and pepper to taste.
Serve: Spoon the sauce over the lamb shanks and serve immediately.

Nutritional Facts (Per Serving)

Calories: 481
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 93mg
Carbohydrates: 18g
Fiber: 3g
Sugar: 7g
Sodium: 759mg
Potassium: 1020mg
Vitamin C: 19mg
Calcium: 99mg
Iron: 5mg

The History of Braised Lamb Shanks

Braising meat is a cooking technique that dates back centuries and is commonly used in many global cuisines. The method of slow-cooking tougher cuts of meat in liquid over low heat allows for maximum tenderness and flavor infusion.

Lamb has been a staple protein in Middle Eastern, Mediterranean, and European cultures for thousands of years. Countries such as Greece, Italy, and France have their own variations of braised lamb dishes, often incorporating regional herbs and wines. Rosemary, a fragrant and earthy herb, has long been associated with lamb because of its ability to balance the rich and slightly gamey flavor of the meat.

Braised lamb shanks have become a popular dish worldwide, with modern adaptations using various spices, sauces, and broths. The combination of rosemary and lamb is particularly common in Mediterranean cuisine, where fresh herbs play an essential role in cooking.

Why This Recipe Stands Out

There are many ways to prepare lamb, but braising is one of the most foolproof methods for achieving incredible tenderness and depth of flavor. Here’s why this dish stands out:

Rich and Deep Flavors: The slow cooking process allows the meat to absorb the complex flavors of wine, broth, and herbs.
Perfect for Special Occasions: Whether for a holiday meal or a weekend family dinner, this dish is an excellent choice.
Easy to Make: While the cooking time is long, the hands-on preparation is minimal, making it a great recipe for both beginners and experienced cooks.
Pairs Well with Various Sides: From mashed potatoes to roasted vegetables, this dish complements a variety of accompaniments.
Nutritious and Satisfying: Lamb is an excellent source of protein, iron, and essential vitamins, making this meal both hearty and wholesome.

Pairing Suggestions

To enhance the experience of enjoying rosemary braised lamb shanks, consider pairing them with carefully selected sides and beverages.

Side Dishes:
- Mashed Potatoes or Polenta: These creamy and buttery options balance the richness of the lamb.
- Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted in olive oil and herbs add a complementary texture and flavor.
- Steamed Greens: Sautéed spinach, kale, or green beans offer a fresh contrast to the dish.
- Crusty Bread: Perfect for soaking up the flavorful sauce.
Sauces and Garnishes:
- Gremolata: A fresh mix of lemon zest, garlic, and parsley can brighten up the dish.
- Mint Chutney: Adds a cooling contrast to the warm, rich flavors of the lamb.
Beverages:
- Red Wine: A bold and dry red wine, such as Cabernet Sauvignon, Merlot, or Syrah, pairs exceptionally well with lamb.
- Herbal Tea: A rosemary or thyme-infused tea can complement the dish’s herbaceous flavors for a non-alcoholic option.

Health Benefits of Lamb

Lamb is not only flavorful but also packed with essential nutrients. It is an excellent source of high-quality protein, vitamins, and minerals that contribute to overall health.

High in Protein: Supports muscle growth and repair.
Rich in Iron: Lamb contains heme iron, which is more easily absorbed by the body compared to plant-based iron sources.
Good Source of B Vitamins: Contains significant amounts of B12 and B6, essential for energy production and brain health.
Omega-3 Fatty Acids: Grass-fed lamb contains beneficial omega-3s, which support heart health and reduce inflammation.

While lamb is slightly higher in fat compared to other proteins, the braising process allows excess fat to render off, making it a healthier choice when paired with nutritious sides like vegetables.

Cooking Tips for the Best Rosemary Braised Lamb Shanks

To make the most out of this recipe, here are some expert tips to ensure the best results:

Choose High-Quality Lamb: Opt for fresh, grass-fed lamb shanks for the best flavor and tenderness.
Sear the Meat First: Browning the lamb before braising helps develop a rich depth of flavor.
Use Fresh Herbs: Fresh rosemary enhances the aroma and taste significantly more than dried rosemary.
Slow Cook for Maximum Tenderness: Braising at a low temperature for a few hours ensures the meat becomes fall-apart tender.
Allow the Sauce to Thicken: Let the braising liquid reduce towards the end for a richer, more concentrated sauce.

How to Store and Reheat Leftovers

One of the best things about braised lamb shanks is that they taste even better the next day as the flavors continue to develop. Here’s how to store and reheat leftovers properly:

Refrigeration: Store the lamb and sauce in an airtight container in the refrigerator for up to 3 days.
Freezing: If storing for longer, freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the lamb slowly in a covered pot over low heat, adding a bit of broth or water if needed to keep it moist.

Variations and Customizations

While the traditional rosemary braised lamb shanks recipe is already packed with flavor, you can customize it to suit your taste preferences.

Add More Spices: Incorporate cinnamon, cumin, or smoked paprika for a different depth of flavor.
Use Different Liquids: Replace red wine with white wine, balsamic vinegar, or a mix of beef and vegetable broth for a unique twist.
Make It Spicy: Add red pepper flakes or a chopped chili for a subtle heat.
Thicken the Sauce: Stir in a spoonful of cornstarch mixed with water for a thicker gravy-like consistency.

Conclusion

Rosemary Braised Lamb Shanks is a dish that embodies comfort, sophistication, and rich flavors. The slow-braising process ensures incredibly tender meat infused with aromatic herbs and a deep, savory sauce. Perfect for special occasions or a cozy night in, this dish is sure to impress anyone who tries it. Not only is it a flavorful and hearty meal, but it also offers great nutritional benefits. Whether paired with creamy mashed potatoes, roasted vegetables, or a glass of red wine, this dish is a timeless classic that will never go out of style.

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