Prepare to embark on a culinary journey that will transform your kitchen into a Mediterranean paradise! These Rosemary Braised Lamb Shanks are not just a meal, but a sensory experience that promises to melt in your mouth and transport you to the sun-drenched hills of Southern Europe. Imagine tender, fall-off-the-bone lamb infused with aromatic rosemary and rich red wine, creating a dish so luxurious it will make your dinner guests believe you've trained in a professional restaurant kitchen.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 cups red wine
- 1 cup beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your lamb shanks cook evenly and become tender during the braising process.
- Season the lamb shanks generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, heavy-bottomed Dutch oven or oven-safe pot, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the lamb shanks to the pot, searing them on all sides until they are nicely browned. This should take about 8-10 minutes. Once browned, remove the shanks from the pot and set them aside on a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant, scraping up any browned bits from the bottom of the pot.
- Pour in the red wine, stirring to combine and deglaze the pot. Allow the wine to simmer for about 5 minutes, reducing slightly.
- Add the beef broth to the pot, followed by the rosemary sprigs. Stir to combine all the ingredients.
- Return the browned lamb shanks to the pot, ensuring they are submerged in the liquid as much as possible. This will help them braise evenly.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the lamb shanks for approximately 2 hours, or until the meat is fork-tender and falling off the bone.
- Once done, carefully remove the pot from the oven. Take out the lamb shanks and set them aside on a platter, covering them with foil to keep warm.
- If desired, you can strain the braising liquid to remove the solids and then return it to the pot. Simmer on the stovetop over medium heat for about 10 minutes to reduce and thicken the sauce.
- To serve, plate the lamb shanks and spoon the reduced sauce over the top. Garnish with additional fresh rosemary if desired. Enjoy your delicious Rosemary Braised Lamb Shanks with your choice of sides, such as mashed potatoes or roasted vegetables.
Tips
- Choose high-quality lamb shanks with good marbling for maximum tenderness and flavor.
- Don't rush the searing process - getting a deep, golden-brown crust on the meat is crucial for developing rich, complex flavors.
- Use a full-bodied red wine like Cabernet Sauvignon or Syrah for the most robust braising liquid.
- Low and slow is the key to achieving melt-in-your-mouth lamb - resist the temptation to increase the oven temperature.
- Let the lamb rest for 10-15 minutes after cooking to allow the juices to redistribute, ensuring each bite is succulent.
- If the sauce is too thin after braising, you can create a quick slurry with cornstarch to thicken it.
- Fresh rosemary makes a significant difference, so try to use fresh sprigs instead of dried herbs if possible.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
