Braised Lamb Shanks With Rosemary
Tender and flavorful, these braised lamb shanks are a comforting dish perfect for a cozy night in. Seasoned with aromatic herbs and slowly cooked in a rich red wine sauce, this recipe results in meat that is succulent and falling off the bone. The hearty combination of onions, celery, and carrots adds depth to the dish, while the garlic and rosemary infuse a delightful fragrance throughout. Serve these lamb shanks with a generous ladle of the luscious, velvety sauce for a satisfying and elegant meal.
— Constant Cookbook
Ingredients
- 4 lamb shanks, external fat trimmed
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 yellow onions, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cups full-bodied red wine
- 1 cup beef stock
- 1 Tbs. dried rosemary
- 3 garlic cloves, crushed with the side
- of a knife
- 1 bay leaf
Instructions
- Preheat an oven to 350ºF.
- Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter.
- Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes. Remove the pan from the heat, add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl.
- Remove the bay leaf from the cooking liquid. Using a blender or a stick blender, puree the liquid and solids until smooth. Season the sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.
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