Tender Lamb Shank Braised in Rich Rosemary Jus Delight

This tender lamb shank recipe creates a comforting dish infused with rich rosemary flavor, perfect for dinner parties or cozy evenings.

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Prep Time 30

Cook Time 2 30

Resting Time 10

Total Time 3 10

Servings: 4 shanks

Course: Dinner

Cuisine: French

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lamb Shank

4 pieces Lamb Shanks Choose meaty cuts with good connective tissue.
2 tablespoons Olive Oil For searing, vegetable oil is a good substitute.
to taste Salt Essential for enhancing the dish.
to taste Pepper Essential for enhancing the dish.

For the Aromatics

1 medium Onion Yellow or white onions are ideal.
2 medium Carrots Can be replaced with parsnips.
2 stalks Celery Leeks can offer a milder flavor.
4 cloves Garlic Fresh is preferred, but powdered works.

For the Cooking Liquid

1 cup Red Wine Substitute with grape juice and vinegar if avoiding alcohol.
3 cups Beef Stock Chicken stock is a lighter alternative.

For the Flavoring

4 sprigs Fresh Rosemary The star herb for flavor.
2 sprigs Fresh Thyme May use parsley as a substitute.
2 tablespoons Dijon Mustard Yellow mustard can stand in if needed.

Optional Ingredients

1 tablespoon Cornstarch For thickening the jus; use flour if preferred.
2 sprigs Fresh Rosemary Sprigs For garnish.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 325°F (160°C). Gather ingredients and equipment.
Heat olive oil in the Dutch oven, season lamb shanks with salt and pepper, then sear for 4-5 minutes on each side.
Sauté onion, carrots, and celery in remaining oil for 5-7 minutes. Add minced garlic and cook for another minute.
Deglaze the pot with red wine, scraping the bottom. Simmer and reduce by half for about 5 minutes.
Combine the seared lamb, beef stock, rosemary, thyme, and Dijon mustard in the pot.
Cover the Dutch oven and bake for 2 to 2.5 hours until lamb is tender.
Remove lamb shanks, strain cooking liquid, and thicken jus as desired.
Serve lamb drizzled with rosemary jus and garnish with rosemary sprigs.

Nutrition

Serving: 1shankCalories: 500kcalCarbohydrates: 15gProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 500mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Allow the lamb to rest for 10 minutes before serving for better flavor and moisture retention.

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