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Braised Lamb Shanks with Rosemary Jus Recipe

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4.3 from 23 reviews

  • Author: Jane
  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

These Braised Lamb Shanks with Rosemary Jus are slow-cooked until fork-tender in a rich, aromatic broth infused with rosemary, garlic, and vegetables. This elegant dish is perfect for special occasions and comforting family dinners, offering a hearty and flavorful meal that highlights the tender tenderness of lamb enhanced by the savory rosemary-infused jus.

Ingredients

Meat and Seasoning

  • 4 lamb shanks
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Vegetables

  • 1 large onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced

Liquids and Flavorings

  • 2 cups beef broth
  • 1 cup red grape juice
  • 2 tbsp tomato paste
  • 3 sprigs fresh rosemary
  • 2 bay leaves

Thickening Agent

  • 1 tbsp cornstarch (optional, for thickening)

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (165°C) to prepare for slow braising of the lamb shanks.
  2. Season Lamb: Season the lamb shanks generously with salt and black pepper to enhance their flavor before cooking.
  3. Sear Lamb: Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until they develop a rich brown crust, then remove them from the pot and set aside.
  4. Sauté Vegetables: Add diced onion, chopped carrots, and celery to the pot. Cook for about 5 minutes until softened and fragrant.
  5. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to release their aromas.
  6. Deglaze Pot: Pour in beef broth and red grape juice, scraping up any browned bits stuck to the bottom of the pot to incorporate full flavor.
  7. Add Herbs: Add fresh rosemary sprigs and bay leaves to infuse the broth with herbal notes.
  8. Return Lamb to Pot: Place the seared lamb shanks back into the pot, making sure they are partially submerged in the liquid for even cooking.
  9. Braise: Cover the Dutch oven and transfer it to the preheated oven. Braise the lamb shanks for 2½ to 3 hours until the meat is very tender and falling off the bone.
  10. Prepare Jus: Remove the lamb shanks and strain the cooking liquid if desired. Simmer the strained liquid on the stovetop to reduce it slightly. For a thicker jus, stir in a cornstarch slurry and cook until the sauce reaches the preferred consistency.
  11. Serve: Plate the lamb shanks and spoon the rosemary jus over them. Serve warm with complementary sides such as mashed potatoes or roasted vegetables.

Notes

  • Serve with mashed potatoes, polenta, or roasted vegetables for a complete meal.
  • The flavor of the dish improves when prepared a day ahead and reheated, allowing the flavors to meld.
  • Using fresh rosemary provides the best aroma and flavor compared to dried herbs.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: Mediterranean-Inspired

Find it online: https://cookingmomy.com/braised-lamb-shanks-with-rosemary-jus-recipe/