Rosemary Braised Lamb Shanks Recipe

Lamb shanks: The star of the dish, providing rich, tender meat when braised.

Olive oil: Used for browning the lamb and sautéing the vegetables, adding a subtle fruity flavor.

Onion: Adds sweetness and depth to the braising liquid.

Carrots: Contributes sweetness and a slight earthiness to the dish.

Garlic: Infuses the braise with a robust, aromatic flavor.

Red wine: Provides acidity and depth, enhancing the overall flavor of the dish.

Beef broth: Adds a savory base to the braising liquid, complementing the lamb.

Rosemary: Fresh sprigs impart a fragrant, earthy aroma that pairs perfectly with lamb.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and complexity to the dish.

When browning the lamb shanks, ensure that you do not overcrowd the dutch oven. Browning in batches if necessary will allow each piece to develop a rich, caramelized crust. This step is crucial for building depth of flavor in the final dish.

• lamb shanks - Substitute with beef short ribs: Beef short ribs have a similar texture and richness, making them a good alternative for braising.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, suitable for browning meat.

• large onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• carrots - Substitute with parsnips: Parsnips have a similar texture but add a slightly sweeter and earthier flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh pungency of minced garlic.

• red wine - Substitute with beef broth and a splash of balsamic vinegar: This combination mimics the acidity and depth of red wine.

• beef broth - Substitute with chicken broth: Chicken broth is lighter but can still provide a good base flavor for the braise.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary is more concentrated, so use about one-third the amount of fresh.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often described as more earthy.

• Allow the lamb shanks to cool completely at room temperature before storing. This helps to prevent condensation, which can lead to sogginess.
• Transfer the lamb shanks and braising liquid to an airtight container. Ensure the container is large enough to hold both the meat and the broth.
• Store in the refrigerator for up to 3-4 days. The flavors will continue to meld, making the dish even more delicious.
• For longer storage, place the lamb shanks and braising liquid in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents to keep track of freshness.
• Freeze for up to 3 months. When ready to enjoy, thaw the lamb shanks in the refrigerator overnight.
• Reheat gently in a saucepan over medium-low heat, adding a splash of beef broth or red wine if needed to maintain moisture.
• Alternatively, reheat in the oven at 325°F (163°C) until warmed through, ensuring the meat remains tender and juicy.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the lamb shanks in an oven-safe dish and cover with foil to retain moisture.
  3. Reheat for about 20-30 minutes, or until the meat is warmed through. You can add a splash of beef broth to keep it juicy.

• Stovetop Method:

  1. Place the lamb shanks in a large skillet or saucepan.
  2. Add a bit of beef broth or red wine to the pan to prevent drying out.
  3. Cover and heat over medium-low heat for about 15-20 minutes, turning occasionally, until heated through.

• Microwave Method:

  1. Place the lamb shanks in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 3-5 minutes, checking and turning halfway through. Add a splash of beef broth if needed to keep it moist.

• Slow Cooker Method:

  1. Place the lamb shanks in the slow cooker.
  2. Add a bit of beef broth or red wine to the pot.
  3. Set on low and reheat for 1-2 hours, or until the meat is thoroughly warmed.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for braising the lamb shanks and ensuring even cooking.

• Olive oil: Used for browning the lamb shanks and sautéing the vegetables, adding flavor and preventing sticking.

• Tongs: Essential for turning and removing the lamb shanks without piercing the meat.

• Cutting board: Provides a stable surface for chopping the onion, carrots, and mincing the garlic.

• Chef's knife: A sharp knife for efficiently chopping the vegetables and mincing the garlic.

• Measuring cups: Used to measure the red wine and beef broth accurately.

• Wooden spoon: Ideal for stirring the vegetables and scraping up browned bits from the bottom of the pot.

• Oven: Preheated to 350°F (175°C) for braising the lamb shanks until tender.

• Lid: The cover for the Dutch oven, ensuring the lamb shanks braise properly in the oven.

• Serving platter: For presenting the beautifully braised lamb shanks once they are cooked and ready to serve.

Pre-chop vegetables: Chop the onion, carrots, and garlic the night before and store them in the fridge.

Use a slow cooker: Instead of braising in the oven, use a slow cooker on low for 8 hours.

Marinate overnight: Marinate the lamb shanks in the red wine and beef broth overnight to enhance flavor and save time.

Batch cook: Double the recipe and freeze half for a future meal.

Instant pot: Use an Instant Pot to cut down the braising time to about 1 hour.