Rosemary Lamb Shanks Braised in Red Wine is a classic, hearty dish that brings out the rich, deep flavors of lamb paired with the robust notes of red wine and fragrant rosemary. Slow-cooked to perfection, the lamb becomes fall-off-the-bone tender, while the braising liquid turns into a luscious sauce full of aromatic herbs, garlic, and vegetables. This comforting, elegant meal is ideal for special dinners or family gatherings, and pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up every drop of the flavorful sauce.
Ingredients
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 1/2 cups beef or lamb broth
- 1 can (14.5 oz) diced tomatoes
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Lamb: Generously season the lamb shanks with salt and pepper.
- Brown the Lamb: Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks for 4-5 minutes on each side until browned all over. Remove the shanks and set them aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for 5-6 minutes, or until softened. Add the garlic and cook for another minute until fragrant.
- Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly.
- Add the Remaining Ingredients: Stir in the broth, diced tomatoes, tomato paste, rosemary sprigs, bay leaves, and cumin (if using). Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise the Lamb: Bring the mixture to a simmer, then cover the pot and transfer it to a preheated 325°F (160°C) oven. Braise for 2.5 to 3 hours, turning the lamb shanks occasionally, until the meat is tender and falling off the bone.
- Serve: Remove the lamb shanks from the pot and skim off any excess fat from the surface of the sauce. Discard the bay leaves and rosemary sprigs. Serve the lamb shanks with the sauce spooned over, garnished with fresh parsley.
Enjoy your tender, flavorful Rosemary Lamb Shanks Braised in Red Wine, the perfect dish for a cozy and satisfying meal!
