As the aroma of slow-roasting lamb envelops my kitchen, I can't help but feel like I’ve transported myself to a rustic vineyard in Tuscany. This Lamb Shank with Rosemary Jus is the perfect recipe for those cozy evenings when you crave something hearty and comforting. What's wonderful about this dish is its luxurious flavor combined with its surprisingly simple preparation—you'll be amazed at how easily you can impress family and friends! The slow-cooked lamb shanks melt in your mouth, and the rosemary jus adds a lovely depth that turns a regular weeknight dinner into a special occasion. Whether you're a seasoned home chef or just longing to elevate your cooking game, this recipe offers both satisfaction and a touch of elegance. Ready to dive into a dish that’s both an experience and a feast? Let’s get cooking!

Why is Lamb Shank So Irresistible?

Tenderness is key: These lamb shanks are slow-cooked to perfection, ensuring they're fall-off-the-bone tender and incredibly juicy.
Hearty ingredients like red wine and fresh herbs create a deliciously rich rosemary jus that enhances each bite beautifully.
Easy to prepare, requiring just a little prep time and a patient oven, this recipe is perfect for beginner cooks and kitchen pros alike.
Impressive presentation: Serve these succulent shanks drizzled with the homemade jus and garnished with rosemary for a stunning dinner centerpiece.
Elevate your dinners effortlessly and experience a dish that's not only satisfying but also worthy of special occasions. For more incredible recipe ideas, check out my guide on easy weeknight dinners.

Lamb Shank Ingredients

• Here’s what you need to create the perfect Lamb Shank dish:

For the Lamb
• 4 lamb shanks – Look for meaty shanks with a good fat content for maximum flavor.
• Salt and pepper – Essential for seasoning the lamb, enhancing its natural taste.

For the Base
• 2 tablespoons olive oil – Perfect for searing the lamb and adding depth to the dish.
• 1 large onion, chopped – Adds sweetness and aroma to the base of your sauce.
• 2 large carrots, chopped – They provide a hint of sweetness and nutrition.
• 2 stalks celery, chopped – A classic mirepoix component, adding flavor and texture.
• 4 cloves garlic, minced – Essential for that aromatic boost!

For the Sauce
• 2 cups red wine – Choose a good quality wine that you enjoy drinking for the best flavor.
• 2 cups beef stock – Adding richness, complements the lamb beautifully.
• 2 tablespoons fresh rosemary, chopped – This aromatic herb heightens the rustic flavors of the dish.
• 1 tablespoon fresh thyme, chopped – Provides an earthy note that pairs wonderfully with lamb.
• 1 tablespoon Dijon mustard – Adds a tangy kick that balances the richness.

Optional Thickening
• 2 tablespoons cornstarch – Use this if you prefer a thicker sauce; mix with a little water before adding.

For Garnish
• Fresh rosemary sprigs – They not only dress up your plate but also add a fragrant touch!

Step‑by‑Step Instructions for Lamb Shank with Rosemary Jus

Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (160°C). This low temperature is essential for the slow-cooking process that will make your lamb shanks incredibly tender. Make sure your oven is fully heated before proceeding to ensure even cooking.

Step 2: Sear the Lamb Shanks
In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the lamb shanks generously with salt and pepper. Sear each shank for about 4-5 minutes, turning until they are browned beautifully on all sides. Once browned, remove the shanks and set them aside on a plate.

Step 3: Sauté the Vegetables
Add the chopped onions, carrots, and celery to the same pot. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Then, add 4 minced garlic cloves and cook for another minute, allowing the garlic to release its aromatic goodness.

Step 4: Deglaze with Wine
Pour in 2 cups of red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step is crucial for adding depth to your lamb shank dish. Bring the wine to a gentle simmer and reduce the mixture by half, which should take around 10-15 minutes.

Step 5: Combine Ingredients
Once the wine has reduced, return the lamb shanks to the pot, ensuring they nestle into the mixture. Next, add 2 cups of beef stock, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, and 1 tablespoon of Dijon mustard. Stir gently to combine, ensuring the shanks are mostly submerged in the savory liquid.

Step 6: Bake the Lamb Shanks
Cover the pot with a lid and transfer it to the preheated oven. Bake the lamb shanks for 2 to 2.5 hours, or until the meat is fall-off-the-bone tender. You’ll know they’re ready when they easily pull apart with a fork, signaling that all those flavors have melded beautifully.

Step 7: Prepare the Jus
Once cooked, carefully remove the lamb shanks and keep them warm on a platter. If desired, strain the cooking liquid through a fine mesh sieve back into the pot. Heat it on the stovetop, whisk in 2 tablespoons of cornstarch mixed with a little water, and simmer until the jus has thickened to your liking. Adjust the seasoning as needed.

Step 8: Serve the Dish
Finally, plate the tender lamb shanks and generously drizzle them with the rich rosemary jus. Garnish with fresh rosemary sprigs for a beautiful presentation. This Lamb Shank with Rosemary Jus is ready to impress your family and friends!

Expert Tips for Lamb Shank

Searing Matters: Always sear your lamb shanks until beautifully browned. This step develops flavor and creates a rich base for your rosemary jus.

Wine Quality: Use a red wine you enjoy drinking. The better the wine, the richer the flavor in your lamb shank dish.

Don’t Rush Cooking: Slow-cooking is critical for tenderness. Resist the urge to increase the oven temperature; low and slow is the best method for melt-in-your-mouth results.

Deglazing: After sautéing your vegetables, make sure to deglaze with wine thoroughly. Scraping up those browned bits adds depth to the sauce and prevents burning.

Thickening the Jus: If you prefer a thicker sauce, be mindful when adding cornstarch. Mix it with cold water first to prevent lumps, then whisk it into the simmering jus for a smooth finish.

Rest Before Serving: Allow the lamb shanks to rest for a few minutes after cooking. This helps redistribute the juices, making each bite of your lamb shank even more savory and satisfying.

What to Serve with Lamb Shank with Rosemary Jus

The aroma of this delectable dish will beckon your loved ones to gather around the table for an unforgettable meal.

Creamy Mashed Potatoes: Their smooth texture absorbs the rich rosemary jus perfectly, adding a comforting element to your plate.
Garlic Roasted Brussels Sprouts: This roasted side adds a delightful crunch and a touch of earthy flavor that balances the lamb beautifully.
Herbed Couscous: Light and fluffy, couscous drizzled with olive oil and fresh herbs complements the hearty lamb while adding subtle flavors.
Honey Glazed Carrots: Sweet and tender, these carrots bring a pop of color and sweetness that contrast wonderfully with the savory lamb.
Crusty Bread: Perfect for soaking up any leftover jus, a piece of warm, crusty bread can make your meal feel complete and satisfying.
Red Wine: A glass of the same red wine used in cooking heightens the lamb shank experience while enhancing the meal's flavors.
Classic Caesar Salad: Crisp romaine leaves paired with creamy dressing provide a refreshing counterpoint to the rich, succulent lamb.

Lamb Shank Variations & Substitutions

Feel free to experiment and make this lamb shank recipe your own with these delightful options!

Herb Boost: Substitute fresh thyme with oregano for a slightly different herbal profile that pairs beautifully with lamb.
Vegetable Medley: Toss in some mushrooms or parsnips along with the carrots and celery for an earthy twist that adds depth.
Wine Alternative: If you prefer a non-alcoholic option, replace red wine with beef broth or pomegranate juice to maintain rich flavors without the alcohol content.
Heat It Up: Add a pinch of red pepper flakes or a diced jalapeño when sautéing the veggies if you enjoy a kick of heat to complement the rich sauce.
Dijon Swap: For a different tang, try using whole grain mustard instead of Dijon. It will add a lovely texture and depth to your jus.
Sweet Note: Want a hint of sweetness? Mix in 2-3 tablespoons of honey or maple syrup during the cooking process for a unique flavor profile.

Experimenting with your cooking can unlock new dimensions of flavor! This dish is quite forgiving, and your family will love the little surprises. If you're in the mood for more culinary adventures, check out my tips on turning weekday meals into impressive feasts with the right sides for lamb and delicious side dishes for special occasions.

How to Store and Freeze Lamb Shank

Fridge: Store leftover lamb shank in an airtight container for up to 3 days. Always let it cool to room temperature before refrigerating to maintain quality.

Freezer: For longer storage, freeze the lamb shanks in a well-sealed freezer bag or container for up to 3 months. Ensure the sauce is also included for maximum flavor.

Reheating: To reheat, thaw the lamb shank in the fridge overnight, then warm it gently in the oven at 300°F (150°C) until heated through, about 20-30 minutes.

Portion Control: Consider dividing leftover lamb shank into single servings before freezing. This way, you can enjoy a quick meal anytime without needing to defrost the whole batch.

Make Ahead Options

These Lamb Shanks with Rosemary Jus are fantastic for meal prep, allowing you to unleash their deliciousness without the last-minute rush! You can sear the lamb shanks and prepare the vegetable base up to 24 hours in advance. Simply store the prepped ingredients separately in the refrigerator. For even greater convenience, you can cook the entire dish a day ahead; just ensure to let it cool completely before refrigerating. When you're ready to enjoy, reheat the dish gently in the oven at 325°F (160°C) until warmed through and the meat is tender. This prep allows for all the wonderful flavors to meld, making the dish just as delectable on day two!

Lamb Shank with Rosemary Jus Recipe FAQs

What should I look for when selecting lamb shanks?
Absolutely! When selecting lamb shanks, look for a good amount of meat with some marbling. A little fat is essential, as it keeps the meat juicy during cooking. The meat should be bright red with a fresh aroma—avoid any shanks that appear pale or have dark spots.

How should I store leftover lamb shank?
To store leftover lamb shank, place it in an airtight container and refrigerate it for up to 3 days. Make sure it’s cooled to room temperature before sealing it. This helps to maintain its flavor and prevent spoilage, ensuring you can savor those delicious leftovers!

Can I freeze lamb shank? What’s the best way?
Very! Freezing your lamb shank is a great option for longer storage. After it has cooled, place it in a well-sealed freezer bag or container with the sauce included, and it will last up to 3 months. Just label the bag with the date so you can keep track. When ready to enjoy, thaw it in the fridge overnight before reheating.

Why is my lamb shank tough after cooking?
If your lamb shank comes out tough, it may not have cooked long enough or at a low enough temperature. Remember, the key is slow cooking. Make sure you’re cooking it at 325°F (160°C) and allow it to roast for the full 2 to 2.5 hours until fork-tender. Every oven is different, so check for doneness towards the end of the cooking time.

Are there any dietary considerations for this recipe?
When it comes to dietary considerations, this recipe can accommodate various needs. If you have allergies, be cautious with ingredients like garlic or mustard. For a gluten-free version, ensure you swap out any stock or sauces that contain gluten. Also, note that while lamb is safe for most dogs in small amounts, it's best to consult your vet before sharing any human food with pets.

How can I thicken the rosemary jus?
To thicken your rosemary jus, follow these steps: After removing the shanks, strain the cooking liquid into a saucepan. Whisk together 2 tablespoons of cornstarch with a little cold water until smooth, then gradually stir this mixture into the simmering jus. Keep stirring and simmer until thickened to your desired consistency, usually about 5-10 minutes. This will leave you with a luscious sauce to drizzle over your shanks!