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Lamb Shank

Tender Lamb Shank with Rustic Rosemary Jus for Cozy Nights

This recipe for Lamb Shank combines luxurious flavors and simple preparation to create a comforting and impressive meal.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours
Servings: 4 shanks
Course: Dinners
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 4 pieces lamb shanks Look for meaty shanks with a good fat content for maximum flavor.
  • salt Essential for seasoning the lamb.
  • pepper Essential for seasoning the lamb.
For the Base
  • 2 tablespoons olive oil Perfect for searing the lamb.
  • 1 large onion, chopped Adds sweetness and aroma to the base of your sauce.
  • 2 large carrots, chopped Provides 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 for best flavor.
  • 2 cups beef stock Adds richness, complements the lamb beautifully.
  • 2 tablespoons fresh rosemary, chopped 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 if you prefer a thicker sauce; mix with a little water before adding.
For Garnish
  • fresh rosemary sprigs Adds a fragrant touch!

Equipment

  • Oven-safe pot or Dutch oven

Method
 

Cooking Instructions
  1. Preheat your oven to 325°F (160°C).
  2. 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 until browned on all sides. Remove the shanks and set aside.
  3. Add the chopped onions, carrots, and celery to the same pot. Sauté for about 5-7 minutes until softened. Then, add 4 minced garlic cloves and cook for another minute.
  4. Pour in 2 cups of red wine, scrape up browned bits from the bottom. Bring to a gentle simmer and reduce by half, about 10-15 minutes.
  5. Return the lamb shanks to the pot, then add 2 cups of beef stock, 2 tablespoons of chopped rosemary, 1 tablespoon of thyme, and 1 tablespoon of mustard. Stir gently to combine.
  6. Cover the pot and bake for 2 to 2.5 hours, or until the meat is tender.
  7. Remove the lamb shanks and keep warm. Strain the cooking liquid back into the pot, whisk in the cornstarch mixed with water, and simmer until thickened.
  8. Plate the tender lamb shanks, drizzle with the rosemary jus, and garnish with fresh rosemary sprigs.

Nutrition

Serving: 1shankCalories: 350kcalCarbohydrates: 15gProtein: 45gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Allow the lamb shanks to rest for a few minutes after cooking to redistribute the juices for better flavor.

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