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Lamb Shank

Succulent Lamb Shank with Rosemary Jus for Comforting Flavor

This Lamb Shank recipe offers tender meat with aromatic rosemary jus, perfect for cozy dinners.
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Course: Main Dishes
Cuisine: Comfort Food
Keyword: dinner, hearty, Jus, Lamb Shank, rosemary, slow-cooked
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Resting Time: 10 minutes
Total Time: 3 hours
Servings: 4 servings
Calories: 500kcal

Equipment

  • Large oven-safe pot or Dutch oven

Ingredients

For the Lamb

  • 4 pieces Lamb shanks Choose meaty, well-marbled shanks for ultimate tenderness.
  • 1 teaspoon Salt Essential for seasoning and bringing out flavor in the meat.
  • 1 teaspoon Pepper

For Searing and Cooking

  • 2 tablespoons Olive oil A flavorful oil ideal for searing.
  • 1 medium Onion Chop finely for even cooking.
  • 2 medium Carrots Adds sweetness and depth.
  • 2 stalks Celery Provides a fresh, aromatic base.
  • 4 cloves Garlic Freshly minced for robust flavor.

For Flavorful Liquid

  • 2 cups Red wine Good-quality wine to enhance the jus.
  • 2 cups Beef stock Provides a rich base.
  • 2 tablespoons Fresh rosemary Infuses the dish with a fragrant aroma.
  • 1 tablespoon Fresh thyme Offers subtle herbal notes.
  • 1 tablespoon Dijon mustard Adds a hint of tanginess.

For Thickening (Optional)

  • 2 tablespoons Cornstarch Whisk in gently for a thicker sauce.

For Garnish

  • 4 sprigs Fresh rosemary Add these as a lovely finishing touch.

Instructions

Step-by-Step Instructions

  • Preheat your oven to 325°F (160°C) to create the perfect cooking environment for your lamb shank.
  • Heat 2 tablespoons of olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear for 4-5 minutes per side until golden-brown.
  • In the same pot, add chopped onions, carrots, and celery. Sauté these for 5-7 minutes, then add minced garlic and cook for 1 additional minute.
  • Pour in 2 cups of red wine and scrape up browned bits from the pot. Bring to a simmer and reduce by half, about 10-15 minutes.
  • Return the lamb shanks to the pot, add beef stock, rosemary, thyme, and Dijon mustard. Ensure the shanks are mostly submerged.
  • Cover and bake for 2 to 2.5 hours until fork-tender. Check when the meat is pulling away from the bone.
  • Remove the lamb shanks and strain the cooking liquid. Heat to a simmer, whisk in cornstarch for thickness if desired.
  • Serve the lamb shanks on a plate, drizzle with rosemary jus, and garnish with fresh rosemary sprigs.

Notes

Choose quality meat for maximum tenderness, and let the lamb rest before serving to enhance flavors.

Nutrition

Serving: 1piece | Calories: 500kcal | Carbohydrates: 25g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 600mg | Potassium: 800mg | Fiber: 3g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 3mg