Savory Lamb Shank with Rosemary: Comfort Food Bliss

This savory Lamb Shank with rosemary is a delightful comfort food, perfect for any special occasion.

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Prep Time 30

Cook Time 2 30

Total Time 3

Servings: 4 shanks

Course: Main Dishes

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lamb Shank

4 shanks lamb Choose meaty shanks for the best flavor and tenderness.
to taste salt Essential for seasoning the lamb before searing.
to taste pepper Essential for seasoning the lamb before searing.

For the Vegetables

1 large onion chopped, adds a savory base to the dish.
2 large carrots chopped, sweetness balances the richness.
2 stalks celery chopped, contributes crunch and aromatic depth.
4 cloves garlic minced, infuses the dish with robust flavor.

For the Sauce

2 tablespoons olive oil Ideal for searing the lamb and enhancing flavor.
2 cups red wine Select a robust wine for rich sauce complexity.
2 cups beef stock Adds depth and richness to the jus.
2 tablespoons fresh rosemary chopped, use fresh for best aromatic qualities.
1 tablespoon fresh thyme chopped, complements the rosemary beautifully.
1 tablespoon Dijon mustard Adds a tangy richness to the sauce.
2 tablespoons cornstarch optional, use for thickening the jus if desired.

For Garnish

to taste fresh rosemary sprigs Perfect for decorative flair and flavor enhancement.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 325°F (160°C). Gather your ingredients.
In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, sear for 4-5 minutes until browned.
Add chopped onion, carrots, and celery, sauté for 5-7 minutes until softened. Add minced garlic, sauté for another minute.
Pour in red wine, scraping the pot to loosen browned bits, let simmer for 10-15 minutes until reduced by half.
Return lamb shanks to pot, add beef stock, rosemary, thyme, and Dijon mustard, ensuring shanks are mostly submerged.
Cover pot and place in preheated oven, bake for 2 to 2.5 hours until tender.
Remove lamb shanks, strain cooking liquid to thicken with cornstarch if desired, adjust seasoning with salt and pepper.
Plate lamb shanks, drizzle with rosemary jus, and garnish with fresh rosemary sprigs.

Nutrition

Serving: 1shankCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

For the best results, follow the tips provided for selecting quality meat and seasoning appropriately.

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