Melt-in-Your-Mouth Lamb Shank with Savory Rosemary Jus

Indulge in this melt-in-your-mouth lamb shank recipe, featuring savory rosemary jus for a truly memorable meal.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Beef Recipes

Cuisine American

Servings pieces

Calories 450 kcal

Equipment

Oven-safe pot or Dutch oven

Ingredients

For the Lamb

4 pieces Lamb shanks the star of the dish, ensuring tender meat when slow-cooked.
2 tablespoons Olive oil ideal for searing and adding a rich flavor.

For the Aromatics

1 large Onion, chopped adds sweetness and depth to the base.
2 large Carrots, chopped brings a natural sweetness to balance the dish.
2 stalks Celery, chopped adds a fresh crunch and flavor dimension.
4 cloves Garlic, minced a must for that aromatic goodness!

For the Cooking Liquid

2 cups Red wine enhances flavor and tenderizes the lamb, don't skip this!
2 cups Beef stock provides a robust foundation for the rosemary jus.

For the Herbs and Seasoning

2 tablespoons Fresh rosemary, chopped fragrant and pairs beautifully with lamb.
1 tablespoon Fresh thyme, chopped adds earthy notes that complement the dish.
Salt and pepper to taste; essential for unlocking all the flavors.
1 tablespoon Dijon mustard adds a subtle tang that brightens the dish.

For Thickening (Optional)

2 tablespoons Cornstarch use to achieve a luscious, thicker jus, if desired.

For Garnish

Fresh rosemary sprigs for a beautiful presentation and extra flavor touch.

Instructions

Step-by-Step Instructions

Preheat your oven to 325°F (160°C). Gather your ingredients and equipment.
In your pre-heated pot, pour in olive oil and heat over medium-high. Season lamb shanks with salt and pepper and sear each for about 4-5 minutes on all sides until golden-brown.
Using the same pot, add chopped onions, carrots, and celery, and sauté for 5-7 minutes until softened. Add minced garlic and stir for an additional minute.
Pour in red wine, stirring and scraping up browned bits from the pot. Let it simmer and reduce by half for about 10-15 minutes.
Return seared lamb shanks to the pot and add beef stock, chopped rosemary, thyme, and Dijon mustard.
Cover with a lid and bake for 2 to 2.5 hours or until meat is fall-off-the-bone tender.
Remove lamb shanks and keep warm. If desired, strain the cooking liquid and simmer, whisking in cornstarch to thicken.
Plate the lamb shanks and drizzle with rosemary jus. Garnish with fresh rosemary sprigs.

Notes

Serve with creamy mashed potatoes or roasted vegetables for a balanced meal.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Keyword Comfort Food, Lamb Shank, Main Course, Rosemary Jus, savory, slow-cooked

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