Rosemary Braised Lamb Shanks Recipe
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce.
Looking for lamb shank recipes? Allrecipes has more than 20 trusted recipes featuring lamb shanks complete with how-to videos, ratings, reviews, and cooking tips.
After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.
View recipe photos of Rosemary Braised Lamb Shanks posted by millions of cooks on Allrecipes.com
Wonderfully tender, these lamb shanks are melt in your mouth juicy.
I used lamb ribs instead of lamb shanks and fresh tomatoes instead of canned tomatoes. I served it with roasted garlic mashed potatoes too, it was a really great combination. Thanks for such easy and nice recipe!
I decided to cook a surprise dinner for my mother-in-law's birthday. She had been craving the lamb shanks from Elephant Bar, so lamb shanks it would be! Unless you want the bone whole for presentation, a tip when buying your meat is to ask the butcher to crack the bone. That will add more flavor to your sauce. This was my first experience cooking lamb, but the recipe was super easy! You MUST be patient & let the sauce reduce...that is key. If you need to speed it up you can turn up the fire, but you have watch carefully & stir to prevent burning. You will see the difference as it thickens. I suggest if not all, use more beef broth than chicken for a richer taste. If you prefer a gravy, puree the reduction then strain it. Best served with mashed potatoes & your choice of veggies. I also suggest something lemony for dessert...I made a lemon-raspberry cheesecake. My Husband & Ma-in-law loved it!
I AM NEW TO LAMB AND I LOVE IT. THE ROSEMARY LAMB SHANK WAS VERY SIMPLE TO MAKE. AND DELICIOUS. THE ONLY CHANGE THAT I DID WAS ADD 2 TSP. OF CHICKEN FLAVOR BOUILLON THAT HELPED TONE DOWN THE BITTERNESS FROM THE RED WINE AND I COOKED IT IN A CAST IRON DUTCH POT WHICH ONLY TOOK 90 MINUTES TO COOK.