Rosemary Braised Lamb Shanks Recipe

Lamb shanks: The main protein of the dish, providing rich and tender meat when braised.

Olive oil: Used for browning the lamb shanks and sautéing the onions and garlic.

Onion: Adds sweetness and depth to the braising liquid.

Garlic: Provides a robust flavor that complements the lamb and rosemary.

Beef broth: Forms the base of the braising liquid, adding savory richness.

Red wine: Enhances the flavor of the braising liquid with its acidity and depth.

Rosemary: Infuses the dish with its aromatic and earthy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity to the braising liquid.

When browning the lamb shanks, make sure to do so in batches if necessary to avoid overcrowding the pot. This ensures that each shank gets a nice, even sear, which enhances the flavor of the final dish. Additionally, when adding the red wine and beef broth, take the time to thoroughly scrape up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor and will enrich the braising liquid.

• lamb shanks - Substitute with beef short ribs: Beef short ribs have a similar texture and richness, making them a good alternative for braising.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, suitable for browning meat.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar depth of flavor.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative, though it may slightly alter the flavor profile.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add a similar acidity and depth of flavor, though it will be sweeter.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, but use about one-third the amount as it is more concentrated.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can be used similarly to black pepper.

• Allow the lamb shanks to cool completely at room temperature before storing.
• Transfer the lamb shanks and braising liquid to an airtight container. Ensure the container is large enough to hold both the meat and the liquid without overcrowding.
• For refrigeration, place the container in the fridge. The lamb shanks can be stored in the refrigerator for up to 3 days.
• If you plan to freeze the lamb shanks, use a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents to keep track of storage time.
• The lamb shanks can be frozen for up to 3 months. For best results, use within this time frame to maintain optimal flavor and texture.
• When ready to reheat, thaw the lamb shanks in the refrigerator overnight if frozen.
• Reheat the lamb shanks in a covered oven-safe dish at 325°F (165°C) until warmed through, approximately 20-30 minutes. Alternatively, you can reheat on the stovetop over medium heat until hot.
• If the braising liquid has thickened too much during storage, add a splash of beef broth or red wine to loosen it up while reheating.

• Preheat your oven to 350°F (175°C). Place the lamb shanks in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through. Spoon some of the braising liquid over the top to keep them moist.

• For a quicker method, use the stovetop. Place the lamb shanks in a pot with some of the braising liquid. Cover and heat over medium-low heat, turning occasionally, until heated through, about 15-20 minutes.

• If you prefer using a microwave, place the lamb shanks in a microwave-safe dish. Add some braising liquid to keep them moist, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-4 minutes. Check and stir halfway through to ensure even heating.

• For a sous-vide method, vacuum-seal the lamb shanks with some braising liquid. Submerge in a water bath set to 140°F (60°C) and heat for about 45 minutes to an hour. This method ensures the lamb stays tender and juicy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the lamb shanks in the basket, ensuring they are not overcrowded. Heat for 10-15 minutes, turning halfway through, until warmed through and slightly crispy on the outside.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and braising the lamb shanks.

• Olive oil: Used for browning the lamb shanks and sautéing the onions and garlic.

• Chopping board: Essential for chopping the onion and mincing the garlic.

• Chef's knife: Ideal for chopping the onion and mincing the garlic with precision.

• Tongs: Useful for turning and removing the lamb shanks from the pot.

• Measuring cups: Necessary for measuring the beef broth and red wine accurately.

• Wooden spoon: Perfect for stirring the onions and garlic, and for scraping up browned bits from the bottom of the pot.

• Oven: Preheated to 325°F (165°C) for braising the lamb shanks until tender.

• Lid: To cover the Dutch oven while the lamb shanks braise in the oven.

• Serving platter: For presenting the lamb shanks once they are cooked and ready to serve.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in airtight containers.

Use pre-made broth: Opt for store-bought beef broth to save time on preparation.

Marinate overnight: Season the lamb shanks with salt and pepper the night before to enhance flavor and save time.

One-pot cooking: Use a dutch oven to brown, simmer, and braise in the same pot, reducing cleanup time.

Quick wine reduction: Use a higher heat to reduce the red wine faster before adding the beef broth.