Braised Lamb Shanks with Potatoes and Rosemary is the ultimate comfort food dish—perfect for cozy dinners or special occasions. The lamb shanks are slow-cooked until they become melt-in-your-mouth tender, surrounded by a rich, aromatic sauce that infuses every bite. Paired with crispy roasted baby potatoes seasoned with rosemary and garlic, this dish is a hearty and flavorful feast that will impress your guests and satisfy your hunger. Whether you’re cooking for a family gathering or a romantic evening at home, this recipe will be a hit every time.
Ingredients for Braised Lamb Shanks with Potatoes
For the Lamb Shanks:
- 4 lamb shanks
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine
- 2 cups beef or lamb stock
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
For the Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Salt and black pepper to taste
Step-by-Step Instructions for Braised Lamb Shanks with Potatoes and Rosemary
1. Sear the Lamb Shanks
Preheat your oven to 325°F (160°C). Season the lamb shanks with salt and pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, carefully add the lamb shanks and sear them on all sides until they are nicely browned. This step adds deep, savory flavor to the lamb. Once browned, remove the shanks from the pot and set them aside.
2. Prepare the Braising Base
In the same pot, add onion, garlic, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are softened. This step creates a flavorful base for the braising sauce. Once the vegetables are tender, deglaze the pot with red wine, scraping up the flavorful browned bits from the bottom. Stir in the beef or lamb stock, diced tomatoes, fresh rosemary, fresh thyme, and bay leaves. Bring this mixture to a simmer, ensuring everything is well combined.
3. Braise the Lamb
Return the lamb shanks to the pot, nestling them into the braising liquid. Make sure the shanks are mostly submerged in the liquid, as this will help them cook evenly. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the lamb for 2 1/2 to 3 hours, turning the shanks halfway through the cooking time to ensure they cook evenly. The lamb should be tender and falling off the bone when done. If needed, you can add more stock or wine to the pot during braising to maintain the liquid level.
4. Prepare the Potatoes
While the lamb is braising, prepare the baby potatoes. Toss them in olive oil, garlic powder, dried rosemary, salt, and black pepper to coat them evenly. Spread the potatoes out on a baking sheet in a single layer and roast them in the oven at 400°F (200°C) for 25–30 minutes, or until they are crispy and golden on the outside, yet tender on the inside. Remember to flip the potatoes halfway through the cooking time for even crispiness.
5. Serve the Braised Lamb Shanks with Potatoes
Once the lamb is fully braised and the potatoes are golden and crispy, it’s time to plate. Arrange the braised lamb shanks on serving plates and spoon the rich braising sauce over the top. Serve with the roasted potatoes on the side. For a beautiful presentation, garnish the dish with fresh rosemary sprigs and a little extra salt and pepper to taste.
Why You’ll Love Braised Lamb Shanks with Potatoes and Rosemary
- Melt-in-your-mouth Lamb: The lamb shanks are slow-cooked in a flavorful broth, resulting in meat that’s incredibly tender and juicy. The braising process locks in all the savory flavors.
- Herb-Infused Goodness: Rosemary and thyme infuse both the lamb and the potatoes, giving the dish an aromatic, earthy quality. These fresh herbs complement the rich flavors of the lamb perfectly.
- Crispy and Tender Potatoes: The roasted baby potatoes offer the perfect contrast to the rich lamb, with a crispy exterior and fluffy interior.
- Simple, Comforting Meal: This dish is hearty, comforting, and ideal for cozy dinners or special occasions. It’s a one-pot wonder that will make any dinner feel luxurious.
Tips for the Perfect Braised Lamb Shanks
- Searing the Lamb: Don’t rush the searing process. Take your time to ensure the lamb gets a deep brown color. This enhances the flavor of the meat and the braising sauce.
- Adjust the Cooking Time: If you prefer your lamb more or less done, adjust the braising time accordingly. Lamb shanks are very forgiving, and slow braising makes them hard to overcook.
- Make the Braising Sauce Your Own: Feel free to tweak the braising sauce to your liking by adding a splash of balsamic vinegar, honey, or spices like cinnamon or allspice for a unique twist.
- Use Leftover Braising Liquid: The leftover braising liquid makes a great base for soups, gravies, or even as a marinade for other meats. Don’t throw it away!
FAQs
Can I use a different cut of lamb?
Yes, you can substitute lamb shanks with other cuts like lamb shoulder or lamb chops. However, the braising time may vary depending on the cut.
Can I make this recipe in advance?
Yes, braised lamb shanks taste even better the next day! You can braise them in advance, then reheat the lamb and the sauce before serving. It’s perfect for make-ahead meals.
What can I serve with this dish?
This dish is already quite hearty, but you can pair it with a fresh salad, roasted vegetables, or crusty bread to soak up the delicious sauce.
Conclusion
Braised Lamb Shanks with Potatoes and Rosemary is a rich, flavorful dish that will have everyone at the table asking for seconds. The tender lamb, infused with the aromatic herbs, combined with crispy roasted potatoes, creates a meal that is both comforting and impressive. Whether you’re celebrating a special occasion or simply indulging in a delicious meal, this recipe is sure to become a family favorite.