Rosemary Braised Lamb Shanks Recipe

Lamb shanks: The star of the dish, these are meaty cuts from the lower part of the lamb's leg.

Olive oil: Used for browning the lamb and sautéing the vegetables, adding a rich flavor.

Onion: Provides a sweet and savory base for the sauce.

Garlic: Adds a pungent, aromatic depth to the dish.

Beef broth: Enhances the savory flavor and provides the liquid needed for braising.

Red wine: Adds complexity and richness to the sauce.

Rosemary: Fresh sprigs infuse the dish with a piney, aromatic flavor.

Thyme: Fresh sprigs add a subtle earthiness and complement the rosemary.

Salt: Essential for seasoning the lamb and enhancing all the flavors.

Pepper: Adds a bit of heat and depth to the seasoning.

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 adds depth of flavor to the final dish. Additionally, when adding the beef broth and red wine, take the time to scrape up all the browned bits from the bottom of the pot, as these bits are packed with flavor and will enrich the sauce.

• 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 canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for browning meat.

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

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it won't have the same texture as fresh garlic.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will be lighter in flavor.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add a similar depth of flavor and acidity to the dish.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, though you should use less since it's more concentrated.

• fresh thyme - Substitute with dried thyme: Dried thyme can replace fresh thyme, but use less due to its stronger flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor, with a slightly different taste profile.

• Allow the lamb shanks to cool completely at room temperature before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.

• Transfer the lamb shanks and the sauce to an airtight container. Ensure that the container is large enough to hold the lamb shanks without overcrowding, but not so large that there's excessive air space.

• For optimal freshness, store the lamb shanks in the refrigerator if you plan to consume them within 3-4 days. The sauce will continue to infuse the meat with flavor during this time.

• If you need to keep the lamb shanks for a longer period, freezing is the best option. Place the lamb shanks and sauce in a freezer-safe container or heavy-duty freezer bag. Be sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This helps you keep track of how long the lamb shanks have been stored and ensures you use them within 2-3 months for the best quality.

• When ready to enjoy, thaw the lamb shanks in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the lamb shanks gently in a saucepan over medium heat, adding a splash of beef broth or red wine if needed to keep the sauce from reducing too much. Alternatively, you can reheat them in the oven at 350°F (175°C) until warmed through, ensuring the meat remains tender and juicy.

• Oven Method: Preheat your oven to 325°F (165°C). Place the leftover lamb shanks in an oven-safe dish. Add a splash of beef broth or red wine to keep the meat moist. Cover the dish with aluminum foil to prevent drying out. Heat for about 20-30 minutes, or until the lamb is warmed through.

• Stovetop Method: In a large skillet or saucepan, add a bit of olive oil and heat over medium-low. Place the lamb shanks in the pan, adding a splash of beef broth or red wine to maintain moisture. Cover and heat for 15-20 minutes, turning occasionally, until the lamb is heated through.

• Microwave Method: Place the lamb shanks in a microwave-safe dish. Add a small amount of beef broth or red wine to keep the meat from drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until the lamb is thoroughly warmed.

• Slow Cooker Method: Place the lamb shanks in your slow cooker. Add a bit of beef broth or red wine to keep the meat moist. Set the slow cooker to low and heat for 1-2 hours, or until the lamb is heated through.

• Sous Vide Method: Preheat your sous vide machine to 140°F (60°C). Place the lamb shanks in a vacuum-sealed bag or a resealable bag using the water displacement method. Submerge the bag in the water bath and heat for about 1 hour, or until the lamb is warmed through.

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

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

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A sturdy surface for chopping the onion and mincing the garlic.

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

• Wooden spoon: Ideal for stirring the ingredients and scraping up browned bits from the bottom of the pot.

• Oven: Preheated to 350°F (175°C) for braising the lamb shanks.

• Lid: To cover the Dutch oven while it’s in the oven, ensuring the lamb shanks cook evenly and stay moist.

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

• Ladle: Useful for spooning the sauce over the lamb shanks when serving.

Preheat while prepping: Preheat your oven as you season the lamb shanks to save time.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Chop onions in advance: Chop the onion ahead of time and store it in the fridge.

One-pot cooking: Use a dutch oven to brown, simmer, and bake all in one pot, reducing cleanup time.

Batch cooking: Make extra lamb shanks and freeze leftovers for a quick meal later.

Quick broth: Use store-bought beef broth to avoid making your own.