Prepare to embark on a culinary journey that will transform your kitchen into a gourmet Italian restaurant! These braised lamb shanks are not just a meal, but an experience that combines rich, tender meat with a robust tomato and rosemary sauce that will have your taste buds dancing with delight. Whether you're looking to impress dinner guests or treat yourself to a luxurious weekend meal, this recipe promises to elevate your cooking game and transport you straight to the rustic countryside of Italy.
Prep Time: 15 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 1 can (28 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 325°F (160°C) to prepare for braising the lamb shanks.
- Season the lamb shanks generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large, heavy-bottomed Dutch oven or oven-safe pot, heat a few tablespoons of olive oil over medium-high heat. Once the oil is hot, add the lamb shanks to the pot.
- Sear the lamb shanks on all sides until they are nicely browned, about 3-4 minutes per side. This step is crucial for developing flavor.
- Once browned, remove the lamb shanks from the pot and set them aside on a plate.
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and starts to soften.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Pour in the crushed tomatoes along with their juices, and stir well to combine with the onion and garlic.
- Add the beef broth to the pot, scraping the bottom to deglaze and incorporate any browned bits.
- Add the seared lamb shanks back into the pot, ensuring they are submerged in the liquid as much as possible.
- Place the two sprigs of fresh rosemary on top of the lamb shanks for added flavor.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the lamb shanks to braise for about 2 hours, or until they are fork-tender.
- After 2 hours, carefully remove the pot from the oven. Check the tenderness of the lamb shanks; they should be very tender and easily pull away from the bone.
- If desired, you can remove the lid and let the dish cook for an additional 15 minutes to reduce the sauce slightly and intensify the flavors.
- Once done, remove the pot from the oven and let it rest for a few minutes. Serve the braised lamb shanks hot, spooning the tomato and rosemary sauce over the top.
- Pair the dish with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce. Enjoy your meal!
Tips
- Choose Quality Meat: Select lamb shanks with good marbling for maximum tenderness and flavor.
- Searing is Key: Take your time browning the lamb shanks. This crucial step develops a deep, rich flavor that will make your dish extraordinary.
- Low and Slow: Braising requires patience. The long, slow cooking process breaks down tough connective tissues, resulting in melt-in-your-mouth meat.
- Fresh Herbs Matter: Use fresh rosemary if possible. The aromatic herbs will infuse the dish with an incredible fragrance.
- Don't Rush the Reduction: If you want a thicker sauce, remove the lid for the last 15 minutes of cooking to allow some liquid to evaporate.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance.
- Perfect Pairings: Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce. Pro Tip: Let the lamb rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 38g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 135mg
