Rosemary Braised Lamb Shanks Recipe

Lamb shanks: The main protein of the dish, providing a rich and tender meat when slow-cooked.

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

Onion: Adds sweetness and depth to the braising liquid.

Garlic: Provides a robust flavor that complements the lamb.

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

Red wine: Enhances the flavor of the lamb and adds complexity to the sauce.

Rosemary: Fresh herb that infuses the dish with a fragrant, earthy aroma.

Bay leaves: Adds a subtle, herbal note to the braising liquid.

Diced tomatoes: Contributes acidity and sweetness, balancing the flavors in the dish.

When browning the lamb shanks, make sure to do so in batches if necessary to avoid overcrowding the pot. This ensures that each piece gets a nice, even sear, which will enhance the overall flavor of the braise. 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. These bits, known as fond, are packed with flavor and will enrich the sauce.

• lamb shanks - Substitute with beef shanks: Beef shanks have a similar texture and flavor profile, 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.

• onion - Substitute with shallots: Shallots provide 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 flavor, though it lacks the texture of fresh garlic.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a base, though it may result in a slightly lighter flavor.

• red wine - Substitute with pomegranate juice: Pomegranate juice offers a similar acidity and depth of flavor without the alcohol content.

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

• bay leaves - Substitute with thyme: Thyme provides a different but complementary herbal note to the dish.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can provide a similar tomato flavor and consistency, though it will be smoother than diced tomatoes.

• Allow the lamb shanks to cool to room temperature before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the lamb shanks and the braising liquid to an airtight container. Make sure the container is large enough to hold both the meat and the sauce.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will continue to meld, making the dish even more delicious.
• For longer storage, place the lamb shanks and sauce in a freezer-safe container or heavy-duty freezer bags. 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.
• When ready to reheat, thaw the lamb shanks in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the meat.
• Reheat the lamb shanks in a pot over medium heat, stirring occasionally, until heated through. You can also reheat in the oven at 350°F (175°C) for about 20-30 minutes, covered, to prevent drying out.
• If the sauce has thickened too much during storage, add a splash of beef broth or red wine to loosen it up while reheating.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the lamb shanks in an oven-safe dish and cover with foil to retain moisture.
  3. Reheat for about 20-30 minutes, or until the lamb is heated through. You can add a splash of beef broth or red wine to keep the meat moist.

• Stovetop Method:

  1. Place the lamb shanks in a large skillet or pot.
  2. Add a small amount of beef broth or red wine to the skillet.
  3. Cover and heat over medium-low heat for about 15-20 minutes, turning occasionally until the lamb is thoroughly heated.

• Microwave Method:

  1. Place the lamb shanks in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 3-5 minutes, checking and turning the lamb halfway through. Continue heating in 1-minute intervals until hot.

• Slow Cooker Method:

  1. Place the lamb shanks in the slow cooker.
  2. Add a small amount of beef broth or red wine.
  3. Cover and heat on low for 1-2 hours, or until the lamb is heated through.

• Sous Vide Method:

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

• Oven: Used to braise the lamb shanks at a consistent temperature of 350°F (175°C).

• Large oven-safe pot: Essential for browning the lamb shanks and cooking the dish both on the stovetop and in the oven.

• Tongs: Handy for turning and removing the lamb shanks while browning them.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

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

• Measuring cups: Used to measure out the beef broth and red wine accurately.

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

• Can opener: Necessary for opening the can of diced tomatoes.

• Ladle: Helpful for serving the braised lamb shanks and sauce once cooked.

• Aluminum foil: Can be used to cover the pot if it doesn't have a lid, ensuring the lamb shanks braise properly in the oven.

Pre-chop ingredients: Chop the onion and garlic in advance to save time during cooking.

Use a slow cooker: If you have a slow cooker, you can set it and forget it, freeing up your time for other tasks.

Pre-season lamb: Season the lamb shanks the night before and store them in the fridge to enhance flavor and save time.

Batch cook: Double the recipe and freeze half for a future meal, saving time on another busy day.

Instant pot option: Use an Instant Pot to significantly reduce the cooking time while still achieving tender lamb.