Lamb Shank Rosemary Jus: A Delicious and Easy Recipe

Lamb Shank Rosemary Jus: Prepare to be transported to a realm of culinary delight with this incredibly tender and flavorful dish! Imagine sinking your fork into succulent lamb, falling effortlessly off the bone, bathed in a rich, aromatic rosemary jus. It’s a symphony of flavors and textures that will leave you craving more.

Lamb shanks, a cut often associated with rustic, slow-cooked meals, have a rich history across various cultures. From the hearty stews of Ireland to the tagines of North Africa, lamb shanks have long been a staple, providing sustenance and comfort. The addition of rosemary, a herb revered since ancient times for its medicinal and culinary properties, elevates this dish to something truly special. Its fragrant, piney notes perfectly complement the richness of the lamb.

But what is it about lamb shank rosemary jus that makes it so irresistible? It’s the combination of melt-in-your-mouth tenderness, the deep, savory flavor of the lamb, and the herbaceous, slightly sweet notes of the rosemary jus. The slow cooking process ensures that the lamb becomes incredibly tender, while the jus, infused with rosemary and other aromatics, creates a sauce that is both complex and comforting. Plus, while it requires some time, the hands-on effort is minimal, making it perfect for a weekend gathering or a special occasion. Trust me, mastering this lamb shank rosemary jus recipe will impress your family and friends!

Ingredients:

• 4 Lamb Shanks (approximately 12-14 oz each)
• 2 tablespoons Olive Oil
• 1 large Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery stalks, chopped
• 4 cloves Garlic, minced
• 2 tablespoons Tomato Paste
• 1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
• 4 cups Beef Broth (low sodium preferred)
• 4 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme
• 2 Bay Leaves
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Balsamic Vinegar
• Salt and freshly ground Black Pepper to taste
• 2 tablespoons Butter, unsalted
• 2 tablespoons All-Purpose Flour
• Optional: 1 tablespoon Cornstarch (for thickening the jus if needed)
• Optional: Fresh Parsley, chopped (for garnish)

Preparing the Lamb Shanks:

1. Season the Lamb Shanks: Generously season the lamb shanks with salt and freshly ground black pepper. Don’t be shy with the seasoning – this is crucial for developing flavor.
2. Sear the Lamb Shanks: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the lamb shanks in the pot, ensuring not to overcrowd it. You may need to do this in batches. Sear the shanks on all sides until they are deeply browned, about 3-5 minutes per side. This searing process is essential for creating a rich, flavorful crust. Remove the seared shanks from the pot and set them aside.

Building the Aromatic Base:

1. Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables until they are softened and slightly caramelized, about 8-10 minutes. Stir frequently to prevent burning. The vegetables will release their natural sugars and create a delicious base for the sauce.
2. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color. Cooking the tomato paste helps to remove its acidity and enhance its sweetness.
3. Deglaze with Red Wine: Pour in the dry red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pot. These browned bits, known as fond, are packed with flavor and will add depth to the sauce. Allow the wine to reduce by about half, which will concentrate its flavor and remove some of the alcohol. This usually takes about 5-7 minutes.

Braising the Lamb Shanks:

1. Return the Lamb Shanks: Return the seared lamb shanks to the pot, nestling them among the vegetables.
2. Add Broth and Aromatics: Pour in the beef broth, ensuring that the lamb shanks are mostly submerged. Add the fresh rosemary sprigs, thyme sprigs, bay leaves, and Worcestershire sauce. The herbs will infuse the broth with their aromatic flavors, and the Worcestershire sauce will add a savory umami note.
3. Bring to a Simmer: Bring the liquid to a gentle simmer. Then, cover the pot tightly with a lid.
4. Braise in the Oven (Recommended): Preheat your oven to 325°F (160°C). Transfer the covered pot to the preheated oven and braise for 2.5 to 3 hours, or until the lamb shanks are incredibly tender and the meat is easily falling off the bone. Braising in the oven provides even heat and helps to create a more consistent result.
   
   Alternative: Braising on the Stovetop: If you prefer to braise on the stovetop, maintain a very low simmer over low heat for the same amount of time (2.5 to 3 hours), ensuring the pot is tightly covered. Check the liquid level periodically and add more broth if necessary to prevent the shanks from drying out.
5. Check for Tenderness: After 2.5 hours, check the lamb shanks for tenderness. They should be easily pierced with a fork, and the meat should be pulling away from the bone. If they are not quite tender enough, continue braising for another 30 minutes to an hour, checking periodically.
6. Remove the Lamb Shanks: Once the lamb shanks are tender, carefully remove them from the pot and set them aside. Cover them loosely with foil to keep them warm while you prepare the rosemary jus.

Preparing the Rosemary Jus:

1. Strain the Braising Liquid: Carefully strain the braising liquid through a fine-mesh sieve into a separate saucepan. Discard the solids (vegetables, herbs, and bay leaves). The strained liquid will be the base for your rosemary jus.
2. Reduce the Jus: Place the saucepan with the strained liquid over medium heat and bring it to a simmer. Allow the liquid to reduce by about half, or until it has thickened slightly and the flavors have intensified. This reduction process will concentrate the flavors and create a richer, more flavorful jus. This usually takes about 20-30 minutes. Keep a close eye on it to prevent it from burning.
3. Make a Beurre Manié (Optional): In a small bowl, mash together the softened butter and all-purpose flour with a fork until it forms a smooth paste. This is called a beurre manié, and it’s a classic French technique for thickening sauces.
4. Thicken the Jus (If Needed): If the jus is not thick enough after reducing, whisk in small pieces of the beurre manié into the simmering jus, one at a time, until the desired consistency is reached. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Whisk the slurry into the simmering jus and cook for 1-2 minutes, or until the jus has thickened. Be careful not to add too much thickening agent, as it can make the jus too thick and pasty.
5. Finish with Balsamic Vinegar: Stir in the balsamic vinegar. The balsamic vinegar will add a touch of acidity and brightness to the jus, balancing the richness of the lamb and the other flavors.
6. Season to Taste: Taste the rosemary jus and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that the flavors will continue to develop as the jus sits, so it’s best to season it gradually.
7. Strain Again (Optional): For an extra smooth jus, you can strain it again through a fine-mesh sieve. This will remove any remaining solids and create a silky-smooth texture.

Serving the Lamb Shanks:

1. Plate the Lamb Shanks: Place a lamb shank on each plate.
2. Spoon the Rosemary Jus: Generously spoon the rosemary jus over the lamb shanks.
3. Garnish (Optional): Garnish with fresh chopped parsley for a pop of color and freshness.
4. Serve Immediately: Serve the lamb shanks immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or creamy polenta. The rich, tender lamb and flavorful rosemary jus are sure to be a crowd-pleaser.

Conclusion:

So, there you have it! This Lamb Shank with Rosemary Jus recipe isn’t just another dish; it’s an experience. From the initial searing that locks in all those delicious juices to the slow braise that transforms the lamb into fall-off-the-bone perfection, every step is designed to deliver a truly unforgettable meal. I know, I know, braising can seem intimidating, but trust me, the end result is so worth the effort. The rich, savory jus, infused with the aromatic rosemary, elevates the lamb to a whole new level of culinary delight. It’s the kind of dish that makes you feel like you’re dining in a fancy restaurant, but you get to enjoy it in the comfort of your own home.

But why is this recipe a must-try? Well, beyond the incredible flavor, it’s surprisingly versatile. Think of it as a blank canvas for your culinary creativity! While I’ve outlined my preferred method, feel free to experiment with different herbs and spices. A touch of thyme or a pinch of red pepper flakes can add a unique twist. And don’t be afraid to play around with the vegetables you braise alongside the lamb. Carrots, celery, and onions are classic choices, but you could also add parsnips, potatoes, or even a few cloves of garlic for extra depth of flavor.

Serving Suggestions and Variations:

The possibilities are endless! For a classic presentation, serve the lamb shanks over a bed of creamy mashed potatoes or polenta, drizzled generously with the rosemary jus. A side of roasted asparagus or green beans would provide a lovely contrast in texture and flavor. Alternatively, you could shred the lamb and use it to fill homemade pasta, like ravioli or tortellini, or even create a hearty shepherd’s pie. And if you happen to have any leftover jus (though I highly doubt you will!), it makes a fantastic sauce for grilled steak or chicken.

Looking for a lighter option? Serve the lamb shanks with a vibrant salad of mixed greens, toasted nuts, and crumbled goat cheese. The richness of the lamb will be beautifully balanced by the freshness of the salad. You could also try serving the lamb with couscous or quinoa for a healthier alternative to mashed potatoes.

Don’t be afraid to get creative!

I truly believe that this Lamb Shank with Rosemary Jus recipe is a winner. It’s perfect for a special occasion, a cozy weekend dinner, or any time you want to impress your family and friends. The depth of flavor and the tender, succulent lamb will leave everyone wanting more. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

I’m so excited for you to try this recipe! And more importantly, I’m eager to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Please, please, please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!

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