There’s something about a cozy evening spent at home, the kind when the weather is just chilly enough to warrant a warm and comforting meal. On those nights, I often turn to my go-to recipe for **Lamb Shank with Rosemary Jus**. Honestly, it’s more than just a meal for me; it’s a warm hug on a plate—a dish that brings a wave of nostalgia, drifting me back to my grandmother’s kitchen where the aroma of slow-cooked lamb mingled with her laughter and stories.
You see, this recipe didn’t come to me during a well-organized culinary class or some fancy restaurant kitchen. No, no! It was born out of an unexpected need one rainy afternoon when my friends were coming over, and I had a couple of lamb shanks lounging in the fridge, looking a bit lonely. Leftover rosemary from my herb garden was hugging my kitchen counter, and I thought, “Why not?”
Now, I can’t say the outcome was perfect from the very start. I remember my first attempt—let’s just say my guests were gracious, and my instincts were to serve in smaller portions. But over the years, I’ve mastered a comforting recipe that celebrates the juicy tenderness of the lamb and the savory richness of the rosemary-infused jus. I promise you’ll want to dive in the moment it’s on your plate, and the flavors will swirl around your mouth like an enchanting symphony.
### What Goes Into Lamb Shank with Rosemary Jus?
**Lamb Shanks**: The star of the show! I always opt for meaty, bone-in shanks. They’re usually less expensive than other cuts and become so tender after the long, slow cook. If you can, pick a nice-looking one from a butcher—it’s worth it, and you can even ask for cooking tips!
**Olive Oil**: A good drizzle of extra virgin olive oil is crucial when searing the lamb. I usually grab this amazing Italian brand that my aunt insists upon. It really brings out the aroma of the rosemary.
**Garlic**: Look, I’m a firm believer that garlic makes everything better. I use about 4-5 cloves—more if I’m feeling daring—smashed and chopped. The fragrance that wafts through the air when I sauté it is downright euphoric.
**Onions and Carrots**: I typically throw in a big, sweet onion and a couple of carrots. They add sweetness and depth to the gravy. Just a little chopping, and we’re set for a successful foundation for the sauce.
**Red Wine**: I know some people are hesitant, but trust me, this is a game-changer. A bold red wine like cabernet or merlot adds complexity that balances out the richness of the lamb. Pick something you’d enjoy drinking! You don’t want to ruin this lovely dish by saving a cheap bottle for cooking.
**Chicken Broth**: I go for low-sodium broth to have a little more control over the salting later on. It’s all about building flavor, and a good broth makes all the difference in the jus.
**Rosemary**: Fresh is the way to go! A few sprigs pulled right from the garden or the store will impart the most wonderful aroma. I just love how it’s earthy yet aromatic.
**Salt and Pepper**: Because let’s be honest, seasoning is key! I always sprinkle a generous amount of salt, but I also give it a taste first to ensure it’s just right.
**Butter**: Not completely necessary, but I like to stir in a tablespoon or two of unsalted butter at the end. It adds a luscious finish to the sauce that makes it feel extra special.
### Is Lamb Shank with Rosemary Jus Actually Good for You?
Now, let’s have a little chat about health. Let’s keep it real—yes, this dish is rich and indulgent. We’re working with some gorgeous lamb shanks drenched in rosemary jus, after all. Lamb is actually a good source of protein, iron, and B vitamins. But let’s not kid ourselves; when you serve it with a side of creamy mashed potatoes or crusty bread, it becomes a glorious celebration on a plate.
I mean, here’s the thing: one serving may feel a tad indulgent, but once in a while, you’ve got to savor life’s delicious moments. And trust me, this is one of them. If you want to lighten it up a bit, serving it alongside roasted veggies or a fresh salad can help balance those flavors wonderfully. You know what I mean?
### Here’s What You’ll Need
– **2 Lamb Shanks** (about 1.5 pounds each)
– **2 tablespoons Olive Oil**
– **4-5 cloves Garlic**, minced
– **1 large Onion**, chopped
– **2 Carrots**, chopped
– **1 cup Red Wine**
– **2-3 cups Low-Sodium Chicken Broth**
– **2-3 sprigs Fresh Rosemary**
– **Salt and Pepper,** to taste
– **1-2 tablespoons Unsalted Butter** (optional, but oh-so-good!)
### How to Make Lamb Shank with Rosemary Jus Step-by-Step
1. **Preheat the Oven**: First things first, preheat your oven to 325°F (160°C). This low-and-slow cooking strategy is what you want for lamb.
2. **Sear the Lamb**: In a large Dutch oven or oven-safe pot, heat the **olive oil** over medium-high heat. Once it’s glistening, season the **lamb shanks** generously with **salt and pepper**, then sear them in the hot oil for about 5-6 minutes on each side, until they’re beautifully browned. This step locks in those juicy flavors, so don’t skip it, okay?
3. **Sauté the Aromatics**: Remove the shanks temporarily and set them aside. Add the **onions** and **carrots** to the pot, sautéing for about 5 minutes. Stir in the **garlic** and cook for another minute until fragrant. Seriously, at this point, your kitchen will smell heavenly!
4. **Deglaze with Wine**: This part is fun! Pour in your **red wine**, scraping up any brown bits from the bottom of the pot. These little bits pack a ton of flavor and are a must-have. Let the wine simmer for about 2-3 minutes until it reduces just a little bit.
5. **Add Broth and Herbs**: Return the **lamb shanks** to the pot, nestling them among the sautéed vegetables. Pour in enough **chicken broth** so the shanks are nearly submerged, and toss in the **fresh rosemary**. Give everything a gentle stir to combine.
6. **Cook in the Oven**: Cover the pot and place it in your preheated oven. Let it cook low and slow for 2.5 to 3 hours. Come check on it halfway through; it’s always a good idea to check and see how things are going. Just don’t get too anxious and open that oven too much!
7. **Finish the Sauce**: When the lamb is fork-tender (you’ll know when you can pull the meat away easily with a fork), remove the pot from the oven. Take out the shanks and place them on a platter to keep warm. Strain the liquid through a fine mesh sieve into a bowl. Return the strained sauce to the pot over medium heat, reducing it for another 10-15 minutes until it thickens to your liking. Don’t forget to whisk in those **butter** bits at the end if you’re using it!
8. **Serve**: Arrange the lamb on a plate with that luscious rosemary jus slathered all over. I love to serve it with a side of creamy mashed potatoes or some crunchy, crusty bread to mop up all the amazing sauce.
### Little Extras I’ve Learned Along the Way
I can’t tell you how many times I’ve played around with this recipe over the years. Let’s just say it’s morphed into something quite delightful, with a few hiccups along the way—like the time I thought I could use dried rosemary instead of fresh. Bad idea! Dried herbs just don’t have the same potency, you know?
If you ever find yourself in a bind and don’t have all the ingredients, feel free to switch things around. Throw in some parsnips in place of the carrots for an earthy sweetness. Or a splash of balsamic vinegar instead of red wine if that’s all you have. Just be ready to adjust the seasoning a tad.
Also, a little scoop of mint chimichurri on top brings a refreshing brightness that’s absolutely lovely. Don’t just stick to the recipe; play around! Cooking is about exploration and joy, not just about strict adherence to instructions.
And here’s my secret: if I have leftover rosemary jus, I spoon it over some vegetable soup the next day—what a way to elevate a simple dish!
I encourage you to give **Lamb Shank with Rosemary Jus** a try. It’s a recipe that brings delightful warmth into your home. Trust me, the aroma itself is enough to have your neighbors knocking on your door! This one means a lot to me. Let me know if you try it—I’d love to hear your twist. Happy cooking!
