Description
These Rustic Lamb Shanks are slow-braised until fall-off-the-bone tender in a rich red wine gravy infused with rosemary, garlic, and aromatic herbs. Paired with roasted beets and finished with a silky burnt butter glaze, this restaurant-style dish is perfect for special dinners and cozy luxury meals at home.
📝 Ingredients
For the Lamb Shanks
2–4 lamb shanks
2 tbsp olive oil
Salt & black pepper to taste
1 onion, chopped
4 garlic cloves, smashed
2 carrots, chopped
2 tbsp tomato paste
2 cups red wine
2 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
For Roasted Beets
4 medium beets, peeled and cut
1 tbsp olive oil
Salt & pepper
Burnt Butter Glaze
3 tbsp butter
1 tsp honey (optional)
Pinch of sea salt
👨🍳 Instructions
1. Sear the Lamb
Season lamb shanks with salt and pepper.
Heat olive oil in a heavy pot and sear lamb until deeply browned on all sides. Remove and set aside.
2. Build the Sauce
In the same pot, sauté onion, garlic, and carrots until softened.
Stir in tomato paste and cook for 2 minutes.
Pour in red wine and reduce slightly, scraping up browned bits.
Add beef stock, rosemary, thyme, and bay leaf.
3. Braise
Return lamb shanks to the pot. Cover and simmer (or oven at 160°C / 320°F) for 2.5–3 hours until tender and falling apart.
4. Roast Beets
Toss beets with olive oil, salt, and pepper. Roast at 200°C / 400°F for 35–40 minutes until tender and caramelized.
5. Burnt Butter Glaze
Melt butter in a pan until golden brown and nutty.
Add honey and a pinch of salt. Stir briefly.
6. Serve
Plate lamb shanks over rich gravy, add roasted beets, and drizzle with burnt butter glaze.
Finish with fresh rosemary if desired.
⏱ Prep & Cook Time
Prep Time: 20 mins
Cook Time: 3 hours
Total Time: 3 hrs 20 mins
🍽 Servings
2–4 servings
🔥 Nutrition (Approx Per Serving)
Calories: 780
Protein: 55g
Carbs: 18g
Fat: 52g
