When cooked patiently, the rich collagen and deep taste of this classic cut become perfect velvety tenderness. When lamb shanks are braised slowly and low, the rich meat absorbs the aromatics and herbs, resulting in a meal where the meat virtually glides off the bone with a fork.
We finish these shanks with a creamy garlic and fresh rosemary sauce to elevate this traditional comfort food dish. Sweet, caramelized garlic and the woodsy scent of rosemary combine to produce a glossy reduction that envelops every bite in unadulterated richness.
Ingredients
For the Lamb Shanks
- 4 SaltBru Premium Lamb Shanks
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, smashed
- 3 tbsp tomato paste
- 2 cups beef or lamb stock
- 1 cup dry red wine
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- Coarse sea salt and black pepper to taste
For the Garlic Rosemary Glaze
- 1 cup reserved braising liquid (strained)
- 4 cloves garlic, finely minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp butter
- 1 tbsp honey
Method
Step 1: Sear for Maximum Flavour
Use paper towels to pat dry your SaltBru Lamb Shanks before liberally seasoning them with sea salt and black pepper on all sides. In a Dutch oven or large cast iron pot, heat two tablespoons of olive oil over high heat. To create a rich, deep golden crust, sear the shanks in batches for three to four minutes on each side. After removing the shanks, place them on a dish.
Step 2: Build the Aromatic Base
Reduce the temperature to medium. To the same saucepan, add the chopped onion, celery, carrots, and mashed garlic. Cook until soft and fragrant, about 5 to 7 minutes. Add the tomato paste and heat for two minutes so that it begins to caramelize. To deglaze the pot and remove all the delectable, browned pieces from the bottom, pour in the red wine.
Step 3: Low and Slow Braise
Return the seared lamb shanks to the pot. Add the thyme, fresh rosemary sprigs, and beef stock. The liquid should reach the shanks approximately halfway up. After bringing to a gentle simmer, place a tight-fitting lid on it. Place the pot over low indirect coals on your braai or move it to an oven that has been prepared to 150°C. The meat should be extremely soft after 2.5 to 3 hours of gentle braising.
Step 4: Reduce the Glaze
Keep the shanks heated after carefully removing them from the pot. After discarding the cooked veggies, strain the leftover braising liquid into a small saucepan using a fine mesh strainer. Remove any extra fat by skimming it off the top. Add the butter, honey, freshly chopped rosemary, and minced garlic. The sauce should reduce into a thick, glossy glaze after 8 to 10 minutes of simmering over medium-high heat.
Step 5: Serve and Enjoy
Serve the succulent lamb shanks over buttery polenta or creamy garlic mashed potatoes. Serve right away after generously spooning the hot garlic and rosemary sauce over the top.