Lamb Shank with Rosemary Jus

When the weather begins to turn and the nights grow longer, few dishes satisfy like a slow-cooked lamb shank dish. There’s a kind of warmth that only comes from something braised for hours—its meat yielding with a spoon, perfumed with rosemary and wine, finished with a glossy jus that carries depth in every drop.

This isn’t just food—it’s ritual. The sound of bones settling into a Dutch oven, the rising scent of garlic and stock, and the quiet pride that comes from presenting something so rustic, yet so regal. A lamb shank in oven recipe can be the soul of a holiday menu or the centerpiece of a winter dinner for two. With minimal ingredients and intentional technique, you can transform this classic into something memorable and deeply personal.

Ingredients for Lamb Shank with Rosemary Jus

High-quality ingredients are essential for building flavor through slow cooking. Keep it simple, and let the lamb speak.

🍖 For the Lamb Shanks:

• 2 lamb shanks (about 14–16 oz each)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, smashed
• 2 sprigs rosemary
• 1 cup red wine
• 2 cups beef stock (unsalted)
• Salt and black pepper to taste

🍷 For the Rosemary Jus:

• Pan juices from the lamb shanks
• 1 tbsp butter (cold)
• 1 tsp fresh rosemary, finely chopped
• 1 tsp red wine vinegar (optional, for brightness)

🌿 For Garnish & Plating:

• Microgreens or parsley leaves
• Roasted baby carrots or root vegetables (optional)
• Creamy mashed potatoes or parsnip purée

💡 Pro Tip: Ask your butcher for Frenched shanks if you want a cleaner presentation on the bone.

---

Step 1: Searing the Lamb Shanks

Ingredients Used in This Step:

✔ Lamb shanks, olive oil, salt, pepper

Method:

1️⃣ Pat the lamb shanks dry with paper towels. Season all over with salt and black pepper.

2️⃣ In a heavy-bottomed Dutch oven, heat olive oil over medium-high. Sear the shanks on all sides until golden brown—about 3–4 minutes per side.

3️⃣ Remove the shanks and set aside. Do not clean the pot—those browned bits are gold for flavor.

💡 Chef’s Tip: Searing locks in flavor and sets the tone for the braise. Don’t rush it.

---

Step 2: Building the Braise

Ingredients Used in This Step:

✔ Onion, carrot, celery, garlic, rosemary, red wine, beef stock

Method:

1️⃣ In the same pot, add onion, carrot, and celery. Sauté for 5–7 minutes until softened and golden at the edges.

2️⃣ Stir in the garlic and rosemary sprigs. Cook for 1 minute until aromatic.

3️⃣ Pour in the red wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.

4️⃣ Return the lamb shanks to the pot. Add beef stock until the shanks are two-thirds submerged.

5️⃣ Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C) for 2.5 to 3 hours, turning once halfway through, until the meat is fork-tender and nearly falling off the bone.

💡 Pro Tip: If your shanks are large, check for doneness at 3 hours. The meat should pull away from the bone with no resistance.

---

Step 3: Creating the Rosemary Jus

Ingredients Used in This Step:

✔ Pan juices, butter, rosemary, red wine vinegar

Method:

1️⃣ Remove the lamb shanks and keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan.

2️⃣ Simmer the liquid on medium-high until reduced by half.

3️⃣ Whisk in cold butter off the heat for richness and gloss.

4️⃣ Add the chopped rosemary, and a dash of red wine vinegar for balance.

5️⃣ Taste and adjust seasoning as needed.

💡 Chef’s Tip: Use a spoon to test jus thickness—it should coat the back lightly without feeling heavy.

---

Step 4: Plating Like a Fine Dining Chef

Ingredients Used in This Step:

✔ Lamb shanks, rosemary jus, garnish elements

Plating Technique:

✔ Spoon a generous portion of mashed potatoes or root purée in the center of a warm white plate.
✔ Nestle the lamb shank upright or laid across the purée with the bone arched outward.
✔ Drizzle rosemary jus over the top and around the plate.
✔ Garnish with microgreens or herbs for color and elevation.
✔ Serve immediately while the dish is piping hot and fragrant.

💡 Pro Tip: Wipe plate edges clean with a towel just before serving for that true restaurant finish.

Wine Pairing Suggestions

🍷 Cabernet Sauvignon – Deep, structured, and ideal with rosemary and red wine jus.
🍷 Syrah/Shiraz – Dark fruit and spice notes highlight the depth of the lamb.
🍷 Châteauneuf-du-Pape – A luxurious southern Rhône blend that enhances the jus beautifully.

Frequently Asked Questions (FAQs)

1. Can I make lamb shanks ahead of time?

Yes—braised lamb shanks reheat beautifully. Store them in their cooking liquid overnight and reheat gently the next day on the stovetop or in a low oven.

2. What’s the best cut for this lamb shank dish?

Look for rear lamb shanks—they’re meatier and ideal for slow braising. Front (fore) shanks are smaller but also flavorful.

3. Can I use chicken or vegetable stock instead of beef?

Technically yes, but beef stock adds essential depth. Chicken or vegetable broth will make the dish lighter, but less robust.

4. Do I need to strain the jus?

Straining gives you a smooth, glossy finish ideal for fine dining presentation. For a more rustic look, you can leave the aromatics in.

Final Thoughts

There’s something deeply satisfying about this braised lamb shank recipe—not just in the eating, but in the making. It invites patience, care, and intention. And when you pour that rosemary jus over the tender meat and watch it shimmer on the plate, you know you’ve created more than a meal—you’ve crafted an experience.

Whether for a holiday table or a cozy weekend dinner, this lamb shank in oven recipe brings warmth and refinement together in a single dish.

Tag your plating and creations with #BeyondEveryBite on Instagram or Pinterest so we can feature your work and celebrate your artistry.

On to the next masterpiece, Chef. Bon appétit. 🥂🍖✨