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Extra Rosemary and Garlic Braised Lamb Shank
Created by: Howcan Team
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 4 sprigs fresh rosemary
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Season the lamb shanks with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown on all sides, about 8 minutes. Remove the lamb shanks and set aside.
- In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes.
- Return the lamb shanks to the pot. Add the beef broth, red wine, tomato paste, and extra rosemary sprigs. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
- Remove the pot from the oven and let it rest for 10 minutes before serving.
- Serve the braised lamb shanks with the cooking liquid and enjoy!
The history of Rosemary and Garlic Braised Lamb Shank dates back to the Mediterranean region, where the combination of aromatic rosemary and pungent garlic has been a staple in traditional cooking for centuries. This dish has been perfected by renowned chefs in Tuscany, Provence, and Greece, where it is often served as a centerpiece for festive gatherings and special occasions. The addition of extra rosemary enhances the earthy and pine-like flavor, infusing the tender lamb shank with a delightful aroma. For the best version of this dish, visit authentic Italian or French restaurants known for their expertise in slow-cooked, rustic dishes. The key to getting this dish right lies in the slow braising process, allowing the flavors to meld and the meat to become incredibly tender. Whether enjoyed with creamy mashed potatoes or crusty bread, this dish is a true celebration of Mediterranean flavors.
200 min
4
550 calories
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