Lamb Shank with Rosemary Mint Sauce


  • 4 lamb shanks, about 1 lb each
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cups chicken or beef broth
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup red wine vinegar


  1. Preheat the oven to 325°F (160°C).
  2. Season the lamb shanks with salt and black pepper.
  3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb shanks and sear them on all sides until golden brown, about 5 minutes.
  4. Remove the lamb shanks from the Dutch oven and set aside.
  5. Add the onion, carrots, celery, and garlic to the Dutch oven and sauté until tender, about 5 minutes.
  6. Add the broth, red wine, and rosemary to the Dutch oven and bring to a simmer.
  7. Return the lamb shanks to the Dutch oven, cover with a lid, and transfer to the oven. Bake for 2-3 hours, until the meat is tender and falls off the bone.
  8. In a small bowl, whisk together the chopped mint leaves and red wine vinegar to make the sauce.
  9. Once the lamb shanks are done, remove them from the Dutch oven and place on a serving platter. Discard the rosemary sprigs.
  10. Skim the fat off the surface of the cooking liquid, and strain the liquid through a fine-mesh sieve into a separate bowl.
  11. Serve the lamb shanks hot, drizzled with the rosemary mint sauce.

This Lamb Shank with Rosemary Mint Sauce recipe is a classic dish that will never go out of style. The slow-cooking process ensures that the lamb shanks are cooked to perfection, and the rosemary mint sauce adds a refreshing touch to the rich and savory meat. This dish is