Slow-Braised Lamb Shanks with Rosemary Brown Butter, Charred Baby Carrots & Herb-Infused Red Wine Gravy

Treat yourself to a restaurant-quality meal with these melt-in-your-mouth slow-braised lamb shanks. Gently cooked in a rich red wine and herb broth, the lamb becomes irresistibly tender, while a silky rosemary brown butter and deeply flavored gravy add luxurious finishing touches. Served alongside creamy mashed potatoes and sweet, charred baby carrots glazed with pomegranate molasses, this elegant dish is perfect for special occasions or a comforting weekend dinner.

Ingredients

For the Lamb

• 4 lamb shanks
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, thinly sliced
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 3 cups beef stock
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

Rosemary Brown Butter

• 2 tablespoons butter
• 1 teaspoon finely chopped fresh rosemary

Charred Baby Carrots

• 12 baby carrots
• 1 tablespoon pomegranate molasses
• 1 teaspoon lemon myrtle salt flakes

To Serve

• Creamy mashed potatoes

Instructions

1. Preheat the oven to 325°F (163°C).
2. Pat the lamb shanks dry and season generously with salt and black pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, about 8–10 minutes. Transfer to a plate.
4. In the same pot, cook the sliced onion until caramelized and golden. Add the garlic and tomato paste, stirring for about 1 minute until fragrant.
5. Pour in the red wine, scraping the bottom of the pot to release all the flavorful browned bits.
6. Stir in the beef stock, rosemary sprigs, thyme, and bay leaves. Return the lamb shanks to the pot, ensuring they are mostly covered by the liquid.
7. Cover with a lid and braise in the oven for 3 to 3½ hours, or until the meat is exceptionally tender and easily pulls away from the bone.
8. Meanwhile, preheat the oven to 400°F (200°C). Roast the baby carrots for about 20 minutes until lightly charred and caramelized. Drizzle with pomegranate molasses just before serving.
9. Melt the butter in a small saucepan over medium heat until it turns golden brown and develops a nutty aroma. Stir in the chopped rosemary and remove from the heat.
10. Carefully lift the lamb shanks from the braising liquid. Simmer the remaining sauce for about 10 minutes, allowing it to reduce into a rich, glossy gravy.
11. Spoon creamy mashed potatoes onto serving plates. Top with a lamb shank, generously ladle over the herb-infused red wine gravy, drizzle with rosemary brown butter, and finish with the roasted carrots and a sprinkle of lemon myrtle salt flakes.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 55 minutes
• Servings: 4
• Calories: Approximately 690 kcal per serving

This slow-braised lamb is the ultimate comfort dish—rich, aromatic, and elegant enough for a holiday feast or dinner party. Every bite delivers succulent meat, velvety gravy, buttery herbs, and sweet roasted carrots for an unforgettable dining experience.