Indonesia Eats

[WHB] Rosemary Braised Lamb Shanks

I was curious how braised lamb shanks taste, which most of food shows said so tender. I had been looking for the recipes on the internet and and found lots of them. Most of the recipes are called for red wine, I tried to come up with my idea to substitute for no added sugar mixed cranberry grape juice. Cranberry juice sounds more North America style. Another idea that I put into was by adding chili powder, sounds more like my style, can’t eat without spicy taste:-P.

This modification recipe turned out really good, tender meat and juicy fruits in taste with a bit touch of sweetness as well as spiciness. It’s also applicable for using slow cooker or just a pot with slow cook cooking method.

To see my photography of Rosemary, check out Transcend The Fragrant To Savour The Flavour. More information about Rosemary can be read on wikipedia.

A recipe of rosemary braised lamb shanks is my entry for Weekend Herb Blogging this week, hosted by Erin of Skinny Gourmet.

Ingredients:
3 lamb shanks
kosher salt
freshly ground black pepper
3 tbsp olive oil
4 shallots, minced
6 garlic, minced
2 celery stalks, angle cut
25 baby carrots
2 sprigs fresh rosemary,
1 tsp black peppercorn
1 bay leaf
1 1/2 cups mixed cranberry grape juice (can be substituted for grape juice or cranberry juice or red wine)
2 cups beef broth
chili powder (optional)
seasalt to season

Directions:
1. Preheat oven to 300 degrees F (150 degrees C).

2. Sprinkle shanks with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

3. In the same skillet and use remaining oil, sautee shallot, garlic, celery, and carrot for about 3-5 minutes; stirring constantly. Season with the bay leaf, peppercorns, 1 rosemary sprig. Pour in mixed cranberry grape juice, chili powder and beef stock. Pick another rosemary leaves off, add into mixture and season to taste with sea salt. Transfer into roasting pan and place the lamb shanks on top of the vegetables.

4. Cover the roasting pan tightly with heavy aluminum foil. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stem before serving shanks with vegetables and sauce.

Related post “Rosemary” on Indonesia Eats:
Transcend The Fragrant To Savour The Flavour

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29 thoughts on “[WHB] Rosemary Braised Lamb Shanks”

  1. hi, This question is in regards to your older post. More specifically your book review on The Best of Indonesian Desserts. How do you like the book? Does the book have also include recipes for putu & bolu kukus. I'm thinking of purchasing it but if it doesn't have these recipes then I'll skip on purchasing this book. Does it also include pictures of the desserts (since I only remember what they look like now.)? Sorry for the barging questions. Thanks for your time,

  2. hi,

    This question is in regards to your older post. More specifically your book review on The Best of Indonesian Desserts. How do you like the book? Does the book have also include recipes for putu & bolu kukus. I’m thinking of purchasing it but if it doesn’t have these recipes then I’ll skip on purchasing this book. Does it also include pictures of the desserts (since I only remember what they look like now.)? Sorry for the barging questions.

    Thanks for your time,

  3. Ummi: Kak, back then while I was in Indonesia, I never saw fresh rosemary either. But, I heard from friends that there are few supermarket sell fresh rosemary now.Little corner of mine: sure you can substitute for other red meat :), indeed it was softCharlotte: Yupsss it also had ingredients pictures and the dessert or traditional cakes pictures as well. If you don't mind, please email me and I'll send you the pages' scan.Elsye: ini sedikit dipoles pake picasa

  4. Pep..norwegian wafel ki seng pie ? nek kene sih gae wafel diwenehi cardemon :)) opo iku sek marake dadi jeneng norwegian wafel

  5. Yin, aku pk dua picasa dan PS, PS itu biasanya buat lbh detail atau buat nulis nama cuman scr sejak dgn lens yg baru aku cuman koreksi dikit gawe picasa, picasa itu bs diDL gratis punya google. About the waffle, I guess it's a just a name they dded whipped cream or berry sauce or vanila ice cream on top

  6. Ummi: Kak, back then while I was in Indonesia, I never saw fresh rosemary either. But, I heard from friends that there are few supermarket sell fresh rosemary now.

    Little corner of mine: sure you can substitute for other red meat :), indeed it was soft

    Charlotte: Yupsss it also had ingredients pictures and the dessert or traditional cakes pictures as well. If you don’t mind, please email me and I’ll send you the pages’ scan.

    Elsye: ini sedikit dipoles pake picasa

  7. Pep..norwegian wafel ki seng pie ? nek kene sih gae wafel diwenehi cardemon :)) opo iku sek marake dadi jeneng norwegian wafel

  8. Yin, aku pk dua picasa dan PS, PS itu biasanya buat lbh detail atau buat nulis nama cuman scr sejak dgn lens yg baru aku cuman koreksi dikit gawe picasa, picasa itu bs diDL gratis punya google. About the waffle, I guess it’s a just a name they dded whipped cream or berry sauce or vanila ice cream on top

  9. Lamb ama kambing beda lho mbak. Lamb itu domba muda yg baunya gak setajam kambing. Baunya khas cuman gak sekuat kambing aku bilang ini cenderung jd aroma fruit kuahnya

  10. Lamb ama kambing beda lho mbak. Lamb itu domba muda yg baunya gak setajam kambing. Baunya khas cuman gak sekuat kambing aku bilang ini cenderung jd aroma fruit kuahnya

  11. I love lamb, but I haven't cooked lamb shanks. This sounds like a delicious method, and I love the substitution for the wine. I bet it is delicious!

  12. I love lamb, but I haven’t cooked lamb shanks. This sounds like a delicious method, and I love the substitution for the wine. I bet it is delicious!

  13. Pingback: Baked Rosemary Escargot | Indonesia Eats

  14. Pingback: Rosemary Sage Thyme | Indonesia Eats

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