Braised Lamb Shank with Rosemary‑Garlic Jus

Ingredients

• 2 pieces Lamb shank
• 2 tablespoons Olive oil
• 4 cloves, minced Garlic cloves
• 2 sprigs, leaves stripped Fresh rosemary
• 2 cups Unsalted chicken broth
• 1 large, diced Carrot
• 1 stalk, diced Celery stalk
• 1/2 teaspoon Black pepper
• 1 tablespoon Tomato paste

Instructions

1. 1

   Heat olive oil in a large Dutch oven over medium heat (about 5 minutes). Add the lamb shanks and sear on all sides until browned, about 3‑4 minutes per side; remove and set aside.

2. 2

   Add minced garlic, diced carrot, and celery to the pot and sauté for 3 minutes until softened.

3. 3

   Stir in tomato paste and rosemary leaves, cooking for 1 minute to develop flavor.

4. 4

   Return the lamb shanks to the pot and pour in the unsalted chicken broth, ensuring the meat is mostly covered. Bring to a gentle simmer, then cover and braise in the oven at 325°F for 90 minutes, checking once to turn the shanks.

5. 5

   After braising, remove the lamb shanks and keep warm. Reduce the remaining liquid over medium heat for 5‑7 minutes until slightly thickened to form a jus. Season with black pepper to taste.

6. 6

   Serve each lamb shank drizzled with the rosemary‑garlic jus.