Plum And Rosemary Lamb Shanks Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C).
• STEP 2.Season the lamb shanks with salt and pepper.
• STEP 3.Heat olive oil in a large oven-safe pot over medium-high heat.
• STEP 4.Add the lamb shanks and sear on all sides until browned.
• STEP 5.Remove the lamb shanks from the pot and set aside.
• STEP 6.In the same pot, add the onions, garlic, and rosemary.
• STEP 7.Cook until the onions are softened and fragrant.
• STEP 8.Add the plums, red wine, beef broth, and tomato paste to the pot.
• STEP 9.Stir to combine and bring to a simmer.
• STEP 10.Return the lamb shanks to the pot and cover with a lid.
• STEP 11.Transfer the pot to the preheated oven and cook for 2-3 hours, or until the lamb is tender and falling off the bone.
• STEP 12.Remove the pot from the oven and let the lamb shanks rest for a few minutes before serving.
• STEP 13.Serve the plum and rosemary lamb shanks with the sauce spooned over the top.
• STEP 14.Garnish with fresh rosemary sprigs, if desired.

Cooking Tips

• For extra flavor, marinate the lamb shanks in the refrigerator overnight before cooking.
• If you prefer a thicker sauce, you can remove the lamb shanks from the pot and simmer the sauce on the stovetop until it reaches your desired consistency.
• This dish pairs well with mashed potatoes or creamy polenta.

Storage and Serving

• Leftover plum and rosemary lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb shanks and sauce in a pot and gently warm over low heat until heated through.
• Serve the lamb shanks with your choice of side dishes, such as roasted vegetables or a fresh salad.