Llangadog Lamb Shank With Rosemary Jus

Llangadog Lamb Shank with Rosemary Jus is a classic dish from the Carmarthenshire region of Wales, known for its rich flavors and hearty ingredients.

Llangadog Lamb Shank With Rosemary Jus

Ingredients

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups red wine
  • 4 cups beef broth
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F.
  2. Season the lamb shanks with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, then remove from the pot and set aside.
  4. Add the onions, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
  5. Pour in the red wine and beef broth, and add the rosemary sprigs. Bring to a simmer.
  6. Return the lamb shanks to the pot. Cover and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender.
  7. Remove the lamb shanks from the pot and keep warm. Strain the cooking liquid and return it to the pot. Simmer over medium heat until reduced and slightly thickened.
  8. Season the jus with salt and pepper to taste.
  9. Serve the lamb shanks with the rosemary jus, and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
10g
Fat
30g

Supplies

Dutch oven Chef's knife Cutting board Measuring cups and spoons

Tools

Oven Stovetop

Serving suggestions

Serve the Llangadog Lamb Shank with Rosemary Jus alongside creamy mashed potatoes and steamed green beans for a complete and satisfying meal.

Tips & tricks

For an extra flavor boost, marinate the lamb shanks in the red wine and rosemary for a few hours before cooking.

Cost

$30