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.
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
- Preheat the oven to 350°F.
- Season the lamb shanks with salt and pepper.
- 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.
- Add the onions, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Pour in the red wine and beef broth, and add the rosemary sprigs. Bring to a simmer.
- 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.
- 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.
- Season the jus with salt and pepper to taste.
- 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