Rosemary Braised Leg of Lamb
Easy one pot Rosemary Braised Leg of Lamb is rich, hearty, and delicious – full of flavor that is perfect for a fancy dinner party or holiday dinner.
Lamb is a dish that is perfect for cozy winter holidays – it is rich and delicious, hearty, and often involves long, slowly bubbling concoctions of wine, herbs, and spices that cocoon it in flavor while making the meat tender and soft.
A slowly braised lamb dish is not only a decadently fancy dish to serve at a dinner party – it’ simple and easy enough to make any night of the week, and can easy be chucked into a slow cooker to do the work, as well.
This Rosemary Braised Lamb is perfect for any night of the week – from a hectic school day, to a grand celebration – and can easily be scaled up or down depending on the amount of diners, or the amount of rich and hearty rosemary wine sauce you’d like (this dinner is perfection with pasta or gnocchi, and I will often make 1/2 the amount of lamb legs called for and opt instead for tons of leftover sauce.)
Other Easy One Pot Dinners You’ll Love:
If you love this slow braised leg of lamb recipe, be sure to check out some of my other effortlessly elegant dinners that are great for parties or everyday evenings:
To Make This Rosemary Braised Leg of Lamb, You’ll Need:
-Heavy pan (I prefer a cast iron skillet)
-Dutch oven or large pot with a lid (glass lid ok) OR a slow cooker
Rosemary Braised Leg of Lamb Recipe
- 6 lamb shanks salt and pepper to taste
- Salt 26 oz
- 2 tablespoons olive oil
- 2 onions chopped
- 3 carrots cut into 1/4 inch rounds
- 10 cloves garlic minced
- 1 red wine 750 milliliter bottle
- 1 tomatoes 28 ounce can whole, peeled
- 1 10.5 ounce can condensed chicken broth
- 1 10.5 ounce can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.