Plum And Rosemary Lamb Shanks Recipe

Recipe By Slurrp

Plum and rosemary lamb shanks are a delicious and hearty dish that combines the rich flavors of lamb with the sweetness of plums and the aromatic notes of rosemary. The lamb shanks are slow-cooked until tender and infused with the flavors of the plums and rosemary. The result is a melt-in-your-mouth dish that is perfect for a cozy dinner or special occasion.

4.4
12 Rating -
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Non Vegdiet
2hr 15minstotal
15minsPrep
2hr Cook
2hr 15m.total
15m.Prep
2hr Cook
Plum And Rosemary Lamb Shanks
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ingredients serve

Ingredients for Plum And Rosemary Lamb Shanks Recipe

  • 1 Lamb Shanks
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/2 sprig Fresh Rosemary
  • 1 Plums, Pitted And Quartered
  • 1/4 cup Red Wine
  • 1/4 cup Beef Broth
  • 1/2 tablespoon Tomato Paste
  • sprig Fresh Rosemary Sprigs, For Garnish

Directions: 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.
Nutrition
value
261
calories per serving
15 g Fat12 g Protein15 g Carbs8 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    12g
  • Carbs
    15g
  • Fiber
    8g

MacroNutrients

  • Carbs
    15g
  • Protein
    12g
  • Fiber
    8g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    212mg
  • Iron
    9mg
  • Vitamin A
    281mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    73mg
  • Manganese
    < 1mg
  • Phosphorus
    142mg
  • Selenium
    13mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp