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Juicy Braised Lamb with Fresh Herbs

Featured in Beef recipes for any day.

This slow-braised lamb shank recipe makes a chef-worthy dish right at home. The low-heat cooking creates melt-in-your-mouth meat that falls from the bone. Linden honey and a splash of Muscat wine bring a balanced sweetness, while rosemary and thyme add fragrant notes. Crispy, herb-infused baby potatoes round out the meal perfectly. The sauce, made by reducing the juices, turns into a glossy, flavorful glaze. It's the go-to meal for a relaxing Sunday with family—time-intensive but super easy to follow if done step by step.
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Maria from tastyhush
Updated on Thu, 06 Mar 2025 01:03:26 GMT
Braised lamb shanks with rosemary, thyme, and honey Pin it
Braised lamb shanks with rosemary, thyme, and honey | Tastyhush.com

This braised lamb shank recipe captures the essence of Provence cooking, where fragrant herbs elevate tender meat to melt-in-your-mouth perfection. Slowly cooked with linden honey and aromatics, this rustic cut transforms into an exceptional dish where the meat effortlessly falls off the bone.

This recipe has become a cherished Sunday tradition. The aroma of herbs wafting through the kitchen creates a warm atmosphere reminiscent of southern French family meals.

Essential Ingredients Guide

  • Lamb shanks: Select meaty pieces with bright pink coloring
  • Linden honey: Its floral sweetness enhances without overpowering
  • Fresh herbs: Use newly picked rosemary and thyme for maximum flavor
  • Muscat wine: The fruity notes delicately perfume the sauce

Step-by-Step Instructions

1. Preparing the Marinade:
- Crush herbs in mortar to release essential oils
- Gently blend honey with crushed herbs
- Allow flavors to meld while preparing meat

Moving on to the cooking process.

2. Searing the Meat:
- Heat Dutch oven over high heat until very hot
- Remove meat from refrigerator 30 minutes before cooking
- Sear all sides until golden brown
- Season generously with salt and pepper
3. Braising Method:
- Coat each shank with herb-honey mixture
- Watch caramelization carefully to prevent burning
- Deglaze with Muscat wine when honey starts browning
- Add unpeeled garlic cloves to slowly confit
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Braised Lamb Shanks Recipe | Tastyhush.com

Perfect Potato Accompaniment

Small potatoes are integral to this dish, not merely a side. Their thin skins and creamy flesh absorb the rosemary flavors while developing a golden butter crust.

Mastering the Sauce

Reducing the sauce concentrates all the cooking flavors. Simmer slowly while stirring occasionally until it reaches a syrupy consistency that perfectly coats the meat.

This braised lamb shank embodies traditional Provencal cooking. While time-consuming, the results justify the wait. It tells the story of sun-drenched herb gardens and lingering family meals in the French countryside.

Frequently Asked Questions

→ Can this dish be cooked in advance?
Definitely! You can make it a day before and slowly warm it back up in the oven with a bit of broth.
→ What wine pairs well with this?
Go for a bold red wine like a Côtes-du-Rhône or Gigondas; it complements the lamb perfectly.
→ What can I use instead of Muscat wine?
You can swap it for dry white wine and add an extra spoonful of honey for sweetness.
→ Why is a cast iron pot recommended?
Cast iron keeps the heat steady and locks in moisture for that perfect tender cook.
→ How do I know if the meat’s done?
When you poke it with a fork, the meat should effortlessly fall off the bone.

Tender Lamb Shank with Honey

Soft and tender lamb shanks, slowly cooked with honey and herbs, paired with buttery baby potatoes cooked to golden perfection.

Prep Time
30 Minutes
Cook Time
150 Minutes
Total Time
180 Minutes
By: Maria

Category: Beef

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings

Dietary: Gluten-Free

Ingredients

→ Seasonings and Aromatics

01 20cl of Muscat from Beaumes-de-Venise
02 A whole head of garlic
03 Two tablespoons of linden honey
04 A couple of sprigs of thyme
05 Two large rosemary branches
06 A splash of olive oil
07 Salt and pepper to taste

→ Vegetables and Sides

08 40g of butter
09 Half a kilo of baby potatoes

→ Meat

10 3 lamb shanks

Instructions

Step 01

Crush the thyme and rosemary leaves and mix them into the linden honey to create a fragrant marinade.

Step 02

In a hot pot, brown the shanks using olive oil. Sprinkle on some salt and pepper. Coat with the honey and herb mix and sear again briefly. Deglaze the pot by pouring in the Muscat. Add unpeeled garlic cloves along with a splash of water.

Step 03

Bake on static heat at 150°C for two and a half hours. Make sure to turn the shanks every 30 minutes so they cook evenly.

Step 04

Boil the potatoes for 10 minutes upfront. Toss them in a pan with butter, a sprinkle of oil, some crushed garlic, and your choice of herbs. Add salt and pepper, stirring frequently. Spoon some melted butter over them as they cook.

Step 05

Take the shanks out of the pot. Strain the sauce and reduce it over high heat until it thickens like syrup. Serve the lamb with the roasted potatoes, drizzle the sauce on top, and garnish with rosemary and cooked garlic.

Notes

  1. A cast iron or earthenware pot is a must for best results.
  2. Always bake using static heat rather than a fan oven.
  3. The sauce should be properly reduced to a thick, syrupy texture.

Tools You'll Need

  • Cast iron or ceramic pot
  • Frying pan
  • Saucepan
  • Strainer

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 580
  • Total Fat: 32 g
  • Total Carbohydrate: 35 g
  • Protein: 42 g