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Slow-Cooked Lamb with Fresh Herbs

Kitchen Spotlight Tender beef cooked to perfection.

Here’s an easy lamb shank dish that brings restaurant-quality flavors to your kitchen. Gentle slow-cooking at a low temperature gives you fork-tender meat that falls effortlessly from the bone. Subtle hints of honey and white wine balance the deep aroma of rosemary and thyme. Golden butter-coated baby potatoes make this dish a complete joy. The rich sauce, thickened from the cooking juices, ties everything together beautifully. While the dish takes time to prepare, it’s straightforward and perfect for a crowd over a relaxed weekend meal.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Thu, 06 Mar 2025 01:01:44 GMT
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Honey and rosemary lamb shank with thyme Save for Later
Honey and rosemary lamb shank with thyme | Tasteofsavor.com

Braised lamb shank is a cornerstone of Provençal cuisine, where local herbs transform the meat into a meltingly tender delicacy. This traditional recipe, slowly cooked with linden honey and aromatics, elevates this rustic cut into an exceptional dish where the meat effortlessly falls off the bone.

This dish fills the kitchen with the warming aroma of herbs as it cooks, creating the perfect Sunday meal atmosphere reminiscent of traditional family gatherings in southern France.

Essential Ingredients Guide

  • Lamb shanks: Select meaty pieces with bright pink coloring
  • Linden honey: Provides subtle floral sweetness without overpowering
  • Fresh herbs: Use newly picked rosemary and thyme for maximum flavor
  • Muscat wine: Adds delicate fruity notes to enhance the sauce

Cooking Method

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

Moving on to the next steps of preparation.

2. Searing the meat:
- Heat Dutch oven over high heat until very hot
- Remove meat from refrigerator 30 minutes before cooking
- Sear each side until golden brown
- Season generously with salt and pepper
3. Braising technique:
- Coat each shank with herb-honey mixture
- Watch carefully to prevent honey from burning
- Deglaze with Muscat wine when honey starts to brown
- Add unpeeled garlic cloves to confit slowly

The confited garlic becomes remarkably sweet and mellow during cooking, transforming into a spreadable delicacy perfect for crusty bread.

Braised Lamb Shanks Recipe Save for Later
Braised Lamb Shanks Recipe | Tasteofsavor.com

Fingerling Potato Preparation

Fingerling potatoes are essential to this dish, absorbing the rosemary-infused cooking liquid while developing a golden butter crust.

Creating the Perfect Sauce

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

This braised lamb shank recipe captures the essence of Provençal cooking. While time-consuming, the results showcase the beautiful marriage of herbs, honey, and tender meat characteristic of southern French cuisine.

Recipe Tips & Tricks

→ Can I make this ahead of time?
Absolutely! Prepare it the day before and warm it slowly in the oven with a splash of broth.
→ What wine pairs best with this dish?
A robust red like a Syrah or Malbec would go perfectly with the rich flavors of the lamb.
→ Is there a substitute for white wine?
Sure! You can swap it for dry cider or even use chicken broth with an extra teaspoon of honey.
→ Why use a cast-iron pot for cooking?
Cast iron spreads heat evenly and keeps the moisture locked in for a tender, juicy cook.
→ How can I tell when the lamb is done?
When you press a fork against the meat, it should easily slide off the bone.

Tender Lamb Shanks with Honey

Soft, slow-cooked lamb shanks infused with honey and fresh herbs, served alongside buttery roasted baby potatoes with crispy edges.

Prep Time
30 mins
Time at the Stove
150 mins
Total Time
180 mins
Recipe by: Alicia

Type of Dish: Beef

Skill Level: Some Experience Needed

Style of Cooking: French

Makes: 6 Feeds

Good for: No Gluten

Shopping List

→ Seasonings and Herbs

Item 01 A whole garlic head
Item 02 A couple of nice sprigs of rosemary
Item 03 Two thyme sprigs
Item 04 2 tbsp of linden honey
Item 05 200 ml of Muscat wine from Beaumes-de-Venise
Item 06 Olive oil
Item 07 Salt and pepper

→ Meat

Item 08 3 lamb shanks

→ Side Dish

Item 09 Half a kilo of baby potatoes
Item 10 40 grams of butter

Let's Cook

Step 01

Strip the leaves off the rosemary and thyme, then crush them. Mix those together with the linden honey so you’ve got a fragrant marinade.

Step 02

Heat up some olive oil in a heavy-bottomed pot, then brown the lamb shanks in it. Season them with salt and pepper. Coat the lamb with the honey-herb blend, giving another quick sauté to brown them again. Pour in the muscat wine, toss in the unpeeled garlic cloves, and add half a cup of water.

Step 03

Let it cook at 150°C (static heat) for 2 1/2 hours. Be sure to turn the lamb shanks every 30 minutes so they cook evenly.

Step 04

Boil the baby potatoes for about 10 minutes. Then, fry them up in a pan with butter, olive oil, herbs, and a squashed garlic clove. Sprinkle on some salt and pepper, and make sure to baste them with the flavorful butter while cooking.

Step 05

Take the lamb shanks out. Strain the cooking juices and let them simmer over high heat until you get a syrupy sauce. Serve the lamb with the potatoes, pour over the sauce, and garnish with rosemary sprigs and the baked garlic.

Cook's Tips

  1. Using a cast iron or clay pot is key to proper cooking.
  2. Stick with static oven heat for the baking step!
  3. You want that reduced sauce to be thick and syrupy for the best results.

Kitchen Gear Needed

  • Cast iron or clay cooking pot
  • Frying pan
  • Saucepan
  • Strainer

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 580
  • Fat: 32 g
  • Carbs: 35 g
  • Protein: 42 g