Rosemary Braised Leg of Lamb

Easy one pot Easy Braised Leg of Lamb Recipe is rich, hearty, and good – full of flavor that is suited to a fancy dinner party or holiday dinner. Italian-Inspired rosemary braised leg of lamb is quick, easy, and good – solid fall off the bone tender braised lamb in tomatoes and rosemary sauce.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Braised Leg of Lamb

Lamb is a dish that is suited to holidays – it is rich and good, 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. Lamb is also a good source of zinc, iron, potassium and vitamin B12, according to the Animal Sciences department of Purdue University – making it a healthy and good choice for holiday dinners.

This easy leg of lamb recipe is suited to an Easy Easter Lamb Dinner – and sure to be the star of your Easter dinner!

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 Easy Braised Lamb is suited to 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 we will often make 1/2 the amount of lamb legs called for and opt instead for tons of leftover sauce.)

What to Enjoy with Braised leg of lamb

Try these other favorites: 10 Minute solid Broiled Lobster Tails RecipeOne Pot Creamy Shrimp Florentine Skilletand Italian Marinated Leg of Lamb

This Braised Leg of Lamb is a solid Easy Easter Lamb Dinner – we love to serve it with our recipe for good homemade artisan-style no knead bread!

This recipe is a knockout, and fabulous for Easter dinner.

To find our No Knead Bread Recipeclick here – or click the video below to see how easy it is!

How To Make Lamb Taste Less Gamey

Lamb gets a bad rap for tasting gamey – and certainly, lamb can have a strong “funk”.

There are a couple tips and tricks to be sure your lamb is melt-in-your-mouth good and has less of a gamey-grassy funk – we're sharing some below!

• Buy American Lamb.
  • While not scientific, many people report that American lamb is less gamey than New Zealand lamb and has less grassy “funk”.
• Opt for younger lamb, not mutton.
  • Lamb tastes more gamey as it ages – opt for younger lamb instead of mutton.
• Trim fat.
  • The gamey, grassy flavor of leg of lamb is strongest in the fat of the lamb – trim off much of the fat to reduce gamey flavors.
• Rosemary, Garlic, Thyme.
  • Aromatics like rosemary, garlic, and thyme combat lamb's gamey flavor – pairing these herbs helps cut the flavor and bring out the rich, good lamb flavor.
• Sear first to prevent steam.
  • Locking in the moisture of the lamb is important for a few things – browning meat before cooking helps give a rich, caramel flavor to the crust, cutting down on funky gamey lamb flavor – but also helps seal in moisture and gives your lamb a beautiful texture and appearance. Don't skip searing your lamb shanks first if you're looking for a good way how to make lamb less gamey.

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Ingredients

• 6 lamb, shanks salt and pepper to taste
• 2 tsp Salt, plus more to taste
• 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

Method

1. Pat lamb shanks dry and trim off any excess fat.
2. Season well with salt and pepper.
3. Het olive oil in large, heavy pan until shimmery.
4. Working in batches, cook lamb shanks until brown on all sides, about 8 minutes. Transfer shanks to plate and set aside.
5. Add onions, carrots and garlic to pot and sautee until golden brown, about 10 minutes.
6. Stir in wine, tomatoes, chicken broth and beef broth.
7. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge.
8. Bring to a boil, then reduce heat to medium-low.
9. Cover, and simmer until meat is tender, about 2 hours.
10. Remove cover from pot. Simmer about 20 minutes longer.
11. Transfer shanks to platter, place in a warm oven.
12. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks to serve.