Nutrition info - Recipes

Braised Rosemary Lamb

If ewe are stuck on trying to serve a new, delicious dinner dish...try this braised lamb dish. Hearty and full of earthy flavor, this delightful recipe is easy and will surely satisfy.

Braised Rosemary Lamb


For 4 people

  • 4 lamb shanks
  • 2 cup(s) white beans
  • 6 cup(s) chicken broth
  • 4 cloves garlic, peeled and divided
  • 1 tablespoon(s) about 2 sprigs, rosemary
  • 1 1/2 teaspoon(s) salt, divided
  • 1/4 teaspoon(s) black pepper
  • 3 tablespoon(s) olive oil, divided
  • 1 onion, chopped
  • 4 ounce(s) (1/2 cup) dry white wine
  • 2 cup(s) beef broth


Place beans in a large, heavy-duty pot with enough water to cover by 6 inches. Bring to a boil over high heat; simmer for one minute, remove from heat and cover and let sit for 1 to 2 hours. Heat oven to 325 degrees. Drain beans and return to pot with chicken broth, 2 whole cloves of garlic and 1 sprig rosemary. Bring to a boil over medium-high heat. Reduce heat to “low”, partially cover and cook until tender, about 2 hours, stirring occasionally. Add a little water if beans get dry. Add 1 tsp. of salt during the last 15 minutes of cooking. Chop remaining 4 cloves of garlic. Meanwhile season lamb shanks with remaining ½ tsp. salt and pepper; heat 2 tbsp. oil in a large flameproof casserole or oven-safe skillet with high sides. Add shanks and brown on all sides. Remove lamb and set aside. Add onion and chopped garlic to casserole and sauté for 2 minutes. Add wine and bring to a boil, scraping the bottom to remove any browned bits. Add beef broth, lamb shanks and remaining sprig of rosemary. Bring to a boil, cover and place in oven. Cook until meat is fork tender, about 1½ hour. When beans are tender, drain and discard rosemary and garlic. Toss with remaining 1 tbsp. of oil. Serve lamb shanks on bed of white beans.
Ready in 4 hours

Nutrition facts

  • Kcal: 408.41 kcal
  • Fibers (g): 6.67g
  • Sodium (mg): 2876.47mg
  • Carbs: 27.61g
  • Fat: 16.54g
  • Saturated fat (g): 2.89g
  • Proteins: 36.5g