Herb-Crusted Lamb Shanks with Balsamic Glazed Pearl Onions and Roasted Broccoli

Prepare to impress and delight with this elegant and robust Herb-Crusted Lamb Shanks with Balsamic Glazed Pearl Onions and Roasted Broccoli. This dish is a true culinary masterpiece, featuring succulent lamb shanks slow-roasted to fall-off-the-bone tenderness, encased in a fragrant herb crust. Accompanying these magnificent shanks are sweet, caramelized pearl onions infused with a tangy balsamic glaze and bright, perfectly roasted broccoli florets. It’s a meal that exudes sophistication and comfort, perfect for a special occasion dinner, holiday feast, or any time you want to elevate your cooking. The rich flavors, tender textures, and beautiful presentation make this a truly unforgettable dining experience that feels gourmet yet is surprisingly achievable for the home cook.

Ingredients:

For the Herb-Crusted Lamb Shanks:

• 2 bone-in lamb shanks (about 1½ – 2 lbs each)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup beef broth (for the roasting pan)
• ½ cup dry red wine (e.g., Merlot, Cabernet Sauvignon – optional, for richness)

For the Balsamic Glazed Pearl Onions:

• 10-12 oz fresh or frozen pearl onions, peeled (if fresh)
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar (or maple syrup)
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

For the Roasted Broccoli:

• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Optional: Squeeze of fresh lemon juice, dash of red pepper flakes

Step-by-Step Instructions:

1. Prepare and Season the Lamb Shanks:
   • Preheat your oven to 325°F (160°C).
   • Pat the lamb shanks very dry with paper towels. This helps the crust adhere better.
   • In a small bowl, combine 2 tablespoons olive oil, chopped fresh rosemary, chopped fresh thyme, garlic powder, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mix to form a paste.
   • Rub this herb paste all over the lamb shanks, ensuring they are well coated.
2. Sear the Lamb Shanks (Optional, but Recommended):
   • In a large, oven-safe Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat.
   • Sear the lamb shanks on all sides until deeply browned. This step builds flavor and creates a beautiful crust.
   • Remove the lamb shanks from the pot and set aside.
3. Prepare for Braising/Roasting:
   • Pour the beef broth and red wine (if using) into the Dutch oven (or a deep roasting pan).
   • Return the seared lamb shanks to the pot, ensuring they are partially submerged in the liquid.
   • Cover the Dutch oven with a tight-fitting lid (or cover the roasting pan tightly with foil).
4. Slow Roast the Lamb Shanks:
   • Place the covered Dutch oven/roasting pan in the preheated oven.
   • Roast for 2½ – 3 hours, or until the lamb shanks are incredibly tender and practically falling off the bone. Check periodically to ensure there’s enough liquid; add a splash more broth or water if needed.
5. Prepare the Pearl Onions and Broccoli (During the last 30-45 mins of lamb cooking):
   • About 30-45 minutes before the lamb shanks are done, increase the oven temperature to 400°F (200°C).
   • On a separate baking sheet, toss the pearl onions with 1 tablespoon olive oil, balsamic vinegar, brown sugar, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread in a single layer.
   • On another section of the same baking sheet (or a separate smaller one), toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread in a single layer.
   • Place both vegetables in the oven with the lamb (uncovered, if using a Dutch oven, or remove foil from roasting pan). Roast for 20-30 minutes, or until the pearl onions are caramelized and tender, and the broccoli is crisp-tender and slightly charred.
6. Rest Lamb and Assemble:
   • Once the lamb shanks are done, carefully remove them from the pot/pan and let them rest on a cutting board or serving platter, loosely tented with foil, for 10 minutes.
   • While the lamb rests, you can skim any excess fat from the pan juices and reduce them on the stovetop over high heat for a few minutes to create a rich sauce, if desired.
   • Arrange the rested lamb shanks, balsamic glazed pearl onions, and roasted broccoli on individual plates. Spoon some of the pan juices/reduced sauce over the lamb and onions.

Tips, Variations, and Storage:

• Lamb Cut: Lamb shoulder or leg can also be used, adjusting cooking time. Lamb chops would require much less cooking time (around 20-30 minutes total).
• Braising vs. Roasting: For ultimate tenderness, braising (cooking in liquid, covered) is key for shanks. If you used lamb chops as pictured, you’d likely pan-sear and then finish in a hot oven for 15-20 minutes. This recipe assumes shanks for optimal tenderness.
• Herb Freshness: Using fresh herbs makes a huge difference in flavor. If using dried, halve the amount.
• Vegetable Substitutions: Carrots, parsnips, or potatoes (cut small) can be roasted alongside or in place of the broccoli.
• Wine Alternatives: If you prefer not to use wine, substitute with more beef broth or a splash of red wine vinegar for tang.
• Make Ahead: The lamb shanks can be braised a day in advance. Cool completely, refrigerate, then gently reheat in their braising liquid in the oven. Prepare vegetables fresh.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Pairings:

• Wine: A full-bodied red wine like a Cabernet Sauvignon, Syrah/Shiraz, or a Zinfandel will perfectly complement the richness of the lamb.
• Starch: Creamy mashed potatoes (to soak up the delicious pan juices), polenta, or a simple risotto would be excellent.
• Salad: A light, peppery arugula salad with a lemon vinaigrette would cut through the richness.
• Bread: Crusty artisan bread to sop up the savory sauce.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 2.5 – 3 hours (lamb) + 20-30 minutes (veg)
• Total Time: Approximately 3 hours 15 minutes – 3 hours 45 minutes
• Servings: 2
• Cuisine: Mediterranean / European
• Effort Level: Medium (mostly inactive cooking time)