| Prep: 20 mins | Cook: 2 hrs 30 mins – 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 735 | 51g | 18g | 11g |
| sugars | fibre | protein | salt |
| 5g | 3g | 50g | 1.2g |
Why I Love Belgian Lamsschenkel met rozemarijn
The first time I tried Lamsschenkel met rozemarijn, I was instantly transported to a quaint Belgian countryside, where the air is fresh and the food, undeniably comforting. This recipe resonates deeply with me because it embodies the warmth and simplicity of home-cooked meals, much like the ones I grew up with in Nebraska. The tender lamb shanks, seasoned to perfection with fresh rosemary, are slow-cooked to create a dish that is both hearty and elegant.
Hearty and Nostalgic
Growing up in the heartland, meals were an essential part of family life. Sundays were often spent gathered around large, communal tables, enjoying dishes that took hours to prepare but only moments to devour. The Lamsschenkel met rozemarijn has a similar kind of charm. The process of slowly cooking the lamb shanks in beef broth and red wine creates an aroma that fills your home with a sense of nostalgia and anticipation. Much like the beef stews of my childhood, this dish builds upon layers of flavor that culminate in a rich and satisfying meal.
Versatility in Pairings
What I particularly love about this recipe is its versatility. You can pair it with various sides—from a simple, buttery mashed potato to a more elaborate roasted vegetable medley. The robust flavors make it a perfect match for lighter, complementary dishes. Try it alongside a fresh, tangy salad or a gorgeous green vegetable stir-fry.
When it comes to similar dishes, Lamsschenkel met rozemarijn may remind you of French Beef Bourguignon or an Italian Osso Buco in its technique and flavor profile. The primary difference lies in the choice of meat and seasoning. While the French and Italian versions use beef or veal, the Belgian take wonderfully showcases lamb, giving it a unique twist.
Of course, while my roots trace back to heartland cuisine, I find immense joy in exploring and amalgamating flavors from various culinary cultures. This recipe was inspired by none other than the culinary genius, Chef Geert Van Hecke, whose commitment to Belgian gastronomy shines through his revered cooking techniques.
So why do I love Lamsschenkel met rozemarijn? Because it’s more than just a meal; it’s a celebration of tradition, family, and the joy of slow cooking. Whether you’re a fan of Midwestern comfort food or are looking to indulge in European culinary delights, this recipe offers a soul-satisfying experience that resonates across cultures and generations.
What You’ll Need
- 6 lamb shanks (approximately 1 lb each)
- 4 tablespoons olive oil
- 2 large onions, chopped
- 6 cloves garlic, minced
- 4 carrots, sliced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
Method
Step One
Preheat your oven to 350°F (175°C).
Step Two
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Step Three
Season the lamb shanks with salt and pepper. Brown the shanks in the pot on all sides, working in batches if necessary. Remove the lamb shanks and set them aside.
Step Four
Add the chopped onions to the pot and sauté for about 5 minutes, or until they are softened and beginning to brown.
Step Five
Add the minced garlic and sliced carrots to the pot, and cook for an additional 2-3 minutes.
Step Six
Stir in the tomato paste, cooking for another 1-2 minutes to meld the flavors.
Step Seven
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
Step Eight
Add the rosemary sprigs and bay leaf to the pot. Return the lamb shanks to the pot, nestling them into the liquid.
Step Nine
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Step Ten
Cook in the oven for about 2 to 2.5 hours, or until the lamb shanks are tender and the meat is falling off the bone.
Step Eleven
If you prefer a thicker sauce, remove the pot from the oven, take out the lamb shanks, and place the pot over medium heat. Stir the flour into a small amount of water to create a slurry, then whisk this into the sauce. Cook until the sauce has thickened to your liking.
Step Twelve
Return the lamb shanks to the pot, reheating them slightly if necessary. Serve hot, garnished with additional rosemary if desired.
