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lamb shank
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Braised Lamb Shank

Shanks are best when braised, and are ideal for feeding a group — it requires the same amount of time to braise one shank as to braise ten, so you can put as many as you have people to feed into the oven and forget it for a few hours. Plan for mashed potatoes or polenta to catch all the saucy drips.

Ingredients

  • 4-6 lamb shanks
  • salt and freshly ground black pepper, to taste
  • olive or canola oil, for cooking
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, crushed or left whole
  • 2 cups red wine
  • 3 cups chicken, beef or vegetable stock
  • 2 tbsp tomato paste
  • 1-2 sprigs rosemary or thyme
  • 1 bay leaf

Instructions

  • Preheat the oven to 300°F. Season the lamb shanks with salt and pepper. Heat a drizzle of oil in an ovenproof pot or Dutch oven set over medium-high heat and brown the lamb on all sides, working in batches if you need to so you don’t crowd the pan.
  • Transfer to a plate and sauté the onion, carrots and garlic for a few minutes, until softened.
  • Return the lamb shanks to the pan, add the wine, stock, tomato paste, rosemary and bay leaf — the liquid should come about halfway up the sides of the meat.
  • Cover and braise for 3 hours, or until the meat is very tender. Skim any excess fat from the surface and if you like, remove the shanks and reduce the cooking liquid on the stove-top until it thickens to your liking — you could even purée it with a hand-held blender if you like.
  • Serve the shanks and sauce with mashed potatoes or polenta to catch the sauce.