Braised Lamb Shank

As we shared in today’s holiday gathering, every year we attempt to push the culinary expertise in our kitchen with something we’ve never done before. This year it looked like recreating a favorite dish we’ve had in restaurants. With a basic wine aus jois, fresh herbs, and a great cut of meat. We began in our Dutch oven braising the sides of the lamb and then finishing the dish by slow cooking in the oven. The result is a entree that is succulent, falls off the bone, and utters decadence with every bite.

Keep reading for the full recipe after the jump!

Braised Lamb Shank

6 servings

6 Lamb shanks, 1.5-2 lb each
3 cups red table wine
3 c stock
4 sprigs thyme
6 T extra virgin olive oil
1/4 C parsley, finely chopped
1/4 C Rosemary, finely chopped
3 carrots, roughly chopped
6 cloves of garlic, minced
1 yellow onion, roughly chopped
Salt and pepper
3 T butter
1/4 C almond flour


Preheat oven to 350 F.

Begin by rinsing meat under cold water. Pat dry on a paper towel to remove excess moisture. Place lamb shanks on a cookie sheet. Thoroughly coat with Salt and pepper on all sides.

In a Dutch oven over medium high heat bring olive oil to temperature. Begin braiding lamb shanks on all sides, 2-3 minutes each side. Cycle shanks through and avoid overcrowding the pan by braising two at a time. Place to side.

Add enough olive oil to cover the pan. Add carrots, onion, and garlic. Cook until onion is translucent. Add fresh herbs and meld flavors for 3 minutes. Deglaze the pan by adding wine and stock. Bring to a boil and then reduce heat to a simmer. Return lamb shanks to the pot. Place in the oven. Cook for 2-2.5 hours or until the internal temperature reads 165 degrees F. (You can go as low as an internal temperature of 145 if you prefer rare or up to 170 if you prefer well done.)

To serve: Place on top of creamy cauliflower purée with reduced gravy with additional freshly chopped herbs on top. (We recommend serving in a shallow bowl.)


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