Braised Lamb Shank

Date Added: Nov 19, 2010 Mediterranean Entrees
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Prep Time

10 mins

Cook Time

2 hrs 50 mins

Ready In

3 hrs



*to adjust serving size click on "serving box".


Lamb Shanks slow cooked for two and a half hours in a delicious red wine tomato liquid then served with Chef Jerry's Saffron Risotto and Sauteed Broccoli Rabe.


  • 2  Each Lamb Shanks, domestic
  • 1
  •  As Needed Salt & Pepper
  • 2
  • 1  Cup(s) All Purpose Flour
  • 3
  • 4  Table Spoon(s) Canola Oil
  • 4
  •  As Needed Braising Liquid
  • 5


    1. Season lamb shanks evenly with salt and pepper on all sides.
    2. Lightly coat shanks in flour, shaking off any excess flour.
    3. Using 2 saute pan, add 2 tablespoons of oil to each and heat.
    4. Once hot, add 1 shank to each pan and sear until lightly golden on all sides.
    5. Transfer lamb shanks into a roasting pan.
    6. Pour braising liquid over shanks.
    7. Cover baking pan with aluminum foil.
    8. roast in a 225 degree oven for 2 1/2 hours.
    9. Once lamb is done in the oven, remove lamb shanks from pan.
    10. Using a fine mesh sieve, strain braising liquid and reserve liquid.
    11. Transfer liquid to a sauce pot, bring up to a simmer.
    12. Reduce by half, skim the fat from the top.
    13. Taste and Season if necessary.
    14. Plate up lamb and use the reduced liquid as the sauce, serve with broccoli rabe and saffron risotto.

    Braising Liquid


  • 1 Each Onion, chopped
  • 2 Each Celery Stalks, chopped
  • 1 Each Carrot, large, chopped
  • 4 Each Garlic Cloves
  • 1 Table Spoon(s) Canola Oil
  • As Needed Salt & Pepper
  • 2 ½ Table Spoon(s) Tomato Paste
  • 2 Cup(s) Red Wine
  • 5 Each Juniper Berries, crushed
  • 1 Table Spoon(s) Peppercorns
  • 3 Each Thyme Sprigs
  • 1 1/2 Quart(s) Veal or Beef Stock
  • Directions

    1. Preheat oven to 325 degrees.
    2. Place mirepoix (onion, celery, carrots and garlic) in a bowl and toss with oil, salt and pepper.
    3. Transfer to a baking pan.
    4. Roast for 20 minutes, tossing every 5 minutes to evenly brown.
    5. Remove mirepoix from oven and place in a large pot.
    6. Add tomato paste, stir to loosen and heat in vegetables.
    7. Cook out for 4 - 5 minutes, constantly stirring to make sure bottom is not burning.
    8. Deglaze pot with red wine, mix until evenly incorporated.
    9. Let reduce a bit, about 2 minutes.
    10. Add juniper berries, peppercorns, thyme and stock.
    11. Stir over low heat until liquid is ready to be poured over lamb shanks.

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