top of page
  • Kristin Ramey

Braised Lamb Shanks


  • 6 lamb foreshanks, trimmed

  • Kosher salt and freshly ground black pepper, to taste

  • 3⁄4 olive oil

  • 2 ribs celery, roughly chopped

  • 1 large carrot, roughly chopped

  • 1 large yellow onion, roughly chopped

  • 1⁄2 cup tomato paste

  • 1 tbsp. whole black peppercorns

  • 5 sprigs thyme

  • 3 anchovy filets

  • 1 bay leaf

  • 1 head garlic, halved crosswise

  • 2 cups red wine

  • 1 cup white wine

  • 1⁄3 cup white wine vinegar

  • 1 tsp. sugar

  • 4 cups veal or chicken stock


  1. Make the lamb shanks: Heat oven to 325°. Using a paring knife, cut each shank to the bone 1″ from the narrow end to help expose the bone while cooking; season generously with salt and pepper, and set aside. Heat 1⁄4 cup oil in a 6-qt. saucepan over medium-high heat. Add celery, carrot, and onion, and cook, stirring, until very soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add peppercorns, thyme, anchovies, bay leaf, and garlic, and cook, stirring, for 3 minutes more. Add both wines, vinegar, and sugar, and bring to a boil; reduce heat to medium-low, add stock, and keep stock mixture warm.

  2. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add lamb shanks, and cook, turning as needed, until browned on all sides, about 4 minutes. Transfer shanks to a large roasting pan, and pour stock mixture over and around shanks. Cover with foil, and bake in oven for 1 hour. Remove foil, and continue cooking, turning shanks every half hour, until tender and caramelized, about 3 hours.

  3. Remove shanks from braising liquid and pour liquid through a fine strainer into a bowl; skim any fat on the surface. Serve lamb shanks with liquid as a sauce.

4 views0 comments

Recent Posts

See All

Ingredients 1 Tbsp. unsalted butter, room temperature, for greasing 1 1⁄4 cups whole milk ¼ cup plus 2 Tbsp. granulated sugar 2 Tbsp. kirsch, or substitute Cognac 1 Tbsp. pure vanilla extract 6 large

Ingredients 4 cups red wine 1 large yellow onion, halved and thinly sliced lengthwise 1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine) 2 tbsp. oli

Ingredients 2 tbsp. olive oil 1 1⁄2 lb. trimmed lamb shoulder, cut into 1/4″ cubes 2 ribs celery, finely chopped 2 cloves garlic, finely chopped 1 large carrot, finely chopped 1 large yellow onion, fi

bottom of page