Braised Lamb Shanks

Lamb Shanks #2

This recipe produces meltingly tender meat and a rich, deeply-flavoured sauce. This recipe also scales easily, so adjust the amounts to fit the number of diners. I like to use a cast-iron casserole for this, searing the meat and braising in the same pot. It allows me to de-glaze the casserole with red wine and take advantage of the delicious brownings left by the meat. Serve with pommes dauphinoise and minted peas.


  • 2 lamb shanks
  • 2 small onions, chopped
  • 2 sticks celery, chopped
  • 2 cloves garlic, sliced
  • sprig fresh rosemary, finely chopped (about 2 tsp)
  • 250ml red wine
  • 100ml water
  • 1 tbsp tomato pureé
  • salt & pepper


  1. Season the lamb shanks with some salt and pepper, then dust with plain flour. Heat some olive oil in a cast-iron casserole and fry the shanks over a high heat until browned on all sides. Remove the shanks and set aside.
  2. Pour off some of the oil if it seems excessive. Now the fry the onions, celery, garlic and rosemary until they colour and start to “catch” at the edges. Pour in the wine and de-glaze the casserole, scraping at the meat brownings. Bring the wine to the boil and add the water and tomato pureé. Mix well and season with salt and freshly ground black pepper.
  3. Return the lamb shanks to the casserole along with any juices that have collected from the meat. Spoon over some of the sauce and place in the centre of the oven. Cook for 3 hours until tender.

Serves 2.


1 Response to “Braised Lamb Shanks”

  1. 1 Wine Glaze » Braised Lamb Shanks – Recipe | Toasted Special Trackback on October 31, 2009 at 7:18 am
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