Slow-braised Lamb Shank Recipe

1. Prepare and Season

Pat lamb shanks dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each shank in flour, shaking off excess.

2. Brown Shanks

Heat 3 tbs olive oil and 2 tbs unsalted butter in a large Dutch oven over medium-high heat until shimmering. Add shanks in batches without crowding and brown on all sides, about 6–8 minutes per batch. Transfer browned shanks to a plate and set aside.

3. Sauté Aromatics

Reduce heat to medium. Add chopped onion, carrot pieces (reserve separate carrots for roasting if desired), celery and smashed garlic to the pot. Cook, stirring, until vegetables are softened and beginning to brown, about 6–8 minutes. Stir in 2 tbs tomato paste and cook 2 minutes to caramelize.

4. Deglaze & Build Braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Bring to a simmer and reduce by half, about 4–6 minutes. Return lamb shanks to the pot. Add 4 cups beef or lamb stock, 4 thyme sprigs, 2 rosemary sprigs and 2 bay leaves. The liquid should come about two-thirds up the shanks—add up to 1/2 cup additional stock or water if needed.

5. Slow-Braise

Bring liquid to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Braise until shanks are very tender and falling from the bone, about 2.5–3 hours. Alternatively, continue to simmer gently on the stovetop partially covered for the same time. Check once after 90 minutes and baste the shanks with braising liquid.

6. Rest and Strain

Remove shanks to a tray and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a fat separator or saucepan, pressing on solids to extract flavor. Skim and discard excess fat. Reserve about 2 cups of strained liquid for the truffle sauce and reduce the rest if you want to concentrate flavor for serving.

7. Place peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

8. Drain potatoes well and return to the hot pot for 1 minute to dry off excess moisture. Pass potatoes through a ricer or mash very fine.

9. Warm 1 cup heavy cream and 1/4 cup whole milk with 4 tbs butter until butter melts (do not boil). Gradually add warm cream mixture to the riced potatoes, stirring until you reach a silky, smooth consistency. Adjust seasoning with 1 tsp salt and 1/4 tsp white or black pepper. Stir in 2 tbs grated Parmigiano-Reggiano if using. Keep warm until serving.

10. Preheat oven to 425°F (220°C). Toss 1 lb carrots with 2 tbs olive oil, 1 tbs honey or maple syrup, 3/4 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

11. Roast until tender and caramelized at edges, about 20–25 minutes, turning once halfway through. If using, toss with 1 tbs chopped fresh thyme leaves immediately after roasting.

12. Place the reserved 2 cups strained braising liquid into a medium saucepan over medium-high heat. Bring to a simmer and reduce gently until slightly thickened and concentrated, about 8–12 minutes (aim for roughly 1 to 1.25 cups). Taste and adjust seasoning.

13. Off the heat, whisk in 2 tbs cold cubed unsalted butter, one piece at a time, to create a glossy emulsion. Stir in 1 tsp black truffle oil and the optional 1/2 tbs grated or shaved truffle. Season to taste with salt and freshly ground pepper. Keep warm; do not boil once truffle oil is added.

14. Rewarm lamb shanks gently in the oven at 300°F (150°C) for 10 minutes if needed. Place a generous scoop of potato purée on each plate. Position a lamb shank leaning on the purée, and arrange 4–5 roasted carrots alongside.

15. Spoon warm truffle sauce over the lamb shank and around the purée. Finish with a sprinkle of chopped flat-leaf parsley and, if using, a touch of lemon zest to brighten. Serve immediately.