Lamb Shank Recipe

Preparation Steps

1. 1

   Sear the Lamb Shanks

   In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Once the oil is hot, sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped carrots, onion, and minced garlic to the remaining oil. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Deglaze the Pan

   Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer for about 3 minutes to reduce slightly.

4. 4

   Braise the Lamb

   Return the lamb shanks to the pot, add beef broth, thyme, rosemary, and bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook for 2-3 hours until the meat is tender and easily falls off the bone.

5. 5

   Cook the Fettucini

   In a separate pot, bring salted water to a boil and cook the fettucini noodles according to package instructions until al dente. Drain and toss with butter.

6. 6

   Serve

   Plate the fettucini noodles and top with the braised lamb shank. Drizzle with brown demi-glace sauce over the top and serve hot.