Jun 08 2026
Restaurants›Basil & Mint›Braised Lamb Shank Recipe

Braised Lamb Shank Recipe

Inspired by Basil & Mint
Time3h 30m
Serves4

Slow Braised in Red Wine, Garlic, Shallots & Organic Vegetables, Celery Root Polenta

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Ingredients

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Braised Lamb Shank

Celery Root Polenta

Method

Braised Lamb Shank

  1. 1

    Prepare the Lamb

    Preheat the oven to 325°F (163°C). Season the lamb shanks with salt and black pepper.

  2. 2

    Sear the Meat

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned. Remove from pot and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add garlic, shallots, carrots, and celery. Sauté for about 5 minutes until softened.

  4. 4

    Add Wine and Herbs

    Pour in the red wine, scraping up any browned bits from the bottom. Add thyme and rosemary, stirring to combine.

  5. 5

    Braise the Lamb

    Return the lamb shanks to the pot, cover, and transfer to the oven. Braise for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.

Celery Root Polenta

  1. 6

    Cook the Celery Root

    In a pot, combine the diced celery root with enough water to cover. Bring to a boil and simmer until tender, about 15-20 minutes.

  2. 7

    Prepare the Polenta

    In a separate pot, bring milk to a gentle boil. Gradually whisk in the cornmeal, stirring constantly until thickened, about 5-7 minutes.

  3. 8

    Combine and Season

    Once the celery root is tender, drain and mash it. Stir the mashed celery root into the polenta. Add butter, salt, and pepper to taste.

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