Jul 14 2026
Restaurants›Bistro Napa›Braised Lamb Shank Recipe

Braised Lamb Shank Recipe

Inspired by Bistro Napa
Time3h
Serves4

Indulge in our tender Braised Lamb Shank, slow-cooked to perfection until the meat falls off the bone. Infused with aromatic herbs and a rich red wine sauce, this dish is served atop a bed of creamy mashed potatoes, complemented by seasonal vegetables. Each bite is a symphony of flavors that promises to warm your heart and satisfy your cravings.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Lamb

    Preheat your oven to 325°F (160°C). Season the lamb shanks with salt and black pepper.

  2. 2

    Sear the Lamb

    In a large Dutch oven, heat olive oil over medium-high heat. Add the lamb shanks and sear on all sides until browned, about 4-5 minutes per side. Remove and set aside.

  3. 3

    Sauté Vegetables

    In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

  4. 4

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a boil and let it simmer for about 5 minutes.

  5. 5

    Add Broth and Herbs

    Add the beef broth, rosemary, and thyme to the pot. Stir well to combine.

  6. 6

    Braise the Lamb

    Return the seared lamb shanks to the pot. Ensure they are submerged in the liquid. Cover the pot with a lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.

  7. 7

    Serve

    Remove the pot from the oven. Carefully take out the lamb shanks and let them rest for a few minutes. Serve with the braising liquid and your choice of sides.