Lamb Shank Recipe

Mains

1. 1

   Season and sear

   Pat dry the lamb shanks and season with 1 teaspoon salt and 0.5 teaspoon pepper. Heat 2 tablespoons olive oil in a heavy-bottom Dutch oven over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove and set aside.

2. 2

   Sauté mirepoix

   In the same pot, add chopped onion, carrot, and celery. Cook over medium heat until the vegetables are softened and lightly caramelized, about 5-7 minutes.

3. 3

   Add garlic and tomato paste

   Stir in 4 minced garlic cloves and 2 tablespoons tomato paste. Cook 1-2 minutes until fragrant and the paste darkens slightly.

4. 4

   Deglaze with Calvados

   Pour in 0.5 cup Calvados to deglaze, scraping up all browned bits from the bottom of the pot. Bring to a gentle simmer for 2-3 minutes.

5. 5

   Roux and incorporate flour

   Sprinkle 2 tablespoons all-purpose flour over the vegetables. Stir and cook 1-2 minutes to form a light roux.

6. 6

   Combine and braise

   Return lamb shanks to the pot. Add 4 cups stock, 2 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer.

7. 7

   Oven braise

   Cover the pot and braise in a 325°F (165°C) oven for 2.5 to 3 hours, until the meat is tender and nearly falling off the bone.

8. 8

   Reduce to au jus

   Carefully remove the shanks. Simmer the braising liquid on the stove to reduce to a glossy au jus, about 15-20 minutes.

9. 9

   Finish sauce

   Stir in 1 tablespoon butter until melted and glossy. Season the jus with salt and pepper to taste.

10. 10

    Serve

    Return the shanks to the sauce to warm through. Spoon the au jus over the meat and serve alongside mashed potatoes, polenta, or root vegetables.