Braised Lamb Shank Recipe

Prepare and brown shanks

Pat the lamb shanks dry and season generously with 1 tsp salt and 1 tsp pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Brown the shanks in batches (about 6–8 minutes per side) until deeply browned all over. Transfer browned shanks to a plate.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the pot. Add diced onion, carrot, and celery and cook, stirring, until softened and lightly caramelized, about 8–10 minutes. Add minced garlic and tomato paste, cook 1–2 minutes, stirring to bloom the tomato paste.

Deglaze and build braising liquid

Pour in 2 cups red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by about half, 5–7 minutes. Add crushed tomatoes and 4 cups beef or lamb stock, then add thyme, rosemary, and bay leaves. Bring to a simmer.

Braise

Return the browned shanks to the pot, nestling them in the liquid so they are at least two-thirds submerged. Bring to a gentle simmer, cover with a tight-fitting lid, then transfer to a preheated 325°F (160°C) oven. Braise until very tender and meat is pulling away from the bone, about 2 to 2 1/2 hours.

Rest and strain

Carefully remove the pot from the oven. Transfer shanks to a tray and tent loosely with foil to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim excess fat from the surface if desired. Reserve about 3 cups of strained liquid for the jus and set aside the rest (can be reduced or saved).

Reduce and finish

Bring the reserved 3 cups of strained braising liquid to a gentle simmer over medium heat. Reduce until slightly thickened and concentrated, about 8–12 minutes. Taste and adjust seasoning. If you prefer a silkier, slightly thicker sauce, whisk together 1 tsp cornstarch with 1 tbs cold water to make a slurry and stir into the simmering jus; simmer 1–2 minutes until glossy. Remove from heat and whisk in 2 tbs cold cubed butter, one piece at a time, to finish and add shine.

Cook potatoes

Place potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 15–20 minutes depending on size. Drain well.

Smash and season

Preheat oven to 425°F (220°C). On a baking sheet lined with parchment, arrange cooked potatoes and gently press each with the bottom of a glass or a potato masher to flatten slightly. Drizzle with 2 tbs olive oil, dot with 2 tbs melted butter, sprinkle minced garlic, 1 tsp salt, and 1/2 tsp pepper. Roast until edges are golden and crispy, about 20–25 minutes.

Finish

Remove from oven and, if desired, mash a few with a fork and stir in 1/2 cup warmed milk for a creamier texture. Sprinkle chopped parsley over the potatoes before serving.

Sauté

In a large skillet, heat 1 tbs olive oil over medium heat. Add sliced garlic and red pepper flakes, cook 30–45 seconds until fragrant but not browned. Add chopped kale in batches, tossing until wilted and bright green, about 4–6 minutes total. Season with 1/2 tsp salt and finish with 1 tbs lemon juice. Keep warm.

Make gremolata

In a small bowl combine 1/4 cup finely chopped parsley, 1 tbs lemon zest, 1 minced garlic clove, 1 tsp olive oil and 1/4 tsp salt. Stir until evenly distributed. Set aside to allow flavors to meld.

Rewarm the braised shanks briefly in the oven at 350°F (175°C) for 8–10 minutes if needed. On each plate, place a portion of smashed potatoes, a generous mound of sautéed kale, and a lamb shank. Spoon 3–4 tbs of warm lamb jus over the shank and potatoes. Sprinkle a teaspoon or two of gremolata over the shank to add brightness. Serve immediately.