Lamb Shank Recipe

Preheat and prepare

Preheat oven to 160°C (320°F). Pat lamb shanks dry with paper towel. Season all over with 2 tsp salt and 1 tsp black pepper, then lightly dust with 1 tablespoon flour, shaking off excess.

Brown the shanks

Heat 3 tablespoons olive oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. When oil is hot, add shanks in batches (don't overcrowd) and brown evenly, about 4–5 minutes per side, until a deep golden crust forms. Transfer browned shanks to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot. Sauté 6–8 minutes until softened and beginning to caramelize. Add minced garlic and cook 1 minute until fragrant. Stir in 2 tablespoons tomato paste and cook 2 minutes to remove raw edge.

Deglaze and build sauce

Pour in 250 ml red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Simmer 3–4 minutes to reduce slightly. Add 800 ml crushed tomatoes and 500 ml stock and stir to combine. Return lamb shanks to the pot so they sit in the liquid but are not fully submerged. Add 2 bay leaves, 2 sprigs rosemary and 4 sprigs thyme.

Slow cook

Bring liquid to a gentle simmer on the stovetop, then cover and transfer the pot to the preheated oven. Braise for 2.25–2.5 hours until meat is very tender and falling from the bone. Check at 90 minutes — if liquid is rapidly reducing, add up to 125 ml extra stock and spoon liquid over shanks occasionally.

Finish sauce

When shanks are done, transfer them to a warm plate and tent with foil. Skim excess fat from the surface of the sauce. Place pot over medium heat and simmer uncovered 8–12 minutes to concentrate flavors to a spoon-coating consistency. Taste and adjust seasoning with salt and pepper as needed. Remove and discard bay leaves and herb stems. If desired, swirl in 1 tablespoon butter to add gloss to the sauce.

While the shanks are braising (about 30–40 minutes before the shanks finish), bring a medium pot of salted water to a boil. Add baby carrots and baby turnips (or small potatoes) and simmer 8–10 minutes until just tender when pierced with a knife. Drain well and return to the pot. Add 2 tablespoons butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss over low heat to coat and warm through. Keep covered until serving.

About 25–30 minutes before serving, place peeled and chopped potatoes into a large pot and cover with cold water by 2 cm. Add 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook 15–20 minutes until potatoes are fork-tender. Drain thoroughly and return to the pot.

Warm 250 ml milk with 60 g butter (and optional 30 ml cream) in a small saucepan or microwave until butter melts and liquid is hot but not boiling. Mash potatoes with a ricer or potato masher until mostly smooth. Gradually add warmed milk-butter mixture, mashing to reach desired creaminess. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep covered and warm until ready to plate.

To serve, spoon a generous portion of mashed potato onto each plate. Place one braised lamb shank on top or beside the mash. Spoon tomato-braising sauce over and around the shank. Arrange a portion of buttered baby vegetables alongside.

Garnish with chopped fresh parsley and an optional pinch of lemon zest to brighten. Serve immediately so meat remains warm and sauce glossy.