Lamb Shank Recipe

Prepare and brown shanks

Preheat oven to 325°F (160°C). Pat lamb shanks dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust each shank with 1/2 cup flour, shaking off excess. In a large Dutch oven or heavy ovenproof pot, heat 3 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Brown shanks in batches, 4–5 minutes per side, until deeply golden. Transfer browned shanks to a plate.

Sweat aromatics

Add the chopped onion (about 1 cup), carrot (1 cup), and celery (2 cups) to the pot and reduce heat to medium. Cook, stirring occasionally, until softened and starting to color, about 6–8 minutes. Add smashed garlic (4 cloves) and cook 30–60 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and build braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes. Add 3 cups beef or lamb stock, 2 bay leaves, 2 rosemary sprigs, and 4 thyme sprigs. Return the lamb shanks to the pot, nestling them into the liquid so the liquid comes about two-thirds up the sides of the shanks.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once at 90 minutes to ensure liquid level and rotate shanks for even cooking if needed.

Finish braising liquid

When shanks are done, transfer them to a warm plate and tent with foil. Strain the braising liquid into a saucepan, pressing on solids to extract flavor. Skim excess fat from the surface. Bring the strained liquid to a simmer and reduce by about one-third to concentrate flavors, 6–10 minutes. Adjust seasoning with salt and pepper to taste. Optionally whisk in 1 tbs cold butter for a glossy finish, then keep warm.

Prepare rice base

Rinse 1.5 cups long-grain rice under cold water until water runs mostly clear. Drain well. In a medium saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add 1/2 cup finely chopped onion and 1 minced garlic clove, and cook until soft and translucent, about 3–4 minutes.

Cook rice

Add the drained rice to the saucepan and toast, stirring, for 1–2 minutes until slightly translucent at the edges. Pour in 2.75 cups vegetable or chicken stock and add 1 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or according to package directions) until liquid is absorbed.

Finish with favas and dill

While the rice rests, blanch fresh fava beans in boiling water 1–2 minutes until bright green, then shock in ice water and remove outer skins if using fresh. If using frozen shelled favas, briefly blanch or microwave until heated. Fold 1 cup prepared fava beans and 1/2 cup chopped fresh dill into the cooked rice along with 1 tsp lemon zest and 1 tbs lemon juice. Fluff gently with a fork and adjust salt/pepper to taste.

To serve, spoon a generous portion of the fava bean and dill rice onto each plate. Place a braised lamb shank on top or beside the rice. Spoon some of the reduced braising jus over the shank and around the plate. Drizzle with 1 tbs extra-virgin olive oil, scatter chopped parsley (2 tbs) and a fresh dill sprig on each plate for garnish. Serve immediately.