Jul 17 2026
Restaurants›Chortke›Braised Lamb Shank Recipe

Braised Lamb Shank Recipe

Inspired by Chortke
Time4h
Serves4

Goat Cheese Grits, Tomato Harissa, Crunchy Chickpeas, Chermoula, Lamb Jus

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Ingredients

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Braised Lamb Shank

Goat Cheese Grits

Tomato Harissa

Crunchy Chickpeas

Chermoula

Lamb Jus

Method

Braised Lamb Shank

  1. 1

    Sear the Lamb

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and black pepper, then sear them on all sides until browned. Remove from pot and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and garlic. Sauté until the onions are translucent.

  3. 3

    Deglaze

    Pour in the red wine and beef stock, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

  4. 4

    Braise the Lamb

    Return the lamb shanks to the pot. Add rosemary, cover, and reduce heat to low. Simmer for 2-3 hours, or until the lamb is tender.

Goat Cheese Grits

  1. 5

    Cook Grits

    In a saucepan, bring water to a boil. Stir in the grits and reduce heat to low. Cook for 20-25 minutes, stirring occasionally until thickened.

  2. 6

    Add Cheese and Seasoning

    Once the grits are cooked, stir in goat cheese, butter, salt, and pepper until well combined.

Tomato Harissa

  1. 7

    Combine Ingredients

    In a bowl, mix together tomato paste, olive oil, cumin, paprika, and salt until smooth.

Crunchy Chickpeas

  1. 8

    Prepare Chickpeas

    Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, cumin, and salt. Spread on a baking sheet.

  2. 9

    Roast

    Roast for 25-30 minutes until crispy, shaking the pan occasionally.

Chermoula

  1. 10

    Mix Chermoula

    In a bowl, combine cilantro, parsley, garlic, cumin, paprika, lemon juice, olive oil, and salt. Mix until well combined.

Lamb Jus

  1. 11

    Prepare Jus

    Strain the braising liquid from the lamb into a saucepan. In a small bowl, mix cornstarch with water to create a slurry. Add to the strained liquid and bring to a simmer until thickened. Season with salt and pepper.

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