Lamb Shank Recipe
Make Lamb Shank Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb & Marinade
Braising Aromatics & Liquid
Finishing & Garnish
Method
Lamb & Marinade
- 1
Season and marinate
Pat the lamb shanks dry with paper towels. Rub each shank with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper distributed evenly. In a small bowl combine 2 tablespoons olive oil, crushed garlic, chopped rosemary, thyme leaves and lemon zest. Rub this mixture all over the shanks. Let rest at room temperature for 30 minutes or refrigerate up to 4 hours (bring to room temperature before cooking).
- 2
Sear the shanks
Preheat oven to 325°F (160°C). Heat a heavy Dutch oven or ovenproof pot over medium-high heat until hot. Add 1 tablespoon olive oil (from the reserved amount if needed). Sear the shanks in batches, 3–4 minutes per side, until deeply browned. Transfer browned shanks to a plate and set aside.
Braising Aromatics & Liquid
- 3
- 4
- 5
Add liquids and aromatics
Return the seared shanks to the pot, nestling them among the vegetables. Add 3 cups beef or lamb stock and the 14 oz diced tomatoes with their juices so the liquid comes about two-thirds up the shanks. Add 2 bay leaves and 1 teaspoon whole black peppercorns. Bring to a gentle simmer on the stovetop.
- 6
Braise
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and pulls away from the bone, about 2 to 2 1/2 hours. Check once at about 90 minutes: if liquid is evaporating too much, add up to 1/2 cup additional stock or water. When done, the internal meat should be fork-tender.
Finishing & Garnish
- 7
Finish the sauce
Carefully transfer the shanks to a warmed platter and tent with foil. Skim any excess fat from the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the sauce 6–10 minutes until slightly thickened. Stir in 2 tablespoons butter, 1 teaspoon lemon juice and chopped parsley to brighten and enrich the sauce. Taste and adjust seasoning with salt and pepper as needed. Optionally stir in 2 tablespoons grated Parmesan for extra umami.
- 8