Australian Lamb Shank Recipe

Prep Lamb

Pat lamb shanks dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Lightly dust each shank with flour, shaking off excess.

Brown Shanks

Preheat oven to 325°F (160°C). In a large heavy Dutch oven or ovenproof braiser over medium-high heat, add olive oil and 1 tablespoon butter. When hot, add shanks in batches (do not overcrowd) and brown on all sides, about 8–10 minutes per batch. Transfer browned shanks to a plate.

Sauté Aromatics

Reduce heat to medium. Add remaining butter. Add chopped onion, carrots, celery and a pinch of salt; cook until softened and beginning to color, about 6–8 minutes. Add smashed garlic and tomato paste; cook, stirring, 2 minutes to cook out the raw tomato flavor.

Deglaze & Build Braise

Pour in dry red wine; scrape up browned bits from the bottom with a wooden spoon. Reduce wine by half, about 4–6 minutes. Add beef or lamb stock, rosemary, thyme and bay leaves. Return lamb shanks to the pot so they are partially submerged in liquid (liquid should come about two-thirds up the shanks). Bring to a gentle simmer on the stovetop.

Oven Braise

Cover the Dutch oven with a tight-fitting lid and transfer to preheated oven. Braise at 325°F (160°C) until the meat is fork-tender and easily pulls away from bone, about 2 to 2 1/2 hours depending on shank size. Check once at 90 minutes to ensure liquid level and rotate pan if necessary.

Rest & Strain Jus

Carefully remove shanks to a warm plate and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor; discard solids. Skim fat from the surface, reserving 1–2 tablespoons of the fat for flavor if desired.

Bring strained braising liquid to a gentle simmer over medium heat. Taste and season with salt and pepper as needed. For a glossy, slightly thickened au jus: whisk cornstarch with cold water to make a slurry, then whisk into simmering liquid and cook 1–2 minutes until slightly thickened. Remove from heat and swirl in cold butter, one tablespoon at a time, to mount the sauce and make it glossy. Keep warm.

Cook Potatoes

Place potato cubes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Mash

Drain potatoes well and return to the pot over low heat for 1 minute to dry. Add butter, warm milk and heavy cream (if using). Mash with a potato masher or ricer until smooth and creamy. Season with salt and pepper to taste. Keep warm until ready to plate.

Toss asparagus tips with olive oil, salt and pepper. Heat a large sauté pan over medium-high heat. Add asparagus and cook, stirring occasionally, until bright green and just tender, 2–4 minutes depending on thickness. Finish with a squeeze of lemon juice if using. Keep warm.

Place a generous scoop of mashed potatoes in the center of each warm plate. Top with an asparagus bundle alongside. Place one braised lamb shank on the potatoes, spooning a few tablespoons of warm au jus over the meat and around the plate. Garnish with chopped parsley and an extra sprig of thyme if desired. Serve immediately so the meat and jus are warm.

Leftover storage: Refrigerate cooled leftovers in sealed containers up to 3 days. Reheat gently in a low oven with a splash of stock or in a skillet, basting with reserved jus.