Braised Lamb Shank Recipe

Prepare and brown shanks

Pat lamb shanks dry with paper towels. Season all over with 2 tsp salt and 1 tsp black pepper. Lightly dust each shank with the 1/2 cup flour, shaking off excess. Heat 3 tbs olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. When oil is shimmering, brown the shanks in batches, 6–8 minutes per batch, turning so all sides are golden. Transfer browned shanks to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot and diced celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Add 4 minced garlic cloves and cook 1 minute until fragrant.

Deglaze and build braising liquid

Pour in 1 cup wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine has reduced by about half, 3–4 minutes. Stir in 14 oz crushed tomatoes and 2 tbs tomato paste. Add 3 cups beef or lamb stock, 2 bay leaves, 1 tsp dried oregano, 3 sprigs thyme and 1/4 tsp red pepper flakes. Bring to a gentle simmer.

Braise

Return the shanks to the pot, nestling them into the liquid so they are partially submerged. Bring to a low simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until meat is very tender and pulling away from the bone, about 2 to 2 1/2 hours.

Finish sauce

When shanks are tender, remove pot from oven. Transfer shanks to a platter and tent with foil. Skim excess fat from the surface of the braising liquid. Optionally reduce the braising liquid on the stovetop over medium heat until slightly thickened, 8–10 minutes. Taste and adjust seasoning with salt and pepper. Remove and discard bay leaves and thyme stems.

While shanks braise or during the final 10–12 minutes of braising liquid reduction, make the puttanesca. In a medium skillet, heat 2 tbs extra virgin olive oil over medium heat. Add 3 thinly sliced garlic cloves and cook 30–45 seconds until fragrant but not browned. Add 4 chopped anchovy fillets and stir until they dissolve into the oil, about 1 minute.

Add 2 tbs capers (rinsed) and 1/2 cup halved Kalamata olives and cook 1–2 minutes. Add 1 cup halved cherry tomatoes (or 1 cup diced tomatoes) and cook until tomatoes soften and release juices, 3–5 minutes. Stir in 2 tbs chopped fresh parsley, 1 tbs chopped basil, 1 tsp lemon zest and 1/2 tsp black pepper. Taste and add a pinch of salt only if needed (anchovies and capers are salty).

If the puttanesca seems dry, add 1–2 tbs of reserved braising liquid to loosen it. Spoon the warm puttanesca over each lamb shank when plating so the concentrated savory sauce and briny flavors complement the braise.

While the shanks are in their final 30–40 minutes of braising, prepare the potatoes. Place halved potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until tender when pierced with a fork, 12–15 minutes depending on size. Drain well.

Return the drained potatoes to the pot or a skillet set over medium heat. Add 2 tbs butter and 1 tbs olive oil and toss gently until butter melts and potatoes are heated through and slightly golden, 3–5 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tbs chopped parsley. Keep warm until serving.

Place a spoonful of potatoes on each plate. Set a lamb shank atop or beside the potatoes. Spoon several generous tablespoons of the reduced braising sauce around the shank, then top each shank with 2–3 tbs of the puttanesca mixture. Sprinkle 2 tbs chopped fresh parsley over the dish and (optional) 2 tbs grated Parmesan across the potatoes. Serve hot.

Leftover braising liquid makes a great sauce—store separately in the refrigerator for up to 3 days or freeze for longer storage.