Jul 14 2026
Restaurants›Dudley's On Short›Braised Lamb Shank Recipe

Braised Lamb Shank Recipe

Inspired by Dudley's On Short
Time3h
Serves4

Cherry Demiglace, Sautéed Kale, Thyme-Polenta Cakes

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Braised Lamb Shank

Cherry Demiglace

Sautéed Kale

Thyme-Polenta Cakes

Method

Braised Lamb Shank

  1. 1

    Sear the Lamb Shanks

    In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper, then sear them in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the shanks and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.

  3. 3

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to release any brown bits. Allow the wine to reduce by half, about 10-15 minutes.

  4. 4

    Add Stock and Herbs

    Add the beef stock, fresh thyme, and bay leaves to the pot. Return the lamb shanks to the pot and bring to a simmer.

  5. 5

    Braise the Lamb

    Cover and transfer the pot to a preheated oven at 350°F (175°C). Braise for 2-2.5 hours, or until the lamb is fork-tender.

Cherry Demiglace

  1. 6

    Prepare the Demiglace

    In a saucepan, combine the cherry juice and chicken stock. Bring to a boil, then reduce to a simmer for about 10 minutes.

  2. 7

    Thicken the Sauce

    In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk this into the simmering sauce until thickened, about 2-3 minutes.

  3. 8

    Season the Demiglace

    Season with salt and black pepper to taste, then remove from heat and set aside.

Sautéed Kale

  1. 9

    Sauté the Kale

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

  2. 10

    Cook the Kale

    Add the chopped kale to the skillet, season with salt, and sauté for about 5-7 minutes, until wilted and tender.

Thyme-Polenta Cakes

  1. 11

    Cook the Polenta

    In a saucepan, bring the water to a boil. Gradually whisk in the cornmeal and salt, stirring constantly to avoid lumps.

  2. 12

    Add Thyme and Butter

    Reduce the heat to low and cook the polenta for about 30 minutes, stirring frequently. Stir in the chopped thyme and butter until well combined.

  3. 13

    Shape and Chill the Cakes

    Spread the cooked polenta into a greased baking dish, smoothing the top. Let it cool in the refrigerator for at least 1 hour. Once set, cut into cakes.

  4. 14

    Pan-Fry the Cakes

    Heat a non-stick skillet over medium heat. Cook the polenta cakes for about 3-4 minutes on each side until golden brown.

More from Dudley's On Short