Lamb Shank Recipe

Prepare and sear

Pat lamb shanks dry with paper towels. Season evenly with 2 tsp salt and 1 tsp black pepper. Lightly dust each shank with 1 tbs flour, shaking off excess. In a large Dutch oven over medium-high heat, add 3 tbs olive oil and 2 tbs butter. When hot and shimmering, sear the shanks in batches (2–3 minutes per side) until deeply browned all over. Transfer seared shanks to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add the chopped onion (about 1 cup), carrot (1 cup, diced) and celery (2 stalks, diced) to the same pot. Sauté 6–8 minutes, stirring, until softened and beginning to brown. Stir in 4 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze and build braise

Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half (about 3–4 minutes). Add the seared lamb shanks back to the pot. Pour in 3 cups chicken or beef stock so the shanks are about two-thirds submerged. Add 2 bay leaves, 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 8 whole peppercorns. Bring to a gentle simmer.

Braise slowly

Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until very tender, 2 1/2 to 3 hours, turning the shanks once halfway through. The meat should be pull-apart tender and falling from the bone.

Finish braising liquid

When shanks are done, remove them to a warm platter and tent with foil. Strain the braising liquid into a saucepan, discarding aromatics, bay leaves, thyme stems and peppercorns. Skim fat if desired and reduce the strained liquid over medium heat to concentrate flavors (about 8–10 minutes) to yield roughly 1 to 1 1/2 cups sauce. Adjust seasoning with salt and pepper; keep warm.

Soak and cook beans (advance or same day)

Rinse 2 cups dried cannellini beans. For quick soak: place beans in a pot, cover with 6 cups water, bring to a simmer 2 minutes, remove from heat, cover and let stand 1 hour; drain. For overnight soak: cover with water and refrigerate 6–8 hours then drain. Transfer soaked beans to a pot, add fresh water to cover by 2 inches (about additional 2 cups), add 1 tsp kosher salt, bring to a simmer and cook gently until tender but not falling apart, 45–60 minutes. Drain, reserving a cup of the cooking liquid.

Build cassoulet base

In a skillet over medium heat, warm 2 tbs duck fat or olive oil. Add 1 finely chopped shallot and 2 minced garlic cloves; sauté 2–3 minutes until softened. Stir in 1 cup crushed canned tomatoes and 1 tsp fresh thyme leaves; cook 4–5 minutes to meld flavors.

Combine beans and finish

Add the cooked beans to the tomato-shallot mixture along with any reserved bean liquid as needed to create a saucy, but not soupy, consistency (start with 1/4 cup). Stir in 2 tbs chopped fresh parsley, 1 tbs dry breadcrumbs and 2 tbs grated Parmesan. Taste and season with salt (to taste) and pepper. If desired, add 1 tsp lemon zest for brightness. Keep warm.

Optional gratin finish

If you prefer a golden crust, transfer the cassoulet to an oven-safe casserole, sprinkle a thin layer of additional breadcrumbs and Parmesan, and bake at 400°F (200°C) for 8–10 minutes until lightly browned.

To serve, spoon a generous portion of warm white bean cassoulet onto each plate or shallow bowl. Place one lamb shank on top of the beans. Spoon the reduced braising sauce over the lamb and beans. Drizzle 1 tsp olive oil over each portion and sprinkle with 1 tbs chopped fresh parsley and 1–2 sprigs fresh thyme for garnish. Serve hot.