Jarret D’Agneau recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Le Bistro By Liz›Jarret D’agneau Recipe

Jarret D’agneau Recipe

Inspired by Le Bistro By Liz
Time3h
Serves2

Braised, bone-in lamb shank topped with mint demi. Served on mashed potato with légumes du jour.

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.

For the Braised Lamb Shank

For the Mint Demi

For the Mashed Potatoes

For the Légumes du Jour

Method

Braised Lamb Shank

  1. 1

    Sear the Shanks

    In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear them on all sides until browned. Remove and set aside.

  2. 2

    Sauté the Vegetables

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

  3. 3

    Deglaze and Braise

    Pour in the red wine, scraping up any browned bits. Add the stock and rosemary, then return the lamb shanks to the pot. Bring to a simmer, cover, and cook in the oven at 325°F (160°C) for 2.5 to 3 hours until tender.

Mint Demi

  1. 4

    Prepare the Mint Sauce

    In a small saucepan, combine chopped mint, sugar, and red wine vinegar. Heat gently until the sugar dissolves. Remove from heat and stir in butter and salt to taste.

Mashed Potatoes

  1. 5

    Cook the Potatoes

    In a large pot, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

  2. 6

    Mash and Season

    Add butter and milk to the potatoes, then mash until smooth. Season with salt and pepper to taste.

Légumes du Jour

  1. 7

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add the seasonal vegetables, sautéing until tender, about 5-7 minutes. Season with salt and pepper.

More from Le Bistro By Liz