Restaurants›Mulino Italian Kitchen & Bar›Lamb Shank Recipe

Lamb Shank Recipe

Inspired by Mulino Italian Kitchen & Bar
Time3h
Serves4

New Zealand lamb, braised in red wine, served with saffron risotto, vegetable of the day and a lamb au jus.

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Ingredients

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Lamb Shank

Method

Cooking Instructions

1

Sear the Lamb

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

2

Sauté Vegetables

In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened.

3

Deglaze

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 2-3 minutes.

4

Add Liquids and Herbs

Return the lamb shanks to the pot. Add beef or lamb broth, thyme, and rosemary. Bring to a boil, then reduce heat to low.

5

Braise the Lamb

Cover the pot and let the lamb braise for about 2 to 2.5 hours or until the meat is tender and falling off the bone.

6

Prepare the Au Jus

Once the lamb is done, remove the shanks and keep warm. Strain the cooking liquid into a saucepan and reduce it over medium heat to thicken slightly.