Lamb Shank Recipe

Marinate lamb

Pat the lamb shanks dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, 1.5 tsp salt and 1 tsp pepper. Rub this mixture all over the shanks, massaging into the meat. Let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours, bring back to room temp before cooking).

Brown the shanks

Preheat oven to 160°C (325°F). Heat a large heavy ovenproof Dutch oven over medium-high heat. Add 1 tbs olive oil. When shimmering, add the shanks (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until well colored. Transfer browned shanks to a plate.

Sweat vegetables

Reduce heat to medium. Add the sliced onion, carrots and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the tomato paste and cook 1–2 minutes, stirring, to caramelize briefly.

Deglaze and build braising liquid

Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half (2–3 minutes). Add the crushed tomatoes, beef or lamb stock and bay leaves. Stir to combine and bring to a simmer.

Braise in oven

Return the browned shanks to the pot, nestling them into the liquid so the liquid comes about two-thirds up the sides of the shanks (add a splash more stock if needed). Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once after 90 minutes and baste the shanks with the braising liquid.

Reduce sauce

When the shanks are done, remove them to a warm plate and tent with foil. Place the pot on the stove over medium-high heat. Skim any excess fat, then simmer the braising liquid until it thickens slightly and concentrates, about 8–10 minutes (you should have a glossy sauce). Taste and adjust seasoning.

Finish sauce

Off the heat, whisk in 1 tbs butter, chopped parsley and 1 tsp lemon juice. Season with the additional 1/4 tsp salt and 1/4 tsp pepper to taste.

Serve

Spoon a generous amount of the sauce and braised vegetables onto warm starter plates. Place a lamb shank on top, spoon more sauce over the meat, sprinkle with extra parsley if desired, and serve immediately. Inform guests that the shank is to be eaten from the bone (offer a knife and fork).