Lamb Shank Recipe

Prepare and Brown

Pat the lamb shanks dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Lightly dust each shank with the all-purpose flour, shaking off excess. Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat and add the neutral oil. When shimmering, add lamb shanks (work in batches if necessary) and brown on all sides until deeply caramelized, about 8–10 minutes total per batch. Remove browned shanks to a plate.

Sweat Aromatics

Reduce heat to medium. Add the unsalted butter to the pot; when melted, add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to color, about 8–10 minutes. Add smashed garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 2 minutes, scraping browned bits from the bottom of the pot.

Deglaze and Combine

Pour in the dry red wine to deglaze, scraping up any fond; simmer until wine is reduced by about half, 4–6 minutes. Return the lamb shanks to the pot. Add beef or lamb stock to come about two-thirds up the shanks (approximately 4 cups). Tuck in thyme, rosemary, and bay leaves, and add the brown sugar or honey. Bring to a gentle simmer.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and beginning to fall from the bone, about 2 to 2 1/2 hours. Check at 90 minutes: if liquid is rapidly evaporating, add a splash more stock or lower oven temperature slightly.

Finish Sauce

When lamb is tender, carefully remove shanks to a warm platter and tent with foil. Skim excess fat from the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the liquid to concentrate flavors to your liking, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Swirl in the 1 tablespoon cold butter to enrich and slightly thicken the sauce. Keep warm.

Toast the trahanas: In a medium saucepan, heat 1 tablespoon butter over medium heat. Add the dried trahanas and toast, stirring frequently, until fragrant and edges begin to color lightly, 3–4 minutes. Remove to a bowl and set aside.

Cook mushrooms and aromatics: In the same pan, add 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add the minced shallot and sauté until translucent, about 2 minutes. Add the chopped mixed mushrooms and a pinch of salt; cook, stirring occasionally, until mushrooms release their liquid and it mostly evaporates and mushrooms brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds.

Deglaze and simmer: If using, pour in the white wine and scrape up any browned bits; simmer until mostly evaporated, about 2 minutes. Return the toasted trahanas to the pan and stir to combine. Add hot water or light stock (about 3 cups) and bring to a gentle simmer.

Simmer until tender: Reduce heat to low and cook, stirring occasionally, until the trahanas absorb liquid and reach a creamy, tender but slightly toothsome texture, about 10–12 minutes (timing will vary by trahanas type). If mixture becomes too thick, add up to 1/2 cup more hot liquid. Season with salt and freshly ground black pepper to taste. Stir in chopped parsley and remove from heat.

Finish: Off heat, stir in a small pat of butter (optional) for shine and richness. Keep warm until plating.

Pre-slice and shave truffle: Using a truffle slicer or very sharp knife, thinly shave the fresh black truffle and reserve. If desired, toss a few shavings into the hot mushroom trahanas to infuse aroma and save the most attractive shavings for garnish.

Plate: Spoon a generous portion of mushroom trahanas onto warm plates. Place a braised lamb shank on top or beside the trahanas. Spoon the reduced braising sauce over the shank and around the plate.

Garnish and finish: Scatter reserved fresh black truffle shavings over the lamb and trahanas. Drizzle very lightly with truffle oil if using (no more than 1/2 tsp per plate). Sprinkle chopped flat-leaf parsley and a touch of lemon zest over the dish for brightness. Serve immediately so truffle aroma is at its peak.