Sep 24 2026
Restaurants›Petit & Keet›Lamb Shank Recipe

Lamb Shank Recipe

Inspired by Petit & Keet
Time3h
Serves4

Slow-Braised Lamb Shank, Butter & Cream Whipped Potatoes, Roasted Vegetables, Pan Jus, Mint Chimichurri

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Ingredients

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Lamb Shank

Butter & Cream Whipped Potatoes

Roasted Vegetables

Mint Chimichurri

Pan Jus

Method

Lamb Shank Preparation

  1. 1

    Sear the Lamb

    In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper. Brown the lamb on all sides, about 5 minutes each side. Remove from pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

  3. 3

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes.

  4. 4

    Braise the Lamb

    Return the lamb shanks to the pot. Add beef stock, thyme, bay leaves, and bring to a simmer. Cover and reduce heat to low, cooking for about 2-3 hours until lamb is tender.

Butter & Cream Whipped Potatoes

  1. 5

    Cook the Potatoes

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

  2. 6

    Whip the Potatoes

    Add butter, heavy cream, salt, and black pepper to the potatoes. Mash or whip until smooth and creamy. Adjust seasoning to taste.

Roasted Vegetables

  1. 7

    Prepare the Vegetables

    Preheat the oven to 400°F (200°C). Toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper.

  2. 8

    Roast the Vegetables

    Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.

Mint Chimichurri

  1. 9

    Mix the Ingredients

    In a bowl, combine chopped mint, parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper. Stir well to combine.

Pan Jus

  1. 10

    Make the Jus

    After the lamb is done, remove it from the pot. Strain the liquid, and return it to the pot. Add beef stock and simmer until slightly thickened. Season with salt and pepper to taste.

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