Lamb Shank Recipe
Make Lamb Shank Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb & Marinade
Braising Liquid & Aromatics
Finishing & Garnish
Method
Lamb & Marinade
- 1
Prepare and season lamb
Pat lamb shanks dry with paper towels. Combine minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Rub the mixture all over the shanks, pressing to adhere. Let sit at room temperature for 20 minutes while you prepare other ingredients.
- 2
Braising Liquid & Aromatics
- 3
- 4
Build flavor
Push vegetables to the side, add tomato paste to the cleared space and cook 1–2 minutes, stirring, until the paste darkens slightly. Pour in red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.
- 5
Add liquids and herbs
Return the seared shanks to the pot, nestling them among the vegetables. Add the canned diced tomatoes (with juices), beef or lamb stock, and bay leaves. The liquid should come at least two-thirds up the shanks; add a little more stock or water if needed. Bring to a gentle simmer on the stovetop.
- 6
Braise in the oven
Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once halfway through and spoon some braising liquid over the shanks.
Finishing & Garnish
- 7
Reduce sauce and finish
Carefully remove the pot from the oven. Transfer the shanks to a platter and tent with foil to keep warm. Place the pot on the stovetop over medium-high heat and simmer the braising liquid until it thickens slightly, 6–10 minutes. Stir in 1 tsp red wine vinegar or lemon juice to brighten the sauce. Whisk in 1 tbsp cold cubed butter to add shine and roundness.
- 8
Serve
Spoon the reduced sauce and vegetables over each lamb shank. Sprinkle chopped fresh parsley over the top and serve immediately with mashed potatoes, polenta, or roasted root vegetables.
