Slow Cooked Lamb Shank Recipe

Preheat and sear

Preheat oven to 160°C (325°F). Pat lamb shanks dry and season all over with 1 1/2 tsp salt and 1/2 tsp pepper. Heat 3 tbs olive oil in a large ovenproof Dutch oven over medium-high heat. Brown shanks, 4–5 minutes per side, until deeply browned. Transfer shanks to a plate.

Sauté aromatics

Reduce heat to medium. Add sliced onion, carrots and celery to the pot and cook 6–8 minutes until softened and lightly caramelized. Add smashed garlic and cook 1 minute more. Stir in 2 tbs tomato paste and cook 1–2 minutes until paste darkens.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add 3 cups beef or lamb stock, bay leaves, rosemary and thyme. Return lamb shanks to the pot, submerging partially in the liquid (liquid should come about two-thirds up the shanks). Bring to a gentle simmer on the stovetop, cover with a tight lid, then transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until meat is very tender and falling from the bone. Check once after 90 minutes to ensure liquid remains; add up to 1/2 cup hot water or stock if necessary.

Finish braising liquid

When shanks are tender, remove pot from oven. Transfer shanks to a baking sheet and tent with foil to keep warm. Strain braising liquid into a saucepan, pressing solids to extract flavor. Skim fat from the top if desired. Bring strained liquid to a simmer and reduce by about one-third to concentrate flavor (6–10 minutes). Taste and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp pepper if needed.

Cook potatoes

While the shanks braise for the final 45 minutes, place baby potatoes in a medium saucepan and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a knife, about 12–15 minutes depending on size. Drain well.

Finish potatoes

Return drained potatoes to the warm pot off the heat. Add 2 tbs butter, 1 tbs olive oil, 1 tsp salt and 1/2 tsp pepper. Gently toss until butter melts and potatoes are glazed. Sprinkle 2 tbs snipped chives over the potatoes and toss briefly. Keep warm until serving.

Make lemon sauce

In a small saucepan over low heat, combine 2 tbs heavy cream (optional) and 2 tbs fresh lemon juice and warm gently (do not boil). Whisk in cold cubed butter, a few cubes at a time, off heat if necessary, until a smooth emulsified sauce forms. Stir in 1 tsp lemon zest, 2 tbs snipped chives, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust lemon, salt or chives. Keep the sauce warm (very low heat) until ready to serve.

Optional enrichment

If the braising liquid has reduced to a flavorful jus, you can swirl 1–2 tbs of that jus into the lemon chive sauce to add depth — add a spoonful at a time and taste for balance.

Place a lamb shank on each plate alongside a portion of baby potatoes. Spoon some reduced braising jus over the shank. Drizzle the lemon chive sauce over the potatoes and a little onto the shank for brightness. Garnish with additional snipped chives and a thin strip of lemon zest if desired. Serve immediately.