Restaurants›The Court of Two Sisters›Braised Lamb Shanks Recipe

Braised Lamb Shanks Recipe

Inspired by The Court of Two Sisters
Time3h
Serves4

With creamed new potatoes and petit peas

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Ingredients

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Braised Lamb Shanks

Method

Cooking Instructions

1

Sear the Lamb Shanks

In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then add them to the pot. Sear the shanks on all sides until browned, about 4-5 minutes per side. Remove and set aside.

2

Sauté the Vegetables

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

3

Add Liquids and Herbs

Pour in the red wine and deglaze the pot, scraping up any browned bits. Allow the wine to reduce for about 5 minutes. Add the stock, thyme, and bay leaves.

4

Braise the Lamb

Return the lamb shanks to the pot. Bring the mixture to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.