Lamb Shank Recipe

Pat dry and season

Pat the lamb shanks dry with paper towels. Season all over with the kosher salt and black pepper, rubbing gently so the seasoning adheres.

Lightly dust each shank with the tablespoon of flour, shaking off excess. The flour helps create a better browned crust and slightly thickens the braising liquid.

Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add the olive oil and butter until shimmering and the butter has melted.

Working in batches if necessary, add the lamb shanks to the hot pot and brown on all sides, about 6–8 minutes per shank total. Do not overcrowd the pot; you want a deep mahogany color. Transfer browned shanks to a plate and set aside.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the minced garlic and tomato paste. Cook, stirring constantly, for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant.

Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce the wine by about half, 3–5 minutes.

Stir in the crushed tomatoes, then add the beef or lamb stock. Add the bay leaves, rosemary sprig, thyme sprigs, and the optional brown sugar or honey. Stir to combine.

Return the lamb shanks to the pot, nestling them into the liquid so the liquid comes about two-thirds of the way up the shanks. Bring the liquid to a gentle simmer on the stovetop.

Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once about halfway through to ensure liquid level is adequate; add up to 1/2 cup additional stock or water if necessary.

For thicker sauce: during the last 20–30 minutes of braising, remove the lid to allow the sauce to reduce and concentrate. Alternatively, lift the shanks out and reduce the sauce on the stovetop until it coats the back of a spoon, then return the shanks to reheat for a few minutes.

Carefully remove the shanks to a warm platter. Skim excess fat from the surface of the sauce. Remove and discard the rosemary stem and thyme sprigs and bay leaves.

Optional: If you want a smoother sauce, strain the sauce and then return to the pot and simmer to desired consistency. Adjust seasoning with additional salt and pepper to taste.

Stir in the lemon zest (if using) and sprinkle the chopped parsley over the shanks. Spoon the sauce generously over each shank and serve immediately.