Lamb Shank Recipe
Make Lamb Shank Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb & seasoning
Vegetables & aromatics
Liquids & stock
Finishing
Method
Lamb & seasoning
- 1
Prep and season shanks
Pat lamb shanks dry with paper towels. Season all over with the kosher salt and black pepper, rubbing it into the meat.
- 2
Dredge
Place the all-purpose flour in a shallow dish and dredge each seasoned shank, shaking off excess flour. This helps form a light crust during browning.
- 3
Brown shanks
Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add the olive oil and when hot (shimmering but not smoking) add the shanks in a single layer (work in batches if needed). Brown on all sides, about 6–8 minutes per shank, turning with tongs, until deeply golden. Remove shanks to a plate and set aside.
Vegetables & aromatics
- 4
- 5
Add garlic and tomato paste
Add the minced garlic and tomato paste; cook, stirring constantly, about 1 minute to remove raw tomato flavor and bloom the paste.
- 6
Add herbs
Stir in the rosemary, thyme, and bay leaves, scraping any browned bits from the bottom of the pot with a wooden spoon.
Liquids & stock
- 7
- 8
Add stock and return shanks
Add the beef or lamb stock and, if needed, up to 1 cup water so the liquid comes about two-thirds of the way up the shanks. Return the browned shanks and any accumulated juices to the pot, nestling them into the liquid and vegetables.
- 9
Braise
Bring the liquid to a gentle simmer, then cover the pot 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. Alternatively, keep on the stovetop on the lowest simmer with the lid slightly ajar.
Finishing
- 10
Finish sauce
When shanks are tender, transfer them to a platter and tent with foil to keep warm. Skim excess fat from the surface of the cooking liquid. Place pot over medium-high heat and reduce the braising liquid until slightly thickened, about 8–10 minutes. Stir in the butter, chopped parsley, and lemon zest (if using) to enrich and gloss the sauce.
- 11