Slow-braised Lamb Shank Recipe
Falls off the bone and is complemented by scalloped potatoes, fennel and a mint creme fraiche.
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Ingredients
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Lamb and Braising Liquid
Scalloped Potatoes & Fennel
Mint Crème Fraîche & Garnish
Method
Lamb and Braising Liquid
- 1
Prepare and brown the shanks
Pat lamb shanks dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust with 1 tbs flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 2 tbs olive oil and 1 tbs butter. When shimmering, brown shanks in batches 4–5 minutes per side until deep golden. Transfer browned shanks to a plate.
- 2
Sauté aromatics
Reduce heat to medium and add remaining 1 tbs olive oil and 1 tbs butter to the pot. Add diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and 2 tbs tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.
- 3
Deglaze and build braising liquid
Pour in 1 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by about half (3–5 minutes). Add 3 cups beef or lamb stock, 4 sprigs fresh thyme, 2 sprigs rosemary, 2 bay leaves, and 1 tsp whole black peppercorns. Return lamb shanks to the pot so they are partially submerged (liquid should come about two-thirds up the shanks).
- 4
Braise slowly
Bring liquid to a gentle simmer, then cover the pot and transfer to a 325°F (160°C) oven. Braise until meat is fall-off-the-bone tender, about 2.5–3 hours. Check after 2 hours: the shank should pull away from the bone easily. If needed, braise up to 3.5 hours. Carefully remove shanks and keep warm. Strain braising liquid through a fine sieve into a saucepan, pressing on solids to extract flavor. Skim fat from the top and reduce liquid over medium-high heat to concentrate flavor to about 2 cups (5–10 minutes). Adjust seasoning with salt and pepper.
Scalloped Potatoes & Fennel
- 5
- 6
Make béchamel-style sauce
In a medium saucepan over medium heat melt 3 tbs butter. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Stir in 2 tbs flour and cook 1 minute to form a roux. Gradually whisk in 2 cups whole milk and 1 cup heavy cream, bring to a gentle simmer, whisking to remove lumps. Cook until slightly thickened, about 4–6 minutes. Stir in 1 tsp freshly grated nutmeg, 1.5 cups grated Gruyère (reserve 1/4 cup for topping), and adjust seasoning with 1/2 tsp additional salt and more pepper to taste. Remove from heat.
- 7
Assemble and bake
Butter a 9x13" or similarly sized baking dish. Layer half of the potato slices in an even layer, sprinkle half the sliced fennel over top. Pour half the cream sauce over the layer and press gently to settle. Repeat with remaining potatoes, fennel, and sauce. Sprinkle reserved 1/4 cup cheese over top. Cover tightly with foil and bake 35 minutes. Remove foil and bake an additional 20–25 minutes until top is golden and potatoes are tender when pierced with a knife. Let rest 10 minutes before serving so slices hold.
Mint Crème Fraîche & Finishing
- 8
Make mint crème fraîche
While scalloped potatoes bake, combine 1 cup crème fraîche, 2 tbs finely chopped fresh mint, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Stir until smooth and chill until ready to serve. Taste and adjust seasoning; the mint should be bright but not overpowering.
- 9
Plate and garnish
To serve, spoon a portion of scalloped potatoes onto each plate. Place a warm lamb shank partly over the potatoes. Spoon 2–4 tablespoons of the reduced braising sauce around the shank (strain any solid bits). Add a dollop of mint crème fraîche (about 1–2 tbs) beside the lamb or on the potatoes. Sprinkle chopped fresh parsley over the plate if using. Serve immediately so lamb is hot and potatoes still creamy.