Braised Lamb Shank Recipe

Preheat and prep

Preheat oven to 325°F (160°C). Pat lamb shanks dry with paper towel and season generously with 1.5 tsp salt and 0.5 tsp black pepper. Lightly dust each shank with the tablespoon of flour, shaking off excess.

Brown the shanks

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy Dutch oven over medium-high heat until shimmering. Sear lamb shanks in batches, about 4–5 minutes per side, until well browned. Transfer browned shanks to a plate.

Cook aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pot. Add diced onion, carrot, and celery and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and tomato paste and cook 1–2 minutes, stirring, to caramelize the paste.

Deglaze and assemble

Pour in 2 cups red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about one-third (approx. 6–8 minutes). Return the shanks to the pot, nestling them into the vegetables. Add rosemary sprigs and bay leaves. Pour in 3 cups beef or lamb stock plus 1 cup water (or additional stock) so liquid comes about two-thirds up the shanks but does not cover the top. Add remaining 0.5 tsp salt and 0.5 tsp pepper.

Cook low and slow

Bring liquid to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until meat is very tender and pulls easily from the bone. Check once at 90 minutes to ensure liquid level and baste the shanks with cooking liquid if desired.

Rest and remove

Carefully remove the pot from the oven. Transfer shanks to a tray and tent loosely with foil to keep warm. Strain the braising liquid through a fine sieve into a bowl, discarding solids or reserving softened vegetables for plating. Skim off excess fat from the top if desired and reserve 3 cups of strained liquid for the sauce.

Pour the reserved 3 cups of strained braising liquid into a medium saucepan and bring to a simmer over medium heat. Reduce by about one-third until slightly thickened and syrupy (8–12 minutes). Stir in finely chopped 1 tsp fresh rosemary. Off heat, whisk in 2 tablespoons cold butter, one cube at a time, to create a glossy emulsion. Taste and adjust seasoning with salt and pepper if needed. Keep warm.

Prepare mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until golden and their liquid has evaporated. Remove mushrooms to a bowl and set aside.

Start the risotto

Reduce heat to medium. Add remaining 1 tablespoon butter to the pan and gently sweat the minced shallot and 1 clove minced garlic until translucent, about 2 minutes. Add 1.5 cups Arborio rice and stir to coat the grains in butter, toasting for 1–2 minutes until edges are translucent.

Deglaze and simmer

Pour in 1 cup dry white wine and cook, stirring, until mostly absorbed. Begin adding hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be almost absorbed before adding the next ladle. Continue this process for 18–20 minutes until rice is creamy and al dente.

Finish risotto

Stir the reserved sautéed mushrooms back into the risotto along with 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning. Remove from heat and rest 1–2 minutes before serving to settle to a creamy consistency.

While shanks finish, blanch baby carrots and green beans in salted boiling water for 3–4 minutes until crisp-tender. Drain and immediately plunge into an ice bath to stop cooking and preserve color. Drain again. In a skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil, add the drained vegetables, and toss to heat and glaze for 2–3 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Place a generous spoonful of mushroom risotto in the center of each warmed plate. Arrange a warmed lamb shank leaning against the risotto. Spoon the rosemary red wine sauce over the shank and around the risotto (reserve some sauce for the table). Arrange glazed vegetables to the side. Garnish with a fresh rosemary sprig and a scattering of microgreens or chopped parsley. Serve immediately.