Braised Lamb Shank Recipe

Prepare the Lamb

Season the lamb shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned. Remove and set aside.

Sauté Vegetables

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

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes.

Add Stock and Herbs

Return the seared lamb shanks to the pot. Add the beef or lamb stock, thyme, and rosemary. Bring to a boil.

Braise the Lamb

Cover the pot and reduce the heat to low. Let it braise for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

Prepare Fire Roasted Vegetables

While the lamb is braising, prepare your choice of fire-roasted vegetables such as bell peppers, zucchini, and asparagus. Toss with olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) for 20-25 minutes.

Serve

Remove the lamb from the pot and let it rest for a few minutes. Strain the braising liquid and reduce it in a saucepan to make the lamb demi. Serve the lamb shanks with roasted vegetables and drizzle with lamb demi.