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lamb shank recipe

Braised Lamb Shanks Recipe

Course: Main Course
Cuisine: American
Keyword: braising, lamb, lamb shanks
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 people
Author: Bobby Parrish

This low and slow braised lamb shank recipe is comfort food done right. Lamb shanks braised in red wine and veggies for 3 hours until falling off the bone tender. The best way to cook lamb shanks.

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Ingredients

For the lamb shanks:

  • 4 lamb shanks
  • 1 cup Austerity Wine Pinot Noir
  • 1 red onion chopped
  • 2 stalks celery chopped
  • 1 large carrot peeled & chopped
  • 2 teaspoons each fresh rosemary & thyme chopped
  • 3 cloves garlic minced
  • 3 tablespoons tomato paste
  • 28 ounce can crushed tomatoes
  • 1 bay leaf
  • 1 quart of beef stock or water
  • Kosher salt & fresh pepper
  • Olive or avocado oil

For the cauliflower mash:

  • 1 large head of cauliflower
  • 4 cloves garlic peeled
  • ¼ cup grated parmesan or pecorino romano cheese
  • 1 tablespoon unsalted butter
  • Kosher salt & fresh pepper

Instructions

  1. Allow the lamb shanks to sit at room temperature for 20 minutes before cooking. Pre-heat oven to 325 F and pre-heat a large dutch oven over medium-high heat with 2 tablespoons of oil. Season the lamb shanks with a generous pinch of salt and pepper all around, and place in the pot. You may have to work in two batches as you don’t want to overcrowd the pot. Cook for 5 minutes, undisturbed, or until the lamb is well browned, flip and repeat. Repeat with second batch and move lamb shanks aside.
  2. Turn the heat down to medium and add the onions, celery, carrots, thyme, rosemary, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes and then add the garlic, and cook until the veggies are very soft, about 5-8 minutes more. Add the tomato paste and cook for two minutes, then add the Austerity Pinot Noir. Cook for 3 minutes, or until most of the wine has evaporated then add the lamb shanks back to the pot, the tomatoes, and enough stock/water to come just above halfway of the lamb shanks. Add another ½ teaspoon of salt, a few cracks of pepper, and move everything around so the cooking liquid is mixed. Place a lid on the pot and cook in the oven for 1.5 hours, flip the lamb shanks, and cook another 1.5 hours. Remove from oven and allow to rest with the lid on for 20 minutes before serving. You know the lamb is ready when it pulls apart easily with a fork.
  3. While the lamb shanks are cooking, make the cauliflower mash by bringing a later pot of water to the boil and cutting the cauliflower into large bite size florets. Season the boiling water with 2 teaspoons of salt and boil the cauliflower florets along with the garlic for 7-10 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash. Save 1 cup of the boiling water, strain the cauliflower and garlic, and place in a blender. Add a ¼ cup of grated cheese, 1 tablespoon of butter, ¼ teaspoon of salt, and a few cracks of pepper to the blender with the cauliflower. Blend until smooth and creamy, using a plunging stick to help blend the cauliflower. If the mash is too thick, add just a bit of water. Blend well until smooth and creamy and check for seasoning, you may need more salt.
  4. Serve the lamb shanks with the cauliflower mash and enjoy!