Return to Content

Braised Lamb Shanks

by

Yield: Serves 4

Irish lamb shanks have a distinctive flavor, much commented on by visitors to Ireland.

Ingredients:

  • 1/4 cup vegetable oil
  • 4 tablespoons butter
  • 4 lamb shanks
  • 1 bay leaf
  • 2 celery ribs, diced
  • 2 small carrots, sliced
  • 2 medium onions, sliced
  • salt and ground pepper to taste
  • 2 cloves garlic, crushed
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 6 cups brown stock
  • 1/3 cup all-purpose flour

Instructions:

Preheat oven to 400 degrees F. Heat oil and butter in a heavy-bottomed skillet. Sear the lamb shanks on all sides. Remove shanks and reserve the oil and butter. Place shanks in a roasting pan with the bay leaf, celery, carrots, and onion. Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F. Season lamb shanks with salt, pepper, garlic, rosemary, and thyme. Add red wine, tomato paste, and stock to the lamb shanks. Cover with a tightly fitting lid or aluminum foil and return to oven. Braise until tender, approximately 1 hour. Remove from oven. Lift the lamb shanks out of the sauce and keep warm. Skim any fat from the stock and strain through a fine mesh strainer. In a separate pot, mix the reserved oil and butter with the flour. Add the strained braising stock, whisking slowly until a smooth consistency is achieved. Return lamb shanks to sauce and simmer for 15 miutes. Correct seasoning.

Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Braised Lamb Shanks

  1. Robert LaFrance June 25, 2004 at 4:56 pm #

    A great meal if you have (and take) the time to do it right! The meat is very tender and ready to come straight off the bone.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111