A Word From The Cook

“These slowly braised lamb shanks fall off the bone with saucy tenderness. Serve them with fluffy garlic mashed potatoes.


Prep Time:

30 Minutes

Cook Time:

2.5 Hours

Total Time:

3 Hours


6 Lamb Shanks


  • For Browned Lamb
  • 6 Lamb shanks
  • 4 Tablespoons olive oil
  • 4 Tablespoons fresh, chopped rosemary
  • 2 Teaspoons dried thyme
  • Salt and pepper - generously sprinkled over lamb prior to roasting
  • For Braising Liquid
  • 2 Tablespoon butter
  • 2 Tablespoons olive oil
  • 1 Onion, chopped
  • 5 Celery ribs, chopped
  • 5 Carrots, chopped
  • 2 Tablespoons flour
  • 5 Garlic cloves, minced
  • 1/2 Cup red wine
  • 1 Cup chicken broth
  • 2 Tablespoons balsamic vinegar
  • 1 Cup water
  • 2 Cinnamon sticks
  • 2 Tablespoons fresh rosemary, finely chopped
  • 1/4 Cup freshly chopped mint leaves
  • Zest from two lemons
  1. Step 1 – Roast Lamb
    1. Preheat oven to 450 degrees.
    2. Rub lamb shanks generously with olive oil, herbs, salt and pepper.
    3. Place shanks in a single layer in a deep roasting pan.
    4. Roast for 30 minutes until browned.
  2. Step 2 – Prepare Braising Liquid and Pour Over Lamb
    1. While lamb is roasting, place butter and olive oil in a medium sauce pan on the stove over medium-high heat. When butter begins to sizzle, add onion, celery, and carrots.
    2. Continue to cook until vegetables, soften and begin to brown (7-10 minutes)
    3. Stir in flour and cook for another minute.
    4. Add garlic and cook for another minute.
    5. Add wine and bring to a boil.
    6. Add chicken broth, balsamic vinegar, water and cinnamon sticks.
    7. Bring back to a boil, then remove from heat.
    8. Add salt and pepper to taste.
    9. When lamb is browned, pour braising liquid over lamb, cover with foil and reduce oven to 325 degrees.
    10. Continue to roast in the oven for 1 1/2 to 2 more hours.
    11. Turn shanks over and roast for another hour, until fork tender.
  3. Step 3 – Reduce Braising Liquid
    1. Remove lamb shanks from roasting pan and cover with foil.
    2. Place roasting pan with remaining braising liquid over the stove, and bring to a boil over high heat.
    3. Stir occasionally as sauce reduces and thickens.
    4. Once sauce coats the back of a spoon, remove from heat, add fresh rosemary and add salt and pepper to taste.
    5. Remove cinnamon sticks from reduction sauce.
    6. Plate lamb shanks, pouring reduction sauce over meat.
    7. Sprinkle each lamb shank with fresh mint and lemon zest before serving.
    8. Serve with garlic mashed potatoes and enjoy!