Back to Lamb Recipes or Next Recipe

Braised Lamb Shanks
Serves 6.

6 lamb shanks, trimmed of excess fat
Salt and black pepper
½ cup plain flour
1 tablespoon olive oil
1 large onion, chopped
1 large carrot, coarsely chopped
2 Sticks Celery
2 tablespoons tomato paste
1 tablespoon dried rosemary
12 garlic cloves, chopped
3 cups dry white wine
3 cups lamb stock

Garnish:
1/3 cup freshly grated Parmesan cheese
1/3 cup chopped fresh Italian parsley

1. Set the oven at 180 deg. C.
2. Mix flour, salt & pepper and toss lamb shanks lightly in the mix. Shake off excess.
3. In a large, heavy, ovenproof pot or Dutch oven, heat the oil over medium-high heat. Working in batches, brown the shanks on all sides, about 10 minutes. Use tongs to transfer the shanks to a plate. When done, pour off any excess fat.
4. Reduce the heat to medium and pour off any excess fat and oil. Add the onion, carrot, tomato paste, rosemary, and garlic. Cook, stirring and scraping up the browned bits, until the onion is softened, about 8 minutes. Add the wine and lamb stock. Bring the liquid to a boil, return the lamb shanks to the pot cover, and cook in the oven or stove top until the lamb is very tender, turning the shanks occasionally, about 2 hours. Remove the cover and cook the shanks 15 minutes more. (The dish can be prepared up to two days ahead. Cool; refrigerate the lamb in the braising liquid. Skim the fat from the sauce.)