Braised Lamb Shanks

Lamb shanks are simply a decadent and delicious meal

And believe it or not you don’t have to be a chef or go to a restaurant to have this great dish, it is actually pretty easy to prepare

Here I have 4 lamb shanks that have been french cut, all that means is that the bone has been exposed and trimmed

Now you can buy them and have a butcher french them or you can click on my how to link below

Show Me how to French Cut Lamb Shanks

I also removed any excess fat and cut scores into the silver skin (the silver membrane on the shank which can be quite tough)

Next I drizzle the lamb with some extra virgin olive oil and rub it in

Preheat your oven to 350 F

Generously season the shanks with kosher salt and ground black pepper

Heat 2 tablespoons of extra virgin olive oil in an oven proof pan over medium high heat

Once lightly smoking, lay the shanks season side down in the pan and sear for 4-6 minutes

Season the other side with salt and pepper

Flip and sear another 4-6 minutes then remove the shanks and set aside

I had scraps of meat left over from frenching the lamb so I’m going to add these to the pan as they will add flavor for the gravy

Waste not want not

Next we will need 2 large onions and 6 garlic cloves

Peel the onion and give everybody a rough chop

Add the onions and garlic to the pan

Cook 8-10 minutes or until they start to soften

Next we will need 2 cups of dry red wine (like a Cabernet), 4 cups of chicken stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce and 2 sprigs of fresh rosemary

Click on our link below to make your own chicken stock

Homemade Chicken Stock

Add the wine to the pan and bring to a boil

Reduce heat to a simmer and cook 6-8 minutes to allow the alcohol to cook off

Next add in the Gravy Master and Worcestershire Sauce and mix to combine

Nestle the shanks in the pan

Pour in the stock

Add in the rosemary sprigs

Cover the pan in aluminum foil and place in the oven for 1 hour

At the 1 hour mark remove the pan from the oven and flip the lamb

Cover the pan back up and cook 1-1 1/2 hours more or until the meat is ready to fall off the bone

Looking good

Remove the shanks and set aside

Strain the gravy into a pot and bring to a boil

In a separate pan melt 2 tablespoons of butter

Whisk in 1/4 cup of flour and cook the mixture until it is lightly browned and bubbling

Whisk this into the gravy and allow it to thicken

I like to dip the whole shank into the pot of gravy to completely coat it before serving

We served our shanks on a bed of mushroom risotto with peas and extra gravy!

Enjoy!!!

Simply Sundays! ~ Braised Lamb Shanks

Servings: 4
Time: Prep 30 Min, Cook 2 Hr 30 Min
Difficulty: Medium
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Ingredients

4 Lamb Shanks frenched

2 large onions

6 garlic cloves

2 cups of dry red wine (like a Cabernet)

4 cups of chicken stock

2 tablespoons of Gravy Master

1 tablespoon of Worcestershire sauce

2 sprigs of fresh rosemary

kosher salt

ground black pepper

For the gravy

2 tablespoons of butter

1/4 cup of flour

Directions

Preheat your oven to 350 F. Drizzle the lamb with extra virgin olive oil and rub it in Generously season the shanks with kosher salt and ground black pepper

Add about 2 tablespoons of extra virgin olive oil to a large oven proof pan over medium high heat. Once lightly smoking, lay the shanks season side down in the pan and sear for 4-6 minutes. Season the other side with salt and pepper. Flip and sear another 4-6 minutes then remove the shanks and set aside. Add any lamb scraps you have left from frenching them to the pan

Roughly chop 2 large onions and 6 cloves of garlic. Add to your pan and cook 10 minutes or until they start to soften. Next we will need 2 cups of dry red wine, 4 cups of chicken stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce and 2 sprigs of fresh rosemary

Add the wine to the pan and bring to a boil. Reduce heat and simmer 6-8 minutes to allow the alcohol to cook off. Next add in the Gravy Master and Worcestershire Sauce and mix to combine. Nestle the shanks in the pan. Pour in the stock. Add in the fresh rosemary sprigs and cover the pan with aluminum foil. Place in the oven and cook 1 hour

At the 1 hour mark remove the pan from the oven and flip the lamb. Cover the pan back up and cook 1-1 1/2 hours more or until the meat is ready to fall off the bone. Remove the shanks and set aside

Strain the gravy into a pot and bring to a boil. In a separate pan melt 2 tablespoons of butter. Whisk in 1/4 cup of flour and cook the mixture until it is lightly browned and bubbling. Whisk this into the gravy and allow it to thicken. Dip the whole shank into the pot of gravy to completely coat it before serving

We served our shanks over a bed of mushroom risotto with peas with extra gravy

Tools used for this recipe

Lodge Cast Iron Pan

Architec Gripperwood Gourmet Cutting Board

Pyrex 3-Piece Glass Measuring Cup Set

Wilton Recipe Right 3 Piece Cookie Pan Set