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Lamb Shank

This hearty red wine marinated lamb shank may take a little effort and time to prepare but it's definitely worth it. It's perfect to be served with rice, buttery mashed potatoes or spiced chickpeas.

Top view of a Lamb Shank  over chickpeas and garnished with grated cheese by Simon Majumdar

Lamb Shank Recipe

(Serves About 4)



  • 4 Lamb Shanks

  • 3 Carrots (For Mire Poix - Roughly Chopped)

  • 3 Stalks Celery (For Mire Poix - Roughly Chopped)

  • 1 Large White Onion (For Mire Poix - Roughly Chopped)

  • 1 Whole Bulb Garlic (Cut Horizontally)

  • 1 Bottle Good Cabernet Sauvignon

  • Kosher Salt

  • Ground Black

  • 2 Cups Lamb or Beef Stock 

  • 1 Teaspoon Tomato Paste

  • 1 Sprig Rosemary (For Bouquet Garni)

  • 1 Sprig Sage (For Bouquet Garni)

  • 1 Sprig Oregano (For Bouquet Garni)

  • 1 Sprig Thyme (For Bouquet Garni)

  • ¼ Stick Softened Butter (For Beurre Manie)

  • 2 Tablespoons Flour (For Beurre Manie)

  • Olive Oil for Saute


  1. Season the lamb shanks liberally with salt and pepper.

  2. Place in a no reactive bowl with the wine, mire poix vegetables, the bouquet garni and the garlic bulb.

  3. Cover and marinate (preferably overnight – turning occasionally to make sure each of the lamb shanks get a good marination).

  4. When ready to prepare, drain the marinade reserving the vegetables and bouquet garni and the marination liquid separately.

  5. Dry the lamb shanks with paper towel.

  6. Season the lamb shanks with salt and pepper one more time.

  7. Heat olive oil in a cast iron skillet and brown the lamb shanks on all surfaces.

  8. Add olive oil to a deep sides stock pot.

  9. Add the vegetables and saute for 3-5 minutes.

  10. Season with salt and pepper.

  11. Add the tomato paste and combine well.

  12. Add the bouquet garni and the wine.

  13. Add the lamb or beef stock.

  14. Add the lamb shanks.

  15. Simmer on a medium heat until the lamb shanks are tender, but not yet falling from the bone.

  16. Remove lamb shanks from the stock and reserve at temperature.

  17. Strain the braising stock. The vegetables can be discarded.

  18. Fat strain the stock and return to the pan.

  19. Allow the stock to simmer.

  20. While the stock is simmering, combine the butter and flour to a paste in a separate bowl. This will form the Beurre Manie. Set aside.

  21. Once the stock is reduced by half, whisk in the Beurre Manie, which will thicken the stock and give it a glossy texture.

  22. Once the sauce has begun to thicken, it is ready to serve.

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