Braised Lamb Shanks
This cut demands patience, not skill. If you rush the sear or hike the heat too high, the collagen won't surrender, leaving you with tough, stringy meat instead of the intended velvet texture.
Commit to the full duration.
Do not pull the shanks early. The meat needs to simmer until it is almost falling off the bone; if it still clings, it needs another twenty minutes.
- Heavy-bottomed Dutch oven with lid
- Tongs
- Kitchen twine
- Fine-mesh sieve
What goes in.
- 4lamb shanks, trimmed of excess fat
- 2 tbspneutral oil, like grapeseed or vegetable
- 1large yellow onion, diced
- 2carrots, chopped
- 2celery stalks, chopped
- 4garlic cloves, smashed
- 2 cupsdry red wine, such as Syrah or Cabernet
- 2 cupsbeef stock
- 3fresh rosemary sprigs
- 2bay leaves
Establish the foundation
The browning on the meat and the dark crust left on the bottom of the pan—the fond—are the soul of the sauce. Do not crowd the pan; sear in batches so the lamb browns rather than steams.
The method.
Sear the lamb
Pat the shanks bone-dry. Heat oil in the Dutch oven over medium-high. Brown the shanks on all sides until deep mahogany, about 8 minutes total. Remove and set aside.
Sweat aromatics
Lower heat to medium. Add onions, carrots, and celery. Cook until the onions turn translucent and the edges soften, roughly 10 minutes.
Deglaze
Pour in the wine. Use a wooden spoon to scrape every bit of brown crust from the bottom of the pot. Simmer until the wine reduces by half.
Braise
Return the shanks to the pot. Add stock, garlic, rosemary, and bay leaves; the liquid should reach halfway up the shanks. Cover and cook on low heat for 2.5 to 3 hours, turning the shanks once.
Finish
Remove shanks to a platter. Strain the liquid, discard the solids, and boil the remaining liquid in the pot until it coats the back of a spoon. Pour over the shanks.
Other turns to take.
Mediterranean
Add 2 tablespoons of tomato paste during the aromatic step and finish with a gremolata of lemon zest, parsley, and raw garlic.
Winter Spice
Toss a cinnamon stick and two star anise into the braising liquid for a deeper, warmer aroma.
When it doesn't go to plan.
Tie the rosemary sprigs together with kitchen twine so they are easy to fish out before serving.
If you have time, sear the shanks the night before; the flavors settle significantly after a day in the fridge.
Let the shanks rest in the braising liquid for 15 minutes off the heat before serving to ensure they stay moist.
The ones that keep coming up.
Can I do this in the oven?
Yes. Brown on the stove, then cover and transfer to a 325°F oven for 2.5 to 3 hours.
How do I know when it is done?
When you nudge the meat with a fork, it should offer no resistance and feel soft, almost buttery.
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