Braised Lamb Shanks
Seared lamb shanks roast with potatoes, carrots, celery, shallots, garlic, rosemary, and bay until tender.
By Moow Editorial ·
.jpg){kind=link}
- Soaking shallots briefly in hot water makes them easier to peel.
- Let each side sear before trying to turn it so the meat releases from the pot.
- The shanks may instead be braised over low stovetop heat in a covered Dutch oven; sage or a cinnamon stick may be added with the bay leaf.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 30 minutes
- Cook time: 2 1/2 to 3 hours
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 servings.
- Calories: 820 kcal
- Protein: 56 g
- Carbohydrates: 45 g
- Fat: 48 g
- Fiber: 7 g
- Sodium: 1485 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Lamb and Vegetables
Have these measured and ready before you begin.
- 2 lamb shanks, about 500 g (17.6 oz) each
- 2 tablespoons olive oil
- 1 tablespoon butter
- 100 g (3.5 oz) shallots
- 4 garlic cloves
- 2 medium potatoes
- 2 medium carrots
- 1 celery stalk
- 3 1/3 cups (800 ml) hot water
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 teaspoon (5 ml) whole black peppercorns
Seasoning and Serving
- 1 teaspoon salt
- 1/4 bunch flat-leaf parsley, finely chopped
Directions
1. Preheat the oven to 325°F (165°C). Halve the potatoes and cut the carrots and celery into large pieces.
2. Heat the olive oil in a deep pot over high heat. Pat the lamb shanks dry and sear each side for at least 3 minutes before turning.
3. Add the shallots and garlic to the pot and cook for 2–3 minutes, until lightly browned.
4. Return the lamb to the pot. Add the hot water, bay leaf, rosemary, peppercorns, salt, and butter; cover tightly and braise for 1 1/2 hours.
5. Add the potatoes, carrots, and celery. Cover and braise for 60–90 minutes more, until the lamb is fork-tender and the vegetables are cooked through.
6. Uncover, baste the lamb with the cooking liquid, and serve with the vegetables and chopped parsley.
Sources
Contains milk from butter. Do not wash raw lamb, because splashing spreads bacteria; pat it dry instead. Cook to at least 145°F (63°C) with a 3-minute rest and continue until fork-tender. Remove the bay leaf before serving.