Braised Lamb Shank Recipe

Braised Lamb ShankBraised Lamb Shank
pictured served over lentils and parsnip puree,

Serves: 4+


4 Lamb Shanks
½ cup Canola Oil
1 large Walla Walla Sweet Onion (chopped) 
1 Carrot (chopped) 
1 celery stalk (chopped) 
1 garlic bulb (peeled, chopped) 
2 cups Merlot 
2 quarts Lamb, Veal, or Chicken Stock

Preheat oven to 275 degrees.
Condition a heavy roasting pan over med-high heat.
Season the shank generously with salt and pepper. Sear the shanks in canola oil until all sides are browned. Take your time making sure a nice deep sear is taking place.  Remove the shanks from the pan and set aside.

Add the mirepoix to the pan and cook until golden brown (8-10 minutes).  Sweat the garlic, about 1-2 minutes.  Deglaze the pan with red wine; return the shanks to the pan, arranging them so they are evenly spaced.  Add the stock to the pan and cover tightly with a lid or aluminum foil.

Cook for 5 to 7 hours, until the lamb is very tender.

Remove the lamb from the pan and reserve the braising liquid straining it through a fine mesh sieve.  Reduce at a gentle simmer, med-low heat, for approx. 30 minutes, or until there is about 1½ cups.  Once lamb has cooled enough to handle, gentle remove the braised meat from the bone keeping it in whole pieces.

To serve, reheat reduced braising liquid.

Recipe: Chad Bostwick   Wine Country Culinary Institute
Photo: Don Fleming

Acclaim & Accolades

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Best Bordeaux Blend in the World 2011 Estate Ferguson Decanter Wine Awards logo
Best Bordeaux Blend in the World 2013 Estate Ferguson 2016 Six Nations Wine Challenge logo
Best Washington Wineries to Visit Food & Wine

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