Braised Lamb Shanks Recipe

• Serves: 4

• Start to table: 4 1/2 hours

Braised lamb shank with smashed root vegetables and roasted Brussels sprouts.

Ingredients

• 4 x lamb shanks

• salt and pepper

• 1 cup flour

• 5 tbsp olive oil

• 1 x onion, diced

• 3 x thick slices of pancetta, diced

• 2 x carrots, peeled and diced

• 2 x ribs celery, diced

• 6 sprigs of fresh rosemary or 1 full stalk of fresh mint

• 2 sprig fresh thyme

• 3 cups red wine

• 3 cups chicken stock

Method

Preheat oven to 300°F

Season lamb shanks with salt and pepper and roll in the flour.

In a large sauté pan, over medium high heat, add three tablespoons oil. Add lamb shanks and sear all four sides (about two minutes/side). Remove the lamb and place in a roasting pan.

Return the pan to a medium high heat. Add the remaining oil and fry onion, pancetta, carrot and celery for approximately six minutes, or until they just begin to brown slightly. Add chicken stock and stir up the brown bits off the bottom of the pan. Bring stock to a boil.

Pour wine and the entire contents of sauté pan over top of the lamb in the roasting pan. Spread the herbs overtop and tightly seal the whole lot with a lid or aluminum foil.

Braise the shanks for 3 1/2 hours, then remove the lid and continue cooking for 30 more minutes. At this point lamb should be browned and fall-off-the-bone-tender. Serve over polenta or mashed vegetables with a few spoonfuls of the reduced pan juices.