Califonia Bountiful
Print this recipe

Wine country slow braised lamb shank

Wine country slow braised lamb shank


6 ea. Lamb shanks
2 TB Canola oil
Onion, julienned
Carrots, julienned
Celery stalks, julienned
Cloves of garlic
1 C Good red wine
5 C Veal or lamb demi-glace
5 C Water
1/3 C Chopped sundried tomatoes
2c TB. Calamata olive, pitted and chopped
1 tsp. Anchovies
½ bn Thyme stems
½ bn Sage stems
Salt and black pepper


Season lamb shanks with salt and black pepper heavily and allow to sit for 30 minutes.

Pre-heat oven to 350 degrees.

Place garlic and canola oil in a large braising pan. Bring up to heat, medium, while stirring garlic constantly. Add onions, carrots and celery and continue to sauté until brown. Deglaze with red wine and add demi-glace and water. Bring to a simmer.

In a separate pan, sauté seasoned lamb shank to a nice brown. Add them to the braising pot of liquid and vegetables. Make sure that lamb shanks are covered with liquid or they will dry out.

Place braising pan in the pre-heated oven and cook uncovered for 2 hours or until very tender. The meat should be falling off of the bone. The liquid should have reduced by half. However, be careful that liquid does not reduce too fast; if it does, add a little more water while shanks are cooking.

Serve with the vegetables and the braising liquid in a large pasta bowl or chop plate.

Lamb shanks go great with red wine, especially cabernet.