Braised Lamb Shanks
Tough meat turned to butter by time and liquid.
Timing: 3 hours
Braised Lamb Shanks
Tough meat turned to butter by time and liquid.
Timing: 3 hours
Key move
Lamb shanks only pay off if you braise long enough for the collagen to melt but not so hard that the meat shreds dry. Brown them deeply, keep the liquid low and concentrated, and cook until the bone loosens while the shank still holds its shape.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
The Setup
- Dutch Oven5-7 qt
- Tongs
- Chef's Knife
- Cutting Board
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
The Braise (0/2)
Other (0/1)
My lamb still feels a bit tough, not meltingly tender.
Ah, the lamb's still a bit resistant, you say? That's just the collagen needing a little more time to work its magic and break down. Don't worry, just pop it back in the pot for an…
There's a layer of fat on top of my sauce.
A little fat on top of the sauce? That's common with lamb. Just let the sauce settle for a moment. You'll see the oil rise. Then, gently skim that excess fat off with a ladle befor…
Chef's Notes
Sear shanks until deeply browned on all sides for maximum flavor development.
Use a heavy-bottomed pot with a tight-fitting lid to ensure even braising and prevent moisture loss.
Serve over creamy polenta or mashed potatoes to soak up the rich braising liquid.
Braise ahead! Flavor deepens overnight. Skim fat before reheating gently on the stovetop.
Watch the Technique
Video source: YouTube
The Method
THE SEAR
Salt shanks heavily. SEAR in oil until dark brown on all sides.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Shanks are deeply browned on all sides.
THE BASE
Remove lamb. Sauté veg in the lamb fat. Add tomato paste (brown it). Deglaze with wine.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
Vegetables are softened and lightly browned, tomato paste is caramelized, and wine has reduced slightly.
THE SUBMERSION
Return lamb. Add stock until meat is 3/4 covered.
Lamb shanks are returned to the pot and covered about three-quarters of the way with beef stock.
THE OVEN
Time-sensitiveCover tight. Braise at 300°F for 2.5 - 3 hours.
Lamb shanks are fork-tender and easily pull away from the bone.
THE GLAZE
Remove lamb. Boil the sauce aggressively until it coats a spoon. Pour over lamb.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
The sauce has reduced and thickened to a glossy consistency that coats the back of a spoon.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Lamb Chops — Herb Crusted
Crispy herb crust gives way to tender, rosy lamb. A special occasion dish ready in minutes.
Sourdough Starter
A living culture you can keep alive with a jar, flour, and routine.
Seared Scallops
Golden crust, translucent center, sweet ocean candy.