Lamb Shanks are originally from India, but this is a French inspired Braised Lamb Shank. They are best made from frozen Australian or New Zealand lamb and the smaller the shanks the better. A slow cook meal, ideal for entertaining. Left overs make for a great flat bread combination for lunch the next day!
- 6 lamb shanks about 1 1/2 to 2 pounds
- 2 onions, rough chopped coarsely chopped
- 3 carrots, rough chopped peeled and chopped
- 1 stalk celery with leaves coarsely chopped
- 2 tsp black pepper freshly ground
- 4 cups red wine
- 1 cup wine vinegar
- 3 tbsp brandy
- 2 strips bacon, diced or cut into lardons
- drizzle of olive oil
- 1/2 cup chopped parsley
- 1 stalk celery or celery greens chopped
- 2 tbsp dried thyme
- 3 bay leaves
- 2 cloves fresh garlic minced
- 1 can Campbell's consommé
- 1 tsp kosher salt
Gather all ingredients before starting recipe.
- Combine lamb shanks with marinade ingredients, 2 onions, rough chopped, 3 carrots, rough chopped, 1 stalk celery with leaves coarsely chopped, 2 tsp black pepper freshly ground, 4 cups red wine, 1 cup wine vinegar, 3 tbsp brandy and marinate for 3 - 4 hours or overnight, turning the shanks at least once.
- Pre-heat oven to 325 °F
- Heat a drizzle of olive oil over medium high in a braising pan, or deep roasting pan. Add 2 strips bacon, diced and cook until most of the fat has been rendered.
- Add lamb shanks and sear until nicely browned on each side, 5-7 minutes per side.
- Remove shanks to a plate. Drain liquid from marinade. Add marinated vegetables to roasting pan and cook uncovered on medium high heat until the vegetables begin to brown, 10-15 minutes.
- Add 3 bay leaves, 1/2 cup chopped parsley, 1 stalk celery or celery greens chopped, 2 tbsp dried thyme, 2 cloves fresh garlic minced, and stir to combine.
- Top the vegetable mixture with the marinade liquid and add 1 can Campbell's consommé and season with 1 tsp kosher salt. Mix to incorporate, then cover with a lid and transfer to a pre heated 325 °F for about 1.5 to 2 hours.
- The lamb shanks are done when the meat is so tender that it is ready to fall off the bone. Remove from the oven, place the shanks on a platter to keep warm covered with aluminum foil and strain the cooking liquid through a fine sieve, pushing the solids through the sieve to make a thickening for the sauce. Serve the sauce with the lamb shanks accompanied by steamed cauliflower and brussel sprouts tossed in garlic butter.