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!

Braised Lamb Shanks

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Course: Dinner
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 2 hours
Passive Time: 12 hours
Total Time: 14 hours 30 minutes
Degree of Difficulty : Moderately difficult
Servings: 6 people
Tip : It is best to marinate the lamb shanks over night so allow the extra time before making this dish


  • 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

Roasting ingredients

  • 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 Convection325 °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 Convection325 °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.

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