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!

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  • Course Dinner, Lamb
  • Cuisine Indian
  • Keyword Delicious, Hearty, Two-for-Recipe
Servings Prep Time Cook Time
6 people 30 minutes 2 hours
Passive Time Total Time
12hours 2 hrs 30 min
Servings Prep Time Cook Time
6 people 30 minutes 2 hours
Passive Time Total Time
12hours 2 hrs 30 min
It is best to marinate the lamb shanks over night so allow the extra time before making this dish
Degree of Difficulty
Moderately difficult
  • 6 lamb shanks about 1 1/2 to 2 pounds
  • 2 onions coarsely chopped
  • 3 carrots 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 tbspn brandy
Roasting ingredients
  • 2 strips bacon diced (or 1/4 lb smoked slab bacon, cut into lardons)
  • 1/2 cup chopped parsley
  • 1 stalks celery or celery greens chopped
  • 2 tbspn dried thyme
  • 3 bay leaves
  • 2 cloves fresh garlic minced
  • 1 can Campbell's consommé
  • 1 tsp kosher salt
  • 4 tsp oil
Servings: people
  1. Gather all ingredients before starting recipe.
  1. Combine lamb shanks with marinade ingredients, 2 onions, chopped carrots, celery, pepper, wine, vinegar and brandy and marinate for 3 - 4 hours or overnight, turning the shanks at least once.
  1. Pre-heat oven to 325°
  2. Heat oil over medium high in a braising pan, or deep roasting pan. Add bacon and cook until most of the fat has been rendered.
  3. Add lamb shanks and sear until nicely browned on each side, 5-7 minutes per side.
  4. 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.
  5. Add bay leaf, chopped parsley and celery, thyme, 2 whole peeled cloves of garlic and stir to combine.
  6. Top the vegetable mixture with the marinade liquid and add one can of consommé, season with Kosher salt and cover the roasting pan. Place in a 325° pre-heated oven for 1 1/2 to 2 hours.
  7. 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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