$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Three hours of slow oven time turn collagen-dense lamb shanks into spoon-tender meat in a glossy red-wine reduction. Aromatics, a deep sear, and patience — the classic French braise.
Serves 4Prep 25 minCook 3 hr
What to ask for
This recipe calls for Lamb shank. Can't get it where you are?
Ingredients & method
Ingredients
- 4 lamb shanks (about 400 g each)
- Salt and freshly cracked black pepper
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, smashed
- 2 tablespoons tomato paste
- 1 bottle (750 ml) dry red wine — Côtes du Rhône, Cabernet, Syrah
- 500 ml beef or lamb stock
- 4 sprigs rosemary
- 6 sprigs thyme
- 2 bay leaves
Method
- 1Preheat the oven to 160 °C (325 °F). Season the shanks generously with salt and pepper.
- 2Heat the oil in a heavy Dutch oven over high heat. Sear the shanks on all sides until deeply browned, 8 to 10 minutes total. Transfer to a plate.
- 3Reduce the heat to medium. Add the onion, carrot, and celery to the pot and sweat for 8 minutes until soft. Add the garlic and tomato paste; cook 2 minutes.
- 4Pour in the wine, scraping up the fond. Bring to a simmer and reduce by half, about 12 minutes.
- 5Add the stock and herbs. Return the shanks to the pot — they should be 2/3 submerged. Top up with stock if needed.
- 6Cover, transfer to the oven, and braise for 2.5 to 3 hours, turning the shanks once at the halfway mark. The meat should pull from the bone with light pressure.
- 7Lift the shanks onto a warm plate. Strain the sauce, skim the fat, and reduce on the stovetop for 8 to 10 minutes until glossy. Adjust seasoning.
- 8Serve each shank over creamy polenta or mashed potatoes, with sauce ladled over the top.
Cook this well
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Chef's tip
Make this a day ahead — the flavour deepens overnight in the fridge, and the chilled fat lifts off in a single sheet for easier defatting.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.