Recipe: Braised Lamb Shanks

Recipe: Braised Lamb Shanks

Chef Trey Foshee braises lamb shanks with spices, vegetables and red wine until they're melt-in-your-mouth moist and tender.


Preheat the oven to 325 degrees. Heat a heavy sauté pan or roasting pan over medium high heat, add the oil. Season the shanks well with salt and freshly ground black pepper. Sear in the hot pan until browned on all sides and remove to a plate. Pour off the oil that is left and add the carrots, onions, celery, anchovies and garlic. Cook, stirring occasionally until well caramelized. Add the tomato paste and cook for 5 minutes, stirring. Then, add the wine, bring to a simmer and reduce by a third. Add the veal stock and bring to a simmer. Wrap the thyme, black peppercorns and bay leaves in a piece of cheesecloth, tie with a piece of string, then add it to the wine mixture.

Place the seared shanks in a deep roasting pan or casserole dish and pour the wine mixture on top. Cover with an oven safe lid or aluminum foil and place in the oven for 3-3 1/2 hours or until the meat is easily flaked with a fork. Remove from the oven, let cool to room temperature, then cool in the refrigerator overnight.

The following day, carefully remove the fat that has solidified on the surface of the pan and remove the shanks. Place in a clean roasting pan that holds them comfortably without too much space in between. Place the pan of sauce back on the stove and warm through. Strain the sauce through a fine mesh sieve into a clean sauce pan and bring to a simmer. Reduce by 1/3 or 1/2 depending on whether you used veal or chicken stock. Pour the sauce back over the portioned shanks and place back in a pre-heated 350 degree oven to heat through. Ladle the sauce over the top of the shanks every 5 minutes to form a nice glaze.



  • 2 tablespoons California Olive Ranch olive oil (or your preferred brand)
  • 6 lamb hind shanks
  • 2 carrots, peeled and diced
  • 1 onion, peeled and diced
  • 3 celery stalks, diced
  • 2 garlic heads, split in half and chopped
  • 1/4 cup tomato paste
  • 2 quarts red wine
  • 6 sprigs thyme
  • 1 tablespoon black peppercorns, whole
  • 2 bay leaves
  • 5-6 anchovies
  • 1 piece cheesecloth
  • Veal stock or chicken stock to cover