Jack's Braised Lamb Shanks

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Jack’s Shop Farm Braised Lamb Shanks

Yield: 4 servings



Lamb Shanks 4ea

Canola Oil 3 tbsp

Onions, diced 2 cups

Carrots, sliced 1 cup

Celery, sliced 1 cup

Garlic, sliced 4 ea

Tomato Paste 1 tbsp

Flour 2 tbsp

Red Wine 2 cups

Broth or Water 1 quart

Lemon Peel 1ea

Thyme, sprigs 4 ea

Rosemary, sprigs 1 ea

Black Pepper, ground 2 tsp

Clove, ground .25 tsp

Salt to taste


  1. Sprinkle shanks with salt and pepper. Heat oil in heavy, large pot over medium-high heat. Add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.

  2. Add onions, carrots, celery, and garlic to pot, and sauté until golden, about 10 minutes. Add tomato paste and stir to coat vegetables.  Add flour and cook for 1-2 minutes.

  3. Slowly deglaze with red wine, add broth or water.  Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring to a boil, reduce heat to a simmer. Cover; place in 250-degree oven until tender, about 2 hours.

  4. Uncover pot; increase heat to 300 degrees, cook about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Season with salt and pepper. Spoon braising liquid over shanks.


Want to give this recipe a try, or have a favorite recipe for lamb? Stop by Jack's Shop Kitchen and pick up some Jack's Shop Farm lamb from the deli case.

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Side of Lamb - Fully Butchered ... $235
Rack of Lamb ... $14/lb
Loin Strip Roast ... $13/lb
Sirloin Steaks ... $11/lb
Shoulder Roast ... $9.5/lb
Lamb Shanks ... $8.5/lb
Lamb Ribs ... $8.5/lb
Lamb Sausage -Mergeuz ... $9/lb
Ground Lamb ... $8/lb
Offal - Tongue, Liver, Kidney, Heart ... $6/lb

Kristy SkipperComment