Braised Lamb Shank
  • Servings: 4
  • 4 Lamb Shanks
  • 1 bottle Red wine
  • 1 quart Beef broth
  • 1 onion, diced
  • 2 Tablespoons garlic
  • 2 bay leaves
  • 4 sprigs thyme
  • olive oil
  • flour
  • salt, pepper
  1. Heat olive oil in a large pot. Dredge lamb shanks in seasoned flour. We like to use a little blackening spice, but you could use paprika, or jus salt and pepper. Over medium high heat, sear each side of the lamb shank, until browned. Add garlic, herbs and equal parts wine and broth until shanks are almost covered. You may need to add more liquid as broth cooks off; always add in equal parts. Broth will thicken, however, and make a nice sauce so be careful not to add too much. You probably will not need all of your wine and broth. Leftover wine can be consumed by the chef while cooking. Let simmer 2 – 3 hours. Serve each lamb shank with mushroom risotto.