Braised Lamb Shanks



  • 4 lamb shanks
  • 1/2 cup canola oil
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 1/2 cup tomato paste
  • 2 cups red wine
  • 3/4 cup white wine
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 tsp whole black peppercorns
  • 2 tsp juniper berries
  • 4 anchovy filets, chopped
  • 1 whole head garlic, cut in half
  • 1/4 cup white wine vinegar
  • 1 cup demi-glace
  • 2 cups chicken stock


  • Step 1

    Preheat oven to 325°F. Season lamb shanks with salt and pepper. Heat oil in a dutch oven. Add lamb shanks and sear until brown all over. Remove lamb shanks from pot and set aside.

  • Step 2

    Pour off all but three tablespoons of fat. Add celery, carrot and onion. Cook for about five minutes. Add tomato paste and cook for another three minutes. Pour in red and white wine, herbs, spices, anchovies, garlic and vinegar. Bring to a boil, and then add demi-glace and chicken stock.

  • Step 3

    Return lamb shanks to dutch oven and bring to a simmer. Cover lamb shanks and move to oven. Cook for an hour, remove cover and cook until lamb shanks are tender (about three hours more).

  • Step 4

    Remove lamb shanks from braising liquid and serve with strained braising liquid.