Braised Lamb Shanks
- 5 ½ pound Lamb Shank
- ¼ cup + 2 tbsp Olive Oil
- 2 Yellow Onions
- ½ cup fresh Thyme
- ½ cup fresh Rosemary
- 1 cup Red Cooking Wine
- ½ gallon Lamb Stock
- ½ tsp Salt
- 1/3 tbsp fresh Ground Black Pepper
- Pre-heat oven to 450°F.
Rub shanks with olive oil. Sprinkle with salt and pepper and set aside. Heat 2 tablespoons olive oil in roasting pan on stove top. Add shanks and brown over medium-high heat on all sides. When 85% done add quartered onions, cut side down. Brown both cut sides of onion.
Deglaze roasting pan with red wine, scraping bits from pan. Add stock, thyme and rosemary. Remove from heat. Cover pan tightly with aluminum foil.
Place pan in pre-heated oven and roast for about 2 hours, until shanks are fork-tender, turning shanks once after 45 minutes.
Remove shanks from oven and cool. Strain liquid from the pan through a colander lined with cheese cloth. Create a braising sauce by heating liquid in a large sauce pan over medium high heat, reducing by 25% to thicken. Set sauce aside for later use.
After cooling, pull meat from shanks and tear into bite-sized pieces.
Makes 5 ½ pounds
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
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