The Only Lamb Shanks Recipe that Matters

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the lamb shanks on all sides with salt and pepper.
3. Heat the olive oil in a large pot, rondeau or Dutch oven over medium-high heat. Sear the lamb until golden brown on all five sides, about 3-4 minutes per side. Remove and set aside.
4. Add the onion, carrots, celery, turnip, parsnip and garlic to the pot and brown well, about 10 minutes, stirring occasionally.
5. Pour in the red wine and simmer until the liquid is reduced by half.
6. Stir in the tomato paste and cook 1 to 2 minutes more.
7. Add the beef stock, then the parsley, thyme, rosemary, salt and pepper, and stir to combine.
8. Return the lamb shanks to the pot, cover, and braise in the oven at 350°F (175°C) for 2 to 2 1/2 hours.
9. Remove the lamb. Strain the vegetables and cook the remaining liquid over high heat for 4 to 5 minutes, until slightly thickened.
10. Serve the lamb with the sauce poured over the top.

Summarized from Chef Billy Parisi's video. Watch it for the details.

More recipes with

GarlicOnionCarrotCeleryTomato pasteLambParsnipTurnip