Braised lamb shank

braisingHere is a recipe for you lamb lovers.  While waiting for summer to arrive so you can set your grill for burgers and kabobs, you can braise in the oven.  This is a very simple recipe, it can be made ahead of time, in fact it is best to make it in the morning or the day before as the flavors intensify as the dish sits.  The cinnamon stick might sound weird but is a must.  Served on a bed or rice or roasted potatoes, green beans and chunks of crusty bread it makes the perfect meal for those cool spring nights.raw lamb shanks


  • 3 lamb shanks (3 to 3.5 lbs)
  • 3 tablespoon olive oil
  • 2 tablespoon butter
  • 28 oz San Marzano diced tomatoes
  • 1 cup chopped onions
  • 3 garlic cloves crushed
  • 1 cup beef stock
  • 1 cinnamon stick
  • salt and pepper

Preheat the oven at 350 degrees.

Heat the oil in a large dutch oven or in an oven proof pan.  Salt and pepper the shanks and sautée in the pan until nicely browned on all sides (about 3 minutes per sides).  Remove from the pan and set aside.ingredients

Melt the butter in the pan, add the onions and cook until soft (about 5 minutes).  Add the garlic and stir for 1 minute.  Add the tomato, beef stock and cinnamon.  Stir and bring to a simmer.  Add the meat, return to a simmer, cover and put in the oven.  Cook for 2 hours.

After 2 hours, take out of the oven.  The meat should be soft and coming off the bone.  Let the dish cool down a bit and remove all the meat from the bones. Discard the bones and return the meat to the pot, stirring into the sauce.  Remove the cinnamon stick and cook for another 45 minutes at 350 degrees.lamb shank

NOTE:  should you have leftovers, serve the meat on top of roasted eggplants and topped with mashed potatoes for a moussaka like dishstew

From my kitchen to yours,

CK, la fille du boucher