Braised Lamb Shanks to Keep You Warm and Comforted as the Fall Approaches

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice offers a non-alcoholic option while maintaining sweetness.

lamb shanks

🥗Healthier: beef shanks

💰Cheaper: pork shanks

Beef or pork shanks provide a similar texture at a lower cost.

Heat a skillet over medium heat.

Sear lamb shanks in the skillet until browned, a couple at a time, ensuring a deep golden brown.

Remove lamb shanks and set aside.

Add mirepoix vegetables (carrots, onions, celery, and leek) to the skillet to deglaze and caramelize.

Pour in one whole bottle of white wine, scraping up the fond from the bottom of the pan.

Add a few peppercorns, tomatoes, and hardy herbs (rosemary, bay, thyme) to the tray.

Arrange lamb shanks in the tray and pour in half a bottle of chicken stock.

Cover the tray with tin foil to braise in the oven.

Braise in the oven for 2.5 hours, uncovering for the last half hour to achieve color.

Remove lamb shanks and keep warm while passing off the vegetables from the braising liquid.

Blend the braising liquid with some of the vegetables for gravy, adjusting thickness as desired.

Boil potatoes until tender, then steam in a colander to remove moisture.

Mash the potatoes with olive oil, garlic, butter, fresh parsley, Dijon mustard, white pepper, and salt.

Cooking Techniques

Equipment Needed

Spice Level: