Braised Lamb Shanks

Lamb shanks braised until the meat slides off the bone in long, silky ribbons. This is patience rewarded. One of the great cold-weather dishes — the braising liquid becomes a glossy, rich sauce without any effort.

What You Need

• 4 lamb shanks
• Coarse salt and black pepper
• 2 tbsp fat (tallow or lard)
• 1 onion, roughly chopped
• 6 garlic cloves
• 1 cup lamb or beef bone broth
• 1 cup dry red wine or additional broth
• Fresh rosemary, thyme, and bay leaves

Method

1. Season shanks heavily all over. Sear in hot fat in a Dutch oven until browned all over — don't skip this step.
2. Remove shanks. Cook onion and garlic in the same pot until softened.
3. Return shanks. Add wine and broth. Tuck herbs around the shanks. Liquid should come one-third up the sides.
4. Cover. Braise at 325°F for 2.5–3 hours until meat is completely tender and pulling from the bone.
5. Remove shanks. Skim fat from braising liquid. Reduce the liquid on the stovetop until slightly thickened.

Tips & Notes

• These are even better the next day after sitting in the braising liquid overnight.
• Serve each shank whole — the presentation is dramatic and the table goes quiet.

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