Braised Lamb Shanks with Garlic-Rosemary Paste

  • Active Time 55m
  • Total Time 3h 30m
  • Rating ****

Serves 6

A red onion, fennel and Kalamata olive salad is a lively starter to this elegant entree. Serve the shanks over white beans, white rice or a garlicky potato gratin alongside caramelized carrots. A California Syrah or a spicy Oregon Pinot Noir would be an excellent companion to these lamb shanks.


  • 6 plump anchovy fillets packed in salt
  • 20 garlic cloves, peeled
  • 1 shallot, peeled, halved
  • Fresh rosemary leaves from 2 large sprigs
  • 1/4 cup plus 2 tablespoons dry white wine or vermouth
  • 4 tablespoons olive oil
  • 4 meaty lamb shanks (about 1 pound each)
  • 2 teaspoons fresh lemon juice
  • Grated peel of 1 lemon
  • Cooked white rice (optional)
  • Caramelized Carrots (see recipe above; optional)

Companion recipe: Caramelized Carrots


Soak anchovy filets in warm water for 5 minutes. Drain; pat dry. Combine anchovies, garlic, shallot and rosemary leaves in mini food processor and blend until almost smooth. Add 1/4 cup wine and 2 tablespoons oil; blend until thick paste forms. Season garlic paste to taste with salt and black pepper. Set aside.

Heat remaining 2 tablespoons oil in heavy large casserole over medium heat. Pat lamb shanks dry; sprinkle with salt and pepper. Working in batches, cook shanks until golden brown, about 8 minutes per side. Transfer shanks to platter. Add garlic paste to casserole and saute 2 minutes. Return shanks to casserole. Reduce heat to very, very low (use heat diffuser to achieve reliably low flame). Cover casserole and simmer very gently until meat begins to fall off bones, turning shanks every 30 minutes, allowing condensation on lid to drip back into pan and adding more wine to prevent bottom from burning, about 2 hours 30 minutes.

Transfer shanks to platter. Scrape juices and drippings from pan into 4-cup glass measuring cup. Chill juices 5 minutes. Using baster and tilting measuring cup, remove fat off top of pan juices.

Place casserole over medium heat. Add pan juices, remaining 2 tablespoons wine and 2 tablespoons water to casserole. Simmer until liquid is reduced by half, scraping up any browned bits on bottom of casserole, about 10 minutes. Add shanks and any accumulated juices from platter; stir to combine. Cover and cook over low heat just until heated through, about 5 minutes. Add lemon juice and zest.

Place shank on warmed plate over rice or white beans and serve with Caramelized Carrots, if desired.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4651

nutrition information per serving

476 calories; 19g total fat; 212mg cholesterol; 388mg sodium; 4g carbohydrates; 1g fiber; 66g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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