- ¼ cup (60 ml) of sifted flour
- 1 teaspoon (5 ml) of salt
- 1 tablespoon (15 ml) of pepper
- 4 lamb shanks, approximately 2-3 pounds (1 to 1.5 kg)
- ¼ cup (60 ml) of cooking oil
- 1 cup (240 ml) of coarsely chopped onions
- 6 cloves (10-15 ml) of coarsely chopped garlic
- 1 large chopped carrot
- 2 large chopped parsnips
- 1½ cups (360 ml) of red wine
- 2 cups (480 ml) of beef stock
- 5½ fluid ounces (150 ml) of tomato paste
- 1 teaspoon (5 ml) of herbes de provence
- 2 teaspoons (10 ml) of thyme
- In a large skillet on medium heat, add oil.
- In a large resealable bag, add flour, salt, and pepper. Add in one shank at a time, shake to coat.
- Sear lamb shanks, 1 or 2 at a time. Remove from heat and set aside once the meat has ceased. Set aside.
- In an oiled 4 quart (1 l) pot on medium heat, add carrots and parsnips. Simmer for 2-3 minutes.
- Add garlic, onions, and remaining contents of the resealable bag. Stir and simmer until the onions are coated and transparent.
- Add the wine. Deglaze the pan by scraping up the browned bits .
- Add beef stock and tomato paste. Stir until you have a consistent finish and bring to a boil.
- Add lamb shanks to the pot. Stir and reduce heat to a simmer.
- Simmer covered for 3-4 hours. When the meat is tender and falls off the bone, remove from heat.
- Serve over mashed potatoes or buttered noodles.
Braised Lamb Shanks by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.