Red Wine Braised Lamb Shanks

Pairs Well With


  • 4 lamb shanks, seasoned with salt and pepper
  • ½ bottle red wine
  • 6 celery stalks, cut into 2-inch dice (pieces on the bias)
  • 2 medium yellow onions, cut into 2-inch dice (pieces)
  • 15 cloves of garlic, peeled and whole
  • 1 pound small potatoes, cut into 2-inch pieces
  • 2 bay leaves
  • 2 tablespoons fresh thyme leaf or approx ½ bunch
  • ½ bunch Italian parsley, chopped
  • salt and pepper to taste
  • chicken stock to cover
  • zest of 1 orange


Brown seasoned shanks in heavy oven proof braising pan. Remove shanks from
pan. Sauté all the vegetables together 5-10 minutes, until they begin to
release their juices (“sweating”).

Return shanks to pan, deglaze with the wine and reduce liquid by half. Add stock to cover. Cook covered in 375 degree oven until tender for approx 2 hours, turning shanks every half hour. Taste for seasoning and serve with an aioli sauce.

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