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Sunday Night Braised Lamb Shanks


Serves 4-6


  • 3-4 lbs. lamb shanks, cut into big pieces (2-4 per shank)
  • 4 tablespoons flour
  • olive oil
  • 2 carrots, diced
  • 3 celery ribs, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper
  • 1 cup red wine (shiraz, cabernet, merlot)
  • 1 32 ounce container beef broth
  • zest of half a lemon
  • 1 Bay leaf
  • 1 stick cinnamon


Season shanks with salt and pepper and sprinkle liberally with flour.


In a large stock pot, heat two tablespoons olive oil over medium heat. Working in batches, brown shanks on each side for about 2 minutes, adding more oil if necessary.  Remove shanks to a plate, add another 2 tablespoons oil and add carrots, celery, onion, and garlic to pot.  Season veggies with salt and pepper.  Saute vegetables for another 4 minutes until softened and fragrant.

Deglaze the pot with the red wine, scraping up any brown bits from the bottom of the pan. This is where all the yummy flavor is hiding.  Let mixture come to a gentle boil and cook for one minute.  Add beef broth, lemon zest, Bay leaf, cinnamon stick and season with salt and pepper.  Cover pot and cook for 45-50 minutes or until shanks are cooked and coming away from the bone.

Serve over couscous or rice or with a crusty pita to sop up all the delicious juices.