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Braised Lamb Shanks

Braised Lamb Shanks

Chef Chris Albano

Sonoma Wine Bar and Grill, www.sonomawinebar.com, Springfield, MA


  • 2 lamb Shanks
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 1 parsnip, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 sweet potato
  • 1 cup turnip, peeled and chopped
  • 2 ounces red wine
  • 1 ½ cups beef broth
  • ½ tablespoon parsley springs, chopped
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • ¼ cup flour
  • 1/8 teaspoon thyme


Season lamb shanks with salt and pepper. Combine flour and thyme and dredge shanks in mixture. Heat oil in a skillet large enough to cook both shanks. Brown the lamb nicely on all sides and remove from pan. Sauté diced root vegetables until translucent. Add remaining flour and toast for a few minutes. Deglaze with red wine and add beef stock, nutmeg and cinnamon. Cover the lamb shanks with vegetables and broth in an oven proof dish. Cover and bake in the oven two hours until the lamb is very tender. Check seasoning and plate lamb over the vegetable mixture on serving plates.


Recommended wine/beer for Braised Lamb Shanks:

Muga 2001 Rioja