Felix's Braised Lamb Shanks Recipe

Name: Felix's Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks, trimmed of fat and silverskin; 1 tablespoon salt; 1 tablespoon coarse black pepper; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon chopped fresh rosemary leaves; 1/4 cup olive oil, for braising; 1 white onion, chopped; 1 carrot, chopped; 1 rib celery, chopped; 1 medium-sized potato, chopped; 3 cloves garlic, chopped; 1/2 cup flour; 4 cups chicken stock; 1 bottle white wine; 1/2 cup port wine; 1 tablespoon balsamic vinegar; Mashed potatoes and Brussels sprouts for serving, optional

Servings: persons

4 lamb shanks, trimmed of fat and silverskin
1 tablespoon salt
1 tablespoon coarse black pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/4 cup olive oil, for braising
1 white onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 medium-sized potato, chopped
3 cloves garlic, chopped
1/2 cup flour
4 cups chicken stock
1 bottle white wine
1/2 cup port wine
1 tablespoon balsamic vinegar
Mashed potatoes and Brussels sprouts for serving, optional

1
Heat oven to 400 degrees F. Season the lamb shanks with salt, pepper thyme and rosemary.
2
In a heavy metal roasting pan, brown the lamb shanks over medium heat in olive oil on stovetop.
3
When shanks are half browned, add the onion, carrot, celery, potato, and garlic.
4
Caramelize all the vegetables while stirring often until golden brown.
5
Strain the fat from the vegetables and shanks.
6
Dust pan with flour and cook it until everything is well coated in the flour.
7
Add the chicken stock, white wine, and port wine.
8
Place the pan, uncovered, in the oven for 2 hours.
9
When shanks are cooked, remove them from the sauce.
10
They should be tender, but not falling off bone.
11
Puree the vegetables and sauce together and strain through a fine sieve.
12
Taste for seasoning, and add balsamic vinegar..
13
Serve the lamb shanks with the sauce.
14
Mashed potatoes and Brussel sprouts make a nice accompaniment to this dish.

935

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lamb shanks, trimmed of fat and silverskin, 1 tablespoon salt, 1 tablespoon coarse black pepper, 1 tablespoon chopped fresh thyme leaves, and more.

Yes, Felix's Braised Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Felix's Braised Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions