Oven Roasted Lamb Shanks with Black Currant and Toa

Name: Oven Roasted Lamb Shanks with Black Currant and Toasted Almond Sauce and Potato Black Truffle Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small lamb shanks; Salt and freshly ground pepper; Olive oil; 1 large onion coarsely chopped; 4 cloves garlic, coarsely chopped; 2 large carrots, coarsely chopped; 2 stalks celery, coarsely chopped; 1 cup red wine; 4 cups chicken stock; 1 cup cranberry juice; 2 tablespoons butter; 1/4 cup dried black currants; 1/4 cup sliced almonds, toasted; Potato-Black Truffle Gratin; 1 1/4 cups heavy cream; 1 black truffle, thinly shaved; 4 large potatoes, peeled and thinly sliced on a mandoline; 4 teaspoons black truffle oil; Salt and freshly ground black pepper

Servings: persons

4 small lamb shanks
Salt and freshly ground pepper
Olive oil
1 large onion coarsely chopped
4 cloves garlic, coarsely chopped
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 cup red wine
4 cups chicken stock
1 cup cranberry juice
2 tablespoons butter
1/4 cup dried black currants
1/4 cup sliced almonds, toasted
Potato-Black Truffle Gratin
1 1/4 cups heavy cream
1 black truffle, thinly shaved
4 large potatoes, peeled and thinly sliced on a mandoline
4 teaspoons black truffle oil
Salt and freshly ground black pepper

1
Preheat oven to 400 degrees F. Season each shank with salt and pepper.
2
Heat olive oil in a large Dutch oven and sear the shanks.
3
Remove once browned.
4
Add the onions, garlic, carrots and celery and cook until lightly golden brown.
5
Return the shanks to the pot.
6
Add the wine, chicken stock and cranberry juice and season with salt and pepper.
7
Bake covered in the oven for 1 1/2 hours, or until the shanks are very tender.
8
Remove the shanks from the pot and strain the sauce mixture into a clean small saucepan.
9
Over medium heat, swirl in the butter, currants and almonds and season with salt and pepper, to taste.
10
Preheat oven to 375 degrees F. Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer.
11
Remove and let steep for 10 minutes.
12
Butter a baking dish and place a layer of potatoes in the bottom of the pan.
13
Ladle 1/4 cup of the cream over the potatoes, season with salt and pepper and drizzle with 1 teaspoon of the black truffle oil.
14
Repeat 4 times.
15
Bake the gratin for 35 to 40 minutes, or until the potatoes are cooked through.
16
Remove from the oven and let rest 10 minutes before cutting into squares.
17
Garnish each square with a shaving of black truffle.

1095

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 small lamb shanks, Salt and freshly ground pepper, Olive oil, 1 large onion coarsely chopped, and more.

Yes, Oven Roasted Lamb Shanks with Black Currant and Toasted Almond Sauce and Potato Black Truffle Gratin 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!

Oven Roasted Lamb Shanks with Black Currant and Toasted Almond Sauce and Potato Black Truffle Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions