Tom Valenti's Lamb Shanks Recipe

Name: Tom Valenti's Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lamb foreshanks; Coarse salt and pepper, to taste; 3 tablespoons plus 1/4 cup olive oil; 2 ribs of celery, roughly chopped; 1 carrot, roughly chopped; 1 onion, roughly chopped; 1/3 cup tomato paste; 5 sprigs of fresh thyme; 1 bay leaf; 8 whole black peppercorns; 3 anchovy fillets; 1 whole head of garlic, cut in half crosswise; 2 cups red wine; 1 cup white wine; 1/3 cup white-wine vinegar; 1 teaspoon sugar; 2 cups beef broth and 2 cups chicken broth; White Bean Puree , for serving

Servings: persons

6 lamb foreshanks
Coarse salt and pepper, to taste
3 tablespoons plus 1/4 cup olive oil
2 ribs of celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/3 cup tomato paste
5 sprigs of fresh thyme
1 bay leaf
8 whole black peppercorns
3 anchovy fillets
1 whole head of garlic, cut in half crosswise
2 cups red wine
1 cup white wine
1/3 cup white-wine vinegar
1 teaspoon sugar
2 cups beef broth and 2 cups chicken broth
White Bean Puree , for serving

1
1.Preheat oven to 325F.
2
Season the lamb with salt and pepper.
3
2.Heat 3 tablespoons oil in a pot over medium-high heat.
4
Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
5
3.Add the tomato paste and cook 1 to 2 minutes.
6
Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
7
4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil.
8
Lower the heat to medium and add the broths.
9
Leave over medium heat while you brown the lamb shanks.
10
5.Pour the remaining 1/4 cup of olive oil into a saute pan.
11
Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
12
6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top.
13
Cover with aluminum foil and cook in the preheated oven for 1 hour.
14
Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
15
7.Remove the shanks from the braising liquid and strain the liquid.
16
Skim any fat that rises to the surface, then use the liquid as a sauce.
17
Serve in shallow bowls atop White Bean Puree.

884

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: 6 lamb foreshanks, Coarse salt and pepper, to taste, 3 tablespoons plus 1/4 cup olive oil, 2 ribs of celery, roughly chopped, and more.

Yes, Tom Valenti's Lamb Shanks falls under the Soups & Stews 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!

Tom Valenti's Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions