Missouri Sheep Producers Inc.

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Braised Lamb Shank


Yield: 8 Entrée’s



8 pieces (about 10-12 oz each) lamb shank

1 bottle red wine

1 cup large diced onions

½ cup large diced carrots

½ cup large diced celery

2 tbsp chopped garlic

1 cup tomato paste

3 quarts brown veal stock or beef broth

6 bay leaves

12 each fresh thyme sprigs

2 each 4” fresh rosemary sprigs

½ cup olive oil

½ cup butter

2 cups seasoned flour with salt, black pepper, dry thyme, granulated garlic and paprika



  1. Dredge the lamb shanks in the seasoned flour.
  2. In a braising pan melt the butter and with the olive oil and brown the lamb on all sides.
  3. Remove the meat from the pan and add the vegetables and the garlic.
  4. Then add ½ cup of the seasoned flour and stir while cooking to form a roux.
  5. Return the lamb then add the red wine and tomato paste and return to a light boil.
  6. Add the stock and the herbs and bring back to a light boil cover and cook in a pre-heated oven at 375˚F for 2 to 3 hours until meat is very tender.
  7. Remove the meat strain the sauce and hold until plated up.
  8. Return the sauce to the stove and reduce and skim the grease.  Tighten the sauce with a cornstarch slurry if needed.
  9. Serve the shanks with the finished sauce.