Braised Lamb Shanks

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Was it good for you? I thought it was Awesome!

I made the recipe without modification and used a nice Burgundy. I was concerned about using so much tomato paste but trusted the recipe. It paid off.
Served it with Emeril's Creamy Polenta recipe on this site.
Note: If braising at 400F keep checking your liquid level every 30-45 minutes.

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If you like Chef Burrell's recipe for braised short ribs you should love this too. Using basically the same ingredients and technique to make the base sauce, it delivers the same fantabulous result, this time for lamb shanks.

This has to be one of the best lamb shank recipes we've used. It is a keeper!

A tip - or maybe it's a comment. Following the technique steps to puree the veg to coarse paste, browning it, adding in red wine and reducing are important for the recipe's outcome. Part of me goes "thanks for sharing" and part of me goes "arrrggghhh..." for cooks who say they diced the veg instead of making the paste or used sherry instead of red wine and rated the outcome of this recipe as great.

Their outcome may have been great. But they did NOT make Burrell's recipe.

In addition to serving the shanks whole, we've also used leftovers with meat pulled off the bone, put back into the sauce and used as ragu to serve with pappardelle.

Simply delicious.

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This is a fantastic recipe. I made it tonight, exactly as written, and it was huge hit. I served it over Anne's polenta cakes; the lamb fell off the bone, and the sauce was rich and delicious. Left over sauce will tossed with radiatore for tomorrow's lunch. 10 Stars for Anne.

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Great taste,tender,fall of the bone goodness !!!

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I first found this recipe in Anne's book (page 174, and while the process in her book is slightly different than this one online, they are essentially the same - WOW this is GREAT!

Yes it does take a long time and the upfront prep takes a bit more than an hour (it took me about 30 minutes to get the vegetables to brown properly, but it is super easy and the time investment is soooo worth it.

As I only cook for 2 people, I did just 2 shanks, but I only cut the soffrito proportions down by 1/4 becasue I wanted to make sure I had enough. This was a good decision as I felt the volume was perfect.

The only tiny modification I made was to add a TBS or EVOO to the gremelata to help hold it together and add that nice Olive Oil flavor. In her book, Anne does not include the gremelata in this recipe, but I recommend it as it adds another flavor component and looks nice!

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excellent recipe. My family loved it. Browning is key.

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I served this dish to my sisters and mother, all seasoned cooks, and they loved it! I could not find lamb shanks at three different grocery stores so I used lamb shoulder chops. The meat was so tender and tasty and the broth was delicious with wild rice! I also floured the meat before I browned it. But other than that, I did not changed a thing. The Gremolata was good with it too but I achieved the same palate cleansing by serving it with a spinach salad sprinkled with fresh raspberries and a vinegarette dressing. Even those who do not usually like the taste of lamb will love this recipe! Thanks Anne!

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Spent the day prepping for a hurricane and making this dish. Served it with Risotto Milanese. If the roof rips of the house I will go out having had an amazing meal! These are remarkable Lamb Shanks!

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very tender and full of goodness : I think it would be good as a different kind of sloppy joe.

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I DIDNT CHANGE ANYTHING BECAUSE I DONT KNOW HOW

BUT THIS RECEPIE IS SOOOOOO DELISH I FOLLOW IT STEP BY STEP
I REALLY DONT THINK IT NEEDS TO BE CHANGE.
THANKS ANNE FOR REALLY SHARING YOUR SECRETS