Braising lamb in veal stock with fresh herbs and vegetables yields an incredibly tender, flavourful dish that can be enjoyed year-round.
Preheat your oven to 225ºC / 410ºF.
Lightly flour and each shank.
Heat the olive oil in a large, heavy skillet pan over medium-high heat and brown shanks on all sides.
Set aside in a casserole and discard the excess fat from the pan.
the pan with the wine.
Add veal stock and all remaining ingredients, and bring to a .
Pour stock over the shanks and bring to a boil again; with a lid.
in a preheated oven for at least 2 hours or until the meat is very tender, turning the shanks once or twice. Make sure that the meat stays always moist. Add stock or water as necessary.
Remove shanks to a serving platter. Spoon sauce over shanks and serve with soft or small macaroni.
This recipe connects to Knife Skills & Vegetable Cuts — learn the technique step by step in the video lessons.
Let lamb rest after cooking — a few quiet minutes off the heat lets the juices settle back into the meat. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
