How to make it

  • For the Shanks

  • Generously salt and pepper the shanks
  • In a deep pan, or dutch oven ( I use my cast iron 4 1/2 qt pot) add the sesame oil and heat on medium high
  • Once the pan is hot and the oil just starts to smoke, place one shank in at a time, and brown completely. Color = flavor, so don't be shy with getting them nice and brown. One at a time makes it easier to turn them.
  • Once brown, add all of the ingredients, covering the shanks completely with the liquid.
  • Bring to a boil, and then reduce to medium low to simmer
  • Cover and let them braise for about 2 1/2 hours.
  • When done, remove from the pan, place on a shallow baking pan and place in the oven at 300 while you prepare the sauce
  • For the Sauce

  • Strain the braising liquid through cheesecloth, or a fine strainer
  • Bring to a boil and reduce it by about 1/3
  • Serve on top of the shanks
  • Pictured with a creamy risotto.

Reviews & Comments 1

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    " It was excellent "
    frankieanne ate it and said...
    Totally delicious!! I made this exactly as per spec except I grabbed a sprig of rosemary when I was coming back from the thyme. I love rosemary with lamb. The lamb was perfectly cooked. I braised for 2 hours, 15 minutes. The sauce was wonderful. Just a bit of a sharp taste at the start from the Guinness. I served it with mashed potatoes. I added a picture and a thread in IMI. 11/2/13
    Braised Lamb Shanks
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  • 22566 5 years ago
    I reckon this might do!
    Thank-you
    Wishing you and your family a wonderful week-end.
    Kind Regards
    Joyce
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