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A Cooking Adventure with Thom

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Thom's Braised Lamb Shanks

Thom Hackett

Serves:  1




I serve my Lamb Shank with steamed Asparagus.



1 lamb shank Season shank with salt and pepper then brown shank then remove to warm plate
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon olive oil
1 small onion, chopped Sauté
1 carrot, peeled and chopped
1 celery stalk, chopped
1 clove garlic, smashed
½ cup red wine add and reduce by two-thirds
2 tablespoons red wine vinegar
16 ounces chicken broth add broth & lamb; simmer 2 or 3 minutes
1 bay leaf Tie spices together & add before roasting 1¼ hours
1 small fresh rosemary sprig
1 fresh thyme sprig


Cooking Method

Preheat oven to 350°F.


Season lamb with salt and pepper.


Heat oil in a large ovenproof casserole over medium-high heat.

  1. Add lamb and cook until browned on all sides, 6 minutes.

  2. Remove from pan and set aside.

  3. Reduce heat to medium.

  4. Add onion, carrots, celery, and garlic to casserole; cook until golden, about 10 minutes.

  5. Increase heat to high.

  6. Add red wine and vinegar.

  7. Bring to a boil over medium-high heat and cook until reduced by two thirds, about 5 minutes.

  8. Add broth and lamb to casserole; bring to a boil, then reduce to simmer (2 or 3 minutes).

  9. Meanwhile, tie together bay leaf, rosemary, and thyme with kitchen string; add to casserole.

  10. Cover and bake 1 to 1¼ hours, or until lamb is tender.

Remove lamb from casserole.

  1. Strain out vegetables and discard them, saving the liquid.

  2. Return liquid to casserole, bring to a boil over medium-high heat, and cook until reduced to ½ cups, bout 20 minutes.

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