Sundried Tomato Braised Lamb Shanks

Sundried Tomato Braised Lamb Shanks

Serves 6
Meal type Main Dish


  • Coarse salt
  • 6 lamb shanks
  • Freshly ground black pepper
  • 3 tablespoons olive oil (plus 1/2 cup)
  • 2 ribs celery (roughly chopped)
  • 2 cups sun dried tomatoes (julienned)
  • 1/2 cup tomato paste
  • 5 sprigs thyme
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 1 whole head garlic (cut in half)
  • 3 cups red wine
  • 1/3 cup red wine vinegar
  • 1 teaspoon sugar
  • 6 cups Beef or Chicken Broth or Stock


Step 1
Preheat the oven to 325 degrees F.
Step 2
Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Set aside.
Step 3
Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion to the pot, and cook until very soft, 8-10 minutes. Add the tomato paste and cook 1-2 minutes.
Step 4
Add the thyme, bay leaf, peppercorns, anchovies, and garlic, and cook another 2-3 minutes.
Step 5
Add the red wine, vinegar, and sugar, raise the heat to high, and bring to a boil. Lower the heat to medium and add the beef or chicken stocks. Leave over medium heat while you brown the shanks.
Step 6
In a sauté pan over medium-high heat, brown the shanks well in the remaining 1/2 cup oil on both sides, about I minute for each of 3 sides. Use tongs to flip them over.
Step 7
Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil and cook in the preheated oven for 1 hour
Step 8
Remove the foil and cook for another 1 hours, turning the shanks over every 15 minutes until the meat is very soft.Remove the shanks from the braising liquid. Skim any fat that rises to the surface and use the reduce liquid as a sauce.