Braised Lamb Shanks With Thyme And Rosemary

Main Dish
Servings: 0


  • 6 lamb shanks
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 1 cup onion, chopped
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 tablespoons tomato paste
  • 3 cups red wine
  • 6 cups lamb stock

  1. Trim all silverskin and fat from shanks (butcher can do this for you). In a heavy skillet (cast iron preferable) sear all sides of the shanks. Put them in a heavy deep oven proof pan. In same skillet, brown all vegetables, 8-10 minutes. Add tomato paste, brown 5-10 minutes. Deglaze with red wine, reduce until almost dry, stirring to remove all brown bits from pan. Add lamb stock, bring to boil. Add sauce to lamb shanks, should be enough to cover (if not cover with water). Cover and bake at 325 degrees for 5-6 hours, until meat pulls from bone. Remove shanks and set aside. Strain sauce, discard vegetables. Put liquid in heavy sauce pan with herbs. Reduce over medium heat until thick and flavored.

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