Braised Lamb Shank

Shank of lamb is the leg bone beneath the knee and shoulder.Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb.

Ingredients for 10 portions

2KgLamb shank
0.62LitreRed wine
For mirepoix :
0.02KgCleaned chop celery
0.08KgCleaned choped leeks
0.16KgPeeled chopped onions
0.12KgPeeled chopped carrots
0.004KgBlack pepper powder
For braising
0.06KgTomato puree
0.004KgRosemary sprig


  • Sear the lamb shank, marinated in red wine.
  • Prepare mirepoix.
  • In a deep pot transfer the seared lamb, along with mirepoix.
  • Add rosemary, stock and tomato puree
  • Cover and put it in a pre-heated oven at 180-200c
  • Cook it for 2hrs and strain the sauce.
  • In a wide soup plate, pour the sauce and place the lamb shank on it.
  • Garnish with a rosemary sprig and serve.

Accompaniment : mashed potato & boiled green peas.