Slow Cooked Lamb Shank
Recipe Type: Main
Cuisine: French
Serves: 3 to 4 servings
Cooked low and slow for seven hours, this tender lamb meat is served with a rich sauce from cooking with a crusty bread and some vegetables. A perfect meal for a cold day.
  • Lamb shanks, 1 kg (35 oz), at room temperature
  • Salt & pepper
  • Butter, ½ tbsp
  • Shallot, 1, chopped
  • Garlic, 1 clove, chopped
  • Veal stock, 600 ml (2 + ½ cup)
  • Bay leaves, 3
  • Thyme, 3 sprigs
  • Fresh peppercorns, 1 tsp
  • White wine, splash
  • Optional: cubed carrot and sliced champignons
  1. Take a big pan, suitable for stews (there will be a lot in the pan by the time you're done)
  2. Heat the butter and season the meat
  3. Brown the meat, on all sides
  4. Lower the heat, add the shallot and garlic, and bake for 1-2 minutes
  5. Add the veal stock, the herbs and pepper corns and let simmer (don't boil!) for 6-7 hours, until the meat falls of the bone
  6. If you wish to add some vegetables, you can add the carrots and champignons about 15 minutes before the meat is done
  7. Turn the heat up and let it reduce until you have a thick sauce (stay near the stove at this point, or you'll risk burning the stew)
Recipe by Honest Cooking at