There is probably no other cut of lamb that lends itself to slow
cooking better than the shank. Carrots and onions add sweetness, while red wine
contributes just the right amount of acidity to make the recipe
the perfect pairing.
Tell a friend! We'll send your friends the page and your message. Note: You and your friend's email addresses are only used once as a referral. We will not collect or store the email addresses.
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground pepper
4 lamb shanks, each about 1 lb.,
trimmed of excess fat
2 Tbs. unsalted butter
2 Tbs. canola oil
2 yellow onions, thinly sliced
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, minced
2 tomatoes, seeded and chopped
1 cup dry red wine, such as Côtes
1 cup beef broth
On a plate, stir together the flour, salt and pepper. Turn the shanks in the seasoned
flour, shaking off any excess. In a large fry pan over medium-high heat, melt the
butter with the oil. Add the shanks and cook, turning frequently, until browned on all
sides, 5 to 7 minutes. Transfer to a plate.
Pour off all but 1 Tbs. of the fat in the pan and return the pan to medium-high heat.
Add the onions, carrot and celery and saute until softened, about 5 minutes. Add the
garlic and cook for 1 minute. Stir in the tomatoes, wine and broth and bring to a boil.
Oven method: Preheat an oven to 300°F. Transfer the shanks to a large Dutch
oven and pour in the broth mixture. Cover and cook until the lamb is very tender,
about 3 hours. Uncover and continue to cook until the juices are slightly reduced,
about 30 minutes more.
Slow-cooker method: Transfer the shanks to a slow cooker and pour in the broth
mixture. Cover and cook according to the manufacturer’s instructions until the lamb
is very tender, 7 to 8 hours on low. Uncover and continue to cook until the juices are
slightly reduced, about 1 hour more.
Transfer the shanks to a warmed platter and cover loosely with aluminum foil.
Using a large, shallow spoon or a ladle, skim as much fat as possible from the
surface of the cooking liquid. Strain the liquid into a saucepan, set over mediumhigh
heat and bring to a boil. Cook until the liquid is reduced and slightly thickened,
about 5 minutes. Spoon the cooking juices over the lamb and serve immediately.
Adapted from Williams-Sonoma Essentials of Slow
Cooking, by Melanie Barnard, Charles Pierce & Denis
Kelly (Oxmoor House, 2008).
Williams-Sonoma is closely involved in recommending the wines offered through the Williams-Sonoma Wine Club. Williams-Sonoma, where local law allows, has carefully selected a wine partner, the Global Wine Company located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, to operate the Williams-Sonoma Wine Club. In other jurisdictions, premium local retailers have been selected to provide such services. Global Wine Company ensures that all wine sales are made by a licensed retailer in compliance with state laws. Your wine purchase will be a separate transaction from your purchases on the Williams-Sonoma site and will ship separately with respective tax and shipping/processing charges applied. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. Wine can be purchased only by adults 21 years and older. See shipping information for states served. Promotions may not be combined with any other discounts, coupon codes, or promotions. Williams-Sonoma gift cards may not be redeemed for Williams-Sonoma Wine purchases.
*$75 Williams-Sonoma Gift Card is sent with Third Shipment. Offer applies to new customers only. Other restrictions may apply. Williams-Sonoma gift cards may not be redeemed for Williams-Sonoma Wine purchases.