Provincial Lamb Shanks

Provincial Lamb Shanks


Provincial Lamb Shanks:
6 whole lamb shanks
3 tbs extra virgin olive oil
2 tbs flour
4 oz brandy
1 cup beef or lamb stock
kosher salt and fresh cracked black pepper
4 cloves garlic
2 carrots
1 cup red wine
2 sprigs fresh thyme
1 tbs fresh parsley
2 strips orange peel
4 tbs olive oil

This is a super simple version of  Provencal roasted lamb shanks. The meat will be flavorful and will be falling off the bone tender.

  • Place the lamb in a shallow dish.
  • Mix the marinade ingredients together and pour over the lamb.
  • Cover and place the meat in the refrigerator overnight or up to 2 days.
  • Remove from the refrigerator and bring to room temperature before cooking.
  • Remove lamb from marinade and pat dry.
  • Reserve the marinade.
  • Heat olive oil in a large saute pan and brown the shanks on all sides.
  • Remove the shanks from the pan and place them into a baking dish.
  • Using the same saute pan, using medium heat sprinkle in the flour and stir constantly with a wooden spoon.
  • Cook for several minutes then add the brandy.
  • Bring to a boil and pour over the lamb.
  • Add the marinade and stock and enough water to almost cover the shanks.
  • Transfer the shanks to a preheated 350 degree oven and cool slowly for 1 and a half to 2 hours, until meat is tender.




2 min



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