slot bet 100 Braised Lamb Shanks – Eric Theiss

Braised Lamb Shanks

Braised Lamb Shanks


4 lamb shanks
3 tbsp. olive oil
1 tsp. sea salt
1 tsp. ground black pepper
1 onion, peeled and minced
2 cloves garlic, peeled and minced
2 shallots, peeled and minced
1 stalk celery, small diced
1 large carrot, peeled and small diced
2 tbsp. tomato paste
1 cup red wine
2 cups beef stock
zest of one lemon
1 sprig rosemary
1 bay leaf


  1. Preheat the oven to 375o F.
  2. Place the Copper Chef on high heat. When the pan is hot, add the olive oil. Season the lamb shanks with sea salt and black pepper. Sear on all sides.
  3. Remove the shanks from the pan. Set aside. Add garlic, shallots, celery, and carrot. Sauté for 3-4 minutes.
  4. Add the tomato paste and cook for another 3 minutes. Deglaze the Copper Chef with red wine. Add the beef stock, lemon zest, rosemary, and bay leaf. Return lamb shanks back to the Copper Chef. Cover.
  5. Put the Copper Chef in the oven. Cook for 11⁄2-2 hours until the meat falls off the bone.
  6. Serve.

Eric’s Tip: A great variation is to use pork shanks instead of lamb. Either way, I like it with some finely-chopped mint added at the very end.

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