free invisible hit counter

Slow-Braised Christmas Lamb Shanks with Carrots, Herbs & Rich Pan Jus

by

Total Time: 3 hours 30 minutes
Cooking Intensity: Medium (mostly hands-off braising)

Ingredients

For the Lamb & Braise:

  • 4 whole lamb shanks (approx. 1 – 1.2 kg / 2-2.5 lbs total), trimmed of excess fat

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper

  • 1 large onion, roughly chopped

  • 4 large carrots, cut into 5cm (2-inch) chunks

  • 1 whole head of garlic, halved horizontally

  • 2 tbsp tomato paste

  • 250 ml (1 cup) full-bodied red wine (e.g., Cabernet Sauvignon or Shiraz)

  • 500 ml (2 cups) high-quality beef or chicken stock, preferably low-sodium

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 2 bay leaves

For Finishing the Jus:

  • 1 tbsp balsamic vinegar

  • 1 tbsp unsalted butter, chilled (optional, for extra gloss)

For Serving:

  • Creamy mashed potatoes, polenta, or buttery parsnip purée

  • Fresh thyme or rosemary, for garnish

Instructions

1. Sear the Shanks (20 mins)

Preheat your oven to 160°C (325°F).
Pat the lamb shanks completely dry with paper towels. This is crucial for a good sear. Generously season all over with salt and pepper.
In a large, heavy-bottomed Dutch oven or oven-proof casserole dish, heat the olive oil over medium-high heat. Sear the shanks in batches, turning with tongs, until deeply browned on all sides, about 8-10 minutes total per batch. Transfer to a plate.

2. Build the Flavor Base (15 mins)

Reduce the heat to medium. In the same pot with the lamb drippings, add the onion and carrot chunks. Cook for 5-7 minutes, stirring occasionally, until the onions are softened and beginning to take on colour. Add the halved garlic head, cut-side down, and let it sizzle for a minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and coat the vegetables.

3. Deglaze and Braise (10 mins active + 2.5 hrs hands-off)

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (the fond). Let it simmer vigorously for 3-4 minutes until reduced by half. Pour in the stock and add the rosemary, thyme, and bay leaves. Bring to a gentle simmer.
Nestle the seared lamb shanks back into the pot, submerging them about halfway in the liquid. The bones may stick out—this is fine. Cover the pot tightly with a lid.

4. The Long, Slow Cook (2.5 hours)

Carefully transfer the covered pot to the preheated oven. Braise for 2 to 2 ½ hours. The lamb is done when it is extremely tender and pulls away from the bone easily with a gentle tug of a fork.

5. Rest and Finish the Jus (30 mins)

Using tongs, carefully transfer the shanks and carrots to a warm platter. Tent loosely with foil to keep warm. Let the shanks rest for at least 15-20 minutes—this allows the juices to redistribute and is essential for succulent meat.
Meanwhile, skim off any excess surface fat from the braising liquid in the pot. Place the pot over medium-high heat on the stovetop and bring the liquid to a boil. Simmer for 8-12 minutes, until it reduces and thickens to a rich, glossy sauce consistency. Stir in the balsamic vinegar for a touch of sweet acidity. For a restaurant-quality finish, whisk in the chilled butter until just melted and emulsified. Taste and adjust seasoning with salt and pepper.

6. Serve and Enjoy

Spoon a bed of creamy mashed potatoes onto each warm plate. Place a rested lamb shank on top, along with some of the soft carrots. Generously ladle the rich, herb-infused pan jus over everything. Garnish with a fresh sprig of thyme or rosemary.

Chef’s Notes & Tips

  • Make Ahead: This dish tastes even better the next day. Prepare completely, let cool, and store covered in the refrigerator. Gently reheat, covered, in a 150°C (300°F) oven for 45 minutes, adding a splash of water or stock if needed.

  • Wine Choice: Use a wine you’d enjoy drinking. The flavour concentrates, so quality matters.

  • Vegetable Swap: Add celery root or parsnips alongside the carrots for a seasonal twist.

  • No Oven? After deglazing, you can simmer the covered pot on the stovetop on the lowest possible heat for the same amount of time, checking occasionally to ensure it’s at a bare simmer.

Nutrition Information (Per Serving, meat and sauce only, estimated)

  • Calories: ~580 kcal

  • Protein: 62g

  • Carbohydrates: 12g

    • Dietary Fibre: 3g

    • Sugars: 6g

  • Fat: 28g

    • Saturated Fat: 10g

  • Cholesterol: 205mg

  • Sodium: 480mg

Leave a Comment