Jarret d’Agneau Braisé

Braised Lamb Shanks

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

  • 2 large (675 grams or pounds) lamb shanks
  • Coarse salt and freshly ground pepper

Method

Prepare your mise en place.

Preheat the oven to 149°C–162°C (300°F–325°F).

Using a chef’s knife, trim the lamb shanks of excess fat, leaving a thin layer covering the shank. Season with salt and pepper to taste.

Heat the olive oil in a sautoir over