Braised Lamb Shanks

Stinchi di Agnello

Preparation info

  • Serves


    as a main course
    • Difficulty


    • Ready in

      3 hr

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

The shank is one of the most succulent cuts of meat and is ideally suited to long, slow braising.


  • 2 medium carrots
  • 2 ribs celery
  • 1 medium yellow onion
  • 3


  1. Peel the carrots and celery and cut into ½-inch dice. Peel the onion and cut into 1-inch chunks.
  2. Lightly crush and peel the garlic cloves and put them in a heavy-bottomed braising pan with the olive oil. Place over medium-high heat. When the garlic is lightly browned on all sides, remove and discard it. Add the lamb shanks to the oil and brown them on all sides