Braised Lamb Shanks

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

The dish has to be cooked slowly and gently for maximum flavour and tenderness. Serve with mashed potato.


For the marinade

  • 4 cloves of garlic, crushed and peeled
  • 1 tbsp dried juniper berries
  • zest of 1 lemon
  • 10 shallots, peeled and left whole
  • 1 sprig of rosemary
  • 350 ml red wine
  • sea salt
  • freshly ground black pepper


    Prepare the marinade: put the garlic, juniper berries, lemon zest, shallots, rosemary and red wine in a large, shallow dish. Add seasoning, then put in the lamb shanks and turn them to coat them well. Leave to marinate overnight.

    The next day, heat the oven to 180°C/gas 4. Lightly oil a heavy-based roasting tray. Transfer the lamb shanks and marinade to the tray, cover and cook for 1 hour. Remove from the oven, turn the shanks and add the plum tomatoes. Return to the oven and cook for a further hour, until the meat is soft and tender.

    When ready to serve, remove the shanks from the pan and keep them warm while you make the sauce. Put the roasting tray over a low heat, sprinkle in the flour and blend it with all the cooking juices. Gradually whisk in the red wine, bring to the boil, then stir in the parsley. Pour over the lamb shanks and tomatoes and serve.