Braised Lamb Shanks

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The French Kitchen: A Cookbook

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


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