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Recipe: How to make slow braised lamb shanks

By Chef Prakash Chettiyar
March 12, 2019 12:30 IST
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Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata tells you how to cook lamb shanks restaurant style.

Slow Braised Lamb Shanks

Slow braised lamb shanks


  • 1 red onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 garlic cloves, crushed
  • 2 cups thick lamb stock
  • 1 cup peeled, seeded and chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp chopped fresh thyme
  • 1 bay leaf
  • 4 lamb shanks, external fat trimmed
  • Salt to taste
  • Freshly ground pepper to taste
  • 2 tbsp olive oil
  • 1 cup red wine


  • Heat a cooker on slow flame.
  • Add onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme and bay leaf. Stir well to combine.
  • Season the lamb shanks with salt and pepper.
  • Heat a large pan. Add olive oil and wait till it emits smoke.
  • Add the shanks and let it turn brown on all sides. This should take about 5 minutes.
  • Transfer it to the cooker.
  • Turn off heat and pour in wine, tomato puree in the pan.
  • Turn on heat and cook on medium-high heat.
  • Bring to a simmer, stirring to scrape up any browned bits from the pan's bottom.
  • Add wine to cooker.
  • Cover and cook on high heat for six hours or till lamb becomes tender.
  • Transfer the lamb shanks to a large serving dish.
  • Remove bay leaf from the cooking liquid.
  • Using a blender, puree the liquids and solids until smooth.
  • Pour some of the sauce over the shanks.
  • Serve with saffron risotto and freshly crushed black pepper.

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Chef Prakash Chettiyar