Prep Time
20 MIn
Cook Time
3 HRS
Total Time
3 HRs, 20 min
Servings
4
Ingredients
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3 large American lamb shanks (about 4–5 pounds total)
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Sea salt and freshly ground black pepper, to taste
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3 tablespoons olive oil, divided
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1 large yellow onion, sliced
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1 bulb fennel, trimmed, cored, and sliced (reserve fronds for garnish)
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6 cloves garlic, roughly chopped
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2 tablespoons tomato paste
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2 teaspoons Dijon mustard
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2 cups apple cider (not spiced)
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2 cups chicken or lamb stock
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2 sprigs fresh rosemary
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4 sprigs fresh thyme
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2 bay leaves
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1 ½ pounds small Yukon gold potatoes, quartered
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2 carrots, cut into large chunks
Directions
1. Sear the Shanks:
Pat American lamb shanks dry and season generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Working in batches if needed, sear lamb shanks on all sides until deeply browned, about 10–12 minutes. Transfer to a plate.
2. Build the Base:
Reduce heat to medium. Add remaining 1 tablespoon olive oil, onion, fennel, and garlic. Cook until softened and lightly caramelized, about 5 minutes.
Stir in tomato paste and Dijon mustard, cook for 2 minutes until deepened in color.
3. Deglaze & Braise:
Pour in apple cider, scraping up browned bits from the bottom. Simmer for 3 minutes to reduce slightly. Return lamb shanks to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 1 ½ hours.
4. Add Vegetables:
After 1 ½ hours, stir in potatoes and carrots, nestling them around the shanks. Leave uncovered, braising until lamb is fall-off-the-bone tender and vegetables are cooked through, about 1 hour more.
5. Serve:
Platter lamb shanks and vegetables or plate individually. Garnish with fennel fronds.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
