Vera's Braised Lamb Shanks- Tutorial

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Use 1 shank per person. Have the butcher split the flesh at the joint. The bone will be exposed after roasting.

Season the shanks with salt and pepper, then dredge in flour. Saute in oil on both sides till browned in an oven safe pan.

Remove to a holding plate. Drain out all oil save for 2T. Saute 1/4 c onion slices, 2 garlic cloves, 1/2 c carrots and 1 cup seedless grapes. After 5 minutes add 3/4 c port and 1/2 c crushed tomato

Bring to a boil. Return shanks to the pan. Cover and move to 350 degree oven for 2 hours.

Remove shanks to holding plate. Put contents of pan into a food processor or a deep bowl (for immersion blending).

Spoon sauce onto plate. Place shank on top of sauce.
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