• 4servings
  • 165minutes
  • 1292calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 1 leek , thoroughly rinsed

  2. 3 sprig(s) thyme

  3. 3 sprig(s) mint

  4. 2 bay leaves

  5. 2 tablespoon(s) olive oil

  6. 4 lamb shanks , trimmed and patted dry

  7. 1 1/2 teaspoon(s) kosher salt , plus more to taste

  8. 1 teaspoon(s) freshly ground pepper , plus more to taste

  9. 1 yellow onion , thinly sliced

  10. 2 carrots , peeled and thinly sliced

  11. 2 cup(s) dry white wine

  12. 6 cup(s) chicken or beef broth

  13. 8 cipollini onions , optional

  14. 1 tablespoon(s) extra-virgin oilve oil , plus more if using ciopllini

  15. 1 tablespoon(s) unsalted butter

  16. 1 Vidalia onion , halved and sliced

  17. 1 clove(s) garlic , crushed

  18. 2 cup(s) fresh or frozen sweet peas

  19. 1/4 cup(s) mint leaves , finely chopped, plus a few leaves for garnish

  20. 1 bunch(es) flat-leaf parsley , leaves removed and finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Strip two outer leaves from leek, and use to wrap thyme and mint sprigs together with bay leaves in a bundle. Tie with kitchen twine to secure. Set aside.

  2. In a heavy skillet large enough to accommodate shanks in a single layer, heat 1 tablespoon olive oil over medium-high heat. Season shanks with 1 1/2 teaspoons salt and 1 teaspoon pepper and sear until golden brown on all sides, about 10 minutes. Transfer to a Dutch oven or large casserole.

  3. Wipe out skillet and heat remaining 1 tablespoon olive oil over medium heat. Add yellow onion and carrots and cook until softened, about 10 minutes. Add wine, bring to a boil, and reduce by half. Add broth and herb bundle. Bring to a simmer and pour over shanks. Place parchment paper over lamb, cover pot, and place it in oven. Reduce heat to 300 degrees F and cook at barest simmer until lamb is tender, 2 to 2 1/2 hours.

  4. Meanwhile, if using cipollini, pour boiling water over onions, allowing them to soak 10 minutes, then drain and peel. Coat bottom of small skillet with extra-virgin olive oil. Add cipollini in a single layer, season with salt and pepper, and cook over medium heat, stirring occasionally, until lightly golden, about 8 to 12 minutes. Set aside.

  5. Thinly slice remaining leek. Heat 1 tablespoon extra-virgin olive oil and butter in a medium skillet over medium heat. Add leek slices, Vidalia onion, and garlic and cook until softened and golden, 10 to 12 minutes. Add peas and a splash of water and cook until tender. Stir in mint, parsley, and salt and pepper to taste. Set aside.

  6. Transfer shanks to a wire rack. Strain braising broth into a small saucepan and boil over high heat, skimming off fat, until reduced by half. Serve shanks, vegetables, and optional cipollini over risotto or rice with broth; garnish with mint leaves.


Send feedback