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Braised lamb shank recipe

Braised lamb shank recipe

a French girl cuisine
Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Course Lamb
Cuisine French
Servings 6


  • 6 lamb's shank
  • 6 carrots
  • 6 onions
  • 2 fresh garlic heads
  • 4 branches of thyme
  • 4 branches of rosemary
  • 1 glass of white wine
  • Salt
  • Pepper
  • Olive oil


  • Preheat your oven to 120 ° C.
  • Brown the lamb shank in a cast iron casserole with a good drizzle of olive oil on all sides.
  • Meanwhile, prepare the vegetables. Peel the onions, slice them. Detach the cloves from the garlic heads and crush them lightly with the flat of a knife. Peel the carrots and cut them half round.
  • Deglaze the meat with the white wine.
  • Remove the meat from the dish, rub the bottom of the pan well with a wooden spatula to recover all the juices. Pour the juice into a bowl, add a few turns of pepper and half a teaspoon of coarse salt.
  • Fry the vegetables in a good drizzle of olive oil until the onions lightly color. Add meat, gravy, thyme and rosemary, cover and put in the oven for 3 hours. Monitor the cooking regularly and add a little water if necessary.