• 1 1/2 tablespoons cumin seeds
  • 1 1/2 tablespoons coriander seeds
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/2 tablespoon curry powder
  • 1/2 cup plus 1 tablespoon olive oil
  • 4 18- to 20-ounce lamb shanks
  • 6 cups chicken stock or canned low-salt chicken broth
  • 4 garlic cloves, peeled, smashed
  • 1/2 pound red-skinned new potatoes, quartered lengthwise
  • 4 plum tomatoes, halved lengthwise
  • 2 small zucchini, quartered lengthwise
  • 1 tablespoon all purpose flour
  • 1 tablespoon tomato paste

Recipe Preparation

  • Grind 1 tablespoon cumin seeds and 1/2 tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in 1/2 cup oil. Place lamb shanks in 13x9x2-inch glass baking dish. Rub spice oil all over shanks. Cover with plastic wrap; chill overnight, turning occasionally.

  • Preheat oven to 350°F. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes. Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. Using tongs, transfer lamb to platter; tent with foil to keep warm.

  • Bring liquid in pot to simmer over medium heat. Add potatoes; simmer 10 minutes. Add carrots to liquid and simmer 5 minutes longer. Add tomatoes, zucchini, and asparagus to liquid and simmer until all vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil until gravy coats spoon lightly, about 2 minutes. Serve lamb and vegetables with gravy.

Recipe by Bistro 110 in Chicago ILReviews Section

Recipe Summary

  • 6 lamb fore shanks (about 1 pound each)
  • Coarse salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 2 medium celery stalks, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1/2 cup tomato paste
  • 2 cups red wine
  • 1 cup white wine
  • 5 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 tablespoon whole black peppercorns
  • 3 anchovy fillets
  • 1 whole head garlic, cut in half
  • 1/3 cup white vinegar
  • 1 teaspoon sugar
  • 2 cups Tom Valenti's Veal Stock, or 1 cup demi-glace
  • 2 cups Tom Valenti's Chicken Stock
  • Tom Valenti's Soft Polenta

Preheat the oven to 325 degrees. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around this will help expose the bone while cooking. Season with salt and pepper set aside.

Heat oil in a large heavy pot over medium-high heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.

Pour off all but 3 tablespoons fat. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes. Add tomato paste, and cook about 3 minutes more. Stir in red and white wine, thyme, bay leaf, peppercorns, anchovies, garlic, vinegar, and sugar. Increase heat to high, and bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add veal and chicken stocks.

Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour. Uncover and cook until meat is very tender, turning the shanks over every half hour, 2 1/2 to 3 hours more.

Remove shanks from braising liquid strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Spoon some polenta onto a serving plate. Top with a lamb shank. Spoon sauce around plate and serve immediately.

    , for frying
  • 4 lamb shanks
  • 3 brown onions, finely chopped
  • 6 garlic cloves, crushed
  • 1 tsp mild (Kashmiri) chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 fresh rosemary sprigs, leaves removed and finely chopped
  • 1 tbsp soft light brown sugar
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 1 × 400g tin chopped tomatoes
  • 400ml/14fl oz red wine
  • 1 litre/1¾ pints beef stock
  • small handful of fresh flatleaf parsley leaves, roughly chopped
  • sea salt and freshly ground black pepper , to serve

Preheat the oven to 160C/140C Fan/Gas 3.

Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate.

Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic.

Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid.

Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley.

Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal.

Braised Spiced Lamb Shanks - Recipes


  • Kosher salt and freshly ground black pepper
  • 1 Tbs. curry powder
  • 2 tsp. ground cumin
  • 1 tsp. whole allspice berries, ground in a spice grinder or mortar and pestle
  • 1 ½ tsp. ground cardamom
  • 1 tsp. ground turmeric
  • 4 goat or lamb shanks, about 4 to 4 ½ pounds
  • 2 Tbs. olive oil, plus additional as necessary
  • 2 medium carrots, peeled and cut into 1 ½ inch pieces
  • 2 medium onions, peeled and cut lengthwise into 6 wedges
  • 8 cloves garlic, peeled and smashed with the side of a knife
  • 1 whole habañero chile
  • 1 ½ cups dry red wine
  • 1 cup port
  • 4 cups high-quality, low-sodium bone broth or chicken stock
  • 5 sprigs thyme
  • 1 bay leaf
  • 4 cloves
  • ⅓ cup (lightly packed) chopped cilantro, for serving
  • ⅓ cup (lightly packed) chopped flat-leaf parsley, for serving
  • 3 Tbs. finely sliced chives, for serving


In a small bowl, combine 1 Tbs. plus 1 teaspoon salt, 2 tsp. black pepper, curry powder, cumin, ground allspice berries, cardamom, and turmeric. Place lamb shanks on a plate or baking sheet and sprinkle with spice mix, rubbing with your hands to distribute and coat. Cover and place in refrigerator. Let marinate at least 1 hour and up to 2 days in advance.

Heat a large dutch oven with a tight fitting lid over medium-high heat. Add 2 Tbs. olive oil, swirl to coat, and add lamb shanks. Sear on all sides, in batches if necessary so as not to overcrowd pan, until deeply golden, 5 to 6 minutes per side, about 18 minutes total. Replenish oil between batches as necessary and adjust heat to prevent over-browning.

Remove shanks to a plate and add additional 1 Tbs. olive oil if pan is dry. Add carrots, onion, garlic, and habanero. Season with salt and pepper and sauté stirring occasionally, until vegetables are softened and beginning to turn golden on the edges, about 8 minutes. Add red wine, port, chicken stock, thyme, bay leaf, and cloves, scraping to deglaze and incorporate any brown bits from bottom of pan. Return shanks to pot, nestling them into liquid in as even a layer as possible. Liquid should come nearly to the top of the shanks. If necessary, add water to reach appropriate level. Cover pot and transfer to oven. Braise, basting top of shanks with liquid every 45 minutes, until meat is tender and falling off the bone, about 3 to 3 ½ hours.

Remove shanks from pot and cover to keep warm. If desired, return pot to stovetop and reduce sauce over medium-high heat until reduced to desired consistency. Season to taste sauce and meat with additional salt and pepper.

Divide shanks among shallow serving bowls. Surround with braised vegetables and pan sauce. Serve immediately, topped with cilantro, parsley, and chives.

  • 2 tablespoons oil
  • 3 large lamb shanks (about 2 1/2 pounds)
  • 2 tablespoons coriander seed, freshly ground
  • 2 teaspoons cumin seed, freshly ground
  • 1 teaspoon half-sharp paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 6 allspice berries, freshly ground
  • 5 cardamom pods, freshly ground
  • 5 chiles de arbol
  • 3 3-inch sticks of cinnamon
  • 1 cup low-sodium chicken broth
  • 1 cup dried apricots
  • 1 cup dried plums (prunes)
  • 1/2 cup candied ginger, cut into large chunks
  • 1/2 teaspoon saffron
  • Juice of one or two lemons (or to taste), for serving
  • 2 tablespoons pomegranate molasses (or balsamic vinegar), for serving

Preheat oven to 300°F. Heat a 5-6 quart Dutch oven on medium-high heat for three minutes, then add oil. Meanwhile, salt lamb shanks liberally—two to three teaspoons kosher salt per shank. When oil shimmers, brown shanks in oil, in batches, if necessary, until lightly browned on all sides (you do not need a dark sear for this dish).

Set shanks aside on a plate and add all spices except saffron to pot. Stir frequently to coat with fat until spices become intensely aromatic, 30 seconds to 1 minute. Add chicken broth, scraping browned bits off bottom of pan, then apricots, plums, candied ginger, and saffron. Stir to combine, then arrange lamb shanks in a single layer in bottom of pot.

Cover with a heavy, well-fitted lid (or use a sheet of aluminum foil under the lid) and transfer pot to oven and braise for 3 to 3 1/2 hours, or until shanks are meltingly tender and offer a paring knife no resistance.

Transfer shanks to a serving platter and cover with foil to keep warm. Strain braising liquid and transfer apricots, plums, and candied ginger to serving platter. Let strained liquid sit undisturbed for 10 minutes, then strain fat. Pour over lamb at the table, with a generous squeeze of lemon juice and a light drizzle of pomegranate molasses, to taste.

  • 3 tablespoons olive oil (divided)
  • 1 tablespoon butter
  • 1 large onion (coarsely chopped)
  • 1 rib of celery (coarsely chopped)
  • 1 medium carrot (coarsely chopped)
  • 4 cloves garlic (sliced)
  • 4 lamb shanks
  • Dash of salt and freshly ground black pepper
  • 1 cup dry red wine
  • 3 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 cup beef broth
  • 1/4 cup cider vinegar
  • 4 sprigs of fresh thyme
  • 1 bay leaf

Preheat the oven to 325 F.

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil with 1 tablespoon of butter. Add the chopped onion, celery, and carrot. Cook, stirring until onion is softened.

Add the garlic and cook, stirring, for 2 minutes more. Remove to a large baking pan, roasting pan, or Dutch oven. Add 2 more tablespoons of olive oil to the pan. Sprinkle the lamb shanks with salt and pepper saute over medium heat for about 8 minutes, turning to sear all sides.

Add to the Dutch oven or pan with the chopped vegetables. In the same skillet, deglaze with the red wine. Simmer for 2 minutes.

Add the tomato paste, chicken broth, beef broth, and vinegar. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour over the lamb shanks and add the fresh thyme and bay leaf.

Cover the pan tightly and bake for 1 1/2 hours. Remove the foil or lid and continue baking for 2 to 2 1/2 hours longer, turning the shanks occasionally. The lamb should be very tender.


I promised easy, and easy you shall get. There’s nothing tricky in the steps and nor are there any hard to find ingredients in this, you’ll find everything at everyday supermarkets.

The only step below you might be wondering about is step 5 where the liquid is covered with parchment/baking paper. This is called a cartouche and it’s a cheffy technique of using paper as a lid for slow cooked recipes.

Like a lid, it slows down the rate of liquid evaporation but in addition to this, it encourages the even distribution of heat and stops a skin forming on the surface. It’s used commonly in some cuisines – including Japanese cooking!

It’s an optional step in this recipe that I recommend only if the liquid level doesn’t cover the lamb shanks.

Start Cooking

Prepare the Lamb Shanks

Dredge lamb shanks in flour.

Heat oil in a roasting pan. Add shanks and sear over high heat for about three minutes on each side. Add carrots, shallots, celery, potatoes, tomato paste, cumin, Italian seasoning, salt, and pepper.

Add water or broth. The liquid should come up high but not totally cover the shanks.

Cover and bake for three hours, until shanks are fork tender, turning shanks halfway through the baking time.


  1. Heat oven to 325F
  2. Season the lamb shanks all over with the salt, cinnamon, and chili flakes
  3. In a Dutch oven, heat a glug of neutral oil over medium high heat
  4. Brown all sides of the lamb shanks evenly then remove from the pan
  5. Add the onion and garlic to the pan and reduce the heat to medium low
  6. Sweat the onion and garlic until soft
  7. Add the wine and reduce by half
  8. Add the water, rosemary sprig, and orange zest then nestle the lamb shanks back into the pot
  9. Bring the liquid to a boil over medium high heat
  10. Cover with tinfoil or a tight fitting lid and transfer to the oven
  11. Braise until the lamb is fall-apart tender
  12. Remove from the oven and let cool 15 minutes
  13. Taste the sauce and if it tastes thin, remove the shanks and reduce the sauce until deeply flavorful
  14. Serve either on the bone or remove the meat from the bone and return to the sauce
  15. Pair with parsnip mash and a green salad

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3480 Warren Woods Road
Three Oaks, MI 49128

Coming from Chicago, the farm is accessible from the Union Pier exit off I-94, roughly 90 minutes from the Loop.

We are located 7 miles east of Red Arrow Highway on Warren Woods Road, between Log Cabin Road and Pardee Road.

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