Braised Lamb Shanks
The executive chef from "Baltaire" restaurant, Travis Strickland is cooking a delicious dish.


  • 4 lamb shanks
  • ¼ cup blended oil
  • 1 medium onion, diced ½”
  • 2 medium carrots, peeled, diced ½”
  • 1 celery stalk, diced ½”
  • 3 garlic cloves lightly smashed
  • 3 tbsp tomato paste
  • ½ cup red wine
  • 2.5 qts chicken stock (or enough to cover)
  • 1 bouquet garni
  • ¼ cup dried apricots, diced ½”
  • salt and pepper to taste

Lamb Shanks with Roasted Red Pepper Stew - Home & Family


1) In a medium dutch oven style pan, heat oil until just smoking

2) Season lamb shanks with salt and pepper and sear until well browned on all sides

3) Remove lamb shanks from pan and set aside

4) Lower heat to medium and begin to lightly saute and caramelize the onions, celery, and carrots

5) Add garlic cloves and toast briefly until fragrant

6) Add tomato paste and caramelize for appx 30-45 seconds

7) Deglaze with red wine

8) Reduce wine by ½ then add remaining ingredients and bring to a simmer

9) Add lamb shanks along with any residual juice that’s collected on the plate and cover

10) Braise in a 350 degree oven for 2-2.5 hours or until tender and meat has pulled away from the bone

11) Once tender remove lamb shanks, and keep warm

12) Pour the liquid through a fine mesh strainer or chinois

13) Reduce the liquid to a light sauce consistency and taste for seasoning

14) Serve warm lamb shanks and top with some of the sauce

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