Citrus-Braised Lamb Shanks


Tender braised lamb shanks in a tangy citrus sauce... this is comfort food at its finest! Enjoy Chef Jonathan Collins' dinner party worthy main with his brown butter mash and wilted greens with edamame.

Citrus-Braised Lamb Shanks


4 lamb shanks
1 carrot, peeled and diced
1 yellow onion, peeled and diced
2 stalks celery, diced
1 leek, white only, diced
1 orange, zest and juice
1 lemon, zest and juice
1 lime, zest and juice
4 cloves garlic
5 sprigs fresh thyme
1 tbsp tomato paste
2 cups white wine
2-3 cups chicken or beef stock
3 tbsp extra virgin olive oil
to taste kosher salt and freshly ground black pepper


  1. Heat olive oil in cast iron pan or heavy bottom pot over medium-high heat.
  2. Season lamb with salt and pepper. Sauté on all sides until golden brown, remove from pot and reserve.
  3. To same pot, add carrot, onion, celery, garlic and leek to pot, season with salt and pepper. Sauté vegetables until tender and golden brown. Add tomato paste, sauté until browned.
  4. Deglaze the pot with wine, scraping the bottom to release any well-developed flavor from the lamb and vegetables.
  5. Add stock, lemon, lime zest and juice, bay leaves, thyme and season with salt and pepper.
  6. Return the shanks to the pot, cover and braise at 250°F for 2-3 hours, turning occasionally until tender.
  7. Remove the shanks, cover and rest, remove bay leaves, heat the sauce to reduce to desired consistency.
  8. Finish with orange zest and juice, serve with vegetables and pan sauce.

Yield: 4 servings


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