Lamb Shank with Rosemary

Spring, Summer and early Fall

A few years ago when attending a business lunch in Paris (the things we have to endure in life…) we were overwhelmed by the menu. We quickly decided to go for Lamb and told the waiter in our very best French we would like to taste their Souris d’agneau au vin rouge et aux herbes, although not exactly knowing what a Souris might be. So during that lunch we discovered the joys of Lamb Shank.
Most recipes recommend preparing lamb shank in a hot oven (200 °C or so). That’s actually not the best way to do it. Lamb shank requires more attention and basting than expected.

Lamb shank has a generous amount of fat and the structure is ideal for slow cooking. The first option is to colour the lamb shank in a skillet and then wrap the shank in aluminium foil (with lots of herbs and garlic) and then slow cook it for hours on a low temperature.
Our preferred option is to use a pressure cooker. Within 45 minutes your lamb shank will be perfectly cooked, tender and moist.

We would suggest drinking a glass of Syrah (or Shiraz) with the lamb shank. The Syrah is hearty and spicy; it is intense and has the right tannins.

Remember to use the same wine for cooking the lamb!

Here is what you need:

  • 2 Lamb Shanks (with fat, please!)
  • 2 Shallots
  • 2 Garlic Gloves
  • Butter
  • Olive Oil
  • Bouquet Garni
    • Bay Leaf
    • Chives
    • Parsley
    • Thyme
    • Rosemary (and 2 extra sprigs)
  • Red Wine
  • Garlic
  • Water
  • Black Pepper

Start by colouring the lamb shanks in the butter and olive oil. Transfer to a plate and now gently fry the shopped shallot and garlic. When ready add the red wine and some water, depending on your taste. Add the generous bouquet garni and some cooked garlic. Transfer the lamb shanks back to the pan and close the pressure cooker. Cook for 30 – 45 minutes depending on the size. When done, check the sauce, maybe reduce it a bit and serve the shanks with a classic branch of rosemary. Serve with Brussels sprouts and some bread.