Braised Lamb Shank in Red Wine

by Cindy Yanasha Angulo in , ,

The days are getting warmer in New York City but we're still getting chilly nights!  Try this decadent and delicious meal to warm you up!  It's hearty, savory, and the meat is fork-tender!  Enjoy with a warm french baguette or vegetables, potatoes, whatever you crave!


Time: 3 hours


  • 1 lamb shank
  • 1.5 tablespoons of the following: ground cumin, chilli powder, salt, and black pepper
  • 1 cup dry red wine (Merlot)
  • 1.5 cups chicken broth (unsalted)
  • 3-4 asparagus roots (can use celery stalks or carrots)
  • 1/4 cup all purpose flour


  1. Heat a large pot (that can fit the whole shank laying down) to medium-high heat.  Don't add any oils if there's fat still on the shank.
  2. Place the lamb shank in the pot and let the fat melt off of it, searing all sides so it browns.  Use tongs to turn it.
  3. Sprinkle the dry seasonings on top, coating all sides (again use the tongs). 
  4. Pour the red wine over the shank, then the chicken broth.  
  5. Cut the asparagus into smaller pieces and place them in the pot around the shank.  
  6. Bring to a simmer.   If the liquid doesn't completely cover the shank, you can add some water. 
  7. Cover and let simmer for at least 2 hours.  
  8. After the lamb meat is fork-tender, remove it with tongs and set it aside.  
  9. Bring the liquid to a boil and slowly add 1/4 cup flour while whisking, so it doesn't clump.   This will help thicken your liquid into a sauce.  This will take about 15- 20 mins.
  10. Pour the sauce over the braised lamb meat, dip the baguette in the sauce, and enjoy!!