Braised Lamb Shanks with Garlic-Herb Stuffing – Good Grit Magazine

by Stephen DeVries

This shot ended up running online only for Good Grit Magazine so I defiantly wanted to share it and the recipe (developed and styled by Nathan Carrabba) with you guys…seriously, you’re going to want to try this one!


Lamb shanks:

  • 4 lamb shanks, fat trimmed
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 2 yellow onions, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 cups red wine
  • 1 cup beef stock
  • 2 sprigs each fresh rosemary, sage and thyme
  • 4 garlic cloves, crushed
  • 2 bay leafs

Garlic-Herb Stuffing:

  • 7 tablespoons unsalted butter, divided
  • 1 loaf rustic Italian bread, cut into 1/2-inch cubes (about 9 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 8-oz package sliced cremini mushrooms
  • 3 tbsp roasted garlic cloves (from olive bar)
  • 2 cups homemade or low-sodium store-bought chicken stock
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • 1 Tbsp each thyme, sage and rosemary

1. Preheat an oven to 350ºF.

2. Season the lamb shanks with salt and pepper. Heat a large Dutch oven medium-high heat for 4-5 minutes, until very hot. Working in batches if needed, brown the shanks on all sides, about 7 minutes. Remove shanks and set aside.

3. Add the onion, celery and carrot and bay leafs to the pan and cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes. Add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the stock, rosemary, thyme, sage, and garlic and shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours.

4. Skim the excess fat off the top and discard. Remove the bay leaf from the cooking liquid. Using an immersion blender, puree the braising liquid. Season the sauce with salt and pepper. Keep shanks warm while you prepare the stuffing.

5. To begin stuffing, melt 5 tablespoons butter, ¼ tsp salt and ½ tsp pepper in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Set toasted bread aside in a large bowl.

Heat 2 tablespoons butter in a large skillet over medium heat until butter has melted. Add celery, onions, mushrooms, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes. Add chicken broth and boil for 1 minute.

7 Add the vegetables mixture and herbs to the large bowl. Toss the mixture to combine making sure all the bread has been moistened.

8. Bake for 375 degrees for about 35-40 minutes or until browned. Let cool slightly and serve with lamb shanks.