Braised Lamb Shanks with Mustard

Name: Braised Lamb Shanks with Mustard
Prep time: 20 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces lamb shanks (about 1 kg total); 1 tbsp olive oil; 2 tsp salt; 1 tsp black pepper (freshly ground); 2 tbsp Dijon mustard; 1 cup chicken broth; 1 cup dry white wine; 2 tbsp butter (unsalted); 1 medium onion (finely chopped); 3 cloves garlic (minced); 1 tsp thyme (dried); 1 tsp rosemary (dried)

210 min 4 servings Medium

All Recipes

Braised Lamb Shanks with Mustard

Tender braised lamb shanks infused with a rich mustard sauce, perfect for a comforting meal.

Prep

20 min

Cook

180 min

Total

210 min

Servings

Difficulty

Medium

Braised lamb shanks with mustard offer a delightful combination of tender meat and a tangy, rich sauce. This dish is a staple in French cuisine, known for its simplicity and depth of flavour. Perfect for a hearty dinner, this recipe transforms the humble lamb shank into a gourmet experience. The slow braising process allows the meat to absorb the mustard's piquancy, resulting in a dish that's both comforting and sophisticated.

Ingredients

Servings

Lamb Shanks

Mustard Sauce

Instructions

Prepare the lamb shanks

Season the lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, about 8 minutes in total.

Pro tip: Browning the shanks enhances their flavour and adds depth to the sauce.

Prepare the mustard sauce

Remove the lamb shanks and set aside. In the same pot, add butter and sauté the onion until translucent, about 5 minutes. Add garlic and cook for another minute.

Pro tip: Do not burn the garlic; it will turn bitter.

Deglaze the pot

Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Allow the wine to reduce by half, about 5 minutes.

Pro tip: Reducing the wine concentrates its flavour.

Combine ingredients

Add chicken broth, Dijon mustard, thyme, and rosemary to the pot. Stir well to combine.

Pro tip: Ensure the mustard is fully incorporated into the liquid.

Braise the lamb shanks

Return the lamb shanks to the pot, submerging them in the sauce. Cover with the lid and transfer to a preheated oven at 350°F (175°C). Braise for 2.5 to 3 hours until the meat is tender and falls off the bone.

Pro tip: Check the shanks periodically and add more broth if necessary.

Rest and serve

Remove the pot from the oven and let the shanks rest for 10 minutes. Serve with the sauce spooned over the top.

Pro tip: Resting allows the juices to redistribute, resulting in more tender meat.

💡

Tips & Tricks

<ul><li>Use a heavy-bottomed Dutch oven for even cooking.</li><li>Choose fresh, high-quality lamb shanks for the best flavour.</li><li>Let the shanks rest after cooking to enhance tenderness.</li><li>Pair with mashed potatoes or crusty bread for a complete meal.</li></ul>

Serving Suggestions

Serve these braised lamb shanks with creamy mashed potatoes or a crusty baguette to soak up the delicious sauce. For a balanced meal, add a side of steamed green beans or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain the tenderness of the lamb.