lamb shanks

What You'll Need:

  • 6 lamb shanks
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons of ras el hanout, or your favorite spice blend
  • 2 tablespoons oil
  • 4 tablespoons butter, divided
  • 1 onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cup beef broth (use low sodium if you purchase from the grocery)
  • 1 (15 oz) can crushed tomatoes
  • 2 sprigs rosemary
  • 2 c. red wine
  • Grits for serving, for serving
  • Rhubarb relish, for garnish


Preheat oven to 325° F. Season lamb shanks with salt and pepper. Dust thoroughly with spice mixture on all sides. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.

In the pot, melt 2 tablespoons butter over medium heat. Add onion, celery, and carrots and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.

Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 to 2.5 hours, or until fork tender. Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.

Return pot to stove over medium heat. Add wine and bring to a boil. Reduce eat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter. Serve lamb with grits and spoon sauce on top. Spoon relish on as a garnish.