Lamb Shanks


  • Lamb Shank
  • 1lb quartered white or baby bello mushrooms
  • 1 large portabella mushroom with insides removed
  • 1 onion chopped
  • 3 stalks of celery diced
  • 2 carrots peeled and large chopped
  • 4 garlic cloves
  • 1/2 C tomato paste (MS’ers should replace with pumpkin or something non tomato based)
  • 1/2 C Olive Oil
  • 1 C red wine
  • 2 C water
  • salt and pepper
  • kitchen twine
  • 2 bay leaves
  • 2tbl fresh thyme


Trim the silver skin off the shank, Tie the kitchen twine around the shank to help it hold its shape while roasting, using a large saute or roasting pan add the oil and bring the pan to almost smoking, sear the lamb on all sides making sure to have a crust all around the meat, remove the shank from the pan saving the juices, add the veg and saute until they have a crispy outer edge, add the water wine and tomato paste to the pan until mixed throughout. Put the shank back in and make sure it is covered in the broth. Cover the pan and roast at 325 until the meat is falling off the bone (about 2 hours). Remove the string and reduce the broth on the stove top until it thickens. Adjust the broth with salt and pepper if needed.