Lamb Shanks Provençal


Lamb Shanks Provençal

Course Main Dish
Cuisine French
Keyword Recipe
Servings 2
Author Daniel


  • 2 lamb shanks
  • 3 shallots peeled & minced
  • 1/2 medium fresh fennel sliced thin
  • 1 carrot peeled sliced thick
  • 1 stalk celery sliced thick
  • 1 cup dry red wine
  • 1 quart vegetable stock recommend low sodium
  • 1 cube beef bouillon
  • 3 tablespoons olive oil
  • 1 sprig thyme
  • 1 leaf bay laurel
  • 2 cloves garlic peeled & minced
  • Salt and pepper to taste


  • Season the shanks with salt & pepper on all sides, set aside.
  • Add oil to a large, deep sauté pan or enameled iron pot over high heat. Sear shanks on all sides until well brown, set aside.
  • Lower heat, add thyme, bay laurel, carrot, shallots, fennel and garlic. Sauté until tender (but not done all the way).
  • Deglaze with red wine and veggie stock. Add beef bouillon cube. Stir.
  • Return the shanks to the pan. Make sure there is enough liquid to cover half or more of the shanks. Cover. Bring back to a boil.
  • Place in a 450 F oven. Braise for about 2 hours until very tender.
  • Remove shanks and set aside.
  • Strain the braising stock and put it back in the pan. Let it reduce until it thickens. (Alternately, puree stock and veggies or run through a food mill.) Adjust seasoning
  • Spoon Toasted Orzo with Lemon onto plate and add Ratatouille next to it. Place Lamb shank on Ratatouille and spoon stock overall.

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