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Braised Lamb Shank provencal lamb shanks #TastesofProvence @CocoaandLavender

Provençal Braised Lamb Shank

A delicious slow roasted braised lamb stew with fresh herbs and sweet Hungarian paprika, served over mashed potatoes or creamy polenta.
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Main Dish
Cuisine French, Provencal
Servings 4 people


  • 1/2 cup Flour
  • 1 tbsp sweet Hungarian paprika
  • 4 Lamb shanks about 1 1/4 to 1 1/2 pounds each
  • to taste sea salt and freshly ground pepper
  • 1 large Onion diced
  • 2 Carrots peeled and diced
  • 2 ribs Celery diced
  • 1 cup White Wine
  • 2 cups crushed tomatoes divided
  • zest of 1 orange
  • zest of 1 lemon
  • 2 sprigs fresh tyme
  • 1 sprig Fresh rosemary
  • 3 fresh Bay Leaves
  • 2 cups Chicken stock
  • 1/2 cup oil-cured olives pitted and halved


  • Preheat oven to 350°F.
  • Mix flour and paprika on a large, flat plate.
  • Season lamb shanks generously with sea salt and freshly ground black pepper.
  • Dredge lamb shanks in flour-paprika and set on a plate.
  • Heat 3 tablespoons of the olive oil over medium-high heat in a large paella or other frying pan with a tight-fitting ovenproof cover.
  • When the oil is shimmering and easily coats the bottom of the pan, add the shanks and brown on each side until golden - about 3-5 minutes per side.
  • Remove shanks from the pan and set aside on a plate.
  • Add the mirepoix - onions, carrot, and celery - and sauté for about 5 minutes to soften the vegetables.
  • Add wine, 1 cup crushed tomatoes, and citrus zests to the pan. Stir, and bring to a simmer; cook about 5 minutes, until somewhat thickened.
  • Meanwhile, tie together thyme sprigs, rosemary and bay leaves to make a bouquet garni.
    Bouquet garni @Cocoaandlavender
  • Add to the pan along with the stock. Stir, and bring to a simmer.
  • Add lamb shanks, cover the pan, and place in the oven. Braise (covered) for about 3 hours, turning shanks every half hour, until lamb is completely tender.
  • After 2 1/2 hours, add the pitted olives.
  • After the three hours, remove lamb shanks to a warmed plate and cover with foil.
  • Remove bouquet garni and discard.
  • Bring pan with sauce to a simmer. Skim off as much fat as possible.
  • Add remaining 1 cup crushed tomatoes and reduce heat until sauce thickens.
  • Serve lamb shanks on polenta or mashed potatoes with a good helping of the sauce on top.
  • Serve immediately.


Note: In France, ask your butcher for becquets d'agneau (also known as souris d'agneau)
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