Spring Hill Ranch Lemon-Mint Braised Lamb Shanks

Wiley P


Since we raise our own beef, Sis and I rarely have lamb. We learned to love it in our youth, though. In northern Nevada, where we both spent many years, lamb is a way of life with our Basque friends. Lamb shanks are some of our favorite cuts. We just got a batch of them from some friends in Colorado, and they had been cut into 1" sections, something a bit unusual for us. I know the Chinese often like to chop their chicken pieces, but haven't seen it done with shanks. I really enjoyed using them in a braising recipe like this, though, and they were much easier to deal with on the plate, too.


☆☆☆☆☆ 0 votes

30 Min
2 Hr


  • 3-4 lb
    lamb shanks (about 4-6), trimmed of excess fat and membrane, chopped into about 1" pieces
  • 3 Tbsp
    all purpose flour
  • 2 tsp
    kosher salt (or 1 teaspoon table salt)
  • 2 tsp
    freshly ground black pepper
  • 2 Tbsp
    vegetable or canola oil
  • 1 medium
    white or yellow onion, chopped
  • 3 medium
    carrots, peeled and cut into 1-inch segments
  • 1/2 c
    coarsely chopped fresh parsley (or 1/4 cup dried parsley flakes)
  • 4 clove
    garlic, minced
  • 2 Tbsp
    tomato paste (low sodium preferred)
  • zest
    of 1 lemon (reserved for later in the recipe)
  • 1
    lemon (the zested one), cut into quarters
  • 2 Tbsp
    minced fresh mint (or 1 tablespoons lightly crushed dried mint leaves), divided
  • healthy pinch
    kosher salt (or a light pinch of table salt)
  • 2 c
    dry white wine
  • 3 c
    low sodium chicken broth
  • 1 tsp
    freshly coarse ground black pepper

How to Make Spring Hill Ranch Lemon-Mint Braised Lamb Shanks


  1. Note: You can use whole lamb shanks in this recipe if you want. Serve these on a bed of mashed potatoes or some noodles, or with a side of mixed vegetables.
  2. Adjust an oven rack to the center position and preheat the oven to 350°.
  3. In a large bowl, sprinkle the shank pieces with the flour, salt and pepper, tossing them to coat.
  4. In a large skillet over medium-high heat, heat the oil. In batches, brown the shank pieces on all sides, returning them to the bowl as you start additional batches.
  5. Once all the shank pieces are browned, drain off all but 2 Tablespoons of the drippings and return the skillet to the heat. Add the onion, carrots, parsley, garlic, tomato paste, quartered lemon, 1 Tablespoon of the mint and a pinch of salt to the pan. Stir/Sauté for 3-4 minutes to slightly soften the vegetables. Add the wine and chicken broth to the pan. Stir to loosen and browned bits from the pan. Bring the liquid to a simmer and then transfer the vegetables and liquid to a deep braising pan. Add the lamb shank pieces to the braising pan, ensuring they are all covered by the liquid.
  6. Cover the pan and place it in your preheated oven. Braise for 1-1/2 hours. Remove the lid and continue braising until the meat is fall-off-the-bone tender, about another 1/2 hour. Remove the pan from the oven and allow it to sit for 15 minutes.
  7. Skim off any excess fat. Add the reserved lemon zest and the remaining Tablespoons of mint. Stir and adjust the seasonings as needed. Serve.

Printable Recipe Card

About Spring Hill Ranch Lemon-Mint Braised Lamb Shanks

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American

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