Braised Lamb Shanks


4 TBSP olive oil

4 12-oz lamb shanks

Salt and pepper to taste

4 shallots

2 large carrots, cut into 2” pieces

2 large celery stalkes, cut into 2” pieces

1 clove garlic, sliced

8 Prunes

2 TBSP rice vinegar or white wine vinegar

3 cup Prune Juice

3 cup low sodium chicken stock

1 TBSP Chinese Five Spice

1 TBSP cayenne pepper

1 TBSP Star Anise

4 TBSP black, white or mixed sesame seeds

Fresh mint to garnish

Fresh cilantro to garnish


In a oven proof pot, heat olive oil over medium high heat.

Season Lamb with salt and pepper, then brown in olive oil on all sides, for 5 to 7 minutes, remove to a platter and set aside.

Add onions, carrots, celery, garlic and Prunes and saute for 5 minutes.

Deglaze with vinegar, then add Prune Juice and chicken stock, then return Lamb to the pot.

Season with salt, pepper, Chinese Five Spice, cayenne pepper and Star Anise, then cover and put into your oven.

Braise in the oven for 2 to 2.5 hours, checking every 30 minutes.

The meat should be tender and falling off the bone, but not dry.

Serve Lamb shanks with your favorite greens and mashed potatoes. Top Lamb with sesame seeds, torn pieces of fresh mint, cilantro and a squeeze of lime juice. Enjoy!
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