Fall-Apart Lamb Shanks Braised with Mustard and Mint

Fall-Apart Lamb Shanks Braised with Mustard and Mint



  • 2 tbsps olive oil
  • 4 lamb shanks (3 pounds)
  • kosher salt
  • black pepper
  • 2 shallots (minced about 3 tablespoons)
  • 4 cloves clove garlic (minced about 4 teaspoons)
  • 1 cup dry white wine
  • 2 cups beef broth (canned or homemade chicken)
  • 2 tbsps worcestershire sauce
  • 2 tbsps mustard (grain)
  • 1 bunch fresh mint (left on the stem divided)
Total Time
25 min


1. Preheat the oven to 350°F. In a braising pan or Dutch oven, heat the olive oil over high heat until smoking. Season the lamb with salt and pepper and sear until brown on all sides, about 8 minutes total. Add the shallots and garlic, and stir into the oil until fragrant, about 15 seconds. Immediately add the wine, and boil for 1 minute. Add the broth, Worcestershire sauce, and mustard. Stir with a wooden spoon, scraping up any browned bits from the botton of the pan. Cover the top of the ingredients with the half of fresh mint, and cover the pot. Transfer to oven and cook until the meat is falling off the bone, 2 to 2 1/2 hours.

2. Carefully remove shanks with tongs and set on serving platter. Simmer sauce on stovetop until reduced to about 1 1/2 cups. Skim off fat with a large spoon or ladle. Season to taste with more salt and pepper. Roughly chop remaining mint. Serve lamb ladled with sauce and sprinkled with mint.

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Nutrition Facts

Amount Per Serving
Calories 560 Calories from Fat 290
% Daily Value *
Total Fat 32g 49%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 1700mg 71%
Potassium 840mg 24%
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 2g
Protein 40g
Vitamin A 20%
Vitamin C 15%
Calcium 10%
Iron 35%


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