Braised Lamb Shanks

  • Lamb
  • by ADMIN
  • on MAY 25, 2007
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   By Jim White, Casa Vieja

Exuberant chef and local radio/TV celebrity Jim White presides over Casa
Vieja in charming Corrales, New Mexico. Chef White creates what he calls
“progressive regional” cuisine, inspired by generations of New Mexico cooks
and personal family recipes. Casa Vieja is a 300-year old example of
Spanish Colonial architecture and a dramatic backdrop for White’s
ever-changing regional dishes. Built near the time of the founding of
Albuquerque, the old house allegedly hosts a ghost or two.



Petite Sirah is a perfect wine to enjoy with this Braised Lamb Shank recipe. View our Wine Editor, Thom Elkjer, Petite Sirah winepicks here>>>

Jim White’s Casa Vieja
4541 Corrales Rd.
Corrales, NM 87048

Braised Lamb Shanks
Chef Jim White

  • 6-8 lamb shanks 1 Tbs. butter
  • 3 large minced garlic cloves
  • 2 cups Petite Sirah or other full-flavored red wine
  • 2 carrots, diced
  • 1 large onion, finely diced
  • 4 stalks celery, finely diced 
  • 2 cups tomatoes, finely diced
  • 4 cups beef stock
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 Tbs. Worcestershire Sauce
  • 1 Tbs. A-1 Sauce

Sear shanks on grill long enough to get a smoky flavor. In a large ovenproof dish, melt the butter and sauté the garlic just until you can smell the it. Add carrots, onions, and celery and sauté until  glazed. Add the red wine and all other ingredients and bring to a simmer. Cover and bake for 2-1/2 hours.

Then, in a sauté pan heat:

  • 2 Tbs. butter
  • 2 carrots, diced
  • 1 onion, diced
  • 4 stalks celery, diced
  • 4 cups sliced mushrooms
Sauté until well glazed and add to already braised shanks. Stir well, cover
and put in the oven for an additional 1/2 hour.

Serves Two




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