Entree: Ireland – Ulster / Northern Border – Lamb Shanks with Mint Sauce (Slow-braised bone-in lamb shanks finished with a traditional tangy mint sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 5 min

Total 2 hrs 55 min

Ingredients

- 4 bone-in lamb shanks, approx. 1 lb (450 g) each
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil or vegetable oil
- 1/4 cup (30 g) all-purpose flour
- 2 medium onions, roughly chopped, about 10 oz (280 g)
- 2 carrots, peeled and chopped, about 6 oz (170 g)
- 2 celery stalks, chopped, about 4 oz (115 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine (or extra stock)
- 3 cups (720 ml) beef or lamb stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) unsalted butter (optional, for finish)
- For the mint sauce:
  - 1 cup (25 g) fresh mint leaves, finely chopped
  - 2 tbsp (25 g) granulated sugar
  - 1/3 cup (80 ml) malt vinegar or white wine vinegar
  - 1 tbsp (15 ml) hot water
  - Pinch of salt
  - 1 tsp (5 ml) lemon juice (optional)

Instructions

1. Pat lamb shanks dry and season with salt and pepper. Lightly dredge in flour, shaking off excess.
2. Heat oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the shanks in batches, about 4–5 minutes per side, until well browned. Transfer to a plate.
3. Reduce heat to medium. Add chopped onions, carrots, and celery to the pot and cook 6–8 minutes until softened and beginning to caramelize. Add garlic and tomato paste and cook 1–2 minutes, stirring to combine.
4. Pour in the red wine to deglaze, scraping up browned bits from the bottom; reduce by half, about 3–5 minutes.
5. Return the lamb shanks to the pot. Add stock, bay leaves, thyme, rosemary, and Worcestershire sauce. The liquid should come about halfway up the shanks; add a bit more stock or water if needed.
6. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven and braise 2 to 2 1/2 hours, or until the meat is very tender and pulling away from the bone. Alternatively, simmer gently on the stovetop for the same time.
7. Remove shanks to a platter and strain braising liquid into a saucepan. Skim fat, then reduce over medium heat until sauce is slightly thickened. Stir in butter if using and adjust seasoning with salt and pepper.
8. Meanwhile make the mint sauce: dissolve the sugar in the hot water, stir in the chopped mint, vinegar, pinch of salt, and lemon juice if using. Taste and adjust sugar or vinegar to achieve a bright sweet-tangy balance.
9. Serve lamb shanks spooned with the reduced braising sauce and a generous spoonful of mint sauce alongside. Garnish with extra mint if desired.