Tender lamb, on the bone, braised in a super savory sauce until it just falls apart. The whole grain mustard adds a gently sweet spice, and the fresh mint adds such a surprising depth and lift of flavor that, of course, pairs so perfectly with ham. I made this as our Sunday night roast for Mr. English this week and he didn't even look up until his plate was wiped clean with a slice of Poilâne bread. Seriously recommended for domestic bliss.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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Fall-Apart Lamb Shanks Braised with Mustard and Mint
About This Recipe
|Active time:||15 minutes|
|Total time:||2 hours and 15 minutes|
|This recipe appears in:||French in a Flash: Fall-Apart Lamb Braised with Mustard and Mint|
- 2 tablespoons olive oil
- 4 lamb shanks (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 2 medium shallots, minced (about 3 tablespoons)
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 cup dry white wine
- 2 cups low-sodium canned or homemade chicken or beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons whole grain mustard
- 1 bunch fresh mint, left on the stem, divided
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.
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.