Braised And Roasted Lamb Shank With Gorgonzola Crust Recipe

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Servings: 4


Cost per serving $3.54 view details


  1. Season the shanks generously on all sides with the salt and black pepper.
  2. Place the flour on a large plate. Dredge the shanks in the flour and shake to remove any excess.
  3. Heat a Dutch oven or possibly large, heavy saute/fry pan over high heat. Add in the shanks and sear till well-browned on all sides, about 8 min. Remove the shanks. Add in the onions, carrots, and celery, and cook, stirring, for 4 min. Add in the garlic and cook, stirring, for 1 minute. Add in the wine and cook, stirring, to deglaze the pan. Cook till slightly reduced, about 5 min. Return the shanks to the pot and add in the stock, bay leaves, and rosemary, and bring to a boil. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer till the shanks are tender, about 1 hour and 45 min to 2 hrs, skimming to remove any scum which forms on top.
  4. Preheat the oven to 375 degrees.
  5. Remove from the heat and throw away the bay leaves. Transfer the shanks to a large plate and let rest till cold sufficient to handle. Transfer the braising liquid and vegetables to a medium pot and bring to a boil. Reduce the heat to medium-low and simmer till reduced by 1/3 in volume, about 30 min, skimming the top occasionally to remove any scum. Remove from the heat.
  6. To make the Gorgonzola Crust, combine the bread crumbs, Gorgonzola cheese, egg, thyme, 1/4 tsp. salt, and 1/4 tsp. black pepper in the bowl of a food processor. Pulse several times till the mix resembles wet sand. Transfer to a medium bowl.
  7. Line a baking dish with foil.
  8. When the shanks are cold, coat proportionately with the Dijon mustard. Dredge 1 at a time in the Gorgonzola crust, pressing down to adhere about 1/3 c. of the crust to the meat. Reserve the remaining crust mix. Place the shanks in the prepared baking dish and bake till golden, 20 to 25 min.
  9. Add in the remaining crust mix to the reduced braising liquid and simmer over medium heat for 6 min. Remove from the heat. With a hand-held immersion blender or possibly in batches in a food processor, puree the liquid on high speed. Cover to keep hot till ready to serve, then transfer to a gravy boat or possibly decorative bowl.
  10. Remove the shanks from the oven. Drizzle with the sauce, and pass the remaining sauce at the table. Serve with Rosemary Creamed Potatoes. Serve immediately.
  11. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 618g
Recipe makes 4 servings
Calories 468  
Calories from Fat 131 28%
Total Fat 14.85g 19%
Saturated Fat 4.65g 19%
Trans Fat 0.0g  
Cholesterol 63mg 21%
Sodium 1243mg 52%
Potassium 717mg 20%
Total Carbs 46.26g 12%
Dietary Fiber 5.1g 17%
Sugars 5.85g 4%
Protein 15.2g 24%
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