Lamb Shanks with Verjuice

Tender, fall-off-the-bone lamb shanks are elevated to gourmet status in this exquisite recipe for Lamb Shanks with Verjuice. The dish combines the natural richness of braised lamb with the delicate tang of verjuice, creating a deeply flavorful and aromatic sauce. Slow-cooked with garden-fresh rosemary, thyme, and bay leaves, alongside a medley of carrots, celery, and onion, this hearty one-pot meal is the epitome of comfort. The verjuice, a unique ingredient pressed from young grapes, adds a gentle acidity that brightens the dish without overpowering the robust flavors. Perfect for a cozy dinner, it pairs beautifully with creamy mashed potatoes, fluffy couscous, or crusty artisan bread. With simple prep and slow oven braising, this recipe rewards patience with an unforgettable dining experience. Keywords: lamb shanks, verjuice, slow-cooked, braised lamb, comfort food recipe, easy one-pot meal, elegant dinner ideas.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 lamb shanks
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrot, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 250 ml verjuice
• 500 ml chicken or beef stock
• 2 tablespoons tomato paste
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Heat 2 tablespoons of olive oil in a large heavy-based ovenproof pot over medium-high heat.

Step 3

Season the lamb shanks with salt and pepper, then sear them in the pot until browned on all sides. Work in batches if necessary. Set the lamb shanks aside on a plate.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.

Step 5

Sauté the onion, carrots, and celery until softened, about 5 minutes.

Step 6

Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 7

Stir in the tomato paste and cook for 2 minutes to develop its flavor.

Step 8

Pour in the verjuice and scrape the bottom of the pot to deglaze and release any caramelized bits.

Step 9

Add the stock, rosemary, thyme, and bay leaves. Stir to combine.

Step 10

Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

Step 11

Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.

Step 12

Cook for 2.5 to 3 hours, turning the shanks halfway through, until the meat is tender and falls off the bone.

Step 13

Remove the pot from the oven and skim any excess fat from the surface of the sauce.

Step 14

Taste and adjust seasoning with additional salt and pepper if needed.

Step 15

Serve the lamb shanks with the sauce spooned over the top, accompanied by mashed potatoes, couscous, or crusty bread.

Nutrition Facts

Serving size	(2558.7g)

Amount per serving	% Daily Value*
Calories	1674.7

Total Fat 100.3g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 420mg	0%
Sodium 4914.8mg	0%
Total Carbohydrate 61.7g	0%
Dietary Fiber 13.9g	0%
Total Sugars 32.3g
Protein 122.8g	0%

Vitamin D 0IU	0%
Calcium 400.9mg	0%
Iron 18.2mg	0%
Potassium 3555.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 29.9%

Carbs: 15.0%