When Executive Chef Kevin Hermann makes a lamb dinner, he goes all out. He combines Burgundy-braised lamb shanks with fresh roasted vegetables tossed in a homemade gribiche dressing. Each element balances the others with a variety of flavors and textures. It all leaves you with a bite that’s juicy, savory, tender, and keeps you coming back for more. Plus, many of the ingredients in this braised lamb shank dinner are perfect for embracing and welcoming the spring season.

What Is Gribiche Dressing?

Gribiche is a classic French cold sauce made with cooked eggs. The yolks blend with mustard (Dijon, in this case) and olive oil, while the chopped whites add texture. Most versions use hard-boiled eggs, but this recipe uses soft-boiled eggs for an especially creamy, rich dressing. Capers, tarragon, lemon, chives, parsley, and shallot make this dish tangy, savory, and herbaceous all at once.

Why Are Lamb Shanks Perfect for Braising?

Lamb shanks come from the lower leg, a hard-working muscle wrapped in connective tissue. Cooked quickly, they’re tough. Braised low and slow, however, and that collagen melts into the sauce, leaving meat that slides off the bone and a silky, full-bodied gravy. Ask your butcher for shanks of similar size so they cook evenly.

Why Roast Lamb Shanks Before Braising?

Instead of searing the shanks in a pan, Chef Hermann roasts them in a 450°F oven. It’s a hands-off way to brown all four shanks at once without crowding or spattering. The drippings then go into the pot to caramelize the onions, carrots, and celery, building deep flavor for the braising liquid.

What Wine Should You Use for Braised Lamb Shanks?

Red Burgundy is made from Pinot Noir grapes grown in the Burgundy region of France. Its bright acidity and earthy red fruit give the sauce depth without heaviness. You don’t need an expensive bottle: an affordable Bourgogne Rouge or a domestic Pinot Noir works well. Avoid “cooking wine,” which is salted and lacks flavor.

Can You Braise Lamb Shanks in a Slow Cooker?

Yes. Roast the shanks and build the braising liquid as directed, then transfer the shanks to a large slow cooker and add just enough liquid to cover. Cook on low for 7 to 8 hours, until the meat is falling off the bone. Strain and reduce the sauce on the stovetop.

How Do You Know When Braised Lamb Shanks Are Done?

The meat should be fork-tender and pull away from the bone. If it resists, give it another 15-30 minutes uncovered. Once the shanks are done, strain the braising liquid and reduce it by two-thirds, skimming the fat as it cooks, until it is glossy and concentrated.

How Do You Roast Beets and Sweet Potatoes?

Roast them on separate trays so the beets don’t stain the sweet potatoes pink. Cut both into even, medium dice so they cook at the same rate, toss generously with olive oil, salt, and pepper, and spread them in a single layer. Don’t crowd the pan, or they will steam, not brown.

Can You Make Braised Lamb Shanks Ahead of Time?

Yes, and they’re even better the next day. Cool the shanks in their sauce and refrigerate for up to three days; the fat will solidify on top, making it easy to remove. Reheat, covered, in a 300°F oven until hot. The gribiche keeps for up to five days in the refrigerator.

What Should You Serve With Braised Lamb Shanks?

The roasted beets, sweet potatoes, and asparagus make this a complete meal, but creamy polenta, mashed potatoes, or crusty bread are all welcome for soaking up the sauce. Out of asparagus season, substitute green beans or broccolini.

What Other Lamb Recipes Can You Make?

See how Chef Hermann served this dinner at TABLE Pro Studios in A Lamb Feast with Kevin Hermann and Camila Alarcón Cordón, then try his Grilled Lamb Scottadito.

For more slow-cooked comfort, make Persian Lamb and Kidney Bean Stew or Irish Stew With Lamb and Curry. Entertaining? Start with Lamb Croquettes or Lamb Lettuce Cups.

Burgundy Braised Lamb Shanks With Roasted Vegetables and Gribiche

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• Author: Kevin Hermann
• Total Time: 5 hours 50 minutes
• Yield: 4 servings 1x

Print Recipe

Description

Lamb shanks slow-braised in red Burgundy and stock until fork-tender, served with roasted beets, sweet potatoes, and asparagus and a bright herb-and-egg gribiche dressing.

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Ingredients

Scale 1x2x3x

For the lamb shanks:

• 4 lamb shanks (9–11 oz each)
• ¼ cup olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp chopped rosemary
• 2 Spanish onions, cut into large chunks
• 2 carrots, cut into large chunks
• 4 celery ribs, cut into large chunks
• 1 head garlic, split in half crosswise
• 1 bay leaf
• 1 cup fresh thyme sprigs
• 1 tbsp black peppercorns
• 2 qt red Burgundy wine
• 4 qt beef or chicken stock

For the roasted vegetables:

• 3 red beets, peeled, medium dice
• 3 sweet potatoes, peeled, medium dice
• 10 tbsp (about ⅔ cup) olive oil, divided
• 8–12 asparagus spears, trimmed
• 1 tbsp salt
• 1 tbsp black pepper

For the gribiche dressing:

• 4 eggs
• 2 tbsp minced shallot
• ¼ cup capers, finely chopped
• ¼ cup parsley, finely chopped
• 1 tbsp tarragon, finely chopped
• 2 tbsp chives, finely chopped
• 1½ tsp Dijon mustard
• 2 lemons, zested and juiced
• ½ cup olive oil

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Instructions

For the lamb shanks:

1. Preheat oven to 450°F. Toss the lamb shanks with olive oil, salt, pepper, and rosemary. Arrange on a rimmed baking tray and roast for 25 minutes. Set the shanks aside and reserve the drippings.
2. Reduce the oven temperature to 300°F.
3. In a large heavy-bottomed pot over high heat, combine the onions, carrots, and celery with the reserved drippings. Cook, stirring occasionally, until deeply caramelized.
4. Add the garlic, bay leaf, peppercorns, thyme, and wine. Simmer until reduced by half.
5. Add the stock and bring to a simmer.
6. Place the shanks in a large braising pot or roasting pan and pour the simmering liquid over them to cover. Cover tightly with foil.
7. Braise in the 300°F oven for 2½ hours. Remove the foil and cook 1 hour more, or until fork-tender.
8. Transfer the shanks to a dish. Strain the braising liquid into a saucepan and reduce by two-thirds, skimming fat as it rises, 20 to 30 minutes.
9. Pour the sauce over the shanks, cover, and keep warm in a low oven until serving.

For the roasted vegetables:

1. Once the lamb is out of the oven, increase the oven temperature to 350°F.
2. Toss the beets with 4 tbsp olive oil and season with salt and pepper. Spread on a baking tray. Repeat with the sweet potatoes on a second tray. Roast 25 to 30 minutes, until tender.
3. Heat 2 tbsp olive oil in a sauté pan over high heat. Add the asparagus, season with salt and pepper, and cook until tender and crisp on the outside. Keep the vegetables warm until serving.

For the gribiche dressing:

1. Lower the eggs into boiling water and cook 6½ minutes for soft-boiled. Transfer to ice water, cool, and peel.
2. Roughly chop the eggs and combine with the remaining ingredients. Whisk vigorously until fully combined. Refrigerate until needed, up to 5 days.

To assemble:

1. Place a lamb shank on one side of each plate with an arrangement of vegetables next to it.
2. Drizzle 1 to 2 tbsp gribiche over the vegetables and spoon lamb sauce over the shank. Garnish with fresh herbs or edible flowers, if available.

Notes

Liquid: The full 2 qt wine and 4 qt stock suits a large braising pan. In a smaller Dutch oven, halve both; the shanks only need to be covered.

Make ahead: Refrigerate the shanks in their sauce for up to 3 days and reheat, covered, at 300°F. Gribiche keeps up to 5 days.

Wine: Use an affordable Bourgogne Rouge or domestic Pinot Noir.

• Prep Time: 30 minutes
• Cook Time: 5 hours 20 minutes
• Category: Main course
• Method: Braising
• Cuisine: French, American

Nutrition

• Serving Size: 1 lamb shank with vegetables, sauce, and 2 tbsp gribiche
• Calories: 1,150

About the Recipe Author

Kevin Hermann is the chef behind 408 Heirloom. A graduate of the Culinary Institute of America at Hyde Park who has worked in kitchens since age 15, he has led restaurant and catering kitchens across Western Pennsylvania, with a lifelong focus on local farms and garden-to-plate cooking. Read more about his cooking in A Lamb Feast with Kevin Hermann and Camila Alarcón Cordón and The Last Warm Evening.

About the Photographer

Laura Petrilla is a Pittsburgh-based editorial and commercial photographer contributing to TABLE Magazine, covering food, people, and places. Her work has appeared in Pittsburgh Magazine, and for the past five years she has photographed still lifes and models for Peyote Bird Designs. See more at laurapetrilla.com. 

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