Braised Lamb Shanks with Minty Pea Purée

Rich braised lamb shanks get a lift from green peas and fresh mint.

  • By Julie van Rosendaal
  • January 16, 2019
Image Author: Clinton Hussey; food styling by Jennifer Stamper; and prop styling by Nicole Sjöstedt
  • Yield: 4 to 6 servings



4 to 6 lamb shanks, trimmed of excess fat

Salt and freshly ground black pepper, to taste

Olive oil, for cooking

1 onion, peeled and chopped

3 garlic cloves, crushed or left whole

2 cups red wine

2 to 3 cups chicken, beef or vegetable stock

2 tbsp tomato paste

2 sprigs fresh rosemary or thyme


Minty pea purée

2 cups peas, fresh or frozen

1 garlic clove

2 tbsp fresh mint, plus extra for garnish

¼ cup freshly grated parmesan cheese


Extra-virgin olive oil, for finishing


Preheat oven to 300°F. Season lamb shanks with salt and pepper. Heat a drizzle of oil in a large Dutch oven or braising pan set over medium-high heat and brown lamb on all sides, working in batches so you don’t crowd the pan.

Add onions and sauté for 2 to 3 minutes, until soft. Add garlic and cook for another minute. Return all the lamb shanks to the pan, add wine, stock, tomato paste and rosemary or thyme, then cover and roast for 2½ to 3 hours, turning lamb shanks once or twice, until the meat is very tender.

Meanwhile, cover peas with water in a medium saucepan, add garlic and simmer for 4 to 5 minutes, until bright green and tender. Transfer to a food processor and add mint and parmesan. Pulse until mixture is as chunky or smooth as you like it. Taste and add salt if needed. Spread a large spoonful of pea purée on each plate, and top with a lamb shank. Sprinkle with fresh mint.

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