Truffled Lamb Shank Recipe

Season and Dust

Pat the lamb shanks dry with paper towels. Season all over with kosher salt (about 2 tsp total) and freshly ground black pepper. Lightly dust each shank with the tablespoon of flour, shaking off excess — this helps with browning and slightly thickens the braising liquid.

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add olive oil. When oil is shimmering, sear the shanks in batches, 3–4 minutes per side, until deeply browned all over. Do not crowd the pot. Transfer browned shanks to a plate and set aside.

Sweat Vegetables

Reduce heat to medium and add 2 tablespoons butter to the same pot. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Deglaze & Build Sauce

Stir in the 2 tablespoons tomato paste and cook 1–2 minutes until it darkens slightly. Pour in the cup of dry red wine to deglaze, scraping up all browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–5 minutes.

Add the 3 cups beef or lamb stock, 1 tablespoon balsamic vinegar, and 1 teaspoon Worcestershire sauce. Stir to combine and bring to a gentle simmer.

Return the browned shanks and any accumulated juices to the pot, nestling them into the liquid so the liquid comes about two-thirds up the sides of the shanks. Add the rosemary sprigs, thyme sprigs, bay leaves, and whole peppercorns.

Braise Covered

Bring the pot to a gentle simmer on the stovetop, then cover and transfer to an oven preheated to 325°F (160°C). Braise until the lamb is fork-tender and falling from the bone, about 2 to 2 1/2 hours. Check once after 1 hour to ensure simmering and to baste the shanks with the braising liquid. If the liquid level gets low, add a bit more stock or hot water to maintain the level.

Reduce & Enrich Sauce

When the shanks are tender, transfer them to a warm plate and tent with foil. Strain the braising liquid into a saucepan, pressing the solids to extract flavor; discard solids and skim excess fat. Bring the strained sauce to a simmer and reduce until slightly thickened, about 8–12 minutes.

Off heat, whisk in 2 tablespoons unsalted butter and, if using, 2 tablespoons heavy cream to give a satin finish. Stir in 1 teaspoon black truffle oil. Taste and adjust seasoning with salt and pepper as needed.

If using fresh truffle, thinly shave about 5 grams over each shank just before serving. Sprinkle chopped parsley for color.

Place each lamb shank over a bed of creamy mashed potatoes or polenta. Spoon generous amounts of truffle-enriched sauce over the shank and around the plate. Serve immediately.