RECIPE: Braised Lamb Shanks

Enjoy Chef Alfred Portale’s recipe for Braised Lamb Shanks — a rich, hearty stew meant to provide a bit of warmth during these long, cold nights.

Serves 4


  • 4 lamb shanks

  • 150 grams carrot (thinly sliced)

  • 150 grams celery stalk (thinly sliced)

  • 300 grams onion (thinly sliced)

  • 150 grams ginger (thinly sliced)

  • 25 grams garlic (thinly sliced)

  • 8 grams ground cumin

  • 4 grams ground black peppercorn

  • 4 rosemary sprigs

  • 1 bunch of thyme

  • 500 grams chopped tomatoes

  • 1 quart dry white wine

  • 4 ounces lemon juice

  • 6 tbsp flour

  • 1 1/2 quarts chicken stock

  • 1/2 cup reduced veal stock

  • 3 tbsp mustard

  • 2 tbsp honey

  • salt and freshly ground pepper

  • micro greens for garnish

  • Mint Yogurt (see recipe below)


In a container, add the carrot, celery, onion, ginger, garlic, cumin, peppercorns, rosemary, thyme, tomatoes, wine, and lemon juice. Add the meat and marinate the lamb for 2 days. Remove lamb from marinade. Strain the marinade, reserving the solids and liquids separately. Bring liquid to a boil and reduce.

Season lamb and place in a braising pot. Brown on all sides. Remove. Add vegetables and slowly caramelize. Add flour, stir and cook. Add marinade and lamb back into the pot. Add chicken and veal stock. Cover and braise until the lamb is tender. Remove. Strain solids and return to heat. Reduce braising liquid to sauce consistency. Stir in mustard and honey and season with salt and freshly ground black pepper. Remove meat from the bone and break into larger pieces.

Heirloom Bean, Lentil, and Root Vegetable Stew

  • 1 garlic clove

  • 1 cup cooked heirloom beans (Christmas Lima, Tarbais, Cranberry)

  • 1 sprig thyme

  • 2 cups diced cooked root vegetables (carrot, celery root, rutabaga, turnip)

  • 1/2 cup cooked lentil du puy

  • 2 leeks — cut into rounds and blanched

  • salt and freshly ground pepper


In a sauté pot, heat oil. Add garlic and cook until slightly browned. Add beans, thyme, vegetables, and lentils. Add lamb and sauce, and bring to a simmer until warmed through. Add leeks.


Mint Yogurt

  • 200 grams Greek yogurt

  • 6 grams fresh mint — finely chopped

  • 12 grams lemon juice

  • salt and freshly ground pepper


In a small bowl combine all ingredients. Mix thoroughly until combined. Season with salt and pepper to taste.

To Serve:

In a wide bowl, arrange the lamb, and the bean and root vegetable stew. Pour sauce over. Place a quenelle of mint yogurt on top. Garnish with micro greens.