Photo: John Autry; Styling: Cindy Barr
Total Time
3 Hours 38 Mins
Yield
4 servings (serving size: 1 shank)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 4 ingredients in a mini food processor. Add 1 1/2 teaspoons oil; process until finely ground. Sprinkle lamb evenly with salt and pepper; coat with herb mixture. Place lamb in a single layer in a large ovenproof skillet; roast at 450° for 30 minutes, turning after 20 minutes.

Step 3

Reduce heat to 225° (do not remove lamb).

Step 4

Cover lamb with foil. Bake an additional 2 1/2 hours or until lamb is tender. Remove lamb from pan; keep warm. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain 1/2 cup drippings into a bowl, stopping before fat layer reaches opening; discard fat. Return the drippings and wine to pan over medium heat; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 8 minutes). Remove 2 tablespoons wine mixture from pan; stir in flour. Return flour mixture to pan; cook for 2 minutes or until slightly thick. Remove from heat; keep warm.

Step 5

Preheat broiler.

Step 6

Combine mustard and 1 1/2 teaspoons oil in a small bowl; brush evenly over lamb. Place mushrooms in a food processor; process until finely ground. Combine ground mushrooms and panko in a shallow dish. Toss panko mixture with remaining 2 tablespoons oil. Press panko mixture evenly over lamb. Place lamb on a broiler pan coated with cooking spray. Broil 4 minutes or until golden brown, turning after 2 minutes. Serve with sauce.

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Ratings & Reviews

TKoby11's Review

TKoby11
November 05, 2013
Outstanding, a great alternative to the traditional braising via mirepoix. Can even be done gluten free with gluten free panko breadcrumbs and gluten free flour. I would recommend more wine and less flour for the finishing sauce.

my2jlove's Review

thdojs
August 19, 2013
By no means am a professional chef. In fact I can barely fallow a recipe but this one was awesome. This lamb shank came out looking and tasting like restaurant quality! My boyfriend loved it and he doesn't even like lamb. This is definitely a keeper and I have a few friends who want to try this recipe too. Thanks for such an outstanding and easy to fallow recipe.

thdojs's Review

maddypotpie
February 20, 2012
N/A

clampers's Review

Laurie18
January 13, 2012
Delicious. Definitely a bit time-intensive but totally worth it, in my eyes. The meat just fell off the bone and did not taste "gamey" at all. I would serve this to company for sure.

Laurie18's Review

my2jlove
May 30, 2011
Although this recipe takes some commitment of time it couldn't be easier since you start it in a pan and finish in the same pan. It was so good and tender I would make this again.

maddypotpie's Review

clampers
May 10, 2011
N/A