Braised Lamb Shanks with Brown Jasmine Rice


Lamb Shanks are extremely versatile, easy to prepare, delicious and open to even the most inventive Panache Flashes. 

These shanks are served with brown Jasmine rice (regular brown or white rice works and barley is wonderful).

TIP In the Techniqes pages (Rice and Pasta) you will find an almost foolproof way to cook rice in the microwave and an easy way to make moulds of rice like the one in the picture. 

TIP Braisingin the Technique (Braising) pages you will find instructions on braising and a wonderful recipie for Braised Pork Chops with Apples and Sauerkraut.

These Lamb Shanks are my invention and sort of a tribute to the wonderful food Clarion and I had in Turkey. 

This recipe will be for two people.  Double ingredients for 4, triple for 6 , etc.

  • Equipment — You will need a covered saute pan large enough to hold  2 – 4 lamb shanks without crowding.  There is a pan pictured in my Equipment Page — Pots and Pans.



  • 2 (or more) lamb shanks
  • 1 medium onion coarsely chopped
  • 2 large carrots peeled and cut into one inch pieces
  • 1 cup of mushrooms (baby bella mixed with shitake are great) cut up
  • 1 parsnip peeled and cut into one inch pieces
  • 1 cup of dried apricots cut into slices
  • 1 /2 cup of pistachios (non salted) crushed
  • 1/2 cup of pine nuts
  • 1 cup of orange juice
  • 1 cup of chicken stock
  • 1 tbs curry powder mixed with 1 tsp of sweet paprika
  • 2 tbs of oil (or enough to coat the bottom of the pan)
  • 2 tbs of butter


Preheat oven to 300 degrees

  • Dry the shanks and season with salt an pepper.
  • With a sharp knife cut  4 deep slices in the flesh of each shank
  • Push garlic slivers into the slices in the shank
  • Coat the bottom of the saute pan with oil and heat to medium high
  • Test that the oil is at the browing point.
  • TIP  See Techniques — Frying if you are unsure of testing oil.
  • Using tongs place each shank in the oil and deeply brown/sear the meeat. When this is done remove shanks and set aside.
  • Lower the heat under the pan and start sauteing the onions, carrots, mushrooms and parsnips — Your goal is to cook them quickly so they take on the flavor of the meat.
  • Using a slotted spoon, remove the vegetables and place them with the shanks.
  • Put the butter in the center of the pan raise the heat and pour the spice mixture on the butter.
  • Using a wooden spoon mix the spices with the butter until they are blended into a paste
  • Pour the orange juice in the pan and deglaze by it scraping bits of meat,vegetables, etc.
  • Put the shanks back in the pan and coat them with the juices
  • Surround the shanks with the vegetable mixture
  • Add the pistachios and apripocots
  • Add enough chiken so that the liquid in the pan allowing about 1/4 of the shank to be above the surface
  • When the liquid in the in the pan starts to bubble cover the pan and place it in the preheated oven onn the center rack
  • Braise approximately 2 hr turning the meat a few times.  You should see the meat pulling away from the bone
  • Test the meat with a fork. It should not resist piercing
  • Turn the oven off and prepare the rice
  • When rice is cooked allow it to stand for for abot five minutes.


Create a mold of rice and place it on a plate

Remove the shanks from the oven and place one on each plate

Spoon the cooked vegetables apricots and juices around the shanks

Serve with a bitter green salad and some crusty bread