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Chef Omar’s Braised Lamb Shank

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Chef Omar Hegazi recently joined the Great Performances team as Corporate Chef de Cuisine and shares his recipe for a luscious Braised Lamb Shank.

Although this is not a traditional American holiday dish, it is a traditional recipe from where I am from.

Braised Lamb Shank

by Chef Omar Hegazi

Ingredients

  • 4–6 lamb shanks
  • 2 tsp salt
  • 1 tsp black pepper
  • 2–3 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 6 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1.5 cups red wine
  • 2 cups beef or chicken stock
  • 1 can (400 g / 14 oz) diced tomatoes
  • 2–3 sprigs fresh rosemary
  • 4–5 sprigs thyme
  • 2 bay leaves

Procedure

  1. Prep the Lamb: Pat lamb shanks dry. Season generously with salt and pepper.

  2. Sear: Heat olive oil in a heavy Dutch oven or deep oven-safe pot over medium-high heat. Brown shanks on all sides (8–10 minutes). Remove and set aside.

  3. Sauté Aromatics: In the same pot: add onion, carrots, celery and cook 5–7 minutes until softened. Add garlic and tomato paste; cook 1 minute to caramelize

  4. Deglaze: Pour in the red wine. Scrape up the browned bits. Simmer 3–4 minutes to reduce slightly.

  5. Add Liquids & Herbs: Add stock, diced tomatoes, rosemary, thyme, and bay leaves. Return shanks to the pot, submerging them partially.

  6. Slow Cook Braise:
    • Cover and place in preheated oven set at 325°F for 2.5–3 hours, turning shanks halfway.
    • They’re done when the meat is very tender and nearly falling off the bone.

  7. Reduce the Sauce: Remove shanks and simmer the sauce uncovered for 10–15 minutes until thicker.

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