Village Cafe's Braised Lamb Shank With Rosemary Garlic au Jus

Lamb Ingredients:

  • 5 lamb shanks, trimmed of excess fat
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp black pepper
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp minced garlic
  • 1 Tbsp dried onion

Rosemary Garlic au Jus Ingredients:

  • 1/4 cup olive oil
  • 2 Tbsp minced garlic
  • 1 onion, diced
  • 2 carrots, diced
  • 1/2 cup tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup white wine
  • 1 cup V-8 juice
  • 3 cups low-sodium beef broth
  • 1 bay leaf
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1/2 tsp dried coriander
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 sprig fresh rosemary


For the lamb: Rub lamb shanks with olive oil. Sprinkle with pepper, thyme, oregano, rosemary, garlic and onion. Rub in spices so the flavors penetrate the meat. Marinate overnight or for at least 2 hours.

For the au jus: Heat a heavy roasting pan. Add olive oil and sear shanks on all sides until brown. Remove shanks and set aside. Add garlic, onion and carrots and cook until softened, about 3 minutes. Add tomato paste and cook for 5 minutes over medium heat, stirring constantly. Add flour and whisk. Add wine and stir to deglaze.

Return shanks to pan. Add V-8 juice and enough beef stock to just cover shanks. Add bay leaf, onion powder, garlic powder, coriander, oregano, thyme and rosemary.

Bring to a boil for 15 minutes. Lower heat, partially cover and simmer for 3 hours or until meat is very tender and falling off the bone.

Makes 6 to 8

Print This Page