Braised Lamb Shank with Eggplant Caponata

Recipe provided by | Chef Tom Borgia Russell House Tavern Boston, Massachusetts
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4 American Lamb shanks
1 bottle Red wine
Kosher salt and freshly cracked black pepper to taste
1 tablespoon Canola oil
2 stalks Celery
1 Carrot
1 Spanish onion
1 head Garlic
1 gallon Chicken stock


In a bowl, marinate lamb overnight in wine. Remove lamb from wine, reserving wine. Pat lamb dry; season liberally with salt and pepper. In a large braising pan with oil, brown lamb on all sides. While shanks are browning, rough chop celery, carrot, onion and garlic. Remove lamb from pan; add vegetables, browning slightly. Add shanks back in with reserved wine. Reduce wine by half; add stock. Cover pan; roast at 275°F for 3 hours or until shanks are very tender and almost falling off the bone. Serve with a seasonal eggplant Caponata.

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