Braised and Grilled Lamb Shanks

Braised and Grilled Lamb Shanks
  • 4 servings
  • 0:20 Preparation
  • 3:00 Cooking
  • 5:20 Total Time


Add all
  • 4

    lamb shanks

  • 2 cups
    (500 mL)

    finely diced carrot, onion, leek, garlic (mirepoix)

  • marinade:

  • 2 Tbsp.
    (30 mL)


  • 1/4 cup
    (60 mL)

    Dijon mustard

  • 1/4 cup
    (60 mL)

    orange juice

  • 1

    orange, diced

  • 1 bunch

    thyme, chopped

  • 2

    garlic cloves, chopped

  • 1 tsp.
    (5 mL)

    coarse black pepper

  • 5

    bay leaves

  • 1/4 cup
    (60 mL)

    coarsely chopped fresh ginger

  • sufficient quantity, olive oil

  • Salt and pepper to taste


Trim and season lamb shanks.

In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 21/2 hours. Remove and reserve shanks.

In a bowl, combine marinade ingredients.

Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours.

Preheat barbecue to high.

Drain shanks and lay them on the hot grill.

Reduce heat to medium, and grill shanks 5 - 6 minutes per side.

Source: Chef Ian Perreault

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007