HobNob’s Braised Lamb Shank

Continue reading HobNob’s Braised Lamb Shank

Irrestible Flavours

Full of irresistible flavor, this lamb shank recipe ensures tender and juicy meat every time. 

Simmered in a decadent red wine sauce and paired with cous cous and your favourite vegetable, this dish is a guaranteed showstopper, perfect for a cozy dinner at home. Plus, it makes a delightful alternative to traditional roast lamb for Easter!

Recipe compliments of Executive Chef Seth Labonte from HobNob Restaurant at The Charles Hotel.


Serves 2 people


2 Lamb shanks

1 tbsp Curry powder

1 tbsp Cumin

1 tbsp Paprika

1 tsp Cinnamon

1 tsp Tumeric

1 can Tomato paste

1 bottle Red wine

1 large Onion, diced

1 large Carrot, diced

4 stalks Celery, diced

4 cloves Garlic

8 bulbs Ginger

1 bunch Parsley

4 L Veal stock

4 L Vegetable Stock

1 bunch Mint

1 Box Cous cous


  1. Brown lamb shanks the in oven until dark in colour but not burnt. The meat should start to retract from the end of the shank.
  2. In a large rondo big enough to fit everything, brown your vegetables with all the spices until aromatic. Add tomato paste and continue to cook for another 2 – 3 minutes.
  3. Deglaze with red wine and reduce until almost dry and add the veal stock and water. Bring to up to a simmer.
  4. Add lamb shanks to braise liquid and put into a pre-heated oven at 300˚C. Cover with tinfoil and cook for about 3 hours or until soft and almost falling off the bone.
  5. If the veal stock or vegetable stock used is pre-seasoned, be careful to not over season as when the liquid reduces, it can become very salty. Once cooked, let sit in liquid until the next day.
  6. For the cous cous, toast in a large sauce pan with some mint leaves, cover with boiling water about 1 cup of cous cous to 1 ½ cups of water. Cover with tin foil and let sit until cooked.
  7. To bring the dish together take your favourite vegetable and either sauté or roast and set aside.
  8. Add the lamb shank to a sauce pot with the liquid it was cooked in and reduce and baste until sticky and glossy.
  9. Heat the cous cous in a small pan with a bit of water and butter. Once everything is hot place the cous cous on the bottom of the plate with the lamb shank on top and vegetables around.
  10. You can make a simple yogurt sauce or simply using the braise liquid the sauce.

Wine Pairing – 2021 Cave Spring Cellars Dolomite Cabernet Franc

The residual oils in the Lamb Shank will attach themselves to the tannins in this wine,  making it smoother on the palette and allowing it to reveal some of the more mature essences of Cabernet Franc. Be sure to try the wine before and after tasting the Lamb to experience the difference. The wine’s youthful tannins will melt away with this dish revealing bright red berry and jammy flavors consistent with a fine Cabernet Franc. Pairing compliments of the sommeliers at HobNob Restaurant.