Honey Braised Lamb Shank
Honey Braised Lamb Shank is a medium French recipe that serves 4. 350 calories per serving. Recipe by Dad in Cooking on YouTube.
Prep: 15 min | Cook: 2 hrs 17 min | Total: 2 hrs 47 min
Cost: $22.70 total, $5.68 per serving
Ingredients
- 4 pieces Lamb shank (with bone, boneless if you prefer)
- 2 tablespoons Olive oil (extra virgin)
- 6 units Shallots (finely sliced)
- 3 units Garlic cloves (in skin (unpeeled))
- 3 tablespoons Balsamic vinegar (of good quality)
- 5 tablespoons Honey (mild or flavored to taste)
- 1 sprig Fresh rosemary
- 2 sprigs Fresh thyme
- 1 unit Bay leaf
- 1 tablespoon Water (about 1 cm at the bottom of the pot)
- to taste Salt
- to taste Black pepper
Instructions
Prepare the aromatics
Finely slice the 6 shallots and keep the 3 garlic cloves in their skins. Measure the balsamic vinegar, honey and prepare the herbs (rosemary, thyme, bay leaf).
Time: PT10M
Brown the lamb shanks
Heat 2 tablespoons of olive oil in the pot over medium‑high heat. Add the 4 lamb shanks and turn them on all sides until a nice golden color is achieved.
Time: PT10M
Sauté the aromatics
Add the sliced shallots and garlic cloves in their skins to the pot. Sauté for 5 minutes, stirring gently.
Time: PT5M
Deglaze and sweeten
Pour in 3 tablespoons of balsamic vinegar and 5‑6 tablespoons of honey. Mix quickly to lift the browned bits from the bottom of the pot.
Time: PT2M
Add the herbs and water
Stir in the rosemary, thyme, bay leaf and 1 tablespoon of water (about 1 cm at the bottom). Season with salt and pepper.
Time: PT1M
Simmer gently
Reduce the heat to low, cover the pot and let simmer for 2 hours, stirring gently every 30 minutes to prevent the bottom from sticking.
Time: PT2H
Plate and serve
Remove the lamb shanks, place them on a serving platter and drizzle with sauce. Serve immediately with fresh pasta, rice or green vegetables.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Gluten‑free, Dairy‑free, Paleo‑friendly, low-carb, low-calorie
Allergens: Honey
Ingredient Substitutions
- Instead of Olive oil: rapeseed oil
- Instead of Shallots: red onion
- Instead of Garlic cloves: minced garlic
- Instead of Balsamic vinegar: red wine vinegar + 1 teaspoon sugar
- Instead of Honey: maple syrup
- Instead of Fresh rosemary: thyme
- Instead of Fresh thyme: rosemary
Equipment Needed
- Cocotte (Dutch oven)
- Kitchen tongs
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoons (tablespoons)
Critical Steps — Do Not Skip
- Brown the lamb shanks to develop flavor.
- Deglaze with balsamic vinegar and honey to incorporate the caramelized bits.
- Simmer for 2 hours on very low heat to tenderize the meat.
Chef Tips from the Video
- Use flower honey for a subtler flavor.
- A small glass of red wine added with the vinegar adds extra depth.
- Sprinkle candied orange zest just before serving for a citrus note.
Troubleshooting
The meat remains tough after 2 hours.
Extend cooking by an additional 30 minutes on very low heat, or add a bit more liquid.
The sauce is too thin.
Remove the shanks, increase heat to medium and let the sauce reduce for 5 to 10 minutes.
The honey flavor dominates.
Add an extra splash of balsamic vinegar or a bit of broth to balance.
Storage
Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: Vacuum‑pack or place in a freezer bag for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce the day before, refrigerate and gently reheat before serving.
- Lamb shanks keep better once cooled and then gently reheated in the oven at 150 °C.
Last updated: August 21, 2026
