Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714



Citrus-Braised Lamb Shanks

Adapted from The River Cottage Meat Book, by Hugh Fearnley-Whittingstall.


3 Tbs olive oil

1 carrot, finely diced

1 onion, finely diced

2 celery ribs, finely diced

3 sprigs thyme

2 bay leaves

2 garlic cloves, chopped

1 Tbs tomato paste

1 1/2 cups white wine

1 cup chicken broth

Juice and finely grated zest of 1 lemon

Juice and finely grated zest of 1 orange

4 lamb shanks

Salt and freshly ground black pepper

Chopped parsley, for garnishing


Preheat oven to 250 degrees. On the stovetop, heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.

Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown the shanks on all sides. Add the shanks to the casserole and cover. Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.

Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread). Sprinkle with a little parsley and the remaining citrus zest.

Serves 4

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