Braised Lamb Shank with Whole Beans and Red Peppers

IngredientsVegetables, Meat
Day PartDinner
Cuisine TypeAmerican
Braised Lamb Shank with Whole Beans and Red Peppers

For a mouth-watering dish, try this recipe for braised lamb shank using Knorr® Demi-Glace and red wine.


10 - 2 lb. Lamb shank
2.5 tsp Black Pepper, freshly cracked
3 tbsp Salt, Kosher
3 tbsp Onions, shallots, minced
3 tbsp Garlic, minced
3 tbsp Oregano, fresh, minced
5 cup Red wine
1.25 cup Tomato paste
50 Onions, pearl, peeled
50 pc Tomato, Pear, sliced in half
50 pc Olives, Kalamata, pitted and halved
3 tbsp Oregano, fresh, minced
Mediterranean Demi Glaze: 1 Pint (See Recipe Below)

Mediterranean Demi Glaze: Yield: 1 Gallon
1 gal Knorr Demi-Glace Sauce Mix 4 x 28 OZ, prepared
1 tbsp Butter
0.5 cup Onions, shallots, diced
1 tbsp Garlic, minced
Unilever Food Solutions United States
1 tbsp Oregano, fresh, chopped
0.3 tsp Peppercorns, black, slightly crushed
1 cup Red wine
2 tbsp Butter


  1. Season lamb with salt and pepper. Heat the olive oil in a heavy pan and sear the lamb on all sides.
  2. Remove and add the shallots and garlic. Cook until aromatic and add the oregano.
  3. De-glaze with red wine and add Demi-Glace and tomato paste.
  4. Re-add the lamb and braise in a 250 degree oven (covered) until the meat is tender.
  5. Remove the lamb carefully and add the onions, tomatoes, and oregano. Simmer until the onions are tender and add the olives. Ladle the sauce over the lamb shank and serve immediately.

Mediterranean Demi-Glace:

  1. Saute the shallots and garlic in butter until aromatic. Add oregano, and peppercorns. Deglaze with red wine and reduce by half.
  2. Add to hot demi glace, strain and finish with butter.

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