Braised Lamb Shanks with Garlic & Vermouth (Souris aux Aulx)

Braised Lamb Shanks with Garlic & Vermouth (Souris aux Aulx)
Photo by Scott Phillips


  • 1 cup dry white vermouth, preferably Vya or Noilly Pratt
  • 6 lamb shanks (¾ to 1 lb. each)
  • 2 heads garlic, separated into cloves (unpeeled)
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. fresh lemon juice; more as needed
  • Kosher salt and freshly ground black pepper
  • ¼ cup chopped fresh herbs, preferably a mix of mint and parsley (chervil and chives are also good)
  • + 1 more ingredients
    • 2 bay leaves

Position a rack in the lower third of the oven and heat the oven to 325°F. If necessary, trim any excess fat from the lamb shanks, but don’t trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper. Heat the oil over medium heat in a large Dutc...

View full recipe at Fine Cooking


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