Braised Lamb Shank with Mini Chimichurri

 In Recipes

Braised Lamb Shank with Mini Chimichurri

By Frances Kellar, Cooking with Our CSA

The mint in our CSA box has been vibrant and oh-so-fragrant. It makes for the perfect chimichurri sauce to serve alongside a deliciously slow braised lamb shank. This has weekend dinner plans written all over it. 

Serves 2 (scale up the lamb shanks for more people)

Approximate time: 2 hours



  • braised lamb shank
  • 2 lamb shanks, bone in
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 large shallot, finely diced
  • 4 garlic cloves, peeled and minced
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1/4 cup red wine vinegar
  • 2 cups stock (beef or veggie)
  • 3 sprigs fresh thyme + 4 sprigs fresh parsley, tied with unbleached kitchen twine
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • for the chimichurri (makes approximately one cup)
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup chopped fresh mint leaves
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp red pepper flakes
  • 3/4 cup good quality extra virgin olive oil
  • Zest and juice of one lemon



Preheat oven to 350 degrees and place oven rack in the center of oven. Heat 2 tablespoons of olive oil in a large dutch oven on medium heat. Season your lamb shanks with kosher salt and ground black pepper and place in your heated dutch oven, searing on all sides—about 2 minutes on each side. Remove shanks to a plate. Next, add in your carrots, shallots, celery, and garlic to the pot and cook, stirring occasionally, until vegetables are translucent, about 5 minutes. Add in your red wine vinegar, stock, tomato paste, bay leaf, parsley/thyme bunch, and red pepper flakes (if using). Allow braising liquid to come to a slow simmer before adding the shanks back to the pot. Place dutch oven into the preheated oven and roast for 1 hour and 30 minutes, until the shanks are fork tender and meat starts to fall off the bone.

During the last 30 minutes of cooking, prep your chimichurri by chopped your garlic and herbs. Place garlic and herbs in a small mixing bowl and add in your lemon zest, lemon juice, olive oil, red pepper flakes, and salt and pepper. Stir to combine and adjust seasonings to taste. Chill in the fridge until lamb shanks are cooked to allow the flavors to meld together.

Serve braised lamb shanks alongside a small dish of the chimichurri.

About Your Recipe Blogger

Frances is a food blogger and recipe developer focused on crafting nourishing meals that use up all the ingredients in her weekly Community Supported Agriculture (CSA) farm share box. She writes a weekly Sunday blog post called “Dinner Plans” highlighting easy and delicious meal ideas based on the ingredients of the week’s CSA box. Having grown up in Southern California, Frances first began shopping the local Fresno Farmer’s Markets when she lived in the Central Valley with her family in 2013 and quickly became an advocate for supporting small and local farms as she saw the explicit connection of farm-to-table dining. She has been a proud member of Sage Mountain Farm’s CSA since April 2020 with approximately 90% of the produce Frances uses to cook meals at home coming directly from her CSA box. You can find her on Instagram (@FrancesKellar) and on her website: Cooking with Our CSA. She lives in Pomona, CA with her husband, the owner and craftsman behind Pino Grande Woodworking, and their two adorable and very active children.

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