Braised Lamb Shank

Garlic & Herb Jamaican Jerk Lamb Main Dishes Savory Chipotle Sweet & Spicy

Flavor Recommendations: Savory Chipotle, Garlic & Herb, Jamaican Jerk, Sweet & Spicy F.I.T. BrineTM

INGREDIENTS (4 servings):

  • 2 bone-in lamb shanks
  • 1oz (approxmately half of 1/3 cup) F.I.T. BrineTM per 1lb of lamb meat
  • water
  • 1 can of beef broth (~14oz)
  • 1 can of low sodium chicken broth (~14oz)
  • 2 onions
  • 3 large carrots
  • 1 stalk celery


  • Trim lamb shanks as necessary
  • Place lamb shanks in a Ziplock bag
  • Add F.I.T. BrineTM and water into bag per instructions on the package (1oz spices/1cup water for every 1.5 lbs of bone-in lamb shank)
  • Seal the bag and shake till spices and water are mixed. (~Note~ attempt to remove air before sealing)
  • Allow lamb shank to brine in the fridge for minimum 6hrs (~Optional~ if brining for less than 8 hrs, it may not be necessary to refrigerate while brining)
  • ~Optional~ Take lamb shank out of the fridge and allow time for it to reach room temperature (approx. 4 hrs, as part of the brining time) 
  • Chop the carrots, celery, and onions
  • Heat oil in a large pot over medium-high heat
  • Take the lamb shanks out of the brine. Save 1/2 cup of brine
  • Sear the lamb shanks on all sides till it has a nice brown color (10min)
  • Remove the lamb shanks and add the vegetables to the pot
  • Cook till the vegetables have softened half way
  • Add the lamb shanks back to the pot and add the cans of beef and chicken broth and the 1/2 cup of brine
  • Bring liquids to a boil, then simmer over medium-low heat for about 2hrs till meat is very tender
  • Carve and serve with recommended side dishes (Found in the Vegetables & Sides Section)

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