Good Morning America Recipes

Tavern on the Green Braised Lamb Shank

Braised Lamb Shank

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

With ABC News' "Eat and Greet," you can play video in your kitchen and have the best chefs in the country teach you how to make their recipes. You can even stop and start the video for step-by-step instructions.

ABC's Deborah Roberts went inside the kitchen of the world-famous Tavern on the Green in New York City's Central Park to bring you executive chef John Milito's recipe for braised lamb shanks.


  • 2 lamb shanks
  • 2 teaspoon vegetable oil
  • kosher salt and fresh ground pepper
  • 1 teaspoon butter
  • 1/2 cup Spanish onion, diced
  • 1/4 cup carrot, diced
  • 1/4 cup celery, diced
  • 1 teaspoon garlic, chopped
  • 1 Tablespoons tomato paste
  • 2 cups red wine
  • 3 cups veal stock
  • 1 small piece cheese cloth
  • twine
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 sprig thyme
  • Vegetable Ragout
  • 2 Tablespoons carrots. diced
  • 2 Tablespoons green zucchini, diced
  • 2 Tablespoons yellow squash, diced
  • 2 Tablespoons tomato, diced
  • 2 Tablespoons green peas, diced
  • Polenta
  • 1 teaspoon butter
  • 1 teaspoon onion, fine diced
  • 3 cups chicken stock
  • 1 cup white polenta
  • 1/4 cup grated Parmesan cheese
  • salt and pepper
  • Cooking Directions


    In a sauté pan preheat oil, brown the lamb shanks that have been seasoned with salt and pepper.

    In a separate pot add the butter, vegetables, cook till translucent (onions are transparent) add tomato paste, wine, cheese cloth that has bay leaf, peppercorns and thyme(this is called a sachet bag),which has been tied into a little bag.

    Add the browned shanks, cover with veal stock, bring the contents to a simmer and cover.

    Cook till fork tender, about 1 1/2 hours.


    In a separate pot add butter, onion and chicken stock.

    Bring to a boil, whisk in the polenta. Add it slowly in a steady stream or you will get lumps.

    Simmer for 20 minutes. Season with Parmesan cheese, salt and pepper.


    In a bowl, put polenta on the bottom.

    Put shank on top of polenta, cover with vegetables and serve.

    Recipe Summary

    Main Ingredients: lamb, onion, garlic, red wine

    Course: Dinner, Main Course

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