Braised Lamb Shanks and Yorkshire Puddings Recipe

This Braised Lamb Shanks and Yorkshire Puddings recipe combines slow-cooked, fall-apart lamb with crisp, airy Yorkshire puddings for the ultimate comfort-food dinner. Featured on Dine Your Sign, this elegant dish layers rich braised flavors, aromatic herbs, and bright lavender gremolata to create a restaurant-quality meal that’s perfect for entertaining or a memorable family gathering.

The Inspiration

On this Taurus-inspired episode of Dine Your Sign, Chef Siobhan Detkavich celebrates the earth sign ruled by Venus, a sign known for appreciating life’s finest pleasures. Taurus personalities are often drawn to hearty meals, luxurious flavors, and dishes that feel both comforting and indulgent.

Braised lamb shanks are a perfect reflection of those qualities. Slowly cooked until tender and succulent, the lamb develops deep, savory flavors enhanced by wine, roasted garlic, rosemary, and lavender. Paired with traditional Yorkshire puddings baked in rendered lamb fat, every component of this meal delivers richness and satisfaction.

Ingredients

Lamb Shanks

Olive oil, for searing
4 lamb shanks
Salt and pepper
2 onions, chopped
1 head garlic, roasted
¼ cup (60 ml) white wine
¼ cup (60 ml) red wine
½ cup (120 ml) butter
½ cup (120 ml) flour
2 tablespoons (30 ml) tomato paste
1 teaspoon (5 ml) anchovy paste
6 sprigs lavender
4 sprigs rosemary
2 quarts (2 L) beef stock
1 lemon, juice

Yorkshire Puddings

6 eggs
½ cup (120 ml) flour
½ cup (120 ml) milk
Salt
Rendered lamb fat, from searing the shanks mixed with vegetable oil, to equal ⅓ cup (80 ml)

Lavender Gremolata

2 lemons, zest
¼ cup (60 ml) finely chopped parsley
1 tablespoon (15 ml) lavender buds, ground in a spice grinder
Vegetable oil, for searing
Salt and pepper
½ bunch of asparagus, woody ends removed

Method

For the Lamb Shanks

Preheat the oven to 300 F (150 C).
In a large heavy bottomed pot or Dutch oven medium-high heat, add a drizzle of olive oil and heat until shimmering. Season the lamb shanks all over with salt and pepper.
Sear the shanks until well browned, 4-5 minutes per side. Transfer the shanks to a plate and carefully pour off all but 3 tablespoons (45 ml) of the rendered lamb fat. Reserve the rendered fat for the Yorkshire Puddings.
Reduce the heat to medium and add the onion and roasted garlic to the pot. Cook until aromatic and softened, 4-5 minutes.
Add the white and red wine to the pot and deglaze, scarping up any browned bits from the bottom of the pot and allow the wine to reduce for 1-2 minutes.
Add the butter and flour and mix well to form a roux. Let the roux cook until the raw flour smell has dissipated, 2-3 minutes.
Add the tomato and anchovy pastes and mix well. Allow to cook 1-2 minutes more.
Using kitchen twine, tie together the sprigs of lavender and rosemary. Add the beef stock to the pot, then nestle the bundle of sprigs into the liquid. Bring the mixture to a simmer.
Add the seared lamb shanks back to the pot, allow the liquid to return to a simmer, then cover the pot with the lid.
Transfer the covered pot to the oven and cook for 3 ½ hours.
Allow the shanks to rest in the liquid at room temperature for minimum 15-20 minutes before removing and keeping warm. Discard the bundle and transfer the braising liquid into a small pot and bring to a bare simmer.

For the Yorkshire Puddings

Raise the oven temperature to 450 F (230 C)
In a blender jug combine the eggs, flour, and milk. Season with salt and blitz until a smooth batter is formed.
Add enough vegetable oil to the reserved lamb fat so that the mixture measures ⅓ cup (80 ml) total.
Place a rack in the middle of the oven. Divide the lamb fat/vegetable oil mixture evenly in the wells of a 6-cup muffin tin. Place the muffin tin in the oven until the fat is smoking hot, roughly 10 minutes.
Divide the batter evenly in the wells of the muffin tin, filling each well between ½ and ¾ full.
Bake until brown all over and crisp to the touch, 7-8 minutes, depending on the size of your muffin tin.

For the Lavender Gremolata

In a small bowl, combine the lemon zest, parsley and lavender. Mix until well combined. Set aside until needed.

To Assemble

Heat a drizzle of oil in a skillet over medium-high heat.
Add the asparagus to the skillet. Season with salt and pepper and cook until crisp-tender, 3-4 minutes.
Place the warm shanks on serving plates with the Yorkshire puddings and asparagus.
Spoon ‘gravy’ over the lamb shanks.
Top with the gremolata and a squeeze of lemon juice. Serve immediately.

Serving Suggestions

For a complete dining experience, serve alongside a robust red wine such as Cabernet Sauvignon, Syrah, or a Rhône-style blend that complements the richness of the lamb. A simple green salad dressed with lemon vinaigrette also provides a refreshing contrast to the hearty flavors. When entertaining guests, present the dish family-style on a large platter garnished with extra rosemary, parsley, and lemon wedges for an impressive presentation worthy of any dinner party.

Final Thoughts

This Braised Lamb Shanks and Yorkshire Puddings recipe is a celebration of indulgent comfort food, combining slow-cooked lamb, savory gravy, crisp Yorkshire puddings, and vibrant lavender gremolata into one unforgettable meal. Inspired by the luxurious spirit of Taurus and featured on Dine Your Sign, it showcases how simple ingredients can be transformed into something truly special through time, care, and technique.

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