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Lamb for Braising:

  • Sliced Lamb Shanks
  • Lamb Shoulder Arm Chops
  • Lamb Shoulder Blade Chops
  • Lamb Stew Boneless
  • Denver Style Ribs
  • Lamb Leg Shank Portion
  • Sliced Lamb Shanks


  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Digital Thermometer
  • Heavy Gauge Pan with Lid (braising pan)
  • Dutch oven or slow cooker.


  1. Season both sides of meat with salt and pepper. Then dust meat with flour and sugar.
  2. Pour approx 1-2 Tbsp olive oil into the braising pan. Heat on medium high. Gently tilt pan to distribute oil evenly. Wait until faint smoke appears, indicating that pan is hot enough to brown (caramelize) meat. Brown meat on all sides. Tip: Remember, too much flour and sugar mixture may cause uneven heating of meat.
  3. While not overcrowding the pan, place meat in and press down gently with spatula to ensure the entire surface of the meat is heated on the pan.
  4. Turn meat when the bottom section is golden brown, approximately 2-2.5 minutes. Continue to cook on each side until all sides are golden brown.
  5. Remove meat from pan and place on platter.
  6. To sauté vegetables: remove any excess oil, leaving approximately 1 Tbsp. of oil in pan. Lower heat to medium and add desired vegetables and garlic.
  7. Sauté for 3-4 minutes or to desired doneness. Add cooking liquid to cover the meat 1/2 way (such as wine, beef broth or water). Place browned meat back into the pan and cook covered until tender.