Learn How To Make Periyali’s Famous Lamb Shanks With This Secret Recipe

If you've ever tried Periyali’s perfectly cooked lamb shank and wondered how our chefs create such a flavorful and tender dish, you're in luck! Today, we're going to share the secret recipe with you!

Arni Kapama

Lamb Shanks Braised with Tomatoes, Garlic, and Onion

Yield: 4 servings

For ease in eating, the shanks can be boned before they’re cooked, as they are at Periyali, but this is really family food, and we think the shanks look very appetizing just as they are, nestled in a mound of orzo or rice, with a generous spoonful of the chunky red tomato sauce spilling over the top.

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4 lamb shanks, each weighing 1 to 1¼ pounds

2 tablespoons regulat (not extra-virgin) olive oil

1 large onion, very finely chopped (1 cup)

3 or 4 large garlic cloves, minced

1 cup dry red wine

1 cup dry white wine

4 large tomatoes, peeled and very finely chopped with their juice, or 2 cans (14½  ounces each) whole tomatoes, very finely chopped (see note)

½ cup water (only if using fresh tomatoes)

1 large bay leaf 

1 teaspoon salt

¼ teaspoon freshly ground black pepper

Cooked orzo or rice

Chopped flat-leaf parsley, for garnish

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Place the lamb shanks in a 6-quart saucepan or Dutch oven. Cover with water and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Drain the shanks, rinse them in cool water, and set aside. Rinse the saucepan and dry it. Heat the olive oil in the saucepan. When it is hot, add the onion and garlic and cook over medium-high heat, stirring frequently, until the onion is softened. Add the red and white wines and cook at a fast simmer, stirring occasionally, until most of the liquid has evaporated. Stir in the tomatoes, water (only if using fresh tomatoes), bay leaf, salt, and pepper. Add the lamb shanks, turning to coat them with the sauce. Bring the mixture to a boil. Reduce the heat, cover, and simmer gently for 50 to 60 minutes, occasionally spooning the sauce over the shanks, until they are very tender. Remove the shanks from the sauce. Remove the bay leaf and discard it. If the sauce seems thin, reduce it over high heat for several minutes. Serve the lamb shanks on orzo or rice, with the sauce spooned over the meat and pasta. Sprinkle with parsley and accompany with Zucchini and carrots. 

NOTE: The easiest way to chop canned tomatoes is to use clean kitchen scissors and cut them up in the can.

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Enjoy your deliciously tender and flavorful lamb shanks, just like the ones you'd find in Periyali. Now that you know the secret recipe, you can impress your friends and family with this gourmet dish at your next dinner party!