A timeless classic featuring a single lamb shank gently braised in a rich marsala wine sauce, offering comforting and sophisticated flavors for a solo indulgence.

Servings: 1 serving
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes

Ingredients

• 1 lamb shank
• 1/4, chopped onion
• 0.5 clove, minced garlic
• 0.5 tablespoon vegetable oil
• 1/4 teaspoon, or to taste salt
• 1/8 teaspoon, or to taste black pepper
• 0.5 tablespoon marsala
• 1 cup water or beef broth
• 0.5 tablespoon honey
• 0.5 tablespoon, for garnish chopped blanched almonds (or pistachios)

Instructions

1. Preheat oven to 160°C (325°F). Season the lamb shank generously with salt and pepper.
2. Heat 0.5 tablespoon of vegetable oil in a small oven-safe pot or Dutch oven over medium-high heat. Brown the lamb shank on all sides until well-caramelized. Remove and set aside.
3. Add the chopped 1/4 onion to the pot and sauté until softened, about 3-4 minutes. Add the minced 0.5 clove garlic and cook for 30 seconds until fragrant.
4. Return the lamb shank to the pot. Pour in the marsala, allowing it to simmer for 1 minute to deglaze the pot.
5. Add 1 cup of water or beef broth and stir in honey. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2 hours, or until the lamb is exceptionally tender.
6. Carefully remove the shank from the pot. Skim any excess fat from the braising liquid. If the sauce is too thin, reduce it over medium-high heat until it reaches your desired consistency.
7. Serve the braised lamb shank with the rich marsala sauce, garnished with chopped blanched almonds or pistachios.