Alberta Lamb Shanks

Chef Dean Hossack's Alberta Lamb Shanks

Created by
Chef Dean Hossack
Stone Peak Restaurant at Overlander Mountain Lodge (Jasper East/Hinton)

24-hour Cure for Shanks

3 sprigs rosemary (off stems)
1 cup kosher salt
1 lemon zested
1 tsp cumin, ground
1 tbsp coriander, whole (toasted)



2 kg Alberta Lamb shank
1 onion, peeled & chopped
1 head chopped garlic
350 ml red wine
1 small can crushed tomato
4 tbsp tomato paste
130 ml balsamic vinegar
1 sprig thyme
1 sprigs rosemary
Chicken stock to cover



1 bunch Italian parsley, finely chopped
1 lemon zest
2 cloves garlic, finely chopped
1 cup Olive oil
30 ml red wine vinegar
Salt & pepper to taste



  1. Cure for Shanks: Blitz all spices, herb and lemon zest then add to salt. Season the lamb shanks and leave covered overnight in the fridge to cure.

  2. Rinse cure before searing lamb shanks.

  3. Shanks: Sear shanks on all sides.

  4. Sweat onions and garlic and deglaze with balsamic vinegar. Add crushed tomatoes and tomato paste, stir, and then add red wine.  Let reduce by half.

  5. Place seared meat in the pan, adding stock to cover. Reduce heat to low and braise for 45-55 minutes until fork tender.

  6. Gremolata: Mix ingredients well in bowl.  Place on top of prepared lamb to enhance flavour.