Chef Thomas Nowak of Chesa Swiss Restaurant shares with Bangkok Nightlife another special recipe called Braised Lamb Shanks.


  • Australian Lamb shanks – 12 pcs.
  • Carrots cut in small cubes – 500 g.
  • Onions cut in small cubes – 500 g.
  • Garlic chopped – 300 g.
  • Leek cut in small cubes – 500 g.
  • Celery cut in small cubes – 5 pcs.
  • Bay leaf – 2 tbs.
  • Mixed Herbs – 2 tbs.
  • Tomato Past – 5 tbs.
  • Red Wine .5 L
  • Brown Sauce or gravy 3-4 L
  • Crushed black pepper corns 1 tbs.
  • White Flour
  • Water
  • Oil for roasting the shank


  • Season shank with salt and pepper, flour a little and sear off in a hot pan with oil until brown.
  • Set aside the shanks.
  • Add carrots, onions, celery and sauté in low fire until golden brown.
  • Put the leek, garlic, mixed herbs, bay leaf and keep stirring.
  • Add tomato paste and continue to sauté until the paste looses its red color then add red wine. Let it reduce to half.
  • Put the shanks in to the pan, fill up with gravy or brown sauce.
  • Add water if needed until the shanks are covered with liquid
  • Bring to boil on the stove.
  • Meanwhile, reheat oven to 250 °C.
  • As soon as the shanks are boiling remove it from the stove and put it into the oven with the lit.
  • After 1/2 hour reduce the heat to 220 °C and let it braise nicely for 2 hours.
  • Add water from time to time.
  • As soon as the shanks are soft, remove the pan from the oven and take out the shanks.
  • Strain the sauce and return it to the pan and reduce it over medium heat until you get a nice concentrated brown sauce.
  • Season if needed.
  • Put the shank in a plate and add the sauce
  • Serve with preferred garnish.

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