Please consult the OU's guidelines for checking fruits and vegetables.

Wine-Braised Lamb Shanks with Herbs De Provence
Wine-Braised Lamb Shanks with Herbs De Provence Eileen Goltz | Pareve
2 hours, 30 minutes 25 minutes
2 hours, 5 minutes
6 servings

  • Recipe from Bon Appétit Entertaining Made Easy, March 2004.
  • If an herbes de Provence blend isn’t available, use a combination of dried thyme, basil, savory, and fennel seeds. Dried porcini mushrooms can be found at Italian markets, specialty foods stores, and many supermarkets.
  • Fresh parsley tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking for insect infestation.
  • 5 Tablespoons olive oil, divided
  • 2 large leeks (white and pale green parts only), chopped (about 2½ cups)
  • 6 large whole garlic cloves
  • 6 large lamb shanks (12 to 14 oz. each)
  • All purpose flour
  • 2⅔ cups dry red wine
  • 1 cup canned crushed tomatoes with added puree
  • ¼ oz. dried porcini mushrooms
  • 1½ Tablespoons dried herbs de Provence
  • 1¼ lbs. slender carrots
  • ½ cup chopped fresh parsley

  1. Heat 1 Tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
  2. Peel carrots. Cut diagonally into 1/2-inch-long pieces and set aside.

  3. Sprinkle lamb shanks with salt and pepper; dust with flour to coat.
  4. Heat remaining 4 Tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes.
  5. Add leek mixture, wine, tomatoes with puree, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture.
  6. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes.
  7. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer.
  8. Spoon off fat from pan juices. Season lamb to taste with salt and pepper.*
  9. Sprinkle with parsley right before serving.
  • * The recipe can be made 1 day ahead up to this point. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.