How To Make Braised Lamb Shanks Assemble ingredients. Dredge shanks in flour, salt and pepper. Mince spices. Measure out liquids. Chop vegetables. Heat a Dutch oven. Cover the bottom generously with olive oil, then brown the shanks on med -high flame 4 minutes. Cook other side four minutes. Then any shorter edges 2 minutes each. Remove the lamb, replace with the vegetables, sauteeing on medium 10 minutes. Add the liquids and the spices and bring to a boil. Add the lamb shanks back in. Let it simmer.