Braised Lamb Shanks

Prep time: 30 min

Cook time: 2.30 hours

Servings: 6

1 - 100 gram

Braised lamb shanks are a classic dish known for their rich, deep flavors and tender meat that falls off the bone. This dish involves slow-cooking lamb shanks in a flavorful liquid, often with vegetables, herbs, and wine, until the meat is incredibly tender and infused with the aromatic ingredients.

Key Points:

Cut of Meat: Lamb shanks come from the lower part of the leg and are known for their rich, meaty flavor.
Cooking Method: Braising involves searing the meat first to develop flavor, then slow-cooking it in liquid.
Flavor Profile: The dish typically includes ingredients like garlic, onions, carrots, celery, tomatoes, red wine, and herbs such as rosemary and thyme.
Serving Suggestions: Braised lamb shanks are often served with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Ingredients

Spice Mix

2-1/4 tsp garlic powder

1 tsp sweet Spanish paprika

1 tsp salt

1 tsp ground black pepper

3/4 tsp ground nutmeg

For Lamb Shank

6 lamb shanks

2 tbsp olive oil

1 medium yellow onion

2 celery ribs

3 carrots

1 pound baby potatoes

2 cups red wine

2 cups beef broth

28 ounce peeled tomato

1 cinnamon sticks

4 springs fresh thyme

2 spring fresh rosemary

Directions

Preheat the oven to 350 degrees F.

In a small bowl, add all the spice mix ingredients and mix to combine.

Pat the lamb shanks dry and season with the spice mix on all sides.

In a large Dutch oven pot, heat 2 tablespoon olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.

Now add the chopped onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.

Add the low-sodium broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.

Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)

While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.

Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!