Braised lamb shanks are a delicious and warming dinner for a cold winter night. They are seared to seal in the flavor, then slowly braised until they are incredibly tender and bursting with the flavors of a homemade sauce. Then, you can serve them over a bed of rice or noodles to make a complete meal. The sauce is so good that you can even serve it over rice or noodles.
To prepare this dish, start by preparing the ingredients. Rinse the shanks with water and pat dry with paper towels. Place them in a roasting pan and cover with foil. Heat the roasting pan over medium-low heat, reducing the liquid until it resembles a glaze. Add the butter and the rest of the herbs, and stir to combine. Once the lamb shanks are done, remove them from the oven and serve them bone-in or with rice or orzo pasta.
Braised Lamb Shanks Recipe
Braised Lamb Shanks Recipe
Ingredients
- 4 lamb shanks with meat about 1 ¼ pound each
- Salt and pepper to taste
- 2 large carrots diced
- ¼ cup extra virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp of cumin powder
- ½ tsp cinnamon powder
- ¼ tsp freshly grated nutmeg
- ½ tsp coriander powder
- ¼ tsp allspice powder
- 2 tbsp tomato paste
- 1 tsp Harissa or another chili
- 1 28- ounce can of whole tomatoes peel, drain, and chop
- 1 cup dry red wine
- 2 cups canned chicken broth or low sodium broth
- 2 tbsp cilantro chopped
- ¼ cup finely chopped almonds
- 2 spoons of chopped mint
- 1 10- ounce can of instant couscous
- 1 large chopped shallot
- 2 tbsp unsalted butter
- ¼ cup dried currants
- 1 cup of water
Instructions
- Preheat your oven to 330 degrees F
- In a bowl, place the lamb shanks and season generously with salt and pepper.
- Heat up 2 spoonfuls of cooking oil in a saucepan and add the seasoned meat to the pan. Cook over medium heat for 12 minutes or until golden browned on all sides. Remove from the pan.
- Clean the pan and add the onions, garlic, and carrots to it. Sauté over medium heat for 5 minutes or until the onion is golden. Then, add the coriander, cumin, allspice, nutmeg, and cinnamon and keep stirring for a few more minutes until it’s slightly roasted.
- Add the harissa and tomato paste and cook for 2 minutes over medium-high heat. Stir frequently.
- Pour the wine into the pot and boil for 4 minutes until a thick syrup forms.
- Add the tomatoes and 1 cup chicken broth to the pan. Add salt, pepper, and bring to a boil.
- Place the leg of lamb in the liquid.
- Cover well and cook for about 3 hours in the oven, basting from time to time until the meat almost falls from the bone.
- Place the shanks in a bowl and cover with aluminum foil. Leave the oven on.
- In a pie pan, place the almonds and roast them for about 10 minutes or until golden.
- Strain the sauce using a colander into a bowl, pressing on the vegetables and skimming any fat.
- Return the sauce to the pan and cook over high heat for about 10 minutes.
- Return the vegetables and lamb to the sauce, and keep warm.
- Combine mint with coriander and almonds in a bowl and season with salt and pepper.
- Melt the butter in a medium saucepan.
- Add the shallots and cook over medium heat for about 2 minutes.18. Add couscous and cook 2 to 3 minutes until light brown.
- Add 1 cup chicken broth, water, and 1⁄4 tsp salt and leave to boil.
- Remove from heat and add the currants.
- Cover and let stand 10 minutes.
- Grind with a fork and add half the mixture of spices and almonds.
- Stack the couscous in the center of a large plate.
- Wrap the lamb legs around the couscous and garnish with the sauce.
- Sprinkle with the rest of the herbs and almond mixture and serve.
Video
Notes
- Lamb Shanks sizes vary considerably so make sure you get ones that will fit in your cooking vessel!
- Onion and carrot are the "holy couple" of slow cooking, creating a beautiful flavor base for the sauce. It's not a deal-breaker to exclude the carrot, but it does give the sauce an extra edge.
- Wine: Use a good value full-bodied red wine, like cabaret sauvignon or merlot. Shiraz is okay too.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
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Braised lamb shanks are delicious and easy to make. Using a dutch oven or large ovenproof frying pan, they can be frozen for up to 3 months. When cooking lamb shanks, be sure to check the lamb frequently to make sure they’re tender and not overcooked. Afterward, add the vegetables, herbs, and spices to the sauce. Once the lamb is soft and juicy, you’re ready to serve!