Braised Lamb Shanks

Lamb shanks are wonderfully flavorful, but they can be a bit tough, so they lend themselves well to a low and slow braise. Long cooking at a low temperature is exactly what you need for meat that is falling-off-the-bone tender.

The trick to delicious lamb shanks is to brown the shanks first.

  • Prep: 15 minutes
  • Cook: 2 hours
  • Yield: Serves 4

Ingredients

  • 2 Lamb shanks
  • Salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 3-4 medium potatoes, cut into 2-inch chunks
  • 1 garlic clove, minced
  • 1 1/4 cup chicken or beef stock
  • 2 teaspoons fresh thyme, or 1 teaspoon dried
  • 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried
  • 1 teaspoon dried oregano
  • 1 bay leaf

Optional, and highly recommended:

  • 3/4 cup raisins, soaked in 1/2 cup sherry for a couple hours
  • 1/2 cup of fresh mint leaves

 

Method

1 Preheat oven to 350° F. Season lamb shanks with salt.

2 Brown the lamb shanks: Heat the oil in a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Working in batches if necessary, brown the lamb shanks in the pot on all sides. Remove shanks to a dish.

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3 Sauté the onion, carrot, celery: Add onion, carrot and celery and sauté for 5 minutes, stirring often.

braised-lamb-shanks-method-2

4 Add potatoes, then garlic, lamb, herbs, sherry, raisins: Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs (except for the mint). If using, add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes.

braised-lamb-shanks-method-3

5 Add stock, bring to simmer, put in oven: Add the stock and bring to a simmer. Remove from heat, cover the pot and bake in the oven for 1 1/2 or 2 hours or until shanks are tender.

braised-lamb-shanks-method-4 braised-lamb-shanks-method-5

6 Strip meat from bones: Remove the shanks, strip the meat from the bones and return the meat to the pan.

Serve with fresh mint leaves as garnish.

Links:

Braised Lamb Shanks with Grilled Polenta - from Chocolate and Zucchini

Pressure Cooked Lamb Shanks - from We Are Never Full

Braised Venison Shanks Portuguese Style - from Hunter Angler Gardener Cook

Vietnamese Braised Lamb Shanks - from Viet World Kitchen

Braised Lamb Shanks

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