Best Braised Lamb Shanks Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 40 mins
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Servings
4
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Calories
366 kcal
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Course
Main Course
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Cuisine
Mediterranean, Persian
Best Braised Lamb Shanks Recipe
Description
The recipe begins by seasoning and browning lamb shanks, which are then set aside while onions, garlic, celery, and carrots are finely chopped and sautéed until golden brown. Spices such as turmeric, cumin, black pepper, along with tomato paste and pomegranate molasses are incorporated, creating a complex base. Cinnamon sticks and cardamom pods add aromatic depth.
After returning the lamb shanks to the pot, they are submerged in water and simmered slowly until tender. Alternatively, the braising can be finished in the oven at 400°F for about three hours, uncovered for the last 30 minutes to allow browning. This slow cooking breaks down the tough fibers resulting in soft, richly flavored meat.
The dish pairs well with various rice dishes—such as Persian saffron rice or Greek lemon rice—or with roasted and mashed potatoes including batata harra or garlic mashed potatoes. The sauce from braising can be spooned over the sides for added moisture and taste.
Leftovers store well in airtight containers refrigerated for up to four days or frozen for up to four months. Reheat gently with added water to keep the texture moist. This recipe adapts well to oven or stovetop braising methods based on your equipment and schedule.
Ingredients
- 4 lamb shank
- 1 1/2 tsp kosher salt
- 2 tbsp olive oil
- 2 onion
- 5 cloves garlic
- 3 celery stalks
- 1 large carrot
- 1 tsp Turmeric
- 1 tsp cumin
- 1/2 tsp black pepper
- 3 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 1 cinnamon stick
- 3 cardamom pods
Instructions
- Pat dry the lamb shanks and season them with 1 teaspoon kosher salt on all sides.
- Heat the olive oil in a Dutch oven or a pot over medium heat and sea the lamb shanks for 4 to 6 minutes on each side until they are golden brown. Remove them from the pot and set aside.
- Place the onion, garlic, celery and carrot in the bowl of a food processor and blend until finely chopped. Transfer the chopped vegetables to the same Dutch oven and saute over medium heat for 10 to 15 minutes until golden brown.
- Add in the turmeric, cumin and black pepper. Stir and add the tomato paste followed by the pomegranate molasses. Mix to combine. Add in the cinnamon stick and the cardamom pods.
- Add the browned lamb shanks back into the pot. If you have to place them on top of each other, it's okay. They will shrink when cooked.
- Fill the Dutch oven with water and make sure the lamb shanks are submerged. You need about 6 cups of water depending on the size of the Dutch oven.
- Bring to a simmer. Cover and cook for 3 hours. Braise every 45 minutes and add more water if the gravy is reducing too much.
- Remove the lid for the last 30 minutes of the cooking for the sauce to thicken a bit and the lamb shanks to brown nicely. Serve with your favorite side dish.
Notes
- Oven braising: cover pot and cook at 400°F for 3 hours, stirring every 45 minutes; remove lid last 30 minutes to brown shanks.
- Serve with various rice types like Persian saffron or Greek lemon rice, or with roasted or mashed potatoes.
- Store leftovers refrigerated up to 4 days in airtight containers; freeze up to 4 months.
- Reheat leftovers gently with 1/4 cup water in saucepan or pan for 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 127mg | 42% |
| Sodium | 1135mg | 47% |
| Potassium | 768mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3215IU | 64% |
| Vitamin C | 10mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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