Braised Lamb Shanks
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs 10 mins
-
Servings
8
-
Calories
230 kcal
-
Course
Main Course, Others
-
Cuisine
Mediterranean, American
Braised Lamb Shanks
Report
Braised Lamb Shanks are the absolute fall of the bone, juicy, succulent and fool proof way to cook the lamb shanks. With an immersion blender, you can turn the braising liquid into a luscious gravy that drenches the meat adding more flavor and richness to the lamb shanks!
Share:
Ingredients
Lamb
- 10 pieces of American Lamb shanks bones trimmed to fit the pan
Spice Blend:
- 1 1/2 teaspoon each salt and pepper
- 2 teaspoons chilli flakes optional
- 1 Tablespoon oregano
- 1 Tablespoon onion powder
Braising:
- 1/4 cup unsalted butter divided
- 2 onions grated and water removed
- 6 garlic cloves minced
- 1/2 tablespoon whole peppercorns
- 1/2 teaspoon whole coriander seeds optional
- 1 large cinnamon stick
- 3 fresh bay leaves
- 3 sprigs fresh rosemary
- 1/2 cup crushed tomatoes
- 6 -8 cups stock wine is added as part of the total liquid
- 1/4 cup pomegranate molasses or balsamic reduction
To Serve:
- mashed potatoes
- orange zest
- fresh Rosemary
- freshly cracked pepper
- chilli flakes
Notes
- Ask for American lamb when you’re buying lamb. Supporting local ranchers, having the freshest lamb on your table and enjoying a meal with quality lamb is what you get when buying American Lamb!
- Lamb shanks can be huge and bulky when you think of fitting them in to you pan. You can ask the butcher to trim off the bone to make room in your cooking pan.
- An instant pot or slower cooker works great for braising lamb shanks too and making this recipe. You’ll need to adjust cooking times.
- If you’re looking to oven roast lamb shanks—try these other recipes on the website:
- Cook the lamb shanks long enough for them to fall apart while still holding on to the bone. This takes around 2 hours on low heat for about 8-10 shanks in a large 7 quart dutch oven pan.
- You can add an extra half an hour or so, depending on your stove and how heavy your pan is.
- The gravy is a by product of the braising process, so no extra step is required except removing any tough pieces of herbs and whole spice from the sauce.
- An immersion blender is best to blend the sauce into a gravy, however a regular blender works just as well—it’s just more clean up.
- The pomegranate molasses adds a rich sweetness and tang to the sauce, but if you can’t find it then subset with a balsamic reduction.
- The final garnish of fresh rosemary and orange zest is optional, but adds a bright and sweet finish to the lamb shanks.
- Leftovers of this recipe make the GREATEST sandwiches with gravy, melted cheese and panini pressed—SO GOOD!!!
- Braised lamb shanks are usually served on a bed of mashed potatoes. But if you want, you can use sweet potatoes or cauliflower mash too. And if you want to pair it with another dish, you can go for rice pilaf, green beans, mushrooms, or any type of salad.
- The easy way to thicken the sauce is to simmer it for 8 to 10 minutes until it becomes thick and glossy. But if you’re in a rush, you can make a slurry using cornstarch and a little sauce and pour it into the pot while stirring continuously. Simmer for a couple of minutes until you get the desired consistency.
- You can store the leftover lamb shanks in an airtight container in the fridge for up to 3 days and in the freezer for 3 months. When ready to serve, just reheat them in the oven.
- Usually, you should stop braising the lamb shanks once they have turned golden brown on both sides. However, if you overcook them, they might turn out a bit darker and lose their moisture and tenderness.
- Yes, you can definitely add more vegetables to the sauce, including carrots, celery, turnips, parsnips, and tomatoes.
- You can add dry red wine and stock to make a robust sauce with amplified flavors. If you want to add red wine to the sauce, use good-value wine like Pinot Noir, Cabernet Sauvignon, Merlot, or Malbec.
- Ask for American lamb when you’re buying lamb. Supporting local ranchers, having the freshest lamb on your table and enjoying a meal with quality lamb is what you get when buying American Lamb!
- Lamb shanks can be huge and bulky when you think of fitting them in to you pan. You can ask the butcher to trim off the bone to make room in your cooking pan.
- An instant pot or slower cooker works great for braising lamb shanks too and making this recipe. You’ll need to adjust cooking times.
- If you’re looking to oven roast lamb shanks—try these other recipes on the website:
- Cook the lamb shanks long enough for them to fall apart while still holding on to the bone. This takes around 2 hours on low heat for about 8-10 shanks in a large 7 quart dutch oven pan.
- You can add an extra half an hour or so, depending on your stove and how heavy your pan is.
- The gravy is a by product of the braising process, so no extra step is required except removing any tough pieces of herbs and whole spice from the sauce.
- An immersion blender is best to blend the sauce into a gravy, however a regular blender works just as well—it’s just more clean up.
- The pomegranate molasses adds a rich sweetness and tang to the sauce, but if you can’t find it then subset with a balsamic reduction.
- The final garnish of fresh rosemary and orange zest is optional, but adds a bright and sweet finish to the lamb shanks.
- Leftovers of this recipe make the GREATEST sandwiches with gravy, melted cheese and panini pressed—SO GOOD!!!
- Braised lamb shanks are usually served on a bed of mashed potatoes. But if you want, you can use sweet potatoes or cauliflower mash too. And if you want to pair it with another dish, you can go for rice pilaf, green beans, mushrooms, or any type of salad.
- The easy way to thicken the sauce is to simmer it for 8 to 10 minutes until it becomes thick and glossy. But if you’re in a rush, you can make a slurry using cornstarch and a little sauce and pour it into the pot while stirring continuously. Simmer for a couple of minutes until you get the desired consistency.
- You can store the leftover lamb shanks in an airtight container in the fridge for up to 3 days and in the freezer for 3 months. When ready to serve, just reheat them in the oven.
- Usually, you should stop braising the lamb shanks once they have turned golden brown on both sides. However, if you overcook them, they might turn out a bit darker and lose their moisture and tenderness.
- Yes, you can definitely add more vegetables to the sauce, including carrots, celery, turnips, parsnips, and tomatoes.
- You can add dry red wine and stock to make a robust sauce with amplified flavors. If you want to add red wine to the sauce, use good-value wine like Pinot Noir, Cabernet Sauvignon, Merlot, or Malbec.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
Other Recipes
You'll Also Love
