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Braised Lamb Shanks with Winter Fruits

Both cozy winter comfort food and festive celebratory feast, these rich braised lamb shanks make for a sumptuous holiday meal.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 40 mins
Servings: 6 people
Calories: 432 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons fine sea salt
  • 6 lamb shanks
  • 2 Tablespoons extra virgin olive oil
  • 3 cups chopped red onion about 4 medium or 2 large
  • 2 medium carrots or parsnips, peeled and sliced
  • 4 cloves garlic peeled and smashed
  • 2 teaspoons finely chopped rosemary
  • 1 cup mixed dried fruit dates, apricots, figs, cherries or prunes
  • 3 Tablespoons pomegranate molasses
  • 1 1/4 cups fruity red wine
  • 2 Tablespoons finely chopped preserved lemon
  • 1 pomegranate seeded, for garnish

Instructions

    Cup of Yum
  1. In a small jar or bowl, combine all the spices, salt and pepper. I like to do this in advance, take my time, and ensure each one is properly toasted, ground and measured.
  2. Set a wide, heavy-bottomed Dutch/French oven (see Notes) over medium heat and get it preheating. Make sure it has a tight fitting lid. Place the lamb shanks on a large tray and drizzle the olive oil over them. Use your hands to rub the oil all over the shanks.
  3. Preheat the oven to 300°F. Add half the lamb to the Dutch oven and sear over medium heat, turning often to brown lightly on all sides. About 5 minutes. Return the shanks to the tray and repeat with the remaining lamb, searing until golden. You should finish with 6 seared shanks resting on the tray.
  4. Carefully tumble all the chopped onions into the Dutch oven and cook for 2-3 minutes. Add the sliced parsnip or carrots, along with the garlic cloves. Cook, stirring well, for 2 minutes, or until slightly soft.
  5. Sprinkle in the premixed spices and rosemary and stir to combine. Tumble in the mixed dried fruit and drizzle the molasses over everything. Pour in the wine or stock and scrape any bits of food off the bottom of the Dutch oven. Stir everything together well.
  6. Add the lamb shanks to the Dutch oven, nestling them in tightly together, meaty side down, in a single layer. Cut a piece of parchment paper to fit snugly in the pan. Tuck it in around the meat, then cover with the lid. Place in the oven.
  7. Slowly braise the lamb for a total of 3 hours, checking after 2 1/2 hours and turning the shanks once. When they are done the meat will be tender and almost falling off the bone.
  8. You can serve the shanks in the Dutch oven or transfer to a serving bowl. Stir half of the preserved lemon into the sauce and spoon the sauce over the shanks. Garnish with preserved lemon and pomegranate seeds and serve hot.

Notes

  • Serves 6 as a huge feast. Can serve up to 12 with a few sides as part of a multi-course meal.
  • The success of this simple recipe is owed largely to the Dutch or French oven. It keeps the dish airtight, and the lamb braises in a nice even heat. This makes for a relatively quick braise with meat that falls off the bone.

Nutrition Information

Calories 432kcal (22%) Carbohydrates 30g (10%) Protein 41g (82%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 127mg (42%) Sodium 944mg (39%) Potassium 876mg (25%) Fiber 5g (20%) Sugar 18g (36%) Vitamin A 3415IU (68%) Vitamin C 13mg (14%) Calcium 82mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 432

% Daily Value*

Calories 432kcal 22%
Carbohydrates 30g 10%
Protein 41g 82%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 127mg 42%
Sodium 944mg 39%
Potassium 876mg 19%
Fiber 5g 20%
Sugar 18g 36%
Vitamin A 3415IU 68%
Vitamin C 13mg 14%
Calcium 82mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.