Cinnamon Braised Lamb Shanks

Name: Cinnamon Braised Lamb Shanks
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 4 serves
Ingredients: 3 tablespoon olive oil; 1 onion; 1 carrot; 1 celery rib; 3 cloves garlic; 4 lamb shanks; 2 cups passata; 1 tablespoon tomato paste; 1 cinnamon stick; 1 cup chicken stock; ⅓ cup red wine; 2 bay leaves; salt and pepper to taste

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
Servings
4 serves
Calories
427 kcal
Course
Main Course
Cuisine
Greek

Cinnamon Braised Lamb Shanks

Elizabeth Reed

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Lamb shanks braised with cinnamon and tomatoes served over egg noodles.

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Ingredients

Servings

3 tablespoon olive oil
1 onion finely diced
1 carrot finely diced
1 celery rib finely diced
3 cloves garlic finely diced
4 lamb shanks
2 cups passata or use canned, diced tomatoes instead
1 tablespoon tomato paste
1 cinnamon stick
1 cup chicken stock
⅓ cup red wine
2 bay leaves dried
salt and pepper to taste

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Instructions

Heat a little olive oil in a deep frypan, add the shanks and lightly brown on all sides. Remove and set aside. Add a little more oil, the onion, carrot, garlic and celery and fry until translucent.
Add the tomatoes, tomato paste, stock, red wine, cinnamon stick and bay leaves and give everything a good stir. Add the browned shanks and bring to the boil and then lower your heat to a simmer.
Simmer shanks on a low heat for approximately 2-3 hours (this will depend on their size) or until the meat is falling off the bone. Remove the shanks and set aside to cool down. Once cooled down a little proceed to remove meat completely from the bone.
Remove the bay leaves and cinnamon stick from the sauce and add back the shredded meat. Give everything a good stir and ladle the sauce and meat over some cooked egg noodles.
Top with a sharp grated cheese such as mizithra or Romano.