Braised lamb shanks are perfect for a hearty meal. A combination of herbs and spices, carrots, celery, potatoes, and raisins create a complex, mouthwatering dish.
RELATED: Chicken Alfredo Pizza | Learn Recipe 2023
TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●2 lamb shanks (3 to 3 1/2 pounds total), excess fat trimmed
●Kosher salt
●2 tablespoons extra virgin olive oil
●1 medium yellow onion, chopped
●2 large carrots, chopped
●2 celery ribs, chopped
●3 to 4 medium potatoes, cut into 2-inch chunks
●1 clove garlic, minced
●1 1/4 cups chicken or beef stock
●2 teaspoons fresh thyme, or 1 teaspoon dried
●1 teaspoon fresh rosemary, 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
●Mint leaves, for garnish
Method
1.Preheat the oven:
2.Preheat the oven to 350° F.
3.Season the lamb:
Season the lamb with salt.
4.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.
5.Sauté the onion, carrot, and celery:
Add onion, carrot and celery and sauté for 5 minutes, stirring often.
6.Add the potatoes, then the garlic, lamb, herbs, sherry, and raisins:
Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs (except for the optional mint). If using, add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes.
7.Add the stock and bring to simmer and 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.
8.Discard the bay leaf and strip the meat from bones:
Remove the bay leaf and discard. Remove the shanks, strip the meat from the bones and return the meat to the pan.
Serve with fresh mint leaves as garnish.