Braised Lamb Shank Recipe Recipe

Ingredients

Lamb Shanks

• 4 lamb shanks (1-1¼ lb each)
• kosher salt
• 3 tablespoons oil
• 0.5 cup water

Aromatics

• 1 large onion, diced
• 6 cloves garlic, smashed
• 1 large fennel bulb, chopped (or 2 ribs celery, diced)
• 0.5 cup red beet, scrubbed and diced (optional, for color)
• 4 sprigs rosemary (or thyme)
• 2 bay leaves
• 1 strip orange zest (3 inch x 1 inch)

Spices

• 1 cinnamon stick
• 1 teaspoon whole fennel seeds
• 1 teaspoon cumin
• 0.5 teaspoon allspice
• 0.5 teaspoon salt

Braising Liquid

• 1 cup rich red wine or ruby port
• 1 cup pomegranate juice, unsweetened
• 1 cup chicken stock or broth
• 2 tablespoons maple syrup or honey

Finishing

• pepper to taste
• 1 teaspoon red wine vinegar

Instructions

Prepare the Lamb

1. Let lamb come to room temperature (unwrap on counter 20-30 mins) and season lamb generously with kosher salt.
2. Heat oil in an extra large heavy bottomed Dutch oven. Working in batches, sear the lamb shanks on all sides over medium high (or medium) heat. Take your time here and do this well. Set the shanks aside. Drain the oil.

Build the Braising Liquid

1. Add the water to the same pan and bring to a simmer, scraping up any browned bits. Simmer 3-4 minutes.
2. Add onion, garlic, fennel, beet, orange peel, herbs and spices and salt to the pan and stir until vegetables soften, about 5 minutes.
3. Add the wine and gently simmer until alcohol cooks off, another 5 minutes.
4. Add the pomegranate juice, chicken stock and maple syrup, stir to combine. Bring to a simmer.

Braise the Lamb

1. Nestle the lamb shanks down in the liquid, on their side with meaty side down. Bring to a simmer on the stove, then cover well and place in a 325°F oven for 1½ to 2½ hours or until meat is tender (internal temp 195-205°F).
2. Keep in mind that larger shanks will take longer to cook. Check at 1½ hours and add more broth if needed.
3. When shanks are tender, remove from pan and rest on a platter in a warm spot for 20-30 minutes.

Make the Sauce

1. Strain the braising liquid. If making ahead, let cool in the fridge to allow fat to separate and harden, or skim off warm fat with a ladle.
2. Place 1½ cups skimmed braising liquid in a small saucepan and simmer, reducing just until it tastes flavorful.
3. Add a splash of red wine vinegar. Season with salt and pepper. Optionally add a squeeze of orange juice.

Serve

1. Arrange the lamb shanks on a platter, spoon the flavorful sauce over top, and garnish with fresh pomegranate seeds and rosemary sprigs.
2. Serve the lamb shank over polenta or couscous with the sauce spooned overtop.

Notes

• Larger shanks will require more cooking time—check at 1½ hours and add more broth if the liquid level is low.
• The sauce doesn't need to reduce until thickened, which may result in flavors getting too salty or condensed.
• Serve over creamy soft polenta or couscous with Sweet and Spicy Moroccan Roasted Carrots for a complete meal.