Katies Lamb Shanks Recipes

EASY BRAISED LAMB SHANKS RECIPE

Easy Braised Lamb Shanks Recipe image

Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.

Provided by Suzy Karadsheh

Categories Entree

Time 3h

Number Of Ingredients 17

Ingredients

2 1/4 teaspoon garlic powder
1 teaspoon sweet Spanish paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 teaspoon ground nutmeg
6 American lamb shanks
2 tablespoon extra virgin olive oil
1 medium yellow onion, (roughly chopped)
2 celery ribs, (chopped)
3 large carrots, (peeled and cut into large pieces)
1 pound baby potatoes, (scrubbed)
2 cups red wine like Merlot
3 cups low-sodium beef broth
28- ounce can peeled tomatoes
2 cinnamon sticks
4 sprigs fresh thyme
2 sprigs fresh rosemary

Steps:

Preheat the oven to 350 degrees F.
In a small bowl, add all the spice mix ingredients and mix to combine.
Pat the lamb shanks dry and season with the spice mix on all sides.
In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

Nutrition Facts : Calories 447.5 kcal, Sugar 6.6 g, Sodium 974.4 mg, Fat 11.3 g, SaturatedFat 3 g, Carbohydrate 27.8 g, Fiber 5.3 g, Protein 44.4 g, Cholesterol 127.3 mg, UnsaturatedFat 7.1 g, ServingSize 1 serving

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