Description
Braised Lamb Shanks are a comforting and hearty dish, perfectly slow-cooked to tender perfection. This recipe features succulent lamb shanks seasoned with herbs and spices, seared until golden, and then slowly braised with a flavorful combination of beef broth, pomegranate juice, mushrooms, and aromatic vegetables. Finished with a rich, thickened sauce, this meal is ideal for a cozy dinner that delivers deep, rich flavors and melt-in-your-mouth meat.
Ingredients
Scale
Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
Main Ingredients
- 4 lamb shanks (approximately 680g each)
- 4 tablespoons olive oil
- 4 carrots, peeled and diced
- 4 celery branches, cut into cubes
- 4 shallots or 1 large onion, peeled and finely sliced
- 450g mushrooms (crimini or button), sliced
- 500 ml low-sodium beef broth
- 250 ml pomegranate juice
- 4 tablespoons tomato concentrate
- 4 cloves garlic, minced
- 2 bay leaves
Sauce Finishing
- 1 tablespoon butter
- 1 tablespoon flour
Instructions
- Seasoning the Lamb Shanks: Combine kosher salt, black pepper, and dried thyme in a small bowl. Rub this seasoning mixture thoroughly over all sides of the lamb shanks to enhance flavor before cooking.
- Preheat and Sear: Preheat your oven to 150°C (300°F). Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the seasoned lamb shanks, turning occasionally until all sides are beautifully browned. Remove the shanks and set them aside.
- Sauté Vegetables: In the same skillet, add diced carrots and celery. Cook until they begin to soften, then add the sliced mushrooms and finely sliced shallots (or onion). Sauté the mixture until the vegetables are fragrant and lightly caramelized.
- Create Braising Liquid: Pour the low-sodium beef broth and pomegranate juice into the skillet with the vegetables. Stir in the tomato concentrate, minced garlic, and bay leaves to build a deeply flavorful braising liquid. Return the seared lamb shanks to the skillet, nestling them into the liquid and vegetables.
- Braise: Cover the skillet with a lid or foil and place it in the preheated oven. Allow the lamb shanks to braise slowly for 2 1/2 hours or until they are tender and easily pull away from the bone.
- Cool and Degrease: Remove the skillet from the oven and let it cool to room temperature. Transfer the contents to the refrigerator to chill; this step helps the fat solidify on top, making it easier to remove the excess fat from the braising liquid.
- Prepare the Sauce: In a separate small pan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until lightly browned. Gradually whisk in the defatted braising liquid, cooking until the sauce thickens to a smooth consistency.
- Reheat and Serve: Rewarm the lamb shanks and vegetables gently in the thickened sauce. Serve the shanks smothered with the rich sauce alongside the braised vegetables for a satisfying, elegant meal.
Notes
- For extra depth, marinate the lamb shanks overnight with the seasoning mixture before cooking.
- Degreasing the braising liquid is key to a clean, smooth sauce without excess fat.
- Leftover lamb shanks are excellent for sandwiches or stews the next day.
- Using pomegranate juice adds a subtle sweetness and richness that balances the lamb’s robust flavor.
- Ensure low and slow cooking to achieve tender, fall-off-the-bone meat.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
