Lamb Shanks Recipe- Lebanese Special
Lamb shanks are a flavorful and succulent cut of meat from the lower part of the lamb’s leg. Known for their rich, deep taste and tender texture when cooked properly, lamb shanks are a prized ingredient in many culinary traditions. They are often associated with slow-cooked dishes that allow the connective tissues and collagen to break down, resulting in meat that falls off the bone and is infused with the flavors of the cooking liquid. In Lebanese cuisine, lamb shanks are braised with aromatic herbs and spices, creating a comforting and hearty dish that’s perfect for special occasions or a cozy family meal.
- Prep Time30 min
- Cook Time2 hr 15 min
- Total Time2 hr 45 min
Lamb Shanks Ingredients:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional, replace with beef or vegetable broth if desired)
- 2 cups beef or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
Preheat Oven:
Preheat your oven to 325°F (163°C).
Sear the Lamb Shanks:
Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
Season lamb shanks with salt and pepper.
Prepare the Tahini Sauce:
Sear lamb shanks on all sides until browned, about 4-5 minutes per side.
Assemble and Garnish:
Remove shanks and set aside.
Sauté Vegetables:
In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Add minced garlic and cook for another minute.
Add Tomato Paste:
Stir in tomato paste and cook for 1-2 minutes, until it darkens slightly and becomes fragrant.
Deglaze the Pot:
Pour in the red wine (or extra broth) and scrape up any browned bits from the bottom of the pot.
Bring to a simmer and cook for 3-4 minutes to reduce slightly.
Add Liquids and Herbs:
Add beef or vegetable broth, diced tomatoes, rosemary, thyme, and bay leaves.Stir to combine.
Return Lamb Shanks to Pot:
Place the seared lamb shanks back into the pot.
Ensure they are mostly submerged in the liquid.
Braise:
Bring the liquid to a simmer.
Cover the pot with a lid and transfer to the preheated oven.
Braise for 2.5 to 3 hours, or until the lamb is tender and easily falls off the bone.
Optional - Thicken the Sauce:
If you prefer a thicker sauce, remove the shanks once they are done.
Place the pot on the stove over medium heat.
Mix flour with a small amount of cold water to create a slurry.
Stir the slurry into the sauce and cook until thickened, about 5-10 minutes.
Serve:
Serve the lamb shanks with the sauce over mashed potatoes, polenta, or a bed of vegetables.
Recipe Note:
Braising Liquid: For a deeper flavor, consider adding a splash of pomegranate molasses to the braising liquid. This adds a subtle sweetness and tanginess that complements the richness of the lamb.
Serving Suggestions: Serve the lamb shanks over a bed of vermicelli rice or alongside roasted vegetables to complete the meal. A dollop of yogurt can also add a refreshing contrast to the dish.
Wine Pairing: If using red wine in the recipe, choose a medium-bodied wine like Cabernet Sauvignon or Merlot. The wine’s tannins and acidity will balance the richness of the lamb.
Storage Tips: Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may intensify, making the leftovers even more delicious.
Alternative Cooking Methods: If you prefer to use a slow cooker, after searing the lamb shanks, transfer them and all the ingredients to the slow cooker. Cook on low for 6-8 hours until the meat is tender and falling off the bone.
