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.
- 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:
Searing: Browning the lamb shanks before braising adds depth of flavor.
Deglazing: Scraping up the browned bits from the pot adds rich flavor to the sauce.
Braising: Slow cooking in the oven helps tenderize the lamb and melds the flavors.
Thickening: Use flour slurry if you prefer a thicker sauce; alternatively, reduce the sauce by simmering it on the stove.
