Braised Lamb Shanks: A Hearty Delight

Introduction

Braised lamb shanks are a comfort food classic, known for their rich flavors and tender texture. This dish combines slow-cooked lamb with a medley of vegetables and a luscious sauce, making it perfect for cozy family dinners or special occasions.

Ingredients

For the seasoning: 1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme

For the braised lamb shanks: 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
1 tablespoon butter
1 tablespoon flour

Directions

1. Prepare the Seasoning: In a bowl, mix the kosher salt, black pepper, and thyme. Pat the lamb shanks dry with paper towels and generously season them with the mixture.
2. Sear the Lamb Shanks: Preheat the oven to 150°C (300°F). Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Sear the lamb shanks on all sides, about 7-9 minutes per batch, until well browned. Transfer the shanks to a tray and set aside.
3. Cook the Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the carrots and celery for about 5 minutes, then add the mushrooms and shallots (or onion). Cook for another 4-5 minutes until softened.
4. Add Liquids and Flavors: Pour in the beef broth and pomegranate juice. Stir in the tomato concentrate, minced garlic, and bay leaves. Return the browned lamb shanks to the skillet, ensuring they are submerged in the liquid.
5. Braise in the Oven: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 2 1/2 hours or until the lamb shanks are fork-tender.
6. Degrease the Dish: Let the lamb shanks cool at room temperature, then refrigerate for several hours or overnight to allow the grease to solidify. Remove the solidified fat with a spoon before reheating the dish.
7. Prepare the Sauce: In a small bowl, mix the butter and flour to form a roux. Heat the lamb shanks on the stove over medium heat. Transfer the shanks to a plate and bring the braising liquid to a boil. Stir in the roux and cook for 1-2 minutes, constantly stirring until the sauce thickens. Adjust the seasoning with salt and pepper, if needed.
8. Serve: Serve the lamb shanks with the thickened sauce and braised vegetables on a plate or in a crockpot to keep them warm. Pair with mashed potatoes, mashed cauliflower, or buttered noodles for a complete meal.

Servings and Timing

This recipe serves about 4 people and takes approximately 3 hours to prepare and cook, including prep time.

Variations

• Herb Swap: Try using rosemary or oregano instead of thyme for a different flavor profile.
• Vegetable Options: Add root vegetables like parsnips or turnips for added depth.
• Spice it Up: Include a pinch of red pepper flakes for a hint of heat.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat gently on the stovetop over low heat or in the oven covered with foil until warmed through.

10 FAQs

1. Can I use a different cut of meat? Yes, you can substitute beef shanks or even shoulder cuts, but cooking times may vary.
2. Is pomegranate juice necessary? While it adds a unique sweetness, you can replace it with red wine or extra beef broth.
3. What can I serve with braised lamb shanks? Mashed potatoes, polenta, or crusty bread pair wonderfully.
4. Can I cook this in a slow cooker? Absolutely! Sear the lamb first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
5. What type of wine pairs well with this dish? A robust red wine, such as Cabernet Sauvignon or Syrah, complements the flavors beautifully.
6. Can I make this dish ahead of time? Yes, it tastes even better the next day! Just refrigerate and reheat when ready to serve.
7. How do I know when the lamb is done? The lamb should be fork-tender and easily fall off the bone.
8. What if I don’t have a cast iron skillet? Any oven-safe pot or Dutch oven will work just fine.
9. Can I skip the browning step? Browning enhances flavor, but if you’re short on time, you can skip it.
10. What is the best way to store leftovers? Allow the lamb to cool completely before transferring to airtight containers.

Conclusion

Braised lamb shanks are an impressive yet simple dish that brings warmth and comfort to any table. With rich flavors and tender meat, this recipe is sure to become a family favorite. Whether for a weeknight dinner or a special gathering, this meal is bound to impress. Enjoy your culinary adventure!

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