Description
This hearty dish features tender lamb shanks slow-cooked with vegetables and a rich sauce, perfect for cozy dinners or special occasions.
Ingredients
Scale
- 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 flou
Instructions
- Prepare the seasoning by mixing salt, pepper, and thyme. Season the lamb shanks.
- Preheat the oven to 150°C (300°F). Sear the shanks in olive oil until browned, then set aside.
- In the same skillet, sauté carrots and celery, then add mushrooms and shallots.
- Pour in beef broth and pomegranate juice, then stir in tomato concentrate, garlic, and bay leaves. Return shanks to the skillet.
- Cover and braise in the oven for 2 1/2 hours until tender.
- Let cool, then refrigerate to degrease. Remove fat before reheating.
- Prepare the sauce with a roux, then thicken the braising liquid.
- Serve with sauce and vegetables.
Notes
- Adjust seasoning as needed.
- Can be made a day in advance for improved flavor.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 600
- Sugar: 8 g
- Sodium: 750mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 45g
- Cholesterol: 120mg