Braised Lamb Shanks

Makes 8 servings

Braising is often used for cooking leaner and tougher cuts of meat like lamb shanks, which braise beautifully. As the meat slowly cooks, the connective tissue dissolves, the meat becomes tender, and the juices develop into a rich sauce. Serve with couscous or rice pilaf to soak up every drop of the flavorful sauce.

Ingredients

  • 4 teaspoons curry powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper, or as needed
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground allspice
  • 3 tablespoons olive oil
  • 8 lamb shanks (1/2 lb each)
  • 2 cups thinly sliced yellow onion
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 3 tablespoons chopped raisins
  • 6 dried apricots, thinly sliced

Directions

  1. Preheat the oven to 325 degrees F.
  2. Make a spice blend by stirring together the curry powder, salt, black pepper, caraway seeds, coriander, cinnamon, cayenne, and allspice in a small bowl. Rub 2 tablespoons of this spice blend evenly over the lamb shanks.
  3. Heat the oil in a Dutch oven or flameproof casserole over medium-high heat. Place the lamb shanks in the casserole and sear, turning as necessary, until browned on all sides, about 10 minutes. Remove the lamb from casserole and set aside.
  4. Add the onion, bell peppers, and garlic to the casserole. Sprinkle the vegetables with the remaining spice blend and stir until evenly coated. Sauté the vegetables until they are softened, about 10 minutes. Add the tomato paste and stir to combine. Add the broth, raisins, and apricots.
  5. Return the lamb shanks to the casserole along with any juices they may have released and spoon some of the vegetables over the shanks. Cover the casserole and braise in the oven, turning the shanks occasionally to keep them moistened, until the lamb is cooked through and falling off the bone, about 2 hours. Remove the cover during the final 30 or 40 minutes of braising time to allow the sauce to reduce slightly. Skim away any fat from the surface and season to taste with salt and pepper. Serve the lamb shanks on heated plates covered with the sauce.

CIA FOODIES

Braised Lamb Shanks

Braised Lamb Shanks
Makes 8 servings Braising is often used for cooking leaner and tougher cuts of meat like lamb shanks, which braise beautifully. As the meat slowly cooks, the connective tissue dissolves, the meat becomes tender, and the juices develop into a rich sauce. Serve with couscous or rice pilaf to soak up every drop of the flavorful sauce.

Ingredients

  • 4 teaspoons curry powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper, or as needed
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground allspice
  • 3 tablespoons olive oil
  • 8 lamb shanks (1/2 lb each)
  • 2 cups thinly sliced yellow onion
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 3 tablespoons chopped raisins
  • 6 dried apricots, thinly sliced

Directions

  1. Preheat the oven to 325 degrees F.
  2. Make a spice blend by stirring together the curry powder, salt, black pepper, caraway seeds, coriander, cinnamon, cayenne, and allspice in a small bowl. Rub 2 tablespoons of this spice blend evenly over the lamb shanks.
  3. Heat the oil in a Dutch oven or flameproof casserole over medium-high heat. Place the lamb shanks in the casserole and sear, turning as necessary, until browned on all sides, about 10 minutes. Remove the lamb from casserole and set aside.
  4. Add the onion, bell peppers, and garlic to the casserole. Sprinkle the vegetables with the remaining spice blend and stir until evenly coated. Sauté the vegetables until they are softened, about 10 minutes. Add the tomato paste and stir to combine. Add the broth, raisins, and apricots.
  5. Return the lamb shanks to the casserole along with any juices they may have released and spoon some of the vegetables over the shanks. Cover the casserole and braise in the oven, turning the shanks occasionally to keep them moistened, until the lamb is cooked through and falling off the bone, about 2 hours. Remove the cover during the final 30 or 40 minutes of braising time to allow the sauce to reduce slightly. Skim away any fat from the surface and season to taste with salt and pepper. Serve the lamb shanks on heated plates covered with the sauce.

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