Description
This Braised Lamb Shanks recipe is a hearty and flavorful dish that combines tender lamb shanks with a rich sauce made from pomegranate juice, beef broth, and aromatic vegetables. Slow-cooked to perfection, the lamb becomes incredibly tender and infused with the savory and slightly sweet flavors from the braising liquid. Perfect for a cozy dinner, this dish is both comforting and elegant.
Ingredients
Scale
Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
Main Ingredients
- 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
Instructions
- Season the Lamb: Combine kosher salt, black pepper, and dried thyme to create the seasoning mix. Rub this mixture all over the 4 lamb shanks to season evenly.
- Sear the Shanks: Preheat your oven to 150°C (300°F). Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Sear each lamb shank until browned on all sides, then remove and set aside.
- Sauté Vegetables: In the same skillet, add the diced carrots and celery cubes. Cook until they start to soften, then add the sliced mushrooms and shallots (or onion). Sauté until fragrant and lightly browned.
- Add Liquids and Aromatics: Pour in 500 ml of low-sodium beef broth and 250 ml of pomegranate juice. Stir in 4 tablespoons of tomato concentrate, 4 minced garlic cloves, and 2 bay leaves. Mix well and return the seared lamb shanks to the skillet, nestling them among the vegetables and liquid.
- Braise in Oven: Cover the skillet and place it in the preheated oven. Allow the lamb shanks to braise for approximately 2 1/2 hours, or until the meat is very tender and falling off the bone.
- Degrease the Sauce: After braising, remove the skillet from the oven and let the contents cool. Refrigerate to allow fat to solidify on the surface, then remove the fat before reheating the dish.
- Thicken the Sauce: To prepare the sauce, make a roux by melting 1 tablespoon of butter in a saucepan and whisking in 1 tablespoon of flour. Cook for a minute or two, then slowly whisk in some of the braising liquid. Combine this thickened sauce with the rest of the braising liquid and vegetables to serve.
- Serve: Plate the tender lamb shanks and spoon the rich sauce and vegetables over the top. Serve hot for a delicious and comforting meal.
Notes
- Refrigerating the braised dish before removing fat helps create a cleaner, less greasy sauce.
- Pomegranate juice adds a subtle sweetness and acidity, balancing the richness of the lamb.
- You can substitute tomato concentrate with tomato paste if needed.
- Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
