Citrus-Braised Lamb Shanks
- Total Time
- About 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1carrot, finely diced
- 1onion, finely diced
- 2celery ribs, finely diced
- 3sprigs thyme
- 2bay leaves
- 2garlic cloves, chopped
- 1tablespoon tomato paste
- 1½cups white wine
- 1cup chicken broth
- Juice and finely grated zest of 1 lemon
- Juice and finely grated zest of 1 orange
- 412-ounce New Zealand lamb shanks
- Salt and freshly ground black pepper
- Chopped parsley, for garnishing
Nutritional analysis per serving (4 servings)
810 calories; 49 grams fat; 20 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 56 grams protein; 1477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 250 degrees. Heat 1½ tablespoons olive oil in a large casserole. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.
- Step 2
Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown the shanks on all sides. Add the shanks to the casserole and cover. Transfer to the oven and cook until the meat is completely tender, about 2½ hours.
- Step 3
Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread). Sprinkle with a little parsley and the remaining citrus zest.
Private Notes
Comments
Easy and delicious.
Absolutely gorgeous way to cook lamb shanks! Prefer this to a tomato base braise any day.
Browning off the meat in a separate pan before adding to the veg braise really does make this a lighter, brighter tasting/feeling recipe for lamb shanks. White wine and citrus really freshen up the flavor profile. Highly recommend!
A lovely, springlike braise—perfect for this time of year when you *want* it to be spring but it’s not, quite. I used vermouth, added parsnips for the last hour (1/2 hour would have been plenty).