Mediterranean Lamb Shanks
- Total Time
- 3 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon vegetable oil
- 4lamb shanks, ½ pound each
- 1large onion, peeled and minced
- 1clove garlic, peeled and minced
- 1large celery root, peeled and cut into ½-inch dice
- 3carrots, peeled and cut into ½-inch dice
- 2cups cracked green olives, pitted
- 2tablespoons grated fresh ginger
- 1cup red wine
- 3cups chicken broth, homemade or low-sodium canned
- 4plum tomatoes, peeled, cored, seeded and diced
- 2tablespoons grated lemon rind
- ¼teaspoon ground cumin seed
- ¼teaspoon ground coriander seed
- ¼teaspoon ground cinnamon
- 2cardamom seeds, cracked
- ½teaspoon chili pepper flakes
- 1bay leaf
- ½cup minced coriander leaves
- ½cup minced parsley leaves
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground black pepper, plus more to taste
Nutritional analysis per serving (4 servings)
716 calories; 41 grams fat; 14 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 44 grams protein; 1784 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
Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Step 2
Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
- Step 3
Add the wine, increase the heat to high and simmer until reduced to ½ cup, about 5 minutes.
- Step 4
Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
- Step 5
Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).
Private Notes
Comments
Really delicious. For the two of us, I had 2 shanks, about 1 pound each. I used the full amount of broth and wine and the sauce was just so good. Instead of cooking on the stove, I brought the cast-iron Dutch oven to a boil and then put in the oven at 300 for about 5 hours. Cooled it overnight, refrigerated, and then reheated on the stove the next day. Spectacular.
Amazing, memorable., and filling..even though I forgot the olives. WOW...we'll be making this again!
I’ve made this several times. Last time I used lamb stew meat and served it with noodles. This has become a winter favorite.
Wonderful flavors. Served it with olive oil mashed potatoes and a hearty red wine.
I’ve made this several times. Last time I used lamb stew meat and served it with noodles. This has become a winter favorite.
Brought meat & veggies to boil, then covered & baked in 300* for 5 hrs (or 340 for 3 hrs). Last 20 min. partly uncovered.