Braised Lamb Shanks with Warming Spices
Braised Lamb Shanks with Warming Spices
Ingredients
For the Lamb Shanks
- 4 lamb shanks
- 1 tablespoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons cooking oil, high smoke point, e.g., grapeseed or canola
For the Braising Liquid
- 1 yellow onion, medium, chopped
- 1 carrot, medium, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 1 cinnamon stick, 3-inch
- 4 cardamom pods, lightly crushed
- 3 whole cloves
- 1 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, e.g., Sauvignon Blanc or Pinot Grigio
- 4 cups chicken stock, low sodium
- 4 fresh thyme sprigs
- 1 bay leaf
For the Crispy Fried Onions
- 1 yellow onion, large, thinly sliced
- 2 cups cooking oil, for frying, e.g., grapeseed or canola
- 1/2 teaspoon salt, or as needed
For the Mushrooms and Garnish
- 8 ounces mixed mushrooms, e.g., cremini, shiitake, or shimeji, cleaned and trimmed
- 1 tablespoon cooking oil
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the lamb shanks dry with paper towels. Season generously all over with 1 tablespoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat 2 tablespoons of cooking oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks, two at a time if necessary, until deeply golden brown on all sides, about 3-4 minutes per side. Remove the seared shanks from the pot and set aside.
⏱️ 15 min
- 3
Reduce heat to medium. Add the chopped onion, carrot, and celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 4
Stir in the cinnamon stick, crushed cardamom pods, whole cloves, and ground turmeric. Cook for about 1 minute until the spices are fragrant. Add the tomato paste and cook for another 1 minute, stirring constantly to combine with the vegetables.
⏱️ 2 min
- 5
Pour in the dry white wine to deglaze the pot, scraping up all the fond (browned bits) from the bottom. Bring to a simmer and allow the wine to reduce by half, until slightly syrupy, about 3-5 minutes.
⏱️ 5 min
- 6
Pour in the chicken stock. Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Add the fresh thyme sprigs and bay leaf.
⏱️ 3 min
- 7
Bring the liquid to a gentle simmer. Cover the pot with a piece of parchment paper directly on the surface of the liquid (this helps prevent a skin from forming), then secure with a tight-fitting lid. Transfer the covered pot to the preheated oven and braise for 2 1/2 to 3 hours, or until the lamb shanks are pull-apart tender.
⏱️ 180 min•🌡️ 325
- 8
While the lamb braises, prepare the crispy fried onions. Heat 2 cups of cooking oil in a separate medium saucepan or deep skillet over medium-high heat. Add the thinly sliced onion to the cold oil. Fry, stirring occasionally, until the onions are golden brown and crispy, about 10-15 minutes. Be careful not to burn them. Using a slotted spoon, transfer the fried onions to a plate lined with paper towels to drain. Season immediately with 1/2 teaspoon of salt.
⏱️ 20 min
- 9
Once the lamb is tender, carefully remove the pot from the oven. Transfer the lamb shanks to a clean plate and cover loosely with foil to keep warm. Remove and discard the thyme sprigs, bay leaf, cinnamon stick, and cardamom pods from the braising liquid. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the cooked aromatics. Skim any excess fat from the surface of the sauce.
⏱️ 10 min
- 10
In a separate clean pan, heat 1 tablespoon of cooking oil over medium-high heat. Add the cleaned and trimmed mushrooms and sauté until golden brown and tender, about 5-7 minutes.
⏱️ 7 min
- 11
Bring the strained braising liquid to a simmer over medium heat. If desired, reduce the sauce slightly to thicken to your preferred consistency, about 5-10 minutes. Taste and adjust seasoning with salt and pepper if needed. Add the sautéed mushrooms to the sauce.
⏱️ 10 min
- 12
To serve, place a braised lamb shank on each plate. Spoon the rich sauce and mushrooms over and around the lamb. Top generously with the crispy fried onions and a sprinkle of fresh chopped chives. Serve immediately with your favorite side, such as mashed potatoes or polenta.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Lamb Shanks with Warming Spices
For the Lamb Shanks
- 4 lamb shanks
- 1 tablespoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons cooking oil, high smoke point, e.g., grapeseed or canola
For the Braising Liquid
- 1 yellow onion, medium, chopped
- 1 carrot, medium, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 1 cinnamon stick, 3-inch
- 4 cardamom pods, lightly crushed
- 3 whole cloves
- 1 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, e.g., Sauvignon Blanc or Pinot Grigio
- 4 cups chicken stock, low sodium
- 4 fresh thyme sprigs
- 1 bay leaf
For the Crispy Fried Onions
- 1 yellow onion, large, thinly sliced
- 2 cups cooking oil, for frying, e.g., grapeseed or canola
- 1/2 teaspoon salt, or as needed
For the Mushrooms and Garnish
- 8 ounces mixed mushrooms, e.g., cremini, shiitake, or shimeji, cleaned and trimmed
- 1 tablespoon cooking oil
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the lamb shanks dry with paper towels. Season generously all over with 1 tablespoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat 2 tablespoons of cooking oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks, two at a time if necessary, until deeply golden brown on all sides, about 3-4 minutes per side. Remove the seared shanks from the pot and set aside.
⏱️ 15 min - 3
Reduce heat to medium. Add the chopped onion, carrot, and celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
Stir in the cinnamon stick, crushed cardamom pods, whole cloves, and ground turmeric. Cook for about 1 minute until the spices are fragrant. Add the tomato paste and cook for another 1 minute, stirring constantly to combine with the vegetables.
⏱️ 2 min - 5
Pour in the dry white wine to deglaze the pot, scraping up all the fond (browned bits) from the bottom. Bring to a simmer and allow the wine to reduce by half, until slightly syrupy, about 3-5 minutes.
⏱️ 5 min - 6
Pour in the chicken stock. Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Add the fresh thyme sprigs and bay leaf.
⏱️ 3 min - 7
Bring the liquid to a gentle simmer. Cover the pot with a piece of parchment paper directly on the surface of the liquid (this helps prevent a skin from forming), then secure with a tight-fitting lid. Transfer the covered pot to the preheated oven and braise for 2 1/2 to 3 hours, or until the lamb shanks are pull-apart tender.
⏱️ 180 min•🌡️ 325 - 8
While the lamb braises, prepare the crispy fried onions. Heat 2 cups of cooking oil in a separate medium saucepan or deep skillet over medium-high heat. Add the thinly sliced onion to the cold oil. Fry, stirring occasionally, until the onions are golden brown and crispy, about 10-15 minutes. Be careful not to burn them. Using a slotted spoon, transfer the fried onions to a plate lined with paper towels to drain. Season immediately with 1/2 teaspoon of salt.
⏱️ 20 min - 9
Once the lamb is tender, carefully remove the pot from the oven. Transfer the lamb shanks to a clean plate and cover loosely with foil to keep warm. Remove and discard the thyme sprigs, bay leaf, cinnamon stick, and cardamom pods from the braising liquid. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the cooked aromatics. Skim any excess fat from the surface of the sauce.
⏱️ 10 min - 10
In a separate clean pan, heat 1 tablespoon of cooking oil over medium-high heat. Add the cleaned and trimmed mushrooms and sauté until golden brown and tender, about 5-7 minutes.
⏱️ 7 min - 11
Bring the strained braising liquid to a simmer over medium heat. If desired, reduce the sauce slightly to thicken to your preferred consistency, about 5-10 minutes. Taste and adjust seasoning with salt and pepper if needed. Add the sautéed mushrooms to the sauce.
⏱️ 10 min - 12
To serve, place a braised lamb shank on each plate. Spoon the rich sauce and mushrooms over and around the lamb. Top generously with the crispy fried onions and a sprinkle of fresh chopped chives. Serve immediately with your favorite side, such as mashed potatoes or polenta.
⏱️ 5 min