Both cozy winter comfort food and festive celebratory feast, these rich braised lamb shanks make for a sumptuous holiday meal.
Course Main Dishes
Cuisine French
Keyword Dairy-Free, Gluten-free
Essential Ingredient Lamb
Prep Time 30 minutesminutes
Cook Time 3 hourshours10 minutesminutes
Total Time 3 hourshours40 minutesminutes
Servings 6people
Calories 432kcal
Equipment
Large Dutch Oven or Braiser
Ingredients
2teaspoonsground cumin
1teaspoonground cinnamon
1teaspoon ground coriander
1/2teaspoonground allspice
2teaspoonsfreshly ground black pepper
2teaspoonsfine sea salt
6lamb shanks
2Tablespoonsextra virgin olive oil
3cupschopped red onionabout 4 medium or 2 large
2medium carrots or parsnips, peeled and sliced
4clovesgarlicpeeled and smashed
2teaspoonsfinely chopped rosemary
1cupmixed dried fruitdates, apricots, figs, cherries or prunes
3Tablespoonspomegranate molasses
1 1/4cupsfruity red wine
2Tablespoonsfinely chopped preserved lemon
1pomegranateseeded, for garnish
Instructions
In a small jar or bowl, combine all the spices, salt and pepper. I like to do this in advance, take my time, and ensure each one is properly toasted, ground and measured.
Set a wide, heavy-bottomed Dutch/French oven (see Notes) over medium heat and get it preheating. Make sure it has a tight fitting lid. Place the lamb shanks on a large tray and drizzle the olive oil over them. Use your hands to rub the oil all over the shanks.
Preheat the oven to 300°F. Add half the lamb to the Dutch oven and sear over medium heat, turning often to brown lightly on all sides. About 5 minutes. Return the shanks to the tray and repeat with the remaining lamb, searing until golden. You should finish with 6 seared shanks resting on the tray.
Carefully tumble all the chopped onions into the Dutch oven and cook for 2-3 minutes. Add the sliced parsnip or carrots, along with the garlic cloves. Cook, stirring well, for 2 minutes, or until slightly soft.
Sprinkle in the premixed spices and rosemary and stir to combine. Tumble in the mixed dried fruit and drizzle the molasses over everything. Pour in the wine or stock and scrape any bits of food off the bottom of the Dutch oven. Stir everything together well.
Add the lamb shanks to the Dutch oven, nestling them in tightly together, meaty side down, in a single layer. Cut a piece of parchment paper to fit snugly in the pan. Tuck it in around the meat, then cover with the lid. Place in the oven.
Slowly braise the lamb for a total of 3 hours, checking after 2 1/2 hours and turning the shanks once. When they are done the meat will be tender and almost falling off the bone.
You can serve the shanks in the Dutch oven or transfer to a serving bowl. Stir half of the preserved lemon into the sauce and spoon the sauce over the shanks. Garnish with preserved lemon and pomegranate seeds and serve hot.
Notes
Serves 6 as a huge feast. Can serve up to 12 with a few sides as part of a multi-course meal.The success of this simple recipe is owed largely to the Dutch or French oven. It keeps the dish airtight, and the lamb braises in a nice even heat. This makes for a relatively quick braise with meat that falls off the bone.