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Braised Lamb Shanks
Braised Lamb Shanks
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Succulent braised lamb shanks with fragrant herbs, sweet raisins, and hearty veggies for a delicious meal.
Ingredients:
  • 2 lamb shanks (3 to 3 1/2 pounds total), excess fat trimmed
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 3 to 4 medium potatoes, cut into 2-inch chunks
  • 1 garlic clove, minced
  • 1 1/4 cup chicken or beef stock
  • 2 teaspoons fresh thyme, or 1 teaspoon dried
  • 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Optional, and highly recommended:
  • 3/4 cup raisins, soaked in 1/2 cup sherry for a couple hours
  • 1/2 cup fresh mint leaves
Instructions:
  • Preheat the oven by setting it to 350° F.
  • Season the succulent lamb generously with salt to enhance its natural flavors.
  • In a Dutch oven or thick-bottomed pot with a tight-fitting lid, heat oil over medium-high heat. Brown the lamb shanks on all sides in batches, if needed. Transfer shanks to a dish.
  • Sauté the onion, carrot, and celery: Cook the onion, carrot, and celery in a pan for 5 minutes, stir frequently.
  • Combine potatoes, garlic, lamb, herbs (excluding mint), sherry, and raisins in the pot. Cook for 2 minutes and bring to a boil.
  • Pour in the stock and simmer gently. Cover the pot, then transfer to the oven and bake for 1 1/2 to 2 hours until the shanks are tender.
  • Remove and discard the bay leaf. Strip the meat from the bones and return to the pan. Garnish with fresh mint leaves before serving.

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