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Saba-Braised Lamb Shanks
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Indulgent lamb shanks braised in sweet and tangy saba, a perfect winter comfort dish made effortlessly. Optional: substitute with aged balsamic vinegar for a gourmet touch.
Ingredients:
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon dried rosemary
  • 1 large onion, sliced
  • 6 cloves garlic, crushed
  • 1 cup chicken broth
  • 0.33333334326744 cup saba
  • 0.5 teaspoon chopped fresh rosemary
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • In a large bowl, coat lamb shanks with olive oil. Season with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss to evenly distribute oil and seasonings.
  • Arrange onion slices and garlic cloves at the base of a sturdy 9x12-inch baking dish, then place the lamb shanks on top of the onions and garlic.
  • Roast lamb in a hot oven for 30 minutes, then lower the temperature to 200°F (95°C).
  • Mix together the chicken broth and saba, then drizzle over the lamb shanks. Cover the baking dish tightly with foil and place it on a baking sheet.
  • Roast lamb in the oven for 2 1/2 to 3 hours until easily pierced with a knife. The meat will be tender, not falling off the bone. Use tongs to flip the shanks in the pan sauce before raising the oven temperature to 350°F (175°C).
  • Place the shanks back in the oven uncovered until the meat is fork-tender and the sauce has slightly thickened- about 10 to 15 minutes. Flip the shanks in the sauce at the 10-minute mark to ensure even cooking. If the meat is not tender enough, bake for an additional 10 to 15 minutes and test for tenderness again.
  • Move the lamb shanks to a bowl to keep warm. Pour the pan juices through a strainer into a saucepan and heat over medium heat. Bring to a boil and stir occasionally until it thickens, around 5 minutes. Remove any extra grease from the top. Season with salt, add fresh rosemary, and drizzle the sauce over the lamb shanks before serving.

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