Simple Braised Lamb Shanks
Serves 4 to 6 (easily doubled).
Note: Serve the meat over mashed root vegetables, smashed potatoes, polenta or pasta. From Beth Dooley.
• 4 meaty lamb shanks, about 3 to 4 lb. total
• Coarse or flaked salt
• Fresh ground black pepper
• 2 to 3 tbsp. olive or vegetable oil
• 2 white onions, halved and thinly sliced
• 8 garlic cloves, smashed
• 2 c. lamb or chicken stock
• 1 c. dry white wine
• Zest and juice of 1 orange
• 4 carrots, cut into 1-in. pieces
• 4 sprigs of fresh rosemary
• 3 sprigs of fresh thyme
Preheat the oven to 300 degrees. Trim most of the external fat from the lamb shanks. Generously season with salt and pepper.
Heat the oil in a Dutch oven or wide pot over medium-high heat. Working in batches so as not to crowd the pot, thoroughly brown the shanks on all sides, about 10 to 15 minutes. Remove the shanks to a plate.
Add the onions and garlic to the pot and cook, stirring often, until softened, about 5 minutes. Stir in the stock, wine, orange zest and juice, carrots and the fresh herbs.
Return the shanks to the pot and bring to a boil over high heat for about 3 minutes. Cover and then transfer the pot to the oven and cook until the meat shreds easily, about 1 hour 45 minutes to 2 hours. Remove the pot from the oven.
Set the shanks on a platter and remove and discard the sprigs of herbs. Set the pot over high heat and bring to a gentle boil, skimming off any of the fat that rises to the surface, and reduce the sauce a little, about 3 to 5 minutes. Shred the meat from the bone and serve with the sauce.
Nutrition information per each of 6 servings (using 3 pounds meat):
Calories 355 Fat 16 g
Sodium 160 mg Carbohydrates 13 g
Saturated fat 5 g Added sugars 0 g
Protein 37 g Cholesterol 110 mg
Dietary fiber 2 g
Exch. per serving: 1 carb, 5 lean protein, 1 fat.