Name: Mediterranean Braised Lamb Shanks
Prep time: 20 min
Cook time: PT-483313H11M47S
Total time: 2 h 50 min
Ingredients: 2¼ tsp garlic powder; 1 tsp sweet paprika; 1 tsp salt; 1 tsp freshly ground black pepper; ¾ tsp ground nutmeg; 6 lamb shanks; 2 tbsp olive oil; 1 medium yellow onion, roughly chopped; 2 celery ribs, chopped; 3 large carrots, peeled and cut into large pieces; 1 lb baby potatoes, scrubbed; 2 cups red wine (such as Merlot); 3 cups low-sodium beef broth; 1 (28 oz) can peeled tomatoes; 2 cinnamon sticks; 4 sprigs fresh thyme; 2 sprigs fresh rosemary

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Mediterranean Braised Lamb Shanks offer an extraordinary combination of rich, savory flavors and melt-in-your-mouth tenderness. This dish is perfect for special occasions or when you’re looking to treat yourself to a comforting meal that exudes elegance. The lamb shanks are seared to a golden brown, then slow-cooked in a bath of aromatic vegetables, red wine, beef broth, and a medley of fresh herbs and spices. The result is a fall-off-the-bone meal that pairs beautifully with mashed potatoes, couscous, or a fresh green salad. The braising technique ensures that the lamb soaks up all the incredible flavors, leaving you with a dish that’s both hearty and indulgent.

Why You’ll Love This Recipe

1. Melt-in-Your-Mouth Texture

The slow-braising process makes the lamb incredibly tender, resulting in meat that falls off the bone with ease.

2. Rich Mediterranean Flavors

The blend of spices, fresh herbs, red wine, and tomatoes creates a deep, comforting flavor profile that is both aromatic and satisfying.

3. Hearty and Filling

This dish is perfect for feeding a crowd, offering a filling and nutritious meal with lamb, vegetables, and potatoes.

4. One-Pot Wonder

All ingredients are cooked together in one Dutch oven, making cleanup easy while ensuring all the flavors meld together beautifully.

5. Impressive Yet Easy

Despite being an impressive dish, this recipe is easy to make, requiring only a few steps and ingredients for a show-stopping result.

Ingredients

For the Spice Mix:
Garlic powder
Sweet paprika
Salt
Freshly ground black pepper
Ground nutmeg
For the Lamb:
Lamb shanks
Olive oil
Yellow onion, roughly chopped
Celery ribs, chopped
Carrots, peeled and cut into large pieces
Baby potatoes, scrubbed
Red wine (such as Merlot)
Low-sodium beef broth
Canned peeled tomatoes
Cinnamon sticks
Fresh thyme
Fresh rosemary

Variations

Herb Substitutions: You can replace fresh thyme and rosemary with dried herbs, using about half the amount.
Vegetable Additions: Try adding parsnips, turnips, or butternut squash for more variety and flavor.
Spice Variation: Add a pinch of ground cumin or coriander for extra warmth or a dash of chili flakes for a hint of heat.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Spice Mix

In a small bowl, combine garlic powder, paprika, salt, black pepper, and nutmeg.

Step 3: Season the Lamb Shanks

Pat the lamb shanks dry with paper towels. Rub the spice mix generously over the lamb shanks, coating them evenly.

Step 4: Brown the Lamb

Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides until golden brown. Once browned, transfer them to a tray.

Step 5: Cook the Vegetables

In the same pot, add chopped onion, celery, carrots, and baby potatoes. Sauté for a few minutes until the vegetables begin to soften and pick up some of the flavor from the browned lamb.

Step 6: Add Liquids and Seasonings

Pour in the red wine and allow it to simmer for 1-2 minutes. Then, add beef broth, canned tomatoes, cinnamon sticks, fresh thyme, and rosemary. Season with additional salt and pepper as desired.

Step 7: Braise in the Oven

Return the lamb shanks to the pot. Cover with a lid and place in the preheated oven. Bake for approximately 2½ hours or until the lamb is tender and the meat is easily falling off the bone.

Tips for Making the Recipe

Pat Dry Before Seasoning: Patting the lamb dry before applying the spice mix ensures that the seasonings stick better and the lamb browns more evenly.
Use a Dutch Oven: A Dutch oven is perfect for braising as it retains heat well and helps the flavors develop without drying out the lamb.
Check for Tenderness: The lamb should be fork-tender and fall off the bone easily when done. If it’s not tender enough after 2½ hours, give it an extra 30 minutes.
Reduce the Sauce: After braising, you can remove the lamb and vegetables, then simmer the sauce uncovered for 10-15 minutes to thicken it before serving.

How to Serve

Serve the braised lamb shanks on a large platter with the braised vegetables and potatoes. Pour some of the delicious sauce over the top and garnish with extra fresh thyme or rosemary for a beautiful presentation. Pair this dish with crusty bread, couscous, or a side of roasted vegetables to round out the meal.

Make Ahead and Storage

Storing Leftovers

Once the lamb shanks have cooled, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb in a covered pot over low heat to prevent it from drying out.

Freezing

To freeze, allow the lamb to cool completely. Place the lamb shanks and the sauce in an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers on the stovetop over medium-low heat, adding a little beef broth or water to the sauce if needed to maintain moisture. Alternatively, you can reheat in the oven at 300°F for about 20 minutes, covered.

FAQs

1. Can I use a different cut of lamb?

You can substitute lamb shoulder or leg for the shanks, though the cooking time may vary.

2. Can I make this without wine?

Yes, you can substitute the red wine with additional beef broth or a splash of balsamic vinegar for added depth of flavor.

3. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes, but make sure to peel and chop them before adding to the pot.

4. How can I make the dish spicier?

Add chili flakes or a pinch of ground cayenne pepper to the spice mix for an extra kick.

5. Can I cook this in a slow cooker?

Yes, sear the lamb shanks and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

6. Is there a vegetarian alternative to lamb?

For a vegetarian version, you can use mushrooms, eggplant, or a hearty vegetable like cauliflower as the base for braising.

7. Can I use a pressure cooker for this recipe?

Yes, you can use a pressure cooker to braise the lamb in about 45 minutes instead of the oven braising method.

8. What can I serve with braised lamb shanks?

Serve with mashed potatoes, couscous, or a fresh green salad to balance the rich flavors.

9. How can I thicken the braising liquid?

To thicken the braising liquid, remove the lamb and vegetables, then simmer the sauce uncovered until it reaches the desired consistency.

10. Can I use dried herbs instead of fresh?

Yes, use about half the amount of dried herbs in place of fresh thyme and rosemary.

Conclusion

Mediterranean Braised Lamb Shanks are a luxurious, comforting dish that’s perfect for both weeknight meals and special occasions. The combination of tender lamb, aromatic vegetables, and a rich braising liquid makes this dish truly special. Whether served for a holiday gathering or a cozy dinner, this recipe is sure to impress with its depth of flavor and melt-in-your-mouth tenderness. With easy-to-follow instructions and minimal prep time, you’ll be able to enjoy a restaurant-quality meal at home.