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–+ servings
Braised Lamb Shanks

Braised Lamb Shanks

Discover the rich flavors of Braised Lamb Shanks, a comforting dish with tender meat and aromatic herbs. Perfect for special occasions or cozy dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces lamb shanks trimmed
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 pieces carrots diced
  • 3 pieces celery stalks diced
  • 4 cloves garlic sliced
  • 2 cups beef broth
  • 1 cup pomegranate juice or balsamic vinegar diluted in water
  • 1 can crushed tomatoes (400g)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (halal-certified or tamari)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 leaves bay leaves
  • to taste salt
  • to taste black pepper

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Tongs for flipping the lamb
  • Wooden spoon for stirring
  • Oven-safe lid or aluminum foil

Method
 

  1. Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a heavy-bottomed pot over medium-high heat, add lamb shanks, and sear them until golden brown on all sides (about 4 to 5 minutes per side). Remove and set aside.
  3. In the same pot, add the onions, carrots, and celery, cooking for about 5 minutes until softened. Add garlic and tomato paste, stirring for another minute.
  4. Pour in the pomegranate juice to deglaze the pot, scraping any brown bits from the bottom. Add beef broth, crushed tomatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.
  5. Nestle the lamb shanks back into the pot, bringing to a boil, then cover and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, turning halfway through.
  6. Once the lamb is tender, remove it and keep warm. Simmer the sauce for 10-15 minutes to thicken. Serve the lamb topped with sauce over mashed potatoes, polenta, or couscous.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Let the dish rest for 10-15 minutes after cooking for enhanced flavor.
If using pomegranate juice is not possible, substitute it with balsamic vinegar diluted in water for a similar flavor profile.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Pair with creamy mashed potatoes or pearl couscous for the perfect side.
For extra richness, consider using homemade beef broth.
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