Braised lamb shanks are left to slowly burble in a lovely Pinot Noir with fennel, ginger, cinnamon, coriander, and more until the meat is literally falling-off-the-bone tender. One of our favorite winter pastimes is making this.
Braised Lamb Shanks
- Quick Glance
- 40 M
- 3 H, 40 M
- Serves 4 to 6
Preheat the oven to 300°F (150°C).
Heat the olive oil in a Dutch oven over medium-high heat. Sprinkle the lamb shanks with 2 teaspoons salt and sear them in the pot, turning to brown them on all sides. Remove the shanks to a plate and pour off any excess fat from the pan.
Pour the tomatoes into a large bowl and, using your hands, shred them into small pieces. Set aside.
Add the onions, fennel, carrots (if using), garlic, and the remaining 1 teaspoon salt to the pot. Cook, stirring and scraping any browned bits off the bottom of the pot, until the garlic is lightly toasted, 3 to 4 minutes. Squeeze in the lemon juice from each half and toss the lemon rinds into the pot. Stir in the wine, tomatoes, and ginger, scraping any browned bits up from the bottom of the pot, and bring to a simmer. Cook for about 3 minutes.
Stir in the cinnamon, coriander, fennel seeds, and 3/4 cup water, then add the lamb to the pot. Cover and braise in the oven until the lamb shanks are fork-tender and falls easily off the bone, about 3 hours.
Arrange the braised lamb shanks on a platter. Stir the butter into the pan juices and, once melted, add the mint. Pour the sauce over the lamb, discarding the cinnamon sticks. Sprinkle with parsley, if desired, and serve with mashed potatoes.
Recipe Testers' Reviews
These were the best braised lamb shanks I’ve ever made. This is now my go-to lamb shank recipe. The aroma while cooking and the flavor of the finished dish were delectable. The meat was falling off the bone by the end of the cooking time and was wonderfully moist and tender. The braising liquid was, in itself, a great dish. I served some of the left over liquid over rice a few days later.
Lamb shanks are one of my very favourite things, so when I saw the title of the recipe and the list of ingredients I fell in love! I’m always on the lookout for different ways to use lamb shanks. This is a lovely dish that I will continue to make often. Personally, I’d use less fennel seeds and coriander seeds, but, otherwise, loved it. This dish is packed with flavour, and it’s very true that it’s even better the next day. The house was filled with wonderfully warm and luscious aromas—wish I could package the scent! The meat is so tender you could eat it with a spoon. Very impressive looking, yet so simple to make. It would be a superb company dish.